What is Pizzeria Ora's health inspection score?

Pizzeria Ora has a SafeDine safety score of 70 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pizzeria Ora last inspected?

Pizzeria Ora was last inspected on April 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pizzeria Ora have?

Pizzeria Ora has 19 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pizzeria Ora safe to eat at?

Pizzeria Ora has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Pizzeria Ora

Name: Pizzeria Ora
Address: 545 N LA SALLE DR, Chicago, 60610
Rating: 70

545 N LA SALLE DR, Chicago

Data may be outdated — inspected 4/22/2025

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0Good

Old Town

Ranked #271 of 367 in Old Town

Declining

4 inspections

Last: Apr 22, 2025

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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545 N LA SALLE DR, Chicago, IL 60610

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Violation Timeline

Nov 2022

1 inspections

1 high priority

1 intermediate

6 basic

Nov

Sep 2023

1 inspections

2 intermediate

Jul 2024

1 inspections

2 basic

Jul

Apr 2025

1 inspections

2 high priority

1 intermediate

4 basic

Inspection History

4 records on file

4 Canvass

Apr 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN MEN AND WOMEN'S WASHROOMS. INSTRUCTED TO POST A CLEARLY VISIBLE SIGN OR POSTER THAT NOTIFIES EMPLOYEES TO WASH THEIR HANDAS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SMALL TWO DOOR COLD HOLDING UNIT WITH ONE DOOR TOP COMPARTMENT IN PREP AREA ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 51.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON SMALL TWO DOOR COLD HOLDING UNIT WITH ONE DOOR TOP COMPARTMENT IN PREP AREA ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.6-55.2F. OBSERVED COLD TCS FOODS, CHICKEN(51.4-53.8F), RAW EGGS IN SHELL(50.2F), BUTTER(47.8-50.0F), BACON(50.5F), HAM(48.0-51.4F), TURKEY(51.4F), CHEESE(51.3-55.2F), POOLED RAW EGGS(50.1F), CONTAINS DICED TOMATOES(46.6-47.3F), COOKED BELL PEPPERS(50.7F), SLICED TOMATOES(52.3F), LETTUCE LEAVES(47.5F), CUT CANTALOUPE AND CUT HONEYDEW MELON(47.8F) AND ALFREDO SAUCE(48.4-50.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $300 WEIGHING 30LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SINGLE USE SOUFFLE CUPS USED TO DISPENSE SUGAR IN CONTAINER. INSTRUCTED TO PROVIDE SCOOP WITH HANDLE TO DISPENSE SUGAR. INSTRUCTED EQUIPMENT AND UTENSILS SHALL BE DESIGNED AND CONSTRUCTED TO BE DURABLE AND TO RETAIN THEIR CHARACTERISTIC QUALITIES UNDER NORMAL USE CONDITIONS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHTS IN HOODS AND NON WORKING CEILING LIGHTS IN PREP AREA OF KITCHEN NEAR BOTH HALLWAYS. INSTRUCTED TO REPAIR OR REPLACE ALL NON WORKING LIGHTS IN HOODS AND IN PREP AREA OF KITCHEN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ONE FOOD HANDLER. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF ALLERGEN AWARENESS TRAINING PROVIDED FOR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−33 pts

Jul 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
unable to locate backflow prevention device for coffee maker, instructed to expose.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in beverages walk-in cooler, instructed to provide.

Base deductions−4 pts

Sep 23

Canvass InspectionPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Inaccurate thermometer in prep cooler, instructed to install good working ones.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food container not labeled ( sugar, flour...) instructed to label.

Base deductions−10 pts

Nov 22

Canvass InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN BAR. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS INSIDE PREP COOLERS. INSTRUCTED TO PROVIDE.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIFE STORED BETWEEN WALL AND DRYING BOARD OF DISH MACHINE. INSTRUCTED TO CORRECT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER IN PREP AREA COVERED IN GRIME. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS, DIRT, AND GRIME ON FLOOR UNDERNEATH COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON HOOD OVER COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHTBULB IN HOOD ABOVE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MANAGER ON DUTY WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−27 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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