What is Doreen's Pizzeria's health inspection score?

Doreen's Pizzeria has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Doreen's Pizzeria last inspected?

Doreen's Pizzeria was last inspected on December 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Doreen's Pizzeria have?

Doreen's Pizzeria has 36 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Doreen's Pizzeria safe to eat at?

Yes, Doreen's Pizzeria has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

Official Health Record

Doreen's Pizzeria

Name: Doreen's Pizzeria
Address: 13201 S BALTIMORE AVE, Chicago, 60633
Rating: 86

13201 S BALTIMORE AVE, Chicago

Last Inspected: 12/30/2025

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0Excellent

Chicago

Ranked #960 of 1000 in Chicago

Improving

5 inspections

Last: Dec 30, 2025

high confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

5 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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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13201 S BALTIMORE AVE, Chicago, IL 60633

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

1 basic

Sep

Mar 2023

1 inspections

1 high priority

4 intermediate

15 basic

May 2024

1 inspections

7 basic

May

Jun 2025

1 inspections

2 high priority

1 intermediate

3 basic

Dec 2025

1 inspections

1 basic

Dec

Inspection History

5 records on file

5 Canvass

Dec 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED A MALE FOOD HANDLER WITH A BEARD AND WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE A BEARD GUARD.

Base deductions−2 pts

Jun 25

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HAND WASHING SIGN AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED A 3 DOOR REFRIGERATION UNIT, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 60F. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST MAINTAIN 41F AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION AND MY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16 OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A 3 DOOR REFRIGERATOR IN THE FOOD PREP AREA. OBSERVED ABOUT 15 LBS OF COOKED BEEF, SAUSAGE AND GYRO MEAT AT INADEQUATE COLD HOLDING TEMPERATURE OF 67F, OBSERVED ABOUT 4 LBS OF SLICED AND DICED TOMATOES AT 57F, OBSERVED ABOUT 4 LBS OF RAW CHICKEN AT 60F, OBSERVED ABOUT 2 LBS OF RAW HAMBURGER PATTIES AT 60F AND OBSERVED ABOUT 3 LBS OF TZATZIKI SAUCE AT 58F, 6 LBS OF COOKED PASTA AT 60F, 2 1/2 LBS OF COLESLAW AT 58F, AND ABOUT 2 LBS OF CHEESE AT 57F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. FOODS DISCARDED VALUED AT $2,000. CITATION ISSUED 7-38-005.

Basic (3)

−6 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13 OBSERVED SINGLE USE CONTAINERS (TZATZIKI SAUCE CONTAINERS) BEING RE-USED FOR FOOD STORAGE. INSTRUCTED TO NOT RE-USE SINGLE SERVICE CONTAINERS, ALL CONTAINERS FOR FOOD STORAGE MUST BE MULTI USE FOOD GRADE CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11 (C) OBSERVED EXCESSIVE GREASE DEBRIS BEHIND ALL OF THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED DIRT DEBRIS ON THE FLOOR UNDER AND BEHIND SHELVES, UNDER THE 3 COMPARTMENT SINK AND UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL.

Base deductions−31 pts

May 24

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SHELVING UNIT ON THE LEFT SIDE OF THE GRILL AREA WITH A BUILD HEAVY BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF ANY FOODS HELD IN THE WARMER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE, DUST AND FOOD PARTICALS ON THE SIDES AND AT THE BASE OF THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE INSECT HARBORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NON COOKING EQUIPMENT IN THE FOOD PREP AREA WITH A BUILD UP OF DUST AND FOOD SPLATTER AND OR SPILLAGE. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE REACH IN COOLERS IN THE FOOD PREP AREA WITH A BUILD UP OF FOOD DEBRIS AT THE BASE OF THE REACH IN COOLERS AND THE DOOR TRACKS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF CLUTTER IN THE TWO STORAGE CLOSETS IN THE BASEMENT AREA NEAR THE REAR. INSTRUCTED TO REMOVE ITEMS OF CLUTTER, CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER AND AROUND THE COOKING AND NON COOKING EQUIPMENT IN THE REAR FOOD SERVICE AREA. WITH A BUILD UP OF DIRT, DUST AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE ON THE HOOD VENTILATION SYSTEM IN THE REAR OVER THE GRILL AREA AS WELL AS A DUST BUILD UP OVER THE PIZZA OVEN AREA. INSTRUCTED TO CLEAN AND MAINTAIN BOTH AREAS.

Base deductions−14 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 High4 Med15 Basic

20 total

40/100inspection score

−60 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 47.3F WITH TCS FOODS STORED INSIDE. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. AIR TEMPERATURE IS NOW 39.3F.(COS)(PRIORITY 7-38-005)(COS)

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 1LB. SLICED CHEESE PIZZA AT 128.7F IN TABLE TOP HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F. APPX. 1LBS. $10.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 25LBS. CUT LETTUCE RANGING FROM 45.9F-46.4F INSIDE OF WALK IN COOLER.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 25LBS. $100.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG RIGHT SIDE OF FRONT ENTRY DOOR MUST MAKE DOOR TIGHT FITTING.

Basic (15)

−30 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST ELEVATE FOOD BOXES OFF OF FLOOR IN 1ST FL. WALK IN FREZEZER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSIL ON SHELVING UNITS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES IN PREP AREAS,WALK IN COOLER & FREEZERS AND BASEMENT.MUST PROVIDE ADEQUATE STORAGE SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKET ON BASEMENT WALK IN FREEZER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP ON INTERIOR AND EXTERIOR OF ALL COOLERS,WALK IN COOLER SHELVING UNITS AND FAN GUARD COVER,PREP TABLES & LEGS,OIL FILTER,GRILL TABLE,FRYER CABINETS,EXTERIOR OF GARBAGE CANS,FLOOR MIXER,FRONT SERVICE COUNTER UNDERNEATH TABLE TOP PIZZA HOT HOLDING UNIT AND WINDOW SILLS,EXTERIOR OF ALL FOOD STORAGE CONTAINERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST REPAIR OR REPLACE MISSING SELF CLOSING DEVICE ON TOILET ROOM DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE DAMAGED WALLS & TRIM IN BASEMENT STORAGE AREAS,LOOSE WALL BASES UNDER 3- COMP SINK,LOWER TRIM ON INTERIOR OF WALK IN FREEZER IN BASEMENT,BROKEN FLOOR TILES ON STEPS LEADING TO TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD SPLATTER AND BUILD UP FROM WALLS IN DISH WASHING AREA,BASEMENT CEILING AND WALLS.DUST BUILD UP AND SPIDER WEBS FROM WALLS IN PREP AREA.MUST REMOVE BLACK MOLD BUILD UP ON CAULK ABOVE 3- COMP SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS DIRT AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT INCLUDING RADIATOR IN DINING AREA AND WALK IN COOLER & FREEZERS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO MECHANICAL VENTILATION IN TOILET ROOM AND WINDOW IS BOARDED UP MUST PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP ON FILTERS AND HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE BURNTOUT LIGHTS IN PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR ALL FOOD MANAGERS MUST PROVIDE AND MAINTAIN.

Base deductions−60 pts

Sep 22

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.112 OBSERVED DEAD INSECTS BEHIND THE DRY STORAGE SHELVES LOCATED IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN.

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15 OBSERVED CLEAN IN PLACE EQUIPMENT (DOUGH MIXER) TOO LARGE TO FIT IN THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON HOW THE FACILITY WASHES RINSES AND SANITIZES CIP EQUIPMENT THAT IS UNABLE TO FIT IN THE 3 COMPARTMENT SINK.

Base deductions−7 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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