What is Pizza Nova Express's health inspection score?

Pizza Nova Express has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pizza Nova Express last inspected?

Pizza Nova Express was last inspected on February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pizza Nova Express have?

Pizza Nova Express has 21 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pizza Nova Express safe to eat at?

Yes, Pizza Nova Express has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Pizza Nova Express serve?

Pizza Nova Express serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pizza Nova Express

Name: Pizza Nova Express
Address: 558 W 43RD ST, Chicago, 60609
Rating: 90

558 W 43RD ST, Chicago

Last Inspected: 2/17/2026

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0Excellent

Pizza•Chicago

Ranked #960 of 1000 in ChicagoBetter than 94% of pizza restaurants

Improving

5 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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

558 W 43RD ST, Chicago, IL 60609

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Violation Timeline

May 2022

1 inspections

4 basic

May

Feb 2023

1 inspections

3 basic

Feb 2024

1 inspections

1 high priority

5 basic

Feb

Mar 2025

1 inspections

5 basic

Feb 2026

1 inspections

3 basic

Feb

Inspection History

5 records on file

3 Canvass2 Complaint

Feb 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Food containers in basement stored under 6" cast iron sewer lines, instructed to move food away from sewer lines or enclose pipes.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Disposable cups and spoons used in food production, instructed to use durable utensils.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in walk-in cooler, dark section where food containers are stored. Instructed to provide additional lighting.

Base deductions−6 pts

Mar 25

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE PLASTIC CUPS USED AS SCOOPS IN SEVERAL BULK DRY FOOD CONTAINERS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE PLASTIC CUPS AND REPLACE WITH MUTLI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE-USE STYROFOAM AND CARDBOARD TO-GO CONTAINERS STORED UNCOVERED/NOT INVERTED ALONG THE COOK LINE AREA. INSTRUCTED TO STORE SINGLE-USE ARTICLES IN THEIR ORIGINAL PROTECTIVE PACKAGING OR STORE COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF CAKED-ON DRY FOOD SOIL ON THE INTERIOR NONFOOD-CONTACT SURFACES OF THE MICROWAVE. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRY FOOD AND OTHER SOILS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SEVERAL FILTER PANELS AT BOTH VENTILATION HOODS IN THE KITCHEN AREA TO BE IN POOR REPAIR OR IMPROPERLY INSTALLED. INSTRUCTED TO REPAIR OR REPLACE DAMAGED VENTILATION HOOD FILTERS AND ENSURE ALL FILTER PANELS ARE PROPERLY INSTALLED AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED SEVERAL CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE HOLDERS WITH EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES. INSTRUCTED TO PROVIDE ADDITIONAL ALLERGEN AWARENESS TRAINING TO ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS AND MAINTAIN CERTIFICATE(S) ON-SITE FOR REVIEW AT ALL TIMES.

Base deductions−10 pts

Feb 24

Canvass InspectionPass

1 High5 Basic

6 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED BAKERY FOOD AND EMPLOYEE COFFEE-DRINKING CUPS IN THE KITCHEN AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC. THE MANAGER REMOVED THE EMPLOYEE'S PERSONAL FOOD ITEMS DURING THE INSPECTION.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER, LIGHT SHIELDS IN THE COOKING AREA, AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS, AND CEILING/WALL VENTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW IT TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXES OF FROZEN FOOD ON THE FLOOR INSIDE THE WALK IN COOLER. INSTRUCTED MANAGER FOOD ITEMS MUST BE STORED AL LEAST SIX INCHES OFF OF THE FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED FOOD STORAGE CONTAINERS ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO STORE ALL FOOD STORAGE CONTAINERS SIX INCHES FROM THE FLOOR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PACKAGED SINGLE SERVICE ARTICLES STORED UNDER SEWER LINES THAT ARE NOT SHEILDED. INSTRUCTED TO RELOCATE OR SHEILD LINES TO INTERCEPT POTENTIAL DRIPS.

Base deductions−6 pts

May 22

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT: UNDER GRILL, BETWEEN PIZZA OVENS TO REMOVE DUST OBSERVED AND BOTTOMS OF FRYERS TO REMOVE GREASE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE VENTILATION FAN ON THE CEILING OF THE MENS WASHROOM TO REMOVE DUST OBSERVED. INSTRUCTED TO CLEAN THE FLOORS IN BASEMENT AREA AROUND AND BEHIND EQUIPEMENT AND IN CORNER AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS ABOVE THE COOKING EQUIPMENT (FRYERS AND GRILL) IN THE VENTILATION HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND EXPIRED FOOD HANDLER CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID FOOD HANDLER CERTIFICATES.

Base deductions−8 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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