Chicago
63
YOUR CALL

Sizzlers Pizza & Grill

1632 W Howard St, Chicago, IL 60626 · Rogers Park · Restaurant · High risk
YOUR CALL
63/100

Clean record — passed all 5 inspections

Inspections
5
1 passed
Last Inspected
2014-09-10
Pass Rate
20%
0 failures
Score
63/100
YOUR CALL
5 consecutive passes, most recently 2014-09-10
No failures across all 5 inspections on record
Sanitation issues found across 11 inspections
Food Temperature issues found across 2 inspections
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🧽
Sanitation critical 11×
📌
Other serious
🌡
Food Temperature critical
Chemical Safety minor
🐀
Pest Activity minor
🚰
Plumbing & Waste minor
📋
Documentation & Training minor
🧼
Employee Hygiene critical
2014-09-10 Pass w/ Conditions Canvass
2
serious Other

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CITY OF CHICAGO SANITATION MANAGER WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES BEEF SANDWICHES, PIZZA PUFFS,ETC.) SERIOUS VIOLATION. CITATION ISSUED.

minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND BULK FOOD NOT LABELED. (FLOUR,ETC.)

2013-09-10 Pass w/ Conditions Canvass
2
serious Other

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED AND SERVED: GYRO MEAT, HAMBURGERS, CHICKEN ETC. A CERTIFIED FOOD HANDLER IS REQUIRED ON PREMISES WHEN FOOD IS HANDLED. SERIOUS VIOLATION: 7-38-012.

minor Pest Activity

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

DEAD INSECTS INSIDE THE LIGHT SHIELD IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN.

2011-07-12 Pass w/ Conditions Canvass
CRITICAL 4
critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND 7pds HAM IN WALK IN COOLER AT IMPROPER TEMPERATURE OF 54.3F DURING INSPECTION CITATION ISSUED 7-38-005(a)CRITICAL.COOLER WAS MAINTAIN PROPER TEMP.OF 39.8F INSTRUCTED TO DISCARD A...

minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

minor Sanitation

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO REMOVE APPRONS USED FOR FOODSERVICE STORED IN TOILET.

minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE OR ORGANIZE UNNECESSARY CLUTTER IN ST...

2010-07-28 Pass Complaint
6
minor Documentation & Training

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving,p...

minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, and storage rooms need detailed cleaning(corners).

minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls in prep areas need cleaning, damaged ceiling tiles shall be replaced, wall tiles in bathroom shall be repair.

minor Sanitation

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

minor Sanitation

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

2010-02-22 Pass w/ Conditions Complaint
CRITICAL 6
critical Sanitation

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED SOURCE OF CROSS CONTAMINATION. OBSERVED RAW HAMBURGERS STORED DIRECTLY...

critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. UPON INSPECTION, NO PAPER TOWELS WERE OSBERVED AT BOTH EXPOSED HANDSINKS AND AT BOTH RESTROOMS. NO HAND SOAP WAS OBSERVED AT ONE OF THE 2 EXPOSED HANDSINKS. MANAG...

minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, THE WIRE RACKS IN THE WALK-IN COOLER, PREP TABLES, CLEAN AND SANITIZE A...

minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE PREP AREA, WALK-IN COOLER, AND WEST SIDE OF STORE THAT IS LOCKED. REPLACE THE MISSING FLOOR TILE NEAR THE 3 ...

minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CAULK THE WALL BEHIND THE WOMEN'S RESTROOM HANDISNK.

minor Food Temperature

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO PROBE THERMOMETER AVAILABLE TO TAKE FOOD TEMPERATURE...

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Data sourced from Chicago Dept. of Public Health · Score calculated from inspection outcomes, violation severity & recency. · How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.