TOMATO HEAD.

Chicago Health Dept

945 W RANDOLPH ST · WEST LOOP, CHICAGO

Last inspected 2013.

10 inspections on record since 2010 · Last inspected Jan 2013.

Last inspected Jan 2013. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JAN 2013

INSPECTION HISTORY

JAN 11

2013

PASS 3 violations

Minor Sanitation

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

FLOORS NEED CLEANING ALONG WALL BEHIND PIZZA DOE PREP TABLE TO REMOVE DEBRIS. ALSO FLOORS AT REAR STORAGE AREA IN CORNERS.

Minor Plumbing & Waste

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

FOUND LID ON BACK OF MENS ROOM TOILET CRACKED. MUST REPLACE.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NOTED THERMOMETER INSIDE SERVICE COOLER NOT WORKING/CALIBRATED. MUST PROVIDE AND MAINTAIN.

APR 10

2012

PASS W/ CONDITIONS 4 violations

Serious Documentation & Training

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED DURING INSPECTION. NO PERSON ON PREMISES WITH A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE.SERIOUS CITATION ISSUED 7-38-012(A) H000076808 13 COURT DATE 5/10/2012 RM112 400 W SUPERIOR CHGO,IL PLEASE SEE BACK OF CITATION FOR PREPAYMENT INFORMATION AND MAIL-IN OPTION.

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT FORKS AT SERVICE COUNTER WITH HANDLES UP SO AS TO BE PROCTECTED FROM CONTAMINATION UNTIL USED.

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.MUST CLEAN FLOOR DRAINS AT REAR KITCHEN AREA.

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 and Regulations of the Board of Health.MUST ADJUST HOT WATER PRESSURE AT EXPOSED HANDSINK IN PIZZA PREP AREA. MUST REPAIR LEAK AT UTILITY SINK FAUCET BASE.

JUN 1

2011

PASS 3 violations

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

THE KNIFE HOLDER IS DIRTY; WASH, RINSE AND SANITIZE THE KNIFE HOLDER.

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. THE CAN OPENER IS WORN AND DIRTY; WASH, RINSE, SANITIZE AND REPAIR THE CAN OPENER. THE WALK IN COOLER DOOR IS DIRTY AND THE RACKS ARE RUSTY, REPAIR OR REPLACE THE RACKS AND WASH, RINSE, AND SANITIZE THE DOOR.

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. THE WALLS BEHIND THE COOKING EQUIPMENT ARE GREASY AND THE CEILING IS YELLOWING. CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

NOV 29

2010

PASS 3 violations

Minor Sanitation

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

Open the oven access doors and panels and clean the floor underneath.

Minor Sanitation

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

The floors are dirty behind equipment and dark colored stains ran from the front kitchen to the rear, reseal the kitchen floors so they are smooth, sanitary and easy to maintain. An estimate for the floor resealing was viewed at this time.

Minor Sanitation

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

Clean the walls and ducts above the kitchen prep areas of accumulated grease and dust and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.

NOV 18

2010

FAIL 6 violations 2 CRITICAL

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. Over 7 cockroaches were found under the steamtable and one under the pizza oven at this time. Remove all evidence of pest activity and clean up all areas of possible harborage.

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. Open the oven access doors and panels and clean the floor underneath.

Critical Pest Activity

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. The floors are dirty behind equipment and dark colored stains ran from the front kitchen to the rear, reseal the kitchen floors so they are smooth, sanitary and easy to maintain. Clean up all of the dead roaches.

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. Clean the walls and ducts above the kitchen prep areas of accumulated grease and dust and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.

Minor Other

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. The broken thermometer in the display cooler was replaced at this time.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All food handlers shall be required to use effective hair restraints to confine hair.

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JAN 28

2010

PASS 4 violations 2 CRITICAL

Critical Pest Activity

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Wash, rinse and sanitize all equipment, surfaces and shelving from top to bottom throughout the entire establishment especially where live and dead roaches are found.

Critical Pest Activity

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. Clean out and sanitize the reach in cooler catch pans and door gaskets of roach evidence.

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. Continue to clean the floors from corner to corner especially under the oven and grease trap.

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. Fill in the holes in the walls behind the handsink and seal the base board under the steam table.

JAN 22

2010

PASS 4 violations 2 CRITICAL

Critical Pest Activity

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Wash, rinse and sanitize all equipment, surfaces and shelving from top to bottom throughout the entire establishment especially where live and dead roaches are found.

Critical Pest Activity

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

Minor Sanitation

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

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. Fill in the holes in the walls behind the handsink and seal the base board under the steam table.

JAN 22

2010

PASS 4 violations 2 CRITICAL

Critical Pest Activity

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Wash, rinse and sanitize all equipment, surfaces and shelving from top to bottom throughout the entire establishment especially where live and dead roaches are found.

Critical Pest Activity

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

Minor Sanitation

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

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. Fill in the holes in the walls behind the handsink and seal the base board under the steam table.

JAN 15

2010

FAIL 9 violations 5 CRITICAL

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. The pizza knife was observed being wiped on the same wet towel repeatedly , no sanitizer present. Use a sanitizing solution and towel to wipe food utensils between use.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. 12 Live roaches were found under the oven, reach in freezer, steamtable, pizza prep cooler and inside the kitchen printer. Clean up all evidence of roach activity and minimize insect harborage.

Serious Pest Activity

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. A can of Raid insecticide was found under the steam table next to bottles of lemon and garlic juice.

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Critical Pest Activity

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize all equipment, surfaces and shelving from top to bottom throughout the entire establishment especially where live and dead roaches are found.

Critical Pest Activity

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

Critical Pest Activity

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. Clean up dead roaches under the pizza oven and two door upright cooler and maintain in sanitary condition.

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. Fill in the holes in the walls behind the steamtable and dough roller.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair when handling food.

JAN 15

2010

FAIL 9 violations 5 CRITICAL

Critical Sanitation

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

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. 12 Live roaches were found under the oven, reach in freezer, steamtable, pizza prep cooler and inside the kitchen printer. Clean up all evidence of roach activity and minimize insect harborage.

Serious Pest Activity

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Minor Sanitation

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Critical Pest Activity

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Critical Pest Activity

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

Critical Pest Activity

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

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. Fill in the holes in the walls behind the steamtable and dough roller.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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