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BOB'S PIZZA

1659 W 21st ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

BOB'S PIZZA has been inspected 10 times by Chicago Department of Public Health since February 13, 2019. The most recent inspection, on October 5, 2026, recorded 9 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 3 separate inspections, most recently on October 5, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 3 separate inspections, most recently on April 17, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 2 separate inspections, most recently on June 25, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on October 5, 2026. For example: PROPER HOT HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on October 5, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. MANAGER HAS A POLICY THAT WAS TAPED TO A WALL BUT NO SIGNATURES INDICATED ANYONE HAS READ AND UNDERSTOOD SAID POLICY. INSTRUCTED MANAGER TO PROVIDE A COPY TO EACH FOOD HANDLER TO READ AND SIGN. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED 2 COOKED PIZZAS SITTING ON COUNTER THAT FOOD HANDLER SAID WERE FOR PIZZA SLICE SALE. 1 CHEESE AND 1 SAUSAGE PIZZA WERE AT 72 DEGREES AIR TEMP. BOTH PIZZAS WERE DISCARDED AT THIS TIME. INSTRUCTED MANAGER TO HAVE SLICES STORED IN HOT HOLDING CABINET. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE CLEANED COVERED AND PROPERLY LABELED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN A COMPLETE LOGBOOK FROM PEST CONTROL AND HAVE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD ON REACH IN PIZZA PREP COOLER IN NEED OF REPLACING. WORN AND DISCOLORED. INSTRUCTED TO CORRECT AND MAINTAIN
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • CHLORINE TEST STRIPS ON SITE WHILE USING A QUATS SANITIZER FROM UNIT INSTALLED ON 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO OBTAIN THE CORRECT STRIPS TO ADEQUATELY MEASURE QUATS SANITIZER. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL FOOD PREP TABLES AND SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS WALLS, AND CEILINGS IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST DIRT AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
  2. Canvass Re-Inspection

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE PREP COOLERS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15: OBSERVED THE DOOR IN THE FRONT FOOD PREP AREA WITH A SMALL OPENING AT THE LOWER LEFT SIDE. INSTRUCTED TO RODENT PROOF AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED PLASTIC BOWLS SUBMERGED IN THE FLOUR STORAGE CONTAINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11: OBSERVED A CONTAINER OF OIL NOT OVERED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO COVER AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18: OBSERVED SLIGHT DUST BUILD UP ON THE FILTERS UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN.
  3. Canvass

    8 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE PREP COOLERS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE DOOR IN THE FRONT FOOD PREP AREA WITH A SMALL OPENING AT THE LOWER LEFT SIDE. INSTRUCTED TO RODENT PROOF AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED PLASTIC BOWLS SUBMERGED IN THE FLOUR STORAGE CONTAINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A CONTAINER OF OIL NOT OVERED IN THE FRONT FOOD PREP AREA. INSTRUCTED TO COVER AND MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES AND ROUND, PIZZA BAKING TRAYS NOT INVERTED ON THE SHELF NEXT TO THE COOKING EQUIPMENT. INSTRUCTED TO INVERT AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED SLIGHT DUST BUILD UP ON THE FILTERS UNDER THE VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 06/04/2024, REPORT #2595679 #37: 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL CONTAINERS AND IN CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE FOR ALL FOOD/SPICE ITEMS OUT OF THE ORIGINAL PACKAGING. (ALSO INCLUDE SQUIRT BOTTLES) #48: 4-603.15 OBSERVED NO WRITTEN PROCEDURE ON THE WASHING, RINSING, AND SANITIZING OF CLEAN-IN-PLACE EQUIPMENT (LARGE DOUGH MIXERS). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-42-090, CITATION ISSUED
  4. Non-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL CONTAINERS AND IN CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE FOR ALL FOOD/SPICE ITEMS OUT OF THE ORIGINAL PACKAGING.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-904.11 OBSERVED PAPER PLATES FOR CUSTOMERS NOT INVERTED IN THE CUSTOMER DINING AREA. INSTRUCTED TO INVERT TO PROTECT FROM ANY POSSIBLE CONTAMINATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED NO WRITTEN PROCEDURE ON THE WASHING, RINSING, AND SANITIZING OF CLEAN-IN-PLACE EQUIPMENT (LARGE DOUGH MIXERS). INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED DIRT AND GREASE DEBRIS BETWEEN THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DUST DEBRIS ON THE VENTS LOCATED IN BOTH TOILET ROOMS, ABOVE THE PIZZA OVEN, ON THE KNIFE STORAGE RACK AND ALONG THE WINDOW LEDGES. OBSERVED ACCUMULATED DIRT DEBRIS ON THE FLOORS IN BOTH 1ST FLOOR FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL.
  6. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT THE HANDWASHING SINK IN THE DISH ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK BLOCKED BY SHELVING RACK IN FOOD PREPARATION AREA. THE HANDWASHING SINK WAS INACCESSIBLE AT THE TIME OF INSPECTION. INSTRUCTED TO ALWAYS MAKE HAND WASHING SINK ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASHING SIGNAGE. MUST PROVIDE TO ALL HANDWASHING SINKS.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): KIMCHI, HOUSEMADE PICKLES HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12: **C** Cutting Surfaces OBSERVED PREP COOLER CUTTING BOARDS IN FRONT PREP AREA AND FOOD SERVICE HOTLINE DISCOLORED WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
  7. Canvass

    7 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED CHEF KNIFE RESTING ALONG SIDE OF SMALL PREP STATION NEAR THE STOVE IN THE FRONT FOOD PREP AREA. INSTRUCTED TO KEEP KNIVES AND OTHER UTENSILS IN PROPER LOCATION BETWEEN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS UNDER THE DEEP FRYERS OIL DRAINING UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD IN THE FRONT FOOD PREP AREA BADLY STAINED AND DEEP CUTTING GROOVES. INSTRUCTED TO REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS INSIDE OF REACH IN REFRIGERATION UNITS UPSTAIRS REAR FOOD PREP AREA AND IN BASEMENT WALK IN UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SPRAYER HOSE AT THE THREE COMPARTMENT SINK LOOSE FROM WALL. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS AND WALLS THROUGHOUT FOOD SERVICE AREA AND PREP AREA WITH A BUILD UP OF DIRT, GREASE, FOOD SPLATTER AND FOOD DEBRIS UNDER AND AROUND COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HOOD VENTILATION SYSTEM WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PRVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.
  8. Canvass

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED NO BEARD GUARDS FOR MALE FOOD HANDLERS WITH BEARDS. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO LOCATE.
  9. Canvass

    0 infractions

  10. License

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO DIARRHEA AND VOMITING PROCEDURES ON PREMISES. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

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