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BONCI ROMAN STYLE PIZZARIA

1855 W DIVERSEY PKWY, CHICAGO, IL 60614 · Restaurant

Inspection summary

BONCI ROMAN STYLE PIZZARIA has been inspected 7 times by Chicago Department of Public Health since June 21, 2023. The most recent inspection, on September 15, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on September 8, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 times across 3 separate inspections, most recently on September 8, 2026. For example: PERSONAL CLEANLINESS

  • 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 2 times across 2 separate inspections, most recently on September 8, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on September 8, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on June 21, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

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.

7 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PREPARED PREPACKAGED SALADS AND REPACKAGED DESSERTS ON DISPLAY FOR GRAB AND GO MUST BE PROPERLY LABELED WITH THE BUSINESS NAME AND ADDRESS, LIST OF INGREDIENTS AND ANY ALLERGEN WARNING LABELS IF NEEDED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTACT PIZZA BOXES MUST BE STORED ELEVATED FROM THE FLOORS IN THE REAR COOLER/DRY FOOD STORAGE ROOM.
    • 40. PERSONAL CLEANLINESS
      • NOTED THE CERTIFIED FOOD MANAGER WITHOUT AN EFFECTIVE HAIR OR BEARD RESTRAINT WHILE PREPARING/HANDLING PIZZAS. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED MISSING NOZZLE ON THE LEFT SIDE OF THE THREE COMPARTMENT SINK WITH THE RIGHT SIDE NOZZLE UNABLE TO REACH ALL THREE COMPARTMENTS. LEAK UNDER THE WASH COMPARTMENT ONTO THE FLOOR. INSTRUCTED TO REPAIR THE SINK TO PROPERLY FILL FROM FAUCETS AND LEAK REPAIRED UNDER THE SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING CEILING TILE/CEILING PANEL IN THE REAR DRY FOOD STORAGE ROOM. INSTRUCTED TO REPLACE.
  3. Canvass

    3 infractions

    • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • OBSERVED NO APPROVED WRITTEN PROCEDURE BY CDPH. TIME WITHOUT TEMPERATURE CONTROL IS BEING USED FOR PIZZAS ON DISPLAY FOR SERVICE. EMPLOYEE ALSO DID NOT PROVIDE TIME LOGS FOR TODAYS COOKED PIZZAS DISPLAYED FOR SALE(9/8/2025). MUST PROVIDE A WRITTEN PROCEDURE APPROVED BY CDPH. Written procedures shall be prepared in advance, maintained in the RETAIL FOOD ESTABLISHMENT and made available to the DEPARTMENT. 10 TRAYS OF COOKED PIZZA WERE AT THE DISPLAY CASE WITH AN INTERNAL TEMPERATURE RANGING FROM 70-72F. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $230.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE FAUCET AT HAND SINK LOCATED AT DISH WASHING AREA. MUST REPAIR.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 9/20/2024, REPORT #2603236. #57--OBSERVED NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING CERTIFICATES. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  4. Canvass Re-Inspection

    3 infractions

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENT INSIDE THE UNISEX EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE PROOF OFFOOD HANDLER TRAINING CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.
  5. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE OR POSTED ON PREMISES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE NOR CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCHA AS PIZZAS. INSTRCUTED ABOVE TO OPERATE WITH CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICES AT THE EXPOSED HAND WASHING SINK IN REAR PREP/DISHWASHING AREA. MANAGEMENT INSTRUCTED TO PROVIDE HAND PAPER TOWELS AT ALL HAND WASHING SINKS AND MAINTAIN AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZER WAS DETECTED AT THE FINAL RINSE OF THE LAW TEMPERATURE DISHMACHINE WHILE MACHINE WAS IN USE. INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH FINAL RINSE OF 100PPM CHLORINE. PRIORITY VIOLATION 7-38-025. A HELD FOR INSPECTION TAG WAS PLACED ON THE LOW TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO USE 3-COMPARTMENT SINK TO WASH RINSE AND SANITIZE MULTI-USE UTENSILS UNTIL THE HELD FOR INSPECTION TAG IS REMOVED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SNEEZE GUARD OR OTHER PROTECTION PROVIDED ON FRON SIDE OF PIZZA HOT LINE. MANAGEMENT INSTRUCTED TO INSTALL A BARRIER TO PREVENT CONTAMINATION FROM BY THE PUBLIC. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABELS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENT INSIDE THE UNISEX EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE PROOF OFFOOD HANDLER TRAINING CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES ON PREMISES. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.
  6. License Re-Inspection

    0 infractions

  7. License

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS LOCATED AT THE THREE COMPARTMENT SINK DISH AREA. PRIORITY FOUNDATION VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A FUNCTIONAL METAL STEM THERMOMETER TO MONITOR HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER DOOR GASKETS ON THE REAR STORAGE TALL REACH-IN COOLER. MUST REPLACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE CHEMICAL TEST STRIPS FOR THE CHLORINE CHEMICAL SANITIZER FOR THE LOW TEMPERATURE DISH WASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED PEELING PLASTIC PROTECTANT ON METAL SHELVING UNDER THE HOT HOLDING UNITS. MUST REMOVE TO BE SMOOTH AND CLEANABLE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED EXCESSIVE FOOD DEBRIS ON THE GROUNDS SURROUNDING THE OUTSIDE WASTE RECEPTACLE IN THE GARBAGE CORRAL. MUST REMOVE AND CLEAN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HOLES IN WALLS AT THE PREP TABLE IN THE FOOD PREP AREA. MUST SEAL TO BE SMOOTH AND CLEANABLE.
    • 62. COMPLIANCE WITH CLEAN INDOOR AIR ORDINANCE
      • MUST PROVIDE "NO SMOKING" SIGNAGE AT THE ENTRANCE OF THE ESTABLISHMENT. SMOKING ORDINANCE VIOLATION.

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