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BROADWAY PIZZA

3132 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

BROADWAY PIZZA has been inspected 7 times by Chicago Department of Public Health since October 3, 2023. The most recent inspection, on September 4, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on July 29, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 separate inspections, most recently on November 8, 2023. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on July 29, 2024. 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 once on November 6, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 6, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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. Complaint

    0 infractions

  2. Complaint

    0 infractions

  3. Canvass

    8 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO MANAGER WITH A VALID CITY OF CHICAGO FOOD CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED CURRENT PERSON IN CHARGE THAT A MANAGER WITH A VALID CITY OF CHICAGO FOOD CERTIFICATE MUST BE PRESENT DURING ALL HOURS OF OPERATION WHILE TCS FOODS SUCH AS SAUSAGE PIZZAS AND PIZZAS ARE HANDLED AND PREPARED. PRIORITY FOUNDATION VIOLATION, #7-38-012. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BAGS OF FLOUR STORED ON THE FLOOR NEXT TO THE MIXING AND DOUGH PREPARTION AREA UNDER THE MIXING EQUIPMENT. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AT LEAST 6 INCHES FROM FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PLASTIC FILM ON NEW 3 DOOR PREPARATION COOLER IN REAR PREP AREA. INSTRUCTED MANAGER TO REMOVE PROTECTIVE FILM FROM EXTERIOR OF EQUIPMENT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HEAVY GREASE AND DUST BUILD UP ON THE EXTERIOR OF THE EXHAUST HOOD OVER THE PIZZA OVEN AND THE MAIN GRILLING AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AREAS FREE OF HEAVY GREASE AND DUST BUILD UP.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED TOILET ROOM DOORS OF BOTH MEN'S AND WOMEN'S BATHROOMS TO NOT BE SELF CLOSING. INSTRUCTED MANAGER TO PROVIDE SELF CLOSING BATHROOM DOORS FOR ALL BATHROOMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP STORED IN UTILITY CLOSET ON FLOOR IN CORNER. INSTRUCTED MANAGER TO STORE ALL MOPS TO ALLOW THEM TO AIR DRY IN BETWEEN USE.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY REPORT FROM MOST RECENT INSPECTION ON 11/08/2023 POSTED IN PLAIN VIEW OF PUBLIC AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE SUMMARY REPORT IS POSTED AND AVAILABLE IN PLAIN VIEW OF PUBLIC AT ALL TIMES. NEW SUMMARY REPORT PROVIDED AT TIME OF INSPECTION FOR CURRENT INSPECTION. PRIORITY FOUNDATION VIOLATION, 7-42-010(b). CITATION ISSUED.
  4. License Re-Inspection

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL RAW WOODEN SHELVING THROUGHOUT MUST BE PAINTED/SEALED, SMOOTH AND CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE PIZZA OVEN IS NOT COMPLETELY UNDER THE HOOD IN THE PIZZA AREA. EQUIPMENT MUST BE COMPLETELY UNDER THE HOOD
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  5. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SINK WAS INSTALLED IN THE MIDDLE PIZZA PREP AREA. MUST INSTALL HAND WASHING SINK, SUPPLIED WITH HAND SOAP AND DISPOSABLE TOWELS/HANDDRYING DEVICE. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • COOLERS NOT TURNED ON. INSTRUCTED TO HAVE COOLER TURNED ON AND MAINTAIN AIR TEMP OF 41F OR BELOW.PRIORITY VIOLATION:7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • MAIN ENTRANCE DOOR WITH A GAP OF 1/4" TO 1/2" AT BOTTOM.MUST REPAIR TO MINIMIZE PEST ENTRY
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL RAW WOODEN SHELVING THROUGHOUT MUST BE PAINTED/SEALED, SMOOTH AND CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST NOT USE RAW WOOD AS A MEANS OF ELEVATION FOR UNDER-SHELF AT REAR DISHROOM AREA.MUST PROVIDE A NON-ABSORBENT MATERIAL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE PIZZA OVEN IS NOT COMPLETELY UNDER THE HOOD IN THE PIZZA AREA. EQUIPMENT MUST BE COMPLETELY UNDER THE HOOD
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES ARE PROVIDED ON-SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  6. License

    0 infractions

  7. License

    0 infractions

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