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DINICO'S PIZZA II

2341 N NARRAGANSETT AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

DINICO'S PIZZA II has been inspected 8 times by Chicago Department of Public Health since December 29, 2020. The most recent inspection, on June 3, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

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.

  • 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 9 times across 4 separate inspections, most recently on April 5, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 4 separate inspections, most recently on June 3, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 5 times across 3 separate inspections, most recently on October 27, 2025. For example: APPROVED THAWING METHODS USED

  • 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 4 separate inspections, most recently on October 27, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 October 27, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

8 inspections

  1. Canvass

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
  2. Canvass

    4 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING METHOD FOR TCS FOOD ITEM. FOUND A CONTAINER A GROUND MEAT BEING THAWED AT ROOM TEMPERATURE ON THE WIRE RACK IN THE PIZZA PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A SMALL OPENING AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE HANDWASHING SINK IN THE REAR PIZZA PREP/ BAKING AREA IN NEED OF A SPLASH GUARD ON THE RIGHT SIDE OF THE MENTIONED SINK. SINK IS RIGHT NEXT TO WIRE RACK WHERE PIZZA DOUGH IS STORED BEFORE DRESSED IN TOPPINGS. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD TO PREVENT POSSIBLE CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE MICROWAVE IN THE REAR FOOD PREP AREA WITH SLIGHT FOOD SPLATTERS. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    7 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE FREEZER UNIT WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FLOUR AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN UNDER 3 COMPARTMENT SINK AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS BUILD UP IN THW WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR 2 FOOD HANDLING EMPLOYEES WHO DO NOT HAVE A FOOD MANAGER CERTIFICATE.
  4. Canvass Re-Inspection

    1 infraction

    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5/13/2022, REPORT #2555772. #57-MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES WHO DO NOT HAVE A FOOD MANAGER CERTIFICATE. #58-MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD SANITATION MANAGERS. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  5. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AVAILABLE FOR EMPLOYEES TO WASH HANDS AT HAND SINK LOCATED AT PIZZA PREP LINE. SOAP DISPENSER MOUNTED ON WALL WAS BROKEN WITH NO SOAP COMING OUT. OBSERVED NO SOAP AT HAND SINK AT FRONT REGISTER AREA. INSTRUCTED TO PROVIDE SOAP AVAILABLE AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED SAUSAGE PIZZA AT IMPROPER HOT HOLDING TEMPERATURE AT 111.2F ON HOT HOLDING TABLE. PEPPERONI PIZZA FOUND AT 108.5F, SAUSAGE & PEPPERONI PIZZA FOUND AT 99.8F, CHEESE PIZZA FOUND AT 112.4F, DEEP DISH CHEESE PIZZA FOUND AT 100.5F. EMPLOYEE COULD NOT PROVIDE TIME TEMPERATURE LOG FOR COOKED PIZZAS. TCS FOODS MUST BE HELD AT 135.0F OR ABOVE ON HOT HOLDING UNIT. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED MARINARA SAUCE AT 51.2F INSIDE OF PIZZA PREP COOLER. OBSERVED GROUND BEEF AT 55.4F AND SHREDDED CHEESE AT 59.1F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5/13/2022, REPORT #2555772. #10-NOTED MISSING HANDWASHING SIGNAGE AT HANDWASHING SINKS THROUGHOUT THE KITCHEN. MUST PROVIDE. #10-FOUND HANDWASHING SOAP AND PAPERTOWELS AT THE PREP SINK LOCATED NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE SOAP AND PAPERTOWELS AND TO ONLY USE THE PREP SINK FOR ITS INTENDED PURPOSE. #57-MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES WHO DO NOT HAVE A FOOD MANAGER CERTIFICATE. #58-MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD SANITATION MANAGERS. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  6. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED MISSING HANDWASHING SIGNAGE AT HANDWASHING SINKS THROUGHOUT THE KITCHEN. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SOAP AND PAPERTOWELS AT THE PREP SINK LOCATED NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE SOAP AND PAPERTOWELS AND TO ONLY USE THE PREP SINK FOR ITS INTENDED PURPOSE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED AN INCOMPLETE CONSUMER ADVISORY; ADVISORY IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED MANAGEMENT TO ADD A DISCLOSURE STATEMENT TO THE CURRENT ADVISORY THAT SAYS "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" OR "BURGERS ARE COOKED TO ORDER". PRIORITY FOUNDATION 7-38-005. MANAGEMENT WAS ABLE TO UPDATE MENUS AT TIME OF INSPECTION AND THE ADVISORY NOW INCLUDES "BURGERS ARE COOKED TO ORDER".
    • 40. PERSONAL CLEANLINESS
      • OBSERVED A FOOD HANDLING EMPLOYEE PREPARING A PIZZA WITHOUT WEARING A HAIR RESTRAINT. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES WHO DO NOT HAVE A FOOD MANAGER CERTIFICATE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 1/5/2021 REPORT #2472250 NOT CORRECTED: VIOLATION #58 (2-102.13) MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD SANITATION MANAGERS. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
  7. License Re-Inspection

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 1/4 INCH GAP ALONG BOTTOM OF REAR EXTERIOR DOOR. MUST REPAIR TO MAKE DOOR TIGHTFITTING TO PREVENT PEST ENTRY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD SANITATION MANAGERS.
  8. License

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED PIZZA PREP AREA WITHOUT REQUIRED DEDICATED HAND SINK. MUST INSTALL A DEDICATED, EXPOSED HAND WASHING SINK WITH HOT/COLD PLUMBED WATER; SOAP AND PAPER TOWELS; AND A HAND WASHING SIGN. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SOAP AT HANDWASHING SINKS IN PREP /WASHBOWL SINKS IN RESTROOMS. MUST PROVIDE SOAP AT ALL HAND SINKS IN PREP AND WASH BOWL SINKS IN RESTROOMS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HANDWASHING SINKS IN PREP /WASHBOWL SINKS IN RESTROOMS. MUST PROVIDE SANITARY MEANS TO DRY HANDS AT ALL HAND SINKS IN PREP AND WASH BOWL SINKS IN RESTROOMS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY STATEMENT ON MENUS FOR UNDERCOOKED FOODS(BURGERS). MUST PROVIDE CONSUMER ADVISORY AND DISCLOSURE/REMINDER (*) STATEMENT ON MENUS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE THERMOMETERS IN A CONSPICUOUS SPOT INSIDE ALL REFRIGERATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE METAL STEM THERMOMETER TO MEASURE INTERNAL FOOD TEMPERATURE ACCURATELY. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • MUST PROVIDE COMPLETE PEST CONTROL LOG BOOK FROM A LICENSED, COMMERCIAL PEST CONTROL SERVICE PROVIDER. PEST CONTROL LOG BOOK MUST CONTAIN PROOF OF SERVICE, TREATMENT PLAN, IDPH LICENSE, ETC. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 1/4 INCH GAP ALONG BOTTOM OF REAR EXTERIOR DOOR. MUST REPAIR TO MAKE DOOR TIGHTFITTING TO PREVENT PEST ENTRY.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE CHEMICAL TEST KIT TO ACCURATELY MEASURE CONCENTRATION OF SANITIZER USED IN 3 COMPARTMENT SINK. PRIORITY FOUNDATION 7-38-005.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD SANITATION MANAGERS.

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