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GEORGIO'S GOURMET PIZZA

11 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

GEORGIO'S GOURMET PIZZA has been inspected 8 times by Chicago Department of Public Health since June 11, 2021. The most recent inspection, on December 30, 2025, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on October 6, 2022. 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 2 times across 2 separate inspections, most recently on October 17, 2024. 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 2 times on June 11, 2021. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 once on June 11, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 13 times across 3 separate inspections, most recently on October 17, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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. Non-Inspection

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PROOF OF PEST CONTROL SERVICE LOG BOOK ON SITE DURING INSPECTION. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE DOOR IN THE BASEMENT LEFT OF THE ONE COMPARTMENT SINK WITH A HOLE IN THE BOTTOM OF THE DOOR. INSTRUCTED THEY MUST REPAIR AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ENTERING AND ACTIVITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL COVING UNDER THE HAND WASHING SINK IN THE REAR FOOD SERVICE AREA COMING LOOSE FROM WALL AS WELL AS THE WALL NEXT TO THE PREP TABLE IN THE FRONT AREA WHERE THE COFFEE MACHINE IS LOCATED MISSING. INSTRUCTED TO REPAIR AND REPLACE AS NEEDED AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR INSECTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A HEAVY BUILD UP OF DUST ON THE HOOD VENTILATION SYSTEM FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED IN AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TWO OF THE LIGHTS OUT OVER THE MAIN FOOD SERVICE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Non-Inspection

    0 infractions

  5. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HANDWASHING SINK IN BASEMENT PREP AREA. INSTRUCTED TO PROVIDE.
  6. Non-Inspection

    0 infractions

  7. License Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO SERVICE SINK ON PREMISES. MUST PROVIDE AT LEAST 1 SERVICE SINK OR 1 CURBED CLEANING FACILITY WITH A FLOOR DRAIN FOR THE DISPOSAL OF MOP WATER.
  8. License

    18 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO ACCESSIBLE HANDWASHING SINK IN FRONT FOOD DISPENSING AREA. MUST PROVIDE HANDWASHING SINK THAT ALLOWS FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASHING SIGNAGE IN EMPLOYEE RESTROOM. MUST PROVIDE.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK-IN FREEZER IN BASEMENT IS UNABLE TO MAINTAIN PROPER TEMPERATURE; AMBIENT AIR TEMPERATURE IS AT 50.0F. INSTRUCTED MANAGEMENT TO REPAIR. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER IN HOT LOGIX HOT BOX. MUST PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND NO PEST CONTROL LOGBOOK ON SITE; MANAGEMENT ONLY PROVIDED SERVICE AGREEMENT WITH NO RECEIPT. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK AND KEEP ON SITE AT ALL TIMES WITH RECEIPTS AND A PEST CONTROL BUSINESS ID NUMBER (IDPH NUMBER). PRIORITY FOUNDATION 7-38-020(C).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • VENTILATION COVER ON REACH IN FREEZER IS BROKEN. MUST REPAIR OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MATERIALS USED FOR CONSTRUCTION IN BASEMENT. MUST REMOVE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND HEAVY GREASE BUILDUP ON KNIFE STORAGE BOX ON FIRST FLOOR. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO DRAIN PLUGS AT EITHER THREE COMPARTMENT SINK (BASEMENT AND FIRST FLOOR). MUST PROVIDE. FOUND SMALL LEAK AT FAUCET ON THE FIRST FLOOR THREE COMPARTMENT SINK. MUST REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO SERVICE SINK ON PREMISES. MUST PROVIDE AT LEAST 1 SERVICE SINK OR 1 CURBED CLEANING FACILITY WITH A FLOOR DRAIN FOR THE DISPOSAL OF MOP WATER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE (WASTE CAN WITH LID) INSIDE UNISEX EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN WALL BASE IN EMPLOYEE RESTROOM. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND OLD FOOD DEBRIS BUILDUP AND DIRT AROUND LEGS OF EQUIPMENT ON THE FIRST FLOOR AND ON THE FLOOR NEAR THE REAR PREP AREA HANDWASHING SINK. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND POROUS CEILING TILES ABOVE BASEMENT DISH AREA. MUST PROVIDE NON-POROUS CEILING THAT IS EASILY CLEANABLE ABOVE AREAS SUBJECT TO MOISTURE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO LIGHT IN BASEMENT STORAGE CLOSET. MUST PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE VENTILATION HOOD OVER THE FRYER AREA DOES NOT TURN ON. MUST REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.

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