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LAKE'S BEST PIZZERIA

133 N CALIFORNIA AVE, CHICAGO, IL 60612 · Restaurant

Inspection summary

LAKE'S BEST PIZZERIA has been inspected 10 times by Chicago Department of Public Health since May 6, 2014. The most recent inspection, on August 24, 2020, found no infractions.

3 of 10 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: Food temperature control, Handwashing and staff hygiene and Chemicals and toxic substances.

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.

  • 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 August 14, 2018. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 4 times across 4 separate inspections, most recently on August 2, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 5, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 August 14, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 6, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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

    0 infractions

  2. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE ON PREMISES FOR CLEAN-UP OF VOMIT AND DIARRHEA EVENTS, BUT NO CLEAN-UP KIT. INSTRUCTED TO COMPLY PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK IN THE PIPES UNDER THE 3 COMP SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE KITCHEN AREA AND REAR WARE WASHING AREA IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE GREASE ON THE FLOORS UNDER AND BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALLS BEHIND THE TOILET IN THE EMPLOYEE WASHROOM IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER'S CERTIFICATION FROM THE WORKER ON DUTY. INSTRUCTED TO OBTAIN.
  3. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11(A) NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO PROCEDURE ON PREMISES FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO HAVE A CLEAN-UP PROCEDURE AND SUPPLIES ON THE PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16 (A)(1) OBSERVED PIZZA SLICES AT IMPROPER TEMPERATURE INSIDE OF THE HOT HOLDING CABINET. OBSERVED PIZZA SLICES AT 130F INSIDE OF THE HOT HOLDING CABINET. MANAGEMENT INSTRUCTED TO MAINTAIN HOT FOODS ABOVE 135F. MANAGEMENT VOLUNTARILY DISCARDED 1# OF FOOD WORTH $5. PRIORITY 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2) OBSERVED IMPROPER TEMPERATURES OF COLD FOODS INSIDE OF THE PREP COOLERS. OBSERVED CHEESE AT 60.4F, MILK AT 48.7F, EGGS AT 53.6F, GROUND BEEF AT 52.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $50. PRIORITY 7-38-005. SEE VIOLATION #21 FOR CITATION.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 52.7F AND THE PIZZA PREP COOLER WITH AN AIR TEMPERATURE OF 67.1F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL COOLERS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 DETAIL CLEAN THE GRILL, PREP TABLES, INTERIOR OF PREP COOLERS AND FREEZERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12(A) DETAIL CLEAN THE WALLS OF THE FOOD PREP AREA ESPECIALLY BEHIND THE COOKING EQUIPMENT.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • 8-304.11(A) NO SUMMARY REPORT WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS.
  4. Canvass

    0 infractions

  5. Complaint Re-Inspection

    0 infractions

  6. Complaint Re-Inspection

    9 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • FOUND NO CHEMICAL TEST KIT(S) FOR THE SANITIZER USED IN THE 3-COMPARTMENT SINK OR FOR WASH CLOTHS USED TO WIPE SURFACES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN CHEMICAL TEST KIT(S). SERIOUS VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1527459 DATED MARCH 03, 2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 34-REPLACE THE BROKEN FLOOR TILES IN THE FRONT FOOD PREP AREA. REPAIR FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. 36-INADEQUATE LIGHTING IN BOTH FOOD PREP AREAS. MUST PROVIDE ADEQUATE LIGHTING IN BOTH FOOD PREP AREAS. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE CUTTING BOARDS IN THE PREP AREA STAINED AND WITH DEEP, DARK GROOVES. INSTRUCTED TO EITHER SAND OR REPLACE ALL CUTTING BOARDS. FOUND THE FRONT CHEST REACH IN FREEZER WITH THICK ICE BUILD UP. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, PIZZA OVEN AND THE RUBBER GASKETS ON THE PREP REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE BASEMENT CORNERS AND ALONG THE WALLBASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE VENT IN THE PREP AREA, THE VENTILATION HOOD AND THE PIPES/CONDUITS BEHIND THE COOKING EQUIPMENT WITH GREASE, FOOD AND DIRT/DUST BUILS UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHTS IN THE PREP AREA NOT SHIELDED. INSTRUCTED TO SHIELD OR USE SHATTER PROOF BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE FAUCET IN FRONT OF THE COOKING EQUIPMENT DRIPPING AND LEAKING AT THE BASE. INSTRUCTED TO FIX AND MAINTAIN. DETECTED A STRONG SEWER SMELL IN THE BASEMENT. INSTRUCTED TO ELIMINATE SMELL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS TO WEAR A HAIR RESTRAINT.
  7. Complaint

    12 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • FOUND WASTE WATER BACK UP IN REAR PREP/UTENSIL WASHING AREA. INSTRUCTED TO FIX AND MAINTAIN. PLUMBER ARRIVED DURING INSPECTION AND CLEARED THE FLOOR DRAIN. CRITICAL VIOLATION 7-38-030
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • FOUND NO CHEMICAL TEST KIT(S) FOR THE SANITIZER USED IN THE 3-COMPARTMENT SINK OR FOR WASH CLOTHS USED TO WIPE SURFACES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN CHEMICAL TEST KIT(S). SERIOUS VIOLATION 7-38-030
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND THE PREVIOUS MINOR VIOLATIONS FROM REPORT #1527459 DATED MARCH 03, 2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 34-REPLACE THE BROKEN FLOOR TILES IN THE FRONT FOOD PREP AREA. REPAIR FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. 36-INADEQUATE LIGHTING IN BOTH FOOD PREP AREAS. MUST PROVIDE ADEQUATE LIGHTING IN BOTH FOOD PREP AREAS. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE CUTTING BOARDS IN THE PREP AREA STAINED AND WITH DEEP, DARK GROOVES. INSTRUCTED TO EITHER SAND OR REPLACE ALL CUTTING BOARDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND THE FRONT CHEST REACH IN FREEZER WITH THICK ICE BUILD UP. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE DEEP FRYERS, PIZZA OVEN AND THE RUBBER GASKETS ON THE PREP REACH IN COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE BASEMENT CORNERS AND ALONG THE WALLBASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE VENT IN THE PREP AREA, THE VENTILATION HOOD AND THE PIPES/CONDUITS BEHIND THE COOKING EQUIPMENT WITH GREASE, FOOD AND DIRT/DUST BUILS UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHTS IN THE PREP AREA NOT SHIELDED. INSTRUCTED TO SHIELD OR USE SHATTER PROOF BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DETECTED A STRONG SEWER SMELL IN THE BASEMENT. INSTRUCTED TO ELIMINATE SMELL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE FAUCET IN FRONT OF THE COOKING EQUIPMENT DRIPPING AND LEAKING AT THE BASE. INSTRUCTED TO FIX AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED ALL FOOD HANDLERS TO WEAR A HAIR RESTRAINT.
  8. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE THE PREP TABLE IN THE REAR PREP AREA NEXT TO THE MIXER AND REPLACE WITH A TABLE WHICH IS SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE BROKEN FLOOR TILES IN THE FRONT FOOD PREP AREA. REPAIR FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE. MAINTAIN THE FLOOR DRY IN THE BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN BOTH FOOD PREP AREAS. MUST PROVIDE ADEQUATE LIGHTING IN BOTH FOOD PREP AREAS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER PROVIDED ON PREMISES TO TAKE FOOD TEMPREATURES. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.
  9. License Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS IN THE PREP AREAS IN POOR REPAIR (CRACKED/DAMAGED). MUST REPAIR AND MAINTAIN. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. ALSO MUST CLEAN THE FLOOR VENTS TO REMOVE OLD DEBRIS AND LITER.
  10. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND PREP/SERVICE COOLER AT THE IMPROPER AIR TEMPERATURE OF 46.1F. THIS COOLER MUST BE MAINTAINED AT 40F OR BELOW. NO CITATION
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • PREMISES MUST PROVIDE A EXPOSED HAND SINK IN THE FRONT PREP AREA ACCESSIBLE TO FRONT FOOD HANDLER. PREMISES WILL BE SERVING PIZZA SLICES AT THE FRONT COUNTER.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED THE FRONT DOOR (NOT RODENT PROOF) WITH A 2" GAP AT THE BOTTOM. MUST PROVIDE AND MAINTAIN FRONT DOOR TIGHT FITTING TO PREVENT ENTRY POINT FOR RODENTS AND OTHER PESTS. NO CITATION
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS IN THE PREP AREAS IN POOR REPAIR (CRACKED/DAMAGED). MUST REPAIR AND MAINTAIN. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.

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