Skip to content
Loading map…

LIZZANO

636 N WELLS ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

LIZZANO has been inspected 2 times by Chicago Department of Public Health since November 5, 2024. The most recent inspection, on November 5, 2024, found no infractions.

1 of 2 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: Handwashing and staff hygiene, Food temperature control and Pests.

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 once on November 5, 2024. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 5, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 5, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 November 5, 2024. 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 3 times on November 5, 2024. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

2 inspections

  1. License

    0 infractions

  2. License

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO DISINFECTANT EFFECTIVE AGAINST NOROVIRUS ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN DISINFECTANT EFFECTIVE AGAINST NOROVIRUS AND MAINTAIN ON SITE AT TIMES. PRIORITY FOUNDATION VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO VISIBLE THERMOMETERS IN INTERIOR OF SMALL COLD HOLDING UNIT IN FRONT PREP AND TWO ONE DOOR REFRIGERATORS IN REAR PREP. INSTRUCTED TO PROVIDE VISIBLE THERMOMETERS IN ALL COLD HOLDING UNITS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OPENINGS AT LEFT SIDE BASE OF EXIT DOOR ON NORTHSIDE OF FACILITY, OPENINGS IN MIDDLE FROM TOP TO BOTTOM OF FRONT ENTANCE DOUBLE DOORS, AND OPENINGS IN MIDDLE FROM TOP TO BOTTOM AND AT BASE OF BOTH DOUBLE DOORS IN DUMPSTER AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED MOLDLIKE SUBSTANCE ON INTERIOR OF BOTH SMALL COLD HOLDING UNITS IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF BOTH SMALL COLD HOLDING UNITS IN FRONT PREP AREA AND MAINTAIN. OBSERVED SPILLS ON INTERIOR OF ONE DOOR REFRIGERATOR WITH WHITE INTERIOR AND INTERIOR OF TWO DOOR REFRIGERATOR. INSTRUCTED TO CLEAN INTERIOR OF SAID REFRIGERATORS IN REAR PREP AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOW HOT WATER PRESSURE AT HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO INCREASE HOT WATER PRESSURE AT HANDWASHING SINK IN DISHWASHING AREA AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOW TEMPERATURE DISH MACHINE IN DISHWASHING AREA THAT WILL NOT BE USED BY FACILITY. INSTRUCTED TO REMOVE ALL UNNECESSARY TO THE OPERATION EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL VENTILATION IN BOTH ALL GENDER WASHROOMS. INSTRUCTED TO REPAIR OR INSTALL MECHANICAL VENTILATION IN BOTH ALL GENDER WASHROOMS OF SUFFICIENT CAPACITY.

Nearby inspected facilities

Own this business? Add a badge to your website