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NAPLES PIZZA

4527 S ASHLAND AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

NAPLES PIZZA has been inspected 6 times by Chicago Department of Public Health since February 3, 2021. The most recent inspection, on January 26, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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 3 times across 2 separate inspections, most recently on March 21, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on January 12, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 January 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 March 21, 2025. 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 February 3, 2021. 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.

6 inspections

  1. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Prep cooler door missing interior cover where exposed insulation is too close to open food containers. Instructed to repair door and maintain.
  2. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOOD ITEMS IN THE 2-DOOR PREP COOLER IN THE MAIN KITCHEN AREA TO BE AT IMPROPER COLD-HOLDING TEMPERATURES: HAM AT 46.0F, ROAST BEEF AT 49.8F, CUT TOMATOES AT 45.0F, RAW BACON AT 45.4F. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 15 LBS OF FOOD VALUED AT $45.00 DISCARDED ON-SITE. THE PERSON IN CHARGE DISCARDED AND DENATURED ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURES ON-SITE AT THE TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED A CONTAINER OF RAW BEEF THAWING AT ROOM TEMPERATURE ON THE PREP TABLE IN THE REAR FOOD PREP AREA. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS, SUCH AS UNDER REFRIGERATION OR RUNNING WATER AT 70.0F OR BELOW, AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 10 DEAD ADULT COCKROACHES ON THE FLOOR IN THE REAR WATER HEATER CLOSET. INSTRUCTED TO REMOVE DEAD COCKROACHES, CLEAN AND SANITIZE AFFECTED AREA, AND MONITOR FOR DEAD INSECTS AND OTHER PESTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DEAD OR TRAPPED PESTS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GASKETS AT THE 3-DOOR PREP COOLER IN THE MAIN KITCHEN AREA TO BE IN POOR REPAIR, TORN AND MISSING IN SOME AREAS. INSTRUCTED TO REPAIR OR REPLACE 3-DOOR PREP COOLER GASKETS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD EMPLOYEES WITH THE CITY OF CHICAGO CERTIFIED MANAGERS WITHOUT ALLERGEN AWARENESS TRAINING OR CERTIFICATES PROVIDED ON-SITE. INSTRUCTED TO PROVIDE ALL CITY OF CHICAGO CERTIFIED MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE FOR REVIEW AT ALL TIMES.
  3. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR) LOCATED IN THE REAR DRY STORAGE AREA. THE INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE CONTENTS' NAMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER IN THE CHEST FREEZER WHERE FROZEN BEEF IS STORED. INSTRUCTED TO REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW IT TO DRY PROPERLY AND PREVENT PEST HARBORAGE STORED IN THE REAR CLOSET. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  4. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS IN REAR PREP AREA. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
  5. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO POST HAND WASHING SIGNS AT HANDSINKS AND IN WASHROOMS. CORRECTED ON SITE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER; INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  6. License

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(NO CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT AND REAR DOORS.MUST MAKE DOORS TIGHT FITTING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON PIZZA PREP COOLER AND DAMAGED LID ON FRENCH FRY FREEZER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINET AND REACH IN FREEZER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REMOVE FURNACE DRAINLINE FROM REAR HAND SINK BASIN TO AN OPEN SITE FLOOR DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ARTICLES OFF OF FLOOR IN FURNACE ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD AT COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT AND MISSING LIGHT SHIELD IN REAR PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE FOOD ALLERGEN TRAINING FOR FOOD MANAGER.

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