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PITA EXPRESS LLC

4649 N DAMEN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

PITA EXPRESS LLC has been inspected 7 times by Chicago Department of Public Health since April 19, 2023. The most recent inspection, on March 3, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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 6 times across 4 separate inspections, most recently on March 3, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 2 separate inspections, most recently on March 15, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 separate inspections, most recently on March 15, 2024. 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 2 times across 2 separate inspections, most recently on May 2, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on March 13, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

7 inspections

  1. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HANDWASHING SIGNAGE FOR HANDWASHING SINKS IN THE CUSTOMER/EMPLOYEE RESTROOMS ON THE FIRST FLOOR.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER PREPARING FOOD WITHOUT A HAIR RESTRAINT. INTRUCTED MANAGEMENT THAT ALL FOOD HANDLERS PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
  2. Canvass

    10 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • NOTED EMPLOYEE EATING IN THE FOOD PREP AREA. REVIEWED PERMITTED AREAS FOR EMPLOYEES TO EAT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • PREP AREA WET WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED IN USE UTENSIL USED TO SCOOP FALAFEL FOR THE DEEP FRYER BEING IMPROPERLY STORED IN STANDING WATER AT A TEMPERATURE OF 56.7F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER, OR INSIDE FOOD WITH THE HANDLE INVERTED FROM THE FOOD AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE RAW WOOD OR USED CARDBOARD OIL BOXES AS A MEANS OF ELEVATION FOR PLUMBING PIPES UNDER THE 1ST FLOOR THREE COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE RAW WOODEN STICKS AS A MEANS OF SEPARATION IN COOLER FOR PREPARED RAW MEAT KABOBS. MUST BE SMOOTH, CLEANABLE, NON-ABSORBENT AND ABLE TO WASH, RINSE AND SANITIZE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZER. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.----MUST NOT USE TAPE AS A GRIP HANDLE FOR BLENDER. MUST BE SMOOTH, CLEANABLE AND ABLE TO SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED ICE MACHINE IN THE BASEMENT MUST BE REMOVED FROM THE PREMISES TO PREVENT ANY PEST HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED WATER DAMAGED CEILING TILES IN THE DINING ROOM.----MISSING VENT COVER ABOVE THE UTILITY MOP SINK. MUST REPLACE ALL.----MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE THE BASEMENT ICE MACHINE OR MOVE THE MACHINE TO AN AREA OF THE BASEMENT THAT DOES HAVE SUCH A CEILING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR EMPLOYEE (DISHWASHER)ON SITE. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATE. MUST PROVIDE FOR ALL.
  3. Complaint Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A CONSTANT SMALL WATER LEAK AT FAUCET OF NEWLY INSTALLED HANDWASHING SINK IN BASEMENT FOOD PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOME OVER HEAD PIPES OVER THE 3-COMPARTMENT SINK AREA AND FOOD PREP AREA WITH NOTICEABLE ROUGH EDGES AND OPEN SEAMS AND CREVICES AND WRINKLES. INSTRUCTED TO REPAIR SAID AREAS SO THAT THEY ARE SMOOTH,EASILY CLEANABLE SURFACES AND ARE MAINTAINED AT ALL TIMES.
  4. Complaint Re-Inspection

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11--Observed no handwashing station in basement prep area. Observed evidence of food prep and storage in basement. Instructed manager to install a handwashing station or sink in basement by 3/20. Priority foundation violation 7-38-030(c).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B)--Observed no thermometer present in clear glass doored cooler at front prep area. Instructed manager to provide an maintain a working thermometer in all coolers.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.14--Observed multiple waste lines above three compartment sink as well as over prep tables in basement prep area of establishment. Waste lines from first floor handwashing sinks and 3 compartment sinks. Instructed to encase all waste water pipes to prevent from potential drips and sources of contamination over 3 compartment sink and any food prep and storage areas. Provide smooth and easily cleanable surface on ceiling over any food storage or prep areas. Priority foundation violation 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.12--Observed dry storage and spices stored in basement beneath unfinished wood and open ceiling in basement. Provide smooth and easily cleanable surface on ceiling over any food storage or prep areas.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13--Observed no food handler certificates provided on premises. Must show proof of training for all food handler employees.
  5. Complaint

    15 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • Observed no Certified Food Manager on site while TCS foods are prepared, handled, and/or served. (Handling beef, chicken, hummus) PIC provided a photo copy of certificate on phone. Physical and original copy must be present and posted as required. Priority foundation violation 7-38-012,citation issued.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Observed no employee health policies on site at time of inspection. Discussed with manager to provide a signed health policy for each employee, and maintain as required. Priority foundation violation 7-38-010, citation issued.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Observed no paper towels present at front prep hand sink. Instructed manager to provide paper towels and maintain. Priority foundation violation 7-38-030(c). Consolidate with the above citation.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Observed no handwashing station in basement prep area. Observed evidence of food prep and storage in basement. Instructed manager to install a handwashing station or sink in basement by 3/20. Priority foundation violation 7-38-030(c).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • Observed TCS foods (chicken, hummus, rice, cheese, diced tomatoes) in standing double door cooler in rear to be at improper cold holding temperature with chicken at 46.4 degrees, hummus as 46.3 degrees, tomatoes at 46.5 degrees, rice at 70.3 degrees, cheese at 45 degrees, and shishkabob at 46.4 degrees. Instructed manager to monitor and maintain all cold TCS foods at 41 degrees or colder at all times. Management voluntarily discarded and denatured approximately 50 lbs of food worth $300. Priority violation 7-38-005, citation issued.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • Observed double door standing cooler in rear prep area with an ambient air temp of 48.2 degrees. Instructed management to repair and maintain the cooler at 41 degrees or colder at all times. Cooler is tagged "held for inspection" at this time, and manager is instructed not to use until repaired. (See comments below). Priority violation 7-38-005, citation issued.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Observed no thermometer present in clear glass doored cooler at front prep area. Instructed manager to provide an maintain a working thermometer in all coolers.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Observed bulk storage container without a label. Instructed to provide common name of contents to properly identify all items in establishment. (Salt, sugar, sesame, flour, etc.)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Observed multiple waste lines above three compartment sink as well as over prep tables in basement prep area of establishment. Waste lines from first floor handwashing sinks and 3 compartment sinks. Instructed to encase all waste water pipes to prevent from potential drips and sources of contamination over 3 compartment sink and any food prep and storage areas. Provide smooth and easily cleanable surface on ceiling over any food storage or prep areas. Priority foundation violation 7-38-005, citation issued.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Observed dry storage and spices stored in basement beneath unfinished wood and open ceiling in basement. Provide smooth and easily cleanable surface on ceiling over any food storage or prep areas.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Observed spoons, scoops, and utensils stored improperly in rear prep area storage rack. All utensils must be inverted when stored.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • Observed single service items stored facing up in rear prep storage rack. All single service items must be stored inverted.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Observed exterior, sides, and gasket of glass door cooler in front prep area to have heavy accumulation of food residue and debris. Instructed manager to clean and regularly maintain area free of food residue and debris.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • Observed no food handler certificates provided on premises. Must show proof of training for all food handler employees.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Observed no allergen training certificate on site. Must show proof of training.
  6. License Re-Inspection

    5 infractions

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.16 OBSERVED NO INSIDE RECEPTACLES FOR KITCHEN PREP OR DISH AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED ITEMS IN BASEMENT STORED ON FLOOR, INSTRUCTED MANAGER TO OBTAIN SHELVING OR STORAGE THAT WILL KEEP ITEMS SIX INCHES OFF OF FLOOR, TO ENSURE THAT FLOOR CAN BE CLEANED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED TWO HOLES IN BASEMENT FLOOR, INSTRUCTED MANAGER TO COVER AND MAINTAIN. OBSERVED HOLE AROUND LIGHT SWITCH ON WALL LEADING TO BASEMENT INSTRUCTED MANAGER TO SEAL SMOOTHLY AND MAINTAIN IN ORDER TO EASILY CLEAN. OBSERVED HOLES AROUND METER ON WALL IN BASEMENT DIRECTLY ACROSS FROM STAIRS, INSTRUCTED MANAGER TO SMOOTHLY SEAL IN ORDER TO EASILY CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED UNNECCESSARY ITEMS STORED IN BASEMENT. INSTRUCTED MANAGER TO DECLUTTER AND GET RID OF UNNECESSARY ITEMS TO PREVENT PEST HARBAORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 OBSERVED BUILDUP ON HOODS, INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
  7. License

    6 infractions

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED BOXES OVERFLOWING FROM DUMPSTER AND BOXES WERE PLACED OUTSIDE OF DUMPSTER. INSTRUCTED MANAGER TO HAVE DUMPSTER AND EXTRA BOXES PICKED UP. DUMPSTER AND AREA SURROUNDING IT MUST BE CLEAN AND UNCLUTTERED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO INSIDE RECEPTACLES FOR KITCHEN PREP OR DISH AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS IN BASEMENT STORED ON FLOOR, INSTRUCTED MANAGER TO OBTAIN SHELVING OR STORAGE THAT WILL KEEP ITEMS SIX INCHES OFF OF FLOOR, TO ENSURE THAT FLOOR CAN BE CLEANED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNNECCESSARY ITEMS STORED IN BASEMENT. INSTRUCTED MANAGER TO DECLUTTER AND GET RID OF UNNECESSARY ITEMS TO PREVENT PEST HARBAORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED TWO HOLES IN BASEMENT FLOOR, INSTRUCTED MANAGER TO COVER AND MAINTAIN. OBSERVED HOLE AROUND LIGHT SWITCH ON WALL LEADING TO BASEMENT INSTRUCTED MANAGER TO SEAL SMOOTHLY AND MAINTAIN IN ORDER TO EASILY CLEAN. OBSERVED HOLES AROUND METER ON WALL IN BASEMENT DIRECTLY ACROSS FROM STAIRS, INSTRUCTED MANAGER TO SMOOTHLY SEAL IN ORDER TO EASILY CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILDUP ON HOODS, INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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