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PIZZERIA UNO

1970 W DIVERSEY PKWY, CHICAGO, IL 60614 · Restaurant

Inspection summary

PIZZERIA UNO has been inspected 5 times by Chicago Department of Public Health since December 14, 2022. The most recent inspection, on May 27, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 December 14, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 7 times across 4 separate inspections, most recently on May 27, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 17, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

5 inspections

  1. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PRE-PACKAGED GRAB AND GO DESSERTS IN THE DISPLAY COOLER MUST BE LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS INCLUDING ANY ALLERGEN WARNINGS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOILED MOP HEADS INSIDE THE UTILITY MOP SINK MUST BE STORED INVERTED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED EQUIPMENT BEING STORED IN THE EMPLOYEE WASHROOM MUST BE REMOVED FROM THE PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AND FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK AND STORED CHEMICALS NOTED DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.----NOTED BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE.----CEILING VENTILATION COVERS ABOVE THE PIZZA OVEN AND UTILITY MOP SINK WITH EXCESSIVE DUST. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNECCESSARY ITEMS STORED IN TOILET ROOM SUCH AS PIZZA BOXES, FOOD RACK AND BOXES. MUST REMOVE UNUSED ITEMS.
  3. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARDS WITH DEEP CUTS AND STAINS. INSTRUCTED TO CLEAN, SANITIZE AND RESTORE TO SMOOTH AND CLEANABLE SURFACE OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED GREASE AND DEBRIS ON FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED BOX WITH EQUIPMENT TOPS ON FLOOR UNDERNEATH STORAGE RACK NEAR KITCHEN RESTROOM. INSTRUCTED TO STORE ON SHELF THAT IS A MINIMUM OF 6 INCHES OFF THE GROUND.
  4. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PREPACKAGED DESSERTS NOT LABELED WITH INGREDIENT LIST. MUST LABEL AND MAINTAIN.
  5. License

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • THERMOMETERS IS NOT PROVIDED IN HOT HOLDING UNITS. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • SINGLE EMPLOYEE RESTROOM LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN RESTROOM.

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