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SAL'S PIZZA

10653 S PULASKI RD, CHICAGO, IL 60655 · Restaurant

Inspection summary

SAL'S PIZZA has been inspected 10 times by Chicago Department of Public Health since December 13, 2019. The most recent inspection, on March 18, 2026, recorded 4 infractions.

None of the 10 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: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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.

  • 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 7 times across 4 separate inspections, most recently on March 18, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 July 26, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 separate inspections, most recently on October 22, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 18, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on January 3, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE WEATHER STRIPPING AT THE BOTTOM OF THE FRON DOOR IN POOR REPAIR. MUST REPLACE TO PREVENT POSSIBLE ENTRY POINT FOR PESTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS AND FREEZERS TO REMOVE SPILLS AND/OR DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS DIRTY ALONG THE WALL BASE AND IN CORNERS BEHIND THE COOKING EQUIPMENT. MUST CLEAN TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED THE COOK WITH OUT HIS FOOD HANDLER TRAINING AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN OR CITATIONS WILL FOLLOW.
  2. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK WITH A HEAVY BUILD UP OF A DARK SLIMY SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE MICROWAVE IN THE REAR FOOD PREP AREA IN NEED OF A DETAILED CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SIDES OF ALL COOKING AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT, GREASE AND POSSIBLE FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR AND WALLS IN THE REAR FOOD SERVICE AREA WITH A BUILD UP OF FOOD SPLATTER, GREASE, DIRT AND FOOD DEBRIS UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
  3. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • DRINK DISPENSOR NOZZLES IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION INSTRUCTED TO CORRECT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SIDES OF COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN MAIN PREP AREA IN NEED OF CLEANING TO REMOVE SPILLS UNDER AND AROUND ALL COOKING EQUIPMENT. FLOORS IN REAR DRY STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTILATION FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    8 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO CORRET ANF MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ALL UTENSILS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZED MANNER. NOT IN BETWEEN REACH IN COOLERS. CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD SPILLS INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN REAR STORAGE IN NEED OF CLEANING TO REMOVE ALL SPILLS AND BUILD UP IN REAR AND FRONT AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENT FILTERS IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN PREP COOLER, SAUSAGE 51.1-55.6F, CHICKEN 54.0, CHEESE 53.9F. INSTRUCTED MANAGER TO DISCARD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 56.2F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PRIORITY 7-38-005 CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED INOPERABLE THERMOMETER INSIDE PREP COOLER. INSTRUCTED MANAGER TO PROVIDE OPERABLE THERMOMETER AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND UTILITY ROOMS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD VALID ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  6. Canvass

    2 infractions

    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • EMPLOYEE PERSONAL ITEMS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MISSING STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE AND MAINTAIN SAME.
  7. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVING IN DRY STORAGE AREA. INSTRUCTED MANAGER TO SEAL ALL RAW WOOD SURFACES TO MAKE SMOOTH AND EASILY CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOW WATER PRESSURE AT LEFT FAUCET OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
  8. Canvass Re-Inspection

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY BULK STORAGE BINS NOT LABELED WITH COMMON NAME. INSTRUCTED TO PROVIDE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR STORAGE ROOM AND FURNACE ROOM CLUTTERED WITH UNNECESSARY ITEMS, PAINT SUPPLIES STORED ON FLOOR,ETC. INSTRUCTED TO REMOVE TO PREVENT PEST HARBORAGE AREAS
  9. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • REPEAT-OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION ISSUED 7-38-010
    • 23. PROPER DATE MARKING AND DISPOSITION
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY BULK STORAGE BINS NOT LABELED WITH COMMON NAME. INSTRUCTED TO PROVIDE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • EVIDENCE OF IMPROPER PEST CONTROL ON SITE. OBSERVED 18 MICE DROPPINGS ON FLOOR IN FURNACE ROOM AND 41 MICE DROPPINGS ON FLOOR IN MOP ROOM, 10 DROPPINGS IN REAR STORAGE ROOM. INSTRUCTED TO CLEAN/SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION ISSUED 7-38-020(A).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR STORAGE ROOM AND FURNACE ROOM CLUTTERED WITH UNNECESSARY ITEMS, PAINT SUPPLIES STORED ON FLOOR,ETC. INSTRUCTED TO REMOVE TO PREVENT PEST HARBORAGE AREAS.
  10. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SHELVING FOR FOOD STORAGE. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE AND MAINTAIN.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED IN FURNACE ROOM. INSTRUCTED MANAGER TO REMOVE. STORAGE OF SINGLE SERVICE ARTICLES IS PROHIBITED IN ALL MECHANICAL ROOMS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES SHALL PROVIDE FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

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