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SANOS PIZZERIA

4469 W LAWRENCE AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

SANOS PIZZERIA has been inspected 28 times by Chicago Department of Public Health since June 28, 2010. The most recent inspection, on April 23, 2025, found no infractions.

16 of 28 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, Pests and Food source, labelling and allergens.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on April 19, 2021. 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 once on November 15, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 November 14, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 May 27, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 13 times across 10 separate inspections, most recently on December 8, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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.

28 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR SWEEP. MUST RODENT PROOF SAID DOOR.
  5. Non-Inspection

    0 infractions

  6. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS ALONG THE WALLS AND IN ALL CORNERS IN THE BASEMENT STORAGE AREA.
  7. Non-Inspection

    0 infractions

  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN VERIFIABLE HEALTH POLICIES SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HAND SINK NEAR PIZZA MAKING AREA IN FRONT PREP AREA. INSTRUCTED TO INSTALL SINK CAPABLE OF DELIVERING HOT AND COLD RUNNING WATER UNDER PRESSURE AND STOCKED WITH ALL NECESSARY SUPPLIES. 7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED FRYER, TOILET, AND SINK IN BASEMENT AND UNUSED COOLER AND ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO REMOVE FROM THE PREMISES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 2 EXPOSED LIGHT BULBS IN BASEMENT. INSTRUCTED TO PROVIDE COVERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE CERTIFIED MANAGER WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL CERTIFIED MANAGERS MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  10. Non-Inspection

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEANING PROCEDURE/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEANING PROCEDURE/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HAND SINK ACCESSIBLE TO THE PIZZA MAKING STATION.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HAND SINK AT THE PIZZA MAKING STATION. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON PREPARED FOOD PRODUCTS.INSTRUCTED MANAGEMENT TO DATE PREPARED FOOD PRODUCTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW DEVICE AT COFFEE MAKER.INSTRUCTED MANAGEMENT TO INSTALL A BACKFLOW DEVICE AT COFFEE MAKER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO RECEPTACLE AND COVER IN THE RESTROOM.INSTRUCTED MANAGEMENT TO PROVIDE A RECEPTACLE AND COVER FOR THE RESTROOM
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED
  13. Canvass

    0 infractions

  14. Canvass

    0 infractions

  15. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING LIGHT BULB OR SHATTER PROOFED LIGHT BULB INSIDE 3 DOOR REACH-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN THE REAR.----------MUST INSTALL BACK FLOW PREVENTER DEVICE FOR COFFEE MACHINE BEHIND BAR.
  16. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE MISSING LIGHT BULB OR SHATTER PROOFED LIGHT BULB INSIDE 3 DOOR REACH-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN THE REAR.----------MUST INSTALL BACK FLOW PREVENTER DEVICE FOR COFFEE MACHINE BEHIND BAR.
  17. Canvass

    0 infractions

  18. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD/DUST BUILD UP ON SHELVES BEHIND FRONT COUNTER. MUST CLEAN SHELVES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST BUILD UP ON BASEMENT FLOOR. MUST CLEAN BASEMENT FLOOR THROUGHOUT AND MAINTAIN.
  19. Canvass

    0 infractions

  20. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DUST BUILD-UP ON FLOOR BEHIND THE REFRIGERATOR IN THE KITCHEN SOUTH END,INSTRUCTED TO CLEAN AND MAINTAIN
  21. Canvass

    0 infractions

  22. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT WORKING INSIDE STAND UP REACH IN COOLER, IN OFFICE. INSTRUCTED MANAGER TO PROVIDE WORKING THEROMETER FOR SAID COOLER.
  23. Canvass

    0 infractions

  24. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE AREA. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  25. Canvass

    0 infractions

  26. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, kitchen prep table not clean need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, storage shelving not clean need detail cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields not clean need cleaning.
  27. Canvass

    0 infractions

  28. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL AND SANITIZE THE INTERIOR OF THE ICE MACHINE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT IN THE BASEMENT, ELEVATE ALL ITEMS,ARTICLES TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR. PROVIDE SHELVINGS OR PALLETS TO ELEVATE ITEMS/ARTICLES ALSO CLEAN IN DETAIL THE FLOOR BESIDE AND BEHIND THE DEEP FRYER, AND BEHIND THE PREP TABLE IN THE REAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE FILTER, AND THE HOOD WITH GREASE AND DUST BUILT UP. DAMAGED CEILING AND PEELING PAINT IN THE SMALL STORAGE AREA WITH SUGAR, OREGANO, OIL, CORNMEAL. INSTRUCTED TO REMOVE PEELING PAINT AND REPAIR DAMAGED CEILING. ALSO PEELING PAINT ON THE SIDE WALLS INSIDE THE CLOSET OF THE EXPOSED HAND SINK.MUST REMOVE ALL PEELING PAINT AND REPAINT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN THE BASEMENT, EMPTY JARS, PIECES OF WOODS, PLYWOODS, HOSE ,ETC. INSTRUCTED TO REMOVE UNUSED ARTICLES/ITEMS NOT BEING USED TO PREVENT RODENTS/INSECTS HARBORAGE.

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