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SLICE EXPRESS

5777 N RIDGE AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

SLICE EXPRESS has been inspected 5 times by Chicago Department of Public Health since March 1, 2024. The most recent inspection, on April 3, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Food source, labelling and allergens.

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.

  • 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 April 3, 2026. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 3 times across 2 separate inspections, most recently on March 11, 2025. 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 March 11, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 2 separate inspections, most recently on March 11, 2025. 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 2 times across 2 separate inspections, most recently on April 3, 2026. 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

    3 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. OBSERVED PIZZA SLICES AT 125F INSIDE OF THE HOT HOLDING UNIT. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. OBSERVED THE FOLLOWING FOODS INSIDE OF THE 3-DOOR PREP COOLER AT IMPROPER TEMPERATURES: CHICKEN AT 45F, PORK AT 46F, SAUSAGE AT 44F, CHEESE AT 55F, CUT TOMATOES AT 46F, SOUR CREAM AT 44F, BEEF AT 48F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REPLACE THE LEFT AND RIGHT DOOR GASKETS INSIDE OF THE 3-DOOR PREP COOLER SO THAT THE DOORS SEAL PROPERLY.
  2. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD ITEMS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED HOLES IN THE MESH SCREEN OF THE FRONT SCREENED DOOR. MUST REPLACE/SEAL/REPAIR.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS IN THE REAR STORAGE CLOSET MUST BE ELEVATED FROM THE FLOOR
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNUSED JUKEBOX IN THE REAR PREP MUST BE REMOVED FROM THE PREMISES.
  3. License Re-Inspection

    0 infractions

  4. License

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE AN INTERNAL OPERATIONAL THERMOMETER INSIDE THE TALL "COCA-COLA" REACH-IN COOLER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK ON PREMISES WITH THE BUSINESS NAME AND ADDRESS AND ALL REQUIRED DOCUMENTATION ON SITE, INCLUDING SERVICE REPORT, STATE OF ILLINOIS BUSINESS LICENSE ETC. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT ENTRANCE/EXIT DOOR WITH OPEN 1/4 INCH GAPS ON BOTTOM CORNERS OF THE SCREENED DOOR. MUST PROVIDE A TIGHT FITTING SEAL. ALSO NOTE ON THE REAR EXIT SCREENED DOOR A LARGE OPENING AROUND THE DOORS METAL LOCK/LATCH. MUST PROVIDE TIGHT FITTING SEAL AROUND ALL OPENINGS TO PREVENT FLY ENTRY.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST PROVIDE A GREASE RECEPTACLE SERVICE CONTRACT WITH THE BUSINESS NAME AND ADDRESS. GREASE COMPANY NAME. NOTED A FILLED GREASE BARREL ON THE REAR PATIO THAT THE OWNER CANNOT IDENTIFY. MUST REMOVE. PRIORITY FOUNDATION VIOLATION 7-38-020(B)
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE MECHANICAL VENTILATION INSIDE THE WASHROOM.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  5. License

    0 infractions

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