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THE MAIN PIZZA

2727-2729 W HOWARD ST, CHICAGO, IL 60645 · Restaurant

Inspection summary

THE MAIN PIZZA has been inspected 8 times by Chicago Department of Public Health since August 17, 2022. The most recent inspection, on October 6, 2025, recorded 4 infractions.

3 of 8 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: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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.

  • 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 14, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 May 14, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times on May 1, 2023. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on October 6, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 1, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

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.

8 inspections

  1. Complaint

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING/DAMAGED/ BROKEN CEILING TILES IN REAR OF STORAGE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED FOAM-LIKE CAULK AROUND PIPES THROUGHOUT THE MAIN PIZZA KITCHEN. INSTRUCTED TO RESURFACE TO ENSURE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELD IN HOT FOODS PREP AREA IN THE MAIN PIZZA KITCHEN. INSTRUCTED TO PROVIDE AND MAINTAIN.
  2. Complaint

    0 infractions

  3. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR THRESHOLD SWEEP. MUST RODENT PROOF SAID DOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PREP AREA COOKLINE HANDWASH SINK COLD WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SAID HANDWASH SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD BUILD UPON ON WALL BEHIND 3-COMPARTMENT SINKS. MUST CLEAN WALLS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONE FOOD HANDLER CERTIFICATE EXPIRED. INSTRUCTED MANAGER MUST UPDATE FOOD HANDLER CERTIFICATES.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 10 RAT DROPPINGS ON FLOOR IN HOT WATER TANK ROOM AND 30 RAT DROPPINGS ON FLOOR UNDER PIZZA OVENS AT REAR PREP AREA. MUST REMOVE ALL RAT DROPPINGS BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD BUILD UP ON EXTERIOR AND INTERIOR OF ALL COOLERS AT REAR PREP AREA. MUST CLEAN INTERIOR/EXTERIOR OF ALL REAR PREP AREA COOLERS AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO MECHANICAL FAN VENTILATION IN EMPLOYEES WASHROOM. MUST PROVIDE.
  6. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE.
  7. License

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE. NO ORIGINAL CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEAL CLEAN UP KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED REFRIGERATION UNIT BLOCKING HANDSINK IN REAR PIZZA KITCHEN. RELOCATE REFRIGERATION UNIT SO HAND SINK IS FULLY ACCESIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 3 SEPARATE REFRIGERATION UNITS AT IMPROPER TEMPERATURES. LARGE COLD HOLD UNIT AT 50 F IN FRONT SERVING KITCHEN, 2 DOOR STAND UP POP COOLER IN FRONT SERVING KITCHEN AT 55F AND 1 VICTORY REFRIGERATOR IN REAR PIZZA KITCHEN AT 60F. ALL REFRIGERATION UNITS MUST BE MAINTAINING 41F OR LESS AT ALL TIMES. REMOVE OR REPAIR UNITS. PRIORITY VIOLATION 7-38-005
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE.
  8. License

    0 infractions

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