Restaurant · Chicago, IL

La Villa

Name: La Villa
Address: 3632-3640 N Pulaski Rd, Chicago, IL

3632-3640 N Pulaski Rd

Last inspected Aug 27, 2025 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Complaint

Aug 27, 2025

Pass

6 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED NO HANDWASHING SINGAGE AT THE FOLLOWING HANDWASHING SINKS: BANQUET ROOM BAR, BASEMENT PREP AREA HANDSINK, AND VILLA STRADA SIDE BAR. INSTRUCTED TO PROVIDE AND MAINTAIN.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED TALL FREEZER AT END OF THE COOK LINE WITH BROKEN GASKET ON INSIDE OF DOOR AND BUILD UP OF ICE AT REAR OF FREEZER. INSTRUCTED TO REPAIR GASKET AND DEFROST FREEZER AND MAINTAIN IN GOOD CONDITION.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED STEADY LEAK COMING FROM PIPE UNDERNEATH 3 COMPARTMENT SINK IN REAR DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

OBSERVED NO COVERED TRASH RECEPTACLE INSIDE BASEMENT UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 54Facility maintenance

Official wording

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Inspector’s notes

OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN OUTDOOR GARBAGE CORRAL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED BUILD UP OF GREASE INSIDE FRYER CABINET ON COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Aug 27, 2025 · Original Source

Canvass

Mar 13, 2025

Pass w/ Conditions

7 recorded violations

notedCode 1Permits, training, and postings

Official wording

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Inspector’s notes

OBSERVED PERSON-IN-CHARGE MISSING CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE AVAILABLE ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2Permits, training, and postings

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE WHILE TCS FOODS ARE PREPARED AND SERVED (PASTA, COOKED PROTEINS) ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED NO SIGNAGE INFORMING FOOD EMPLOYEES TO WASH HANDS PROVIDED AT THE BASEMENT AREA HANDWASHING SINK (NEAR GREASE TRAP). INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED TCS FOOD (LASAGNA) IN THE 2-DOOR UPRIGHT COOLER IN THE MAIN KITCHEN AREA COOLING WHILE COVERED WITH FOOD CONTAINER LID. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

OBSERVED BULK DRY FOOD CONTAINERS IN THE BASEMENT DRY STORAGE AREA NOT LABELED WITH THE COMMON NAME OF THE FOOD STORED. INSTRUCTED TO MAINTAIN ALL BULK DRY FOOD CONTAINERS LABELED WITH THE COMMON NAME OF THE FOOD STORED.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVED SINGLE-USE PLASTIC CUPS USED AS SCOOPS IN BULK DRY FOOD CONTAINERS IN BOTH THE MAIN FLOOR AND BASEMENT DRY STORAGE AREAS. INSTRUCTED TO REMOVE SINGLE-USE CUPS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED STORAGE RACK USED TO STORE CLEAN EQUIPMENT AND UTENSILS NEAR THE DISH MACHINE TO BE HEAVILY SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD AND OTHER SOILS AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Mar 13, 2025 · Original Source

Canvass

Aug 16, 2024

Pass

5 recorded violations

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVED MULTIPLE BOXED FOOD ITEMS BEING STORED ON FLOOR UNDERNEATH STORAGE SHELVES IN WALK-IN FREEZER AND COOLER IN BASEMENT PREP AREA. INSTRCUTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS

In plain English

More about food not protected from contamination

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED CARDBOARD BEING USED AS LINER ON STORAGE SHELVES IN WALK-IN COOLER AND FREEZER IN THE BASEMENT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE CARDBOARD AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED ACCUMULATED FOOD DEBRIS ON FLOORS THROUHGOUT PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK AT THE BAR NEAR THE KITCHEN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.