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Restaurant · Chicago, IL

Pizzeria Ora

545 N La Salle Dr

Last inspected May 4, 2026 · 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

Canvass

May 4, 2026

Pass

5 recorded violations

notedCode 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

OBSERVED THE LOWER SHELVES OF THE COOKING EQUIPMENT AND PREP STATION IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN 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 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN 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 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA UNDER AND AROUND COOKING AND NON COOKING EQUIPMENT ALONG THE EDGES OF THE WALLS AND IN CORNERS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED THE HOOD VENTILATION SYSTEM IN NEED OF A DETAIL CLEANING FROM GREASE BUILT UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

OBSERVED Walid Bitar WITHOUT THE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE.

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

Official record from Chicago Department of Public Health, May 4, 2026 · Original Source

Canvass

Apr 22, 2025

Pass w/ Conditions

7 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN MEN AND WOMEN'S WASHROOMS. INSTRUCTED TO POST A CLEARLY VISIBLE SIGN OR POSTER THAT NOTIFIES EMPLOYEES TO WASH THEIR HANDAS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

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.

More about handwashing problems
notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.6-55.2F. OBSERVED COLD TCS FOODS, CHICKEN(51.4-53.8F), RAW EGGS IN SHELL(50.2F), BUTTER(47.8-50.0F), BACON(50.5F), HAM(48.0-51.4F), TURKEY(51.4F), CHEESE(51.3-55.2F), POOLED RAW EGGS(50.1F), CONTAINS DICED TOMATOES(46.6-47.3F), COOKED BELL PEPPERS(50.7F), SLICED TOMATOES(52.3F), LETTUCE LEAVES(47.5F), CUT CANTALOUPE AND CUT HONEYDEW MELON(47.8F) AND ALFREDO SAUCE(48.4-50.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $300 WEIGHING 30LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 33Food temperature

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED SMALL TWO DOOR COLD HOLDING UNIT WITH ONE DOOR TOP COMPARTMENT IN PREP AREA ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 51.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON SMALL TWO DOOR COLD HOLDING UNIT WITH ONE DOOR TOP COMPARTMENT IN PREP AREA ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

OBSERVED SINGLE USE SOUFFLE CUPS USED TO DISPENSE SUGAR IN CONTAINER. INSTRUCTED TO PROVIDE SCOOP WITH HANDLE TO DISPENSE SUGAR. INSTRUCTED EQUIPMENT AND UTENSILS SHALL BE DESIGNED AND CONSTRUCTED TO BE DURABLE AND TO RETAIN THEIR CHARACTERISTIC QUALITIES UNDER NORMAL USE CONDITIONS.

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 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED NON WORKING LIGHTS IN HOODS AND NON WORKING CEILING LIGHTS IN PREP AREA OF KITCHEN NEAR BOTH HALLWAYS. INSTRUCTED TO REPAIR OR REPLACE ALL NON WORKING LIGHTS IN HOODS AND IN PREP AREA OF KITCHEN AND MAINTAIN.

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 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ONE FOOD HANDLER. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

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 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

NO PROOF ALLERGEN AWARENESS TRAINING PROVIDED FOR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

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

Official record from Chicago Department of Public Health, Apr 22, 2025 · Original Source

Canvass

Jul 17, 2024

Pass

2 recorded violations

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

unable to locate backflow prevention device for coffee maker, instructed to expose.

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 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

Inadequate lighting in beverages walk-in cooler, instructed to provide.

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

Official record from Chicago Department of Public Health, Jul 17, 2024 · Original Source

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