Short Form Complaint
Jun 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 8, 2026 · Original Source
Restaurant · Chicago, IL
Roots Handmade Pizza - Printer's Row
744 S Dearborn St
Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsCanvass Re-Inspection
May 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 5, 2026 · Original Source
Canvass
Apr 22, 2026
Pass w/ Conditions
3 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
NOTED HIGH TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING TEMP OBSERVED MEASURED AT 140 DEGREES F TEMPERATURE GAGE ON UNIT. INSTRUCTED TO USE 3 COMPARTMENT SINK FOR ALL DISHES. PRIORITY VIOLATION #7-38-025 CITATION ISSUED.
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 problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF THE FOLLOWING: 10 LBS OF POTATOES 54.5 F, 6 1/2 GALLONS OF BUTTERMILK 54.0 F, 10 LBS OF CHICKEN NOODLE SOUP AT 57.0 F, 15LBS OF WHITE RICE 53.2F, 15 LBS BIRRIA 64.6), MANAGER DISCARDED PRODUCT THROUGH DENATURING PROCESS. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. 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 temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF WALK-IN COOLER AT 55.9F WITH TCS FOODS (CUT POTATOES, COOKED RICE, CHICKEN NOODLE SOUP, BUTTERMILK, COOKED BIRRIA) STORED INSIDE . A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. ONCE REPAIRED, FAX OR EMAIL TO CDPH.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. (PRIORITY 7-38-005)
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 temperatureOfficial record from Chicago Department of Public Health, Apr 22, 2026 · Original Source
Canvass
Oct 29, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 29, 2025 · Original Source
Non-Inspection
Oct 16, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 16, 2025 · Original Source
Canvass
Jul 11, 2024
Pass
4 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO PROPERLY STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
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 problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
CAN OPENER IN PREP AREA WITH FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
THE INTERIOR OF THE DEEP FRYERS WITH GREASE BUILD UP. 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
THE INTERIOR/EXTERIOR OF FLOOR DRAINS AND FLOORS IN THE CORNERS BEHIND THE COOKING EQUIPMENT WITH FOOD, GREASE, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR DRAINS AND FLOORS. -WALLS AND CEILING TILES WITH FOOD SPLATTER, DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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 problemsOfficial record from Chicago Department of Public Health, Jul 11, 2024 · Original Source