Restaurant inspections / Restaurant
Lou Malnati'S Pizzeria
3333 W Fullerton Ave, Chicago 60647 · Risk 1 (High)
Pass
Most recent result
Dec 19, 2025
4
Inspections on record
3
Times passed
0
Times failed
Violations cited on Dec 19, 2025
- #40PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR AT ALL TIMES WHEN PREPARING FOOD.
Inspection history
| Date | Type | Result | Risk |
|---|---|---|---|
| Dec 19, 2025 | Canvass | Pass | Risk 1 (High) |
| Nov 5, 2025 | Non-Inspection | No Entry | Risk 1 (High) |
| Oct 25, 2024 | Canvass | Pass | Risk 1 (High) |
| Mar 17, 2023 | License | Pass | Risk 1 (High) |
Source
- Food Inspectionsupdated weeklyofficial portal ↗
Inspection records are published by the Chicago Department of Public Health. A failed inspection does not necessarily mean an establishment closed — most are re-inspected after correcting violations.
Other inspected places in 60647
Lou Malnati'S Pizzeria — questions
- Did Lou Malnati'S Pizzeria pass its last health inspection?
- Lou Malnati'S Pizzeria at 3333 W Fullerton Ave was inspected on Dec 19, 2025 by the Chicago Department of Public Health and the result was "Pass".
- What violations were cited at Lou Malnati'S Pizzeria?
- The most recent inspection cited 1 violation, beginning with: PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR AT ALL TIMES WHEN PREPARING FOOD.
- What does "Risk 1 (High)" mean?
- Chicago assigns every food establishment a risk category based on how much food handling it does. Risk 1 (High) covers full-service restaurants and is inspected most often; Risk 2 (Medium) and Risk 3 (Low) — such as places serving only pre-packaged food — are inspected less frequently.
- Where does this inspection data come from?
- The City of Chicago publishes every food-establishment inspection it performs, including the result and the full text of any violations cited. This page reads that dataset directly and updates as the city posts new inspections.
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