What is White Palace Grill's health inspection score?

White Palace Grill has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was White Palace Grill last inspected?

White Palace Grill was last inspected on March 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does White Palace Grill have?

White Palace Grill has 27 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is White Palace Grill safe to eat at?

Yes, White Palace Grill has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

Official Health Record

White Palace Grill

Name: White Palace Grill
Address: 1159 S CANAL ST, Chicago, 60607
Rating: 87

1159 S CANAL ST, Chicago

Last Inspected: 3/12/2026

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0Excellent

West Loop

Ranked #308 of 1000 in West Loop

Improving

8 inspections

Last: Mar 12, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

3.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+20 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 85/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (87/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1159 S CANAL ST, Chicago, IL 60607

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Violation Timeline

Apr 2023

1 inspections

2 high priority

1 intermediate

5 basic

Apr

May 2023

1 inspections

1 basic

Apr 2024

1 inspections

1 high priority

1 intermediate

2 basic

Apr

Aug 2024

2 inspections

1 high priority

1 intermediate

3 basic

Dec 2025

1 inspections

1 high priority

1 intermediate

2 basic

Dec

Mar 2026

2 inspections

2 high priority

2 intermediate

1 basic

Inspection History

8 records on file

1 Complaint Re-Inspection2 Complaint3 Canvass2 Canvass Re-Inspection

Mar 26

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Complaint InspectionFail

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER USING BARE HANDS TO PLACE COOKED BACON ON CUSTOMERS PLATE FOR SERVICE. BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIIBITED. INSTD TO USE TONGS, GLOVE, DELI PAPER, ETC. BACON DISCARDED AT THIS TIME. CITATION ISSUED 7-38-010 PRIORITY
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER BEING USED TO STORE TCS FOODS UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURES, AMBIENT AIR TEMPERATURES 0F 46.0F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO HAVE ABLE TO MAINTAIN AT 41F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY. COOLER WAS REPAIRED DURING INSPECTION AND ABLE TO HAVE PROPER AMBIENT AIR TEMPERATURE OF 39.1F

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: RICE 60.5F BEAN 5.5, CHEESE, 50.5F, HAM 52.2, TOMATOES 62.0F. ALSO EGGS NOTED AT SIDE OF GRILL AT 60.2F. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. ALL DISCARDED AND DENATURED APPRX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OVER 10 RAT DROPPINGS NOTED ON FLOOR IN REAR STORAGE ROOM WHERE DRY STORAGE AND SINGLE SERVICE ARTICLES STORED. EXTREME CLUTTER IN ROOM AND STORAGE ON FLOOR. INSTD TO REMOVE DROPPINGS, ELEVATE STORAGE 6 INCHES AND ORGANIZE AREA TO PREVENT HARBORAGE. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020(A) PRIORITY FOUNDATION

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
SHEET PANS AND CUTTING BOARDS ON FLOOR NEXT TO ICE MACHINE. INSTD TO ELEVATE AND STORE PROPERLY

Base deductions−32 pts

Dec 25

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 60 F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEAT AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINATAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE WALK-IN AND PREP COOLERS. OBSERVED HAM AT 52F, SOUR CREAM AT 61F, COOKED RICE AT 44F, SAUSAGE AT 71F. INSTRUCTED MANAGEMENT TO DISCARD FOOD AND MAINTAIN ALL FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2601968 ON 8/30/24 NOT CORRECTED: 57- OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−19 pts

Aug 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

Base deductions−2 pts

Aug 24

Complaint InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED KITCHEN COOLER NOT MAINTAINING PROPER TEMPERATURE 53.4F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. THE PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN PREP COLD HOLDING UNIT, SUCH AS 5 LBS OF SAUSAGE AT 50.6F, 5 LBS OF CHICKEN AT 52.5F, AND 5 LBS OF FISH AT 51.4F. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKY FAUCET AT THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.

Base deductions−19 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW-TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. THE SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST BE PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. THE TECHNICIAN SERVICED THE MACHINE DURING INSPECTION AND SANITIZER AT 100 PPM AFTER SERVICE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3 LBS OF GROUND BEEF AT 48.5F AND 3 LBS OF DICE SAUSAGE AND BACON AT 47.1F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 6LBS AT $50. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER PREP 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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS.

Base deductions−19 pts

May 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED ALL ALLERGEN TRAINING CERTIFICATES EXPIRED. INSTRUCTED MANAGEMENT THAT ALL FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND NON-EXPIRED KEEP CERTIFICATES ON SITE.

Base deductions−2 pts

Apr 23

Canvass InspectionFail

2 High1 Med5 Basic

8 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES BY AN EMPLOYEE WORKING IN THE DISHWASHING AREA. OBSERVED AN EMPLOYEE RINSE OFF AND HANDLE DIRTY DISHES, WIPE THEIR HANDS ON THEIR SOILED APRON, AND THEN STACK CLEAN PLATES AND OTHER CLEAN DISHES WITHOUT WASHING THEIR HANDS. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST WASH HANDS AFTER HANDLING SOILED EQUIPMENT/DISHES AND BEFORE HANDLING CLEAN EQUIPMENT/DISHES. HAD EMPLOYEES WASH THEIR HANDS AND RE-WASH THE CLEAN DISHES WHICH WERE HANDLED. PRIORITY 7-38-010. CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED A FOOD EMPLOYEE HANDLING READY-TO-EAT FOOD (COOKED FRIED CHICKEN) WITH BARE HANDS. THE FOOD EMPLOYEE GRABBED THE CHICKEN, HELD IT IN PLACE WHILE CUTTING IT, AND PLACED IT ONTO A CLEAN PLATE, ALL WITH BARE HANDS. INSTRUCTED MANAGEMENT THAT ALL READY-TO-EAT FOODS MUST BE HANDLED WITH SUITABLE UTENSILS OR GLOVES. PRIORITY VIOLATION 7-38-010. CITATION ISSUED. SAID THE EMPLOYEE PUTTING ON CLEAN GLOVES.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE 4-DRAWER COOLER LOCATED UNDERNEATH THE FLATTOP GRILL. COOKED SAUSAGE, MEATLOAF, SLICED HAM, AND A MEAT MIX (SAUSAGE, BACON, AND HAM) ARE FOUND AT TEMPERATURES RANGING FROM 45F TO 48F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS AND HANGING THEM ON THE SIDE OF THE FRONT PREP HANDWASH SINK. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT, FOOD, ETC. MUST MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND HEAVY FOOD DEBRIS BUILD UP INSIDE THE MICROWAVE ON THE COOKS LINE. MUST DETAIL CLEAN AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE THREE COMPARTMENT SINK, THE SPRAYER ARM SINK, AND THE DISH HANDWASHING SINK LEAKING FROM THE FAUCETS. MUST REPAIR ALL LEAKS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ALL ALLERGEN TRAINING CERTIFICATES EXPIRED. INSTRUCTED MANAGEMENT THAT ALL FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND NON-EXPIRED KEEP CERTIFICATES ON SITE.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED PREVIOUS CORE VIOLATIONS FROM 1/24/22 REPORT #2546841 NOT CORRECTED. VIOLATION #49 (4-602.13) OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS. ALSO OBSERVED HEAVY GREASE BUILD UP ON THE EXTERIOR OF COOKING FRYERS. MUST DETAIL CLEAN AND MAINTAINED. VIOLATION #55 (6-501.12) MUST CLEAN HEAVY DUST ACCUMULATION FROM THE VENT IN THE WOMEN'S BATHROOM. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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