What is Villa Palermo Inc's health inspection score?

Villa Palermo Inc has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Villa Palermo Inc last inspected?

Villa Palermo Inc was last inspected on November 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Villa Palermo Inc have?

Villa Palermo Inc has 38 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Villa Palermo Inc safe to eat at?

Villa Palermo Inc has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Villa Palermo Inc serve?

Villa Palermo Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Villa Palermo Inc

Name: Villa Palermo Inc
Address: 2154 W DEVON AVE, Chicago, 60659
Rating: 84

2154 W DEVON AVE, Chicago

Last Inspected: 11/5/2025

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0Good

American•Chicago

Ranked #497 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

6 inspections

Last: Nov 5, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

6.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+32 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

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

2154 W DEVON AVE, Chicago, IL 60659

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Violation Timeline

Jun 2022

1 inspections

2 basic

Jun

Oct 2023

1 inspections

9 basic

Dec 2023

1 inspections

8 basic

Dec

Jan 2025

1 inspections

3 high priority

5 intermediate

6 basic

Feb 2025

1 inspections

1 intermediate

4 basic

Feb

Nov 2025

1 inspections

Inspection History

6 records on file

4 Canvass1 Canvass Re-Inspection1 Complaint

Nov 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 25

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL FOOD CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE,NOT INSIDE THE ICE BIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESS GRIME AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND HOOD.CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
GREASE AND BUILD UP DUST ON FILTERS UNDER THE HOOD.CLEAN AND MAINTAIN

Base deductions−13 pts

Jan 25

Canvass InspectionFail

3 High5 Med6 Basic

14 total1 risk factor

28/100inspection score

−67 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE HANDLING FOOD: LIKE SHREDDED MOZZARELLA CHEESE FROM PREP COOLER IN PIZZA AREA AND OTHER FOOD READY TO EAT. NO HAND WASHING AFTER HANDLING CARDBOARD, OPEN AND CLOSE REFRIGERATION, DUMPING FOOD IN GARBAGE CONTAINER ETC. REVIEWED GOOD HYGIENIC PRACTICES OF NO BARE HAND CONTACT WITH READY TO EAT FOODS. FOOD DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP AT HANDWASHING SINK AT PREP AREA AND STAFF WASHROOM.ALSO SOAP IN PIZZA PREP AREA HANDWASHING WAS DILUTED WITH WATER WITH RATIO OF MORE WATER THAN SOAP.INSTRUCTED TO PROVIDE SOAP FOR PROPER HANDWASHING .DO NOT DILUTE SOAP. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWEL IN STAFF WASHROOM AND HANDWASHING SINK BY THE COOKING EQUIPMENT. OWNER STATED DIDN'T HAVE EXTRA AT FACILITY. INSTRUCTED TO USE NAPKINS. ALWAYS HAVE EXTRA PAPER TOWELS ON SITE. PRIORITY FOUNDATION VIOLATION: 7-38-030(C) CONSOLIDATED WITH ABOVE CITATION 6-301.11

Intermediate (5)

−25 pts

21PROPER HOT HOLDING TEMPERATURES−5
WE OBSERVED COOKED CHICKEN BREAST ON TOP ANOTHER POT AT STEAM TABLE AT TEMP OF 122.3F.NO TIME AND TEMPERATURE LOG PROVIDED.HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE.FOOD DISCARDED AND DENATURED.POUNDS 5,VALUE PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED SLICED HAM AT TEMP OF 58.5F, DICED CHICKEN AT TEMP OF 54.3F TO 59F; COOKED CHOPPED SPINACH AT TEMP OF 53.6F. THE MENTIONED PRODUCTS WERE STORED ON TOP PREP TABLE BY THE MEAT SLICED IN PREP AREA.POUNDS 8, VALUE 25 PRIORITY VIOLATION CONSOLIDATED WITH ABOVE VIOLATION 3-501.16(A:1)
36THERMOMETERS PROVIDED & ACCURATE−5
NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL FOOD CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
WE OBSERVED OVER 15 RAT DROPPINGS BEHIND AND UNDER THE EAST COOKING EQUIPMENT.INSTRUCTED TO REMOVE ,CLEAN AND SANITIZE AREA PRIORITY FOUNDATION:7-38-020(A), CITATION ISSUED

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE,NOT INSIDE THE ICE BIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESS GRIME AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND HOOD.CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEBRIS ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT,CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
GREASE AND BUILD UP DUST ON FILTERS UNDER THE HOOD.CLEAN AND MAINTAIN
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 12-1-2023,REPORT#2586154 #39)3-305.11 OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN FREEZER IN THE REAR KITCHEN PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF OF FLOOR AND MAINTAIN. #40)2-402.11 OBSERVED FOOD HANDLERS PREPARING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ALL FOOD HANDLERS WEAR HAIR RESTRAINTS AND MAINTAIN. #47) 4-501.12 OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN. CUTTING BOARDS AND MAINTAIN. #47) 4-501.11 OBSERVED TORN GASKET ON THE INSIDE DOOR OF THE THREE-DOOR PREP COOLER. INSTRUCTED THE PERSON IN CHARGE TO REPAIR TORN GASKET AND MAINTAIN. #53)6-501.19 OBSERVED EMPLOYEE TOILET ROOM DOOR NOT SELF-CLOSING. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A SELF-CLOSING MECHANISM FOR THE EMPLOYEE TOILET

Base deductions−67 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Complaint InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN FREEZER IN THE REAR KITCHEN PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF OF FLOOR AND MAINTAIN.
40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLERS PREPARING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ALL FOOD HANDLERS WEAR HAIR RESTRAINTS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN. CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED TORN GASKET ON THE INSIDE DOOR OF THE THREE-DOOR PREP COOLER. INSTRUCTED THE PERSON IN CHARGE TO REPAIR TORN GASKET AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
6-501.19 OBSERVED EMPLOYEE TOILET ROOM DOOR NOT SELF-CLOSING. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A SELF-CLOSING MECHANISM FOR THE EMPLOYEE TOILET ROOM DOOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED A HOLE IN THE CEILING ABOVE THE REACH-IN COOLER NEAR THE DEEP FRYERS IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO SMOOTHLY SEAL THE HOLE AND MAINTAIN IT IN GOOD REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED ONE CERTIFIED FOOD SERVICE MANAGER WITH AN EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE AND MAINTAIN.

Base deductions−16 pts

Oct 23

Canvass InspectionPass

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN FREEZER IN THE REAR KITCHEN PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF OF FLOOR AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPARING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ALL FOOD HANDLERS WEAR HAIR RESTRAINTS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN. CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON THE INSIDE DOOR OF THE THREE-DOOR PREP COOLER. INSTRUCTED THE PERSON IN CHARGE TO REPAIR TORN GASKET AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED EMPLOYEE TOILET ROOM DOOR NOT SELF-CLOSING. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A SELF-CLOSING MECHANISM FOR THE EMPLOYEE TOILET ROOM DOOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE CEILING ABOVE THE REACH-IN COOLER NEAR THE DEEP FRYERS IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO SMOOTHLY SEAL THE HOLE AND MAINTAIN IT IN GOOD REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FOOD EMPLOYEES' ITEMS STORED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AN ORDERLY STORAGE AREA FOR EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE CERTIFIED FOOD SERVICE MANAGER WITH AN EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATE AND MAINTAIN.

Base deductions−18 pts

Jun 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER IN REAR KITCHEN PREPARATION AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME FOOD DEBRIS ON FLOORS THROUGHOUT KITCHEN PREPARATION AREA. INSTRUCTED TO DETAIL CLEAN, SANITIZE AND MAINTAIN.

Base deductions−4 pts

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Community Safety Reports

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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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