What is LA Palapa Inc.'s health inspection score?

LA Palapa Inc. has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Palapa Inc. last inspected?

LA Palapa Inc. was last inspected on August 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Palapa Inc. have?

LA Palapa Inc. has 25 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Palapa Inc. safe to eat at?

LA Palapa Inc. has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Palapa Inc. serve?

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

Official Health Record

LA Palapa Inc.

Name: LA Palapa Inc.
Address: 2000 W 34TH ST, Chicago, 60608
Rating: 69

2000 W 34TH ST, Chicago

Last inspected 7mo ago

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0Fair

American•Pilsen

Ranked #286 of 405 in PilsenBetter than 17% of american restaurants

Declining

4 inspections

Last: Aug 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-22 pts

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

2000 W 34TH ST, Chicago, IL 60608

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Violation Timeline

Sep 2023

2 inspections

3 high priority

4 basic

Sep

Nov 2024

1 inspections

4 basic

Aug 2025

1 inspections

2 intermediate

12 basic

Aug

Inspection History

4 records on file

2 Canvass1 Complaint Re-Inspection1 Complaint

Aug 25

Canvass InspectionLatestPass

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
BULK INGREDIENT CONTAINERS IN THE DISH WASHING AREA NOT LABELED. INSTRUCTED TO LABEL CONTAINERS AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FLY STRIP HANGING IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE FLY STRIP AND CEASE USING IN FOOD PREP AREAS. MAINTAIN SAME.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
THE WHITE PANEL IN THE INTERIOR OF THE ICE MACINE WITH A PINKISH AND BLACKISH SUBSTANCE ON IT. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
40PERSONAL CLEANLINESS−2
FOOD HANDLERS AND EMPLOYEES IN THE PREP AREAS AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL ENTERING THE FOOD PREP AREAS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE CLOTHS IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP IN BAR AREA NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN A CLEAN BIN/CONTAINER OR IN THE ICE HANDLE UP. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARD IN THE COOKING PREP AREA ON TOP OF THE PREP COOLER WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS TO MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY RACKS ABOVE 3-COMPARTMENT SINK AND INSIDE THE WALK IN COOLER. INSTRUCTED TO REMOVE RUST OR REPLACE RACKS. MUST MAINTAIN A RUST FREE, SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR OF NOZZLES AT THE BAR WITH A SLIMISH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN NOZZLES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR OF THE FRYERS IN THE FOOD PREP AREA WITH GREASE, DIRT AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FRYERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVERED RECEPTACLE IN THE REAR EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER STAINED CEILING TILES IN THE PREP, REAR AND FRONT. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT WITH FOOD, GREASE, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT.
58ALLERGEN TRAINING AS REQUIRED−2
CFM ON SITE HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGEN TRAINING CERTIFICATE.

Base deductions−34 pts

Nov 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL LINING THE REAR SHELVING OVER THE THREE COMPARTMENT SINK AND THE SHELVING WHERE THE LARGE GLASS SERVING DISHES ARE STORED. INSTRUCTED TO REMOVE ALL FOIL AS A MEANS OF PREVENTING POSSIBLE BREEDING AND HARBORING SPACE FOR INSECTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYERS OIL FILTERING AREA WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR IN THE WALK IN UNIT WITH A BUILD UP OF DEBRIS ON THE FLOOR UNDER THE SHELVING ALONG THE WALLS. INSTRUCTED TO CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN THE REAR EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE.

Base deductions−8 pts

Sep 23

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 FOUND CUTTING BOARDS BLACK FILLED WITH DEEP GROOVES. INSTRUCTED MANAGER TO RESURFACE AND MAINTAIN OR REPLACE.

Base deductions−2 pts

Sep 23

Complaint InspectionFail

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD: CILANTRO, ONIONS AND BREAD WITH THEIR BARE HANDS, SAID ITEMS WERE PLATED FOR CUSTOMERS TO CONSUME. INSTRUCTED NOT TO TOUCH READY TO EAT FOODS WITH BARE HANDS. PRIORITY VIOLATIONS. 7-38-010. CITATION ISSUED. FOOD ITEMS DISCARDED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SINK AT FRONT BAR. A HANDWASHING SINK MUST BE LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD DISPENSING/PREP AREAS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING DISHES AT 0 PPM. ALSO OBSERVED SANITIZING SOLUTION AT 3 COMP SINK AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. INSTRUCTED MANAGER TO NO LONGER USE DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND AT AN ADEQUATE SANITIZING SOLUTION OF 50 - 100 PPM. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED. MANAGER FIXES DISH MACHINE AT TIME OF INSPECTION.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND CUTTING BOARDS BLACK FILLED WITH DEEP GROOVES. INSTRUCTED MANAGER TO RESURFACE AND MAINTAIN OR REPLACE.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
FOUND NO HOT WATER ON SITE. HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. MANAGER ADJUSS HOT WATER HEATER AT TIME OF INSPECTION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND ALL FILTERS ON HOOD FILLED WITH GREASE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−36 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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