What is Nepal House- Napalese Cuisine's health inspection score?

Nepal House- Napalese Cuisine has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nepal House- Napalese Cuisine last inspected?

Nepal House- Napalese Cuisine was last inspected on February 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nepal House- Napalese Cuisine have?

Nepal House- Napalese Cuisine has 16 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nepal House- Napalese Cuisine safe to eat at?

Nepal House- Napalese Cuisine has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Nepal House- Napalese Cuisine serve?

Nepal House- Napalese Cuisine serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nepal House- Napalese Cuisine

Name: Nepal House- Napalese Cuisine
Address: 2601 W DEVON AVE, Chicago, 60659
Rating: 74

2601 W DEVON AVE, Chicago

Data may be outdated — inspected 2/27/2025

▲Improving

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0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

3 inspections

Last: Feb 27, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 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

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2601 W DEVON AVE, Chicago, IL 60659

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Violation Timeline

Sep 2023

1 inspections

1 high priority

5 basic

Sep

Jul 2024

1 inspections

1 intermediate

6 basic

Feb 2025

1 inspections

3 basic

Feb

Inspection History

3 records on file

3 Canvass

Feb 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD-HOLDING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CEILING LIGHT BULB NOT WORKING ABOVE BASEMENT STORAGE AREA. MUST REPLACE WITH WORKING CEILING LIGHT BULB.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATE.

Base deductions−6 pts

Jul 24

Canvass InspectionPass w/ Conditions

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED TCS COOKED FOODS AT IMPROPER TEMPERATURE STORED INSIDE PREP COOLER AND WALK-IN COOLER IN BASEMENT:COOKED PUREED SPINACH AT TEMP OF 45F. FRIED ROLLED VEGGIE AT TEMP OF 64.9F;LENTIL AT TEMP OF 62.1F TO 64.9F; OTHER COOKED VEGGIE ATTEMP OF 63.7F; COOKED LAMB AT TEMP OF 61.7F. FOOD MENTIONED WAS STORED INSIDE THE PREP COOLER IN THE KITCHEN. FOOD DISCARDED AND DENATURED. POUNDS 225,VALUE 650. PRIORITY VIOLATION: 7-38-005,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.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
UTENSILS FOR CUSTOMERS NOT PROPERLY STORED AT FRONT SERVING AREA.MUST INVERT MULTI USE UTENSILS TO MINIMIZE SOURCE OF CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, SUCH AS STRIPS/STICKERS OR THERMOMETER. PRIORITY FOUNDATION VIOLATION: 7-38-005. CITATION ISSUED. AT 3:38PM TECHNICIAN ON SITE, PROVIDED STRIPS FOR HIGH TEMPERATURE DISHMACHINE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE ALUMINUM FOIL AS LINER FOR COOKING EQUIPMENT AND SHELVES IN PREP AREA.SURFACE MUST BE SMOOTH AND CLEANABLE.INTERIOR AND EXTERIOR OF THE GAS STOVE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ACCUMULATED DUST ON CEILING VENT COVERS THROUGH-OUT INCLUDED AT DISHMACHINE. MUST CLEAN AND MAINTAIN.

Base deductions−17 pts

Sep 23

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT BOTH OF THE EXPOSED HANDSINKS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE FOR ALL HANDSINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE PREPARING FOOD. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD-HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHILE PREPARING FOOD AND MAINTAIN IT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD-HOLDING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ON FLOORS THROUGHOUT PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON CEILING AND WALL VENTS IN PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN CEILING AND WALL VENTS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MULTIPLE CERTIFIED FOOD SERVICE MANAGERS WITH EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES AND MAINTAIN.

Base deductions−20 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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