What is Udupi Palace Restaurant's health inspection score?

Udupi Palace Restaurant 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 Udupi Palace Restaurant last inspected?

Udupi Palace Restaurant was last inspected on February 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Udupi Palace Restaurant have?

Udupi Palace Restaurant has 30 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Udupi Palace Restaurant safe to eat at?

Udupi Palace Restaurant 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 Udupi Palace Restaurant serve?

Udupi Palace Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Udupi Palace Restaurant

Name: Udupi Palace Restaurant
Address: 2543 W DEVON AVE, Chicago, 60659
Rating: 69

2543 W DEVON AVE, Chicago

Data may be outdated — inspected 2/21/2025

▲Improving

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0Fair

American•Chicago

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

Improving

5 inspections

Last: Feb 21, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 pts

Latest

100% weight

100

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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2543 W DEVON AVE, Chicago, IL 60659

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Violation Timeline

Sep 2022

1 inspections

8 basic

Sep

Nov 2023

1 inspections

1 intermediate

4 basic

May 2024

2 inspections

4 high priority

2 intermediate

6 basic

May

Feb 2025

1 inspections

1 intermediate

4 basic

Inspection History

5 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint

Feb 25

Canvass InspectionLatestPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR AND MAINTAIN.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON THE INTERIOR SURFACE OF ALL REACH-IN COOLERS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
3-COMPARTMENT SINK LEFT SIDE COMPARMENT PIPE DRAINING SLOWLY. INSTRUCTED MANAGER 3-COMPARTMENT SINK PIPES MUST DRAIN QUICKLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT BUILD UP AND DEAD ROACHES ON BASEMENT FLOOR ALONG WALLS. MUST DETAIL CLEAN BASEMENT FLOOR THROUGHOUT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ACCUMULATED GREASE AND DUST BUILD UP ON VENTILATION HOOD AND HOOD SPRINKLERS. MUST CLEAN VENTILATION HOOD/HOOD SPRINKLERS AND MAINTAIN.

Base deductions−13 pts

May 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 24

Complaint InspectionFail

4 High2 Med6 Basic

12 total2 risk factors

28/100inspection score

−62 pts

High Priority (4)

−40 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED EMPLOYEE DRINKING COFFEE IN PREP AREA.EMPLOYEES MUST NOT DRINK FROM AN OPEN UNCOVERED CUP STORED IN THE FOOD PREP AREA. MUST PROVIDED COVER AND A STRAW.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES AND PUT THEM THRU THE LOW TEMP DISH MACHINE AND WITHOUT PROPER HAND WASHING HANDLED AND STORED CLEAN DISHES ON SHELF. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE. PRIORITY CITATION :7-38-010,CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
WE OBSERVED 10PPM CHLORINE DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE. INSTRUCTED TO NOT TO USE UNIT. PRIORITY VIOLATION 7-38-025. CITATION ISSUED - COS AT 2:30PM TECHNICIAN REPORT ON SITE.PROBLEM SOLVED.PRESENTLY UNIT MAINATAINS 100PPM.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND A PREP COOLER TURNED OFF. MANAGER STATED THEY ALREADY CALLED TECHNIAN, HOWEVER NO INVOICES PROVIDED. COOLER IS EMPTY. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD STORED IN CONTAINER MUST HAVE A COMMON LABEL:SUGAR SALT,ETC.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
WE OBSERVED EVIDENCE OF 15 OR MORE) RAT DROPPINGS AT REAR STORAGE AND DISHMACHINE AREAS.EVIDENCE OF GNAWED CARDBOARD BOX (FOOD IN IT) ON SHELF IN STORAGE /PREP AREA. ALSO TWO RAT DROPPINGS ON TOP THE DISHMACHINE BY THE LARGE TRAP. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS IN PREP AREA. CONTACT PEST CONTROL. PRIORITY FOUNDATION VIOLATION: 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK PREENTLY ARE BROKEN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MISSING /BROKEN HANDLE AT WHITE CHEST FREEZER. INSTRUCTED TO REPLACE SAID HANDLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE,INSTRUCTED TO PROVIDE
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 11-21-2023,REPORT#2585584. #36) 4-204.112(B)OBSERVED NO THERMOMETERS CONSPICUOUSLY PLACED IN ANY OF THE COOLING UNITS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND MAINTAIN. #39) 3-305.11 OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR AND MAINTAINING. #49)4-602.13 OBSERVED FOOD DEBRIS ON THE INTERIOR SURFACE OF ALL REACH-IN COOLERS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN. #55) 6-501.12: OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS AND MAINTAIN. #56) 6-305.

Base deductions−62 pts

Risk factor bonus (2× +5)−10 pts

Nov 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS CONSPICUOUSLY PLACED IN ANY OF THE COOLING UNITS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR AND MAINTAINING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON THE INTERIOR SURFACE OF ALL REACH-IN COOLERS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
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, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FOOD EMPLOYEE PERSONAL ITEMS STORED IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS AND MAINTAIN

Base deductions−13 pts

Sep 22

Canvass InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER LOCATED IN THE REAR PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES IN REAR PREP AREA. INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY SHELVES IN WALK-IN COOLER LOCATED IN THE REAR PREP AREA. INSTRUCTED MANAGEMENT TO REMOVE RUST AND MAINTAIN IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE DUST ACCUMULATION ON THE CONDENSOR IN THE WALK IN COOLER. INSTRUCTED MANAGEMENT TO CLEAN.(NONFOOD CONTACT SURFACES OF EQUIPMENT)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT LOCATED IN THE REAR PREP AREA. INSTRUCTED MANAGEMENT TO DETAIL CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE WATER LINE TO UTILITY SINK, LOCATED IN THE REAR DISH WASHING AREA. INSTRUCTED MANAGEMENT TO PROVIDE A BACKFLOW PREVENTION DEVICES LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND FOOD DEBRIS UNDERNEATH COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED MANAGEMENT TO DETAIL CLEAN, SANITIZE, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME UNUSED COOKING EQUIPMENT IN BASEMENT. INSTRUCTED MANAGEMENT TO REMOVE UNUSED ITEMS TO PREVENT POTENTIAL PEST HARBORAGE.

Base deductions−16 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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