What is Pasta Palazzo's health inspection score?

Pasta Palazzo 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 Pasta Palazzo last inspected?

Pasta Palazzo was last inspected on August 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pasta Palazzo have?

Pasta Palazzo has 14 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pasta Palazzo safe to eat at?

Pasta Palazzo 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 Pasta Palazzo serve?

Pasta Palazzo serves Italian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pasta Palazzo

Name: Pasta Palazzo
Address: 1966 N HALSTED ST, Chicago, 60614
Rating: 74

1966 N HALSTED ST, Chicago

Last inspected 9mo ago

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

Italian•Lincoln Park

Ranked #468 of 764 in Lincoln ParkBetter than 76% of italian restaurants

Declining

3 inspections

Last: Aug 6, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

10 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) 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

Open location in Google Maps →

1966 N HALSTED ST, Chicago, IL 60614

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2023

1 inspections

1 basic

Dec

Jun 2024

1 inspections

1 high priority

2 intermediate

3 basic

Aug 2025

1 inspections

1 high priority

1 intermediate

5 basic

Aug

Inspection History

3 records on file

3 Canvass

Aug 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 63.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-PASTA 64F/57.3F, SHRIMP 46.7F, FISH 50.9F, SCALLOPS 47.8F, MUSHROOMS 51.6F, CALAMARI 50F,ASSORTED PASTAS 50F/51F/50.6F, RAVIOLI 50.3F, MARINARA 60F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 23 LBS OF PRODUCTS WORTH $63.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CRACKS ON THE WALL BY THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ESPECIALLY AT THE FRONT PREP AREA AND DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−25 pts

Jun 24

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE INTERIOR OF ICE BIN IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE AND MAINTAIN AT ALL TIMES.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED TCS FOODS LIKE COOKED RICE, PASTA, AND CUT LEAFY GREENS FOR SERVICE NOT HELD IN COLD HOLDING OR REFRIGERATION UNIT. STORED UNDERNEATH COUNTER AT COOK/ SERVE-LINE WITH TEMPERATURES RANGING FROM 61.5 F - 69.9 F. APPROXIMATELY 7 LBS VALUED $15 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO TEMPERATURE MEASURING DEVICE IN REFRIGERATOR NEXT TO REAR PREP AREA HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED PLATES AT SERVE LINE UP RIGHT. INSTRUCTED TO INVERT TO PREVENT POSSIBLE CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED COOK LINE CUTTING BOARD WITH DEEP CUTS AND STAINS. INSTRUCTED TO REPLACE OR CLEAN AND RESTORE TO SMOOTH CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FLOORS IN FRONT PREP AREA UNDERNEATH HANDWASH SINK AND IN REAR PREP AREA/ HOTWATER HEATER CLOSET WITH ENCRUSTED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN. ALSO NOTED DUST ACCUMULATING ON WALL NEXT TO ICE MACHINE INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−26 pts

Dec 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE STOVETOP, FRONT FACE OF THE LOW TEMPERATURE DISH MACHINE, AND STORAGE SHELVES IN THE REAR FOOD PREP AREA.

Base deductions−2 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Italian Restaurants Best in Chicago All Illinois Restaurants