Pasta Palazzo
Last inspected: Aug 6, 2025
58
Score
Pasta Palazzo, located at 1966 N Halsted St in Chicago, IL, underwent a moderate risk inspection on August 6, 2025, with a score of 58. This inspection resulted in two critical and five minor violations, including issues with cold holding temperatures, cooling methods, and utensil storage. Across its 16 recorded inspections, Pasta Palazzo has historically maintained a mostly low-risk profile.
16
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Aug 6, 2025
Routine
2 critical violations. 5 minor violations.
58
Jun 11, 2024
Routine
1 critical violation. 5 minor violations.
67
Dec 13, 2023
Routine
1 minor violation.
95
Apr 20, 2022
Complaint
1 minor violation.
95
Mar 9, 2022
Reinspection
1 minor violation.
95
Mar 1, 2022
Routine
1 major violation. 3 minor violations.
78
Jul 8, 2020
Routine
5 minor violations.
78
Jun 5, 2019
Reinspection
No violations found.
100
Mar 25, 2019
Routine
1 critical violation. 6 major violations. 1 minor violation.
45
Aug 2, 2018
Routine
1 critical violation. 2 major violations. 8 minor violations.
47
May 18, 2017
Routine
6 minor violations.
74
May 23, 2016
Routine
3 minor violations.
86
Mar 11, 2015
Routine
2 minor violations.
90
Jan 7, 2014
Routine
6 minor violations.
74
Mar 18, 2013
Routine
1 minor violation.
95
Nov 10, 2010
Routine
1 minor violation.
95
Violations — Aug 6, 2025 Inspection
Proper cold holding temperatures
Inspector notes: 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
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: 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.
33
In-use utensils: properly stored
Inspector notes: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
43
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: 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)
48
Plumbing installed; proper backflow devices
Inspector notes: NOTED LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: 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.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: 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.
56
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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