Food Establishment Inspection Program

The Environmental Health Division conducts unannounced routine inspections and complaint investigations of over 250 food service establishments and retail food stores to verify compliance with the Illinois Department of Public Health Food Service Sanitation Code and Retail Food Store Code (Food Code) as adopted by the Palatine Code of Ordinances. Our inspection staff consists of two full-time Sanitarians and a Field Director who are licensed by the State of Illinois Department of Financial and Professional Regulation as Environmental Health Practitioners.

During food establishment inspections, the following items are addressed:
  • Source and condition of food products
  • Temperature control of potentially hazardous foods
  • Potential for cross-contamination
  • Employee hygienic practices
  • Maintenance of food service equipment
  • Safe and adequate water, sewage and plumbing facilities
  • Insect and rodent control
  • Garbage and refuse disposal
  • General maintenance of establishment

Reporting Illness


To report a food borne illness, please contact the Cook County Department of Public Health Communicable Disease Control Unit at 708-836-8699.

Food Establishment Inspection Postings


While dining out at your favorite restaurant or shopping at the grocery store in Palatine you may have noticed the food inspection scores posted by the Environmental Health Division. Palatine food establishments are required to display the results of their last three routine inspections near the business entrance. A perfect food establishment routine inspection score is 100 points. Each violation found during a routine inspection is itemized and has a corresponding value which is deducted from the 100 point score. These scores represent the conditions found at the time of inspection.

View a sample inspection posting (PDF).

Inspections are conducted to verify that the establishments are operating in compliance with the requirements of the Food Code. View the most recent routine inspection scores for Palatine's food establishments.

Food Establishment Inspection Frequencies & Categories


There are three food establishment categories as defined by the Food Code. Please see the information below which further defines each category. The following is a schedule of the annual routine inspections which is based on the category.
  • Category I Facilities are inspected 3 times per year.
  • Category II Facilities are inspected 2 times per year
  • Category III Facilities are inspected 1 time per year.
  1. Category I Facilities
  2. Category II Facilities
  3. Category III Facilities

Category I facility means a food establishment that presents a high relative risk of causing food-borne illness, based on the large number of food handling operations typically implicated in food-borne outbreaks and/or the type of population served by the facility. Category I facilities include those where the following operations occur:

  • Potentially hazardous foods are cooled, as part of the food handling operation at the facility.
  • Potentially hazardous foods are prepared hot or cold and held hot or cold for more than 12 hours before serving.
  • Potentially hazardous cooked and cooled foods must be reheated.
  • Potentially hazardous foods are prepared for off-premises serving for which time-temperature requirements during transportation, holding and service are relevant.
  • Complex preparation of foods or extensive handling of raw ingredients with hand contact for ready-to-eat foods occurs as part of the food handling operations at the facility.
  • Vacuum packaging and/or other forms of reduced oxygen packaging are performed at the retail level.
  • Immunocompromised individuals such as the elderly, young children under age four and pregnant women are served, where these individuals compose the majority of the consuming population.

Further Information

For more information on the food establishment inspection program or inspection postings, please contact the Environmental Health Division at 847-359-9090.