What is Dib Sushi Bar And Thai Cuisine's health inspection score?

Dib Sushi Bar And Thai Cuisine has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dib Sushi Bar And Thai Cuisine last inspected?

Dib Sushi Bar And Thai Cuisine was last inspected on April 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dib Sushi Bar And Thai Cuisine have?

Dib Sushi Bar And Thai Cuisine has 24 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dib Sushi Bar And Thai Cuisine safe to eat at?

Dib Sushi Bar And Thai Cuisine has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Dib Sushi Bar And Thai Cuisine

Name: Dib Sushi Bar And Thai Cuisine
Address: 1025 W LAWRENCE AVE, Chicago, 60640
Rating: 75

1025 W LAWRENCE AVE, Chicago

Data may be outdated — inspected 4/11/2025

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0Good

Uptown

Ranked #292 of 750 in Uptown

Stable

4 inspections

Last: Apr 11, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) 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

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1025 W LAWRENCE AVE, Chicago, IL 60640

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Violation Timeline

Feb 2023

1 inspections

6 basic

Feb

May 2024

2 inspections

1 high priority

4 intermediate

5 basic

Apr 2025

1 inspections

8 basic

Apr

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Apr 25

Canvass InspectionLatestPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD WITH DEEPSEAMS ON TOP OF PREP COOLER IN THE KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND ONE DOOR REACH-IN FREEZER IN THE KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS INSIDE THE 2 DOOR REACH-IN COOLER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR LEAKY DRAIN PIPE UNDERNEATH THE HAND SINK IN THE KITCHEN. -----MUST REPAIR LOOSE FAUCET AT HAND SINK INSIDE THE LADIES WASHROOM.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED SOME LITTER AND BOXES ON GROUND NEXT TO THE GREASE BOX IN REAR OUTSIDE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING IN REAR STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL HOLES ON WALLS AND BASEBOARD AROUND KITCHEN TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ONE FOOD HANDLERS WITH EXPIRED PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE A CURRENT APPROVED FOOD HANDLER TRAINING PROGRAM.

Base deductions−16 pts

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 (2) CERTIFIED FOOD MANAGERS WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−2 pts

May 24

Canvass InspectionFail

1 High4 Med4 Basic

9 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND LOW TEMPERATURE DISH WASHING MACHINE (NOT IN USED) AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025

Intermediate (4)

−20 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENUS FOR RAW OR UNDERCOOKED FOODS.INSTRUCTED MANAGEMENT TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK (*) TO A REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS IN THE KITCHEN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT, FLOUR ETC)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND OVER 30 RODENT (MICE) DROPPINGS ALONG THE WALLS AND IN ALL CORNERS INSIDE THE BOILER ROOM, 20 MICE DROPPINGS IN REAR STORAGE AREA UNDER STORAGE SHELVES. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW CURRENT PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
CERTIFIED FOOD MANAGERS WITH EXPIRED AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−38 pts

Feb 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON THE SURFACE OF COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND MAINTENANCE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW PREVENTION DEVICE FOR THE ICE MACHINE, LOCATED IN THE FRONT BEHIND CASHIER COUNTER. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDERNEATH ALL COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA.---ALSO OBSERVED DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN, SANITIZE, AND INCREASE THE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME COLLASPED CEILING TILES IN THE FRONT DINING AREA AND IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR COLLASPED CEILING TILES AND MAINTAIN IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DUST ON THE CEILING VENT LOCATED ABOVE THE FRONT PREP STATION. INSTRUCTED THE PERSON IN CHARGE TO REMOVE DUST AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED THREE EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATES TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

Base deductions−12 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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