What is Bai Cafe, Inc.'s health inspection score?

Bai Cafe, Inc. has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bai Cafe, Inc. last inspected?

Bai Cafe, Inc. was last inspected on December 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bai Cafe, Inc. have?

Bai Cafe, Inc. has 37 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bai Cafe, Inc. safe to eat at?

Yes, Bai Cafe, Inc. has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

Official Health Record

Bai Cafe, Inc.

Name: Bai Cafe, Inc.
Address: 3406 N ASHLAND AVE, Chicago, 60657
Rating: 100

3406 N ASHLAND AVE, Chicago

Last Inspected: 12/17/2025

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0Excellent

Lakeview

Ranked #18 of 979 in Lakeview

Stable

8 inspections

Last: Dec 17, 2025

high confidence

Directions Order

Inspections

38%

Clean Rate

4.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

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

3406 N ASHLAND AVE, Chicago, IL 60657

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Violation Timeline

Jul 2022

2 inspections

2 high priority

1 intermediate

9 basic

Jul

Sep 2022

1 inspections

2 high priority

5 basic

Jan 2023

2 inspections

2 high priority

3 intermediate

13 basic

Jan

Apr 2024

1 inspections

May 2025

1 inspections

May

Dec 2025

1 inspections

Inspection History

8 records on file

3 Canvass1 Non-Inspection1 Complaint Re-Inspection1 Complaint1 Short Form Complaint1 Canvass Re-Inspection

Dec 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Apr 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Jan 23

Complaint Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL DRY FOOD CONTAINERS WITH COMMON NAME(RICE,FLOUR ETC)

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY LINENS ON TOP PREP TABLES AND CUTTING BOARDS IN THE KITCHEN. 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 NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS .PROVIDE RAISED SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED INTERIOR OF MICROWAVE WITH FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN SINK STOPPER AT THREE COMPARTMENT SINK.REPLACE FOR THE SAID SINK TO BE ABLE TO WASH,RINSE AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BLACK SLIME INSIDE THE DISH MACHINE.DELIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−17 pts

Jan 23

Complaint InspectionFail

2 High2 Med7 Basic

11 total2 risk factors

46/100inspection score

−44 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY.TCS FOODS WERE BEING PREPARED AND SERVED(RICE,CHICKEN SOUP MEAT ETC). A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED . PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED A COVERED WITH LID LARGE POT OF CHICKEN STOCK STORED ON TOP THE SHELF BY THE EXIT DOOR AT TEMP OF 63.7F. FOOD DISCARDED. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. CRITICAL VIOLATION:7-38-005, CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL DRY FOOD CONTAINERS WITH COMMON NAME(RICE,FLOUR ETC)

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY LINENS ON TOP PREP TABLES AND CUTTING BOARDS IN THE KITCHEN. 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 NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS .PROVIDE RAISED SHELVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED INTERIOR OF MICROWAVE WITH FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN SINK STOPPER AT THREE COMPARTMENT SINK.REPLACE FOR THE SAID SINK TO BE ABLE TO WASH,RINSE AND SANITIZE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BLACK SLIME INSIDE THE DISH MACHINE.DELIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
RECEPTACLE OUTSIDE NOT COVERED,LID OPENED AND OVERFLOWING WITH GARBAGE. MUST COVER CONTAINER WITH TIGHT LID TO PREVENT INSECTS AND RODENT ACTIVITIES. .PRIORITY FOUNDATION VIOLATION:7-38-020(B)
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−44 pts

Risk factor bonus (2× +5)−10 pts

Sep 22

Short Form Complaint InspectionPass w/ Conditions

2 High5 Basic

7 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE WAS PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION WAS ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON-SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE MUST BE PRESENT AT ALL INSTRUCTED MANAGEMENT TIMES TCS FOODS ARE PREPARED AND SERVED. ALSO, THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY THE NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES AND FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASHROOMS ON PREMISES WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN'S AND UNISEX WASHROOMS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED CARS OUTSIDE THE ESTABLISHMENT (ONE WITH A FLAT TIRE), HEAVY CLUTTER AT THE REAR (UNUSED CHEST FREEZER, CHAIRS, EQUIPMENT, HEATING UNIT ETC STORED ALONG THE WALL OF THE ESTABLISHMENT. INSTRUCTED TO CLEAN, REMOVE ALL UNNECESSARY ARTICLES, AND MAINTAIN TO PREVENT HIDING PLACES FOR PESTS.

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

Jul 22

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.

Base deductions−6 pts

Jul 22

Canvass InspectionFail

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NOTED BUSINESS MAKES HOMEMADE YOGURT. NO VARIANCE APPROVAL DOCUMENTATION FROM THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. MUST OBTAIN APPROVAL FROM C.D.P.H FOR YOGURT MAKING AND MAINTAIN APPROVAL DOCUMENTATION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
NO VARIANCE/HACCP PLAN ON SITE FOR SPECIALIZED PROCESSING METHOD OF YOGURT MAKING ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (BEEF KABOBS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.

Basic (6)

−12 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE FRONT DINING AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER (UNUSED EQUIPMENT(FREEZERS, STORAGE CABINETS ETC)) RIGHT OUTSIDE OF ESTABLISHMENT. INSTRUCTED TO ORGANIZE AND/OR REMOVE ALL EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
60PREVIOUS CORE VIOLATION CORRECTED−2
8-404.13(B:4) NOTED THE FOLLOWING CORE VIOLATIONS 37, 47, 49, WITH THE RULES NUMBERS BELOW FROM INSPECTION #2492720 DATED 3/10/2021 NOT CORRECTED:- -37) VIOLATION #3-302.12: ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME. -47) VIOLATION #4-101.11(B, C, D, E): MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT ALL COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS. 49) VIOLATION #4-602.13: MUST NOT USE CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−37 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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