What is Royal Thai Cuisine's health inspection score?

Royal Thai Cuisine has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Royal Thai Cuisine last inspected?

Royal Thai Cuisine was last inspected on November 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Royal Thai Cuisine have?

Royal Thai Cuisine has 27 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Royal Thai Cuisine safe to eat at?

Yes, Royal Thai Cuisine has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Royal Thai Cuisine serve?

Royal Thai Cuisine serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Royal Thai Cuisine

Name: Royal Thai Cuisine
Address: 2209 W MONTROSE AVE, Chicago, 60618
Rating: 89

2209 W MONTROSE AVE, Chicago

Last Inspected: 11/12/2025

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0Excellent

Thai•North Center

Ranked #117 of 551 in North CenterBetter than 96% of thai restaurants

Declining

6 inspections

Last: Nov 12, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

4.5

Avg Violations

5 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

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

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

2209 W MONTROSE AVE, Chicago, IL 60618

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Violation Timeline

Sep 2022

2 inspections

1 high priority

2 intermediate

7 basic

Sep

Oct 2023

2 inspections

2 intermediate

5 basic

Dec 2024

1 inspections

5 basic

Dec

Nov 2025

1 inspections

1 intermediate

4 basic

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Nov 25

Canvass InspectionLatestPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: RAW CHICKEN AT 52.0F IN THE MAIN KITCHEN LINE COOLER, COOKED NOODLES AT 68.7F AND RAW EGGS AT 67.9F AT THE GRILL LINE SHELF. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEMS AT IMPROPER TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 25 LBS OF FOOD VALUED AT APPROXIMATELY $80.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL LISTED TCS FOOD ITEMS ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITHOUT ADEQUATE SANITIZER CONCENTRATION IN THE MAIN KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED FOR CLEANING EQUIPMENT SURFACES IN AN ADEQUATE SANITIZER SOLUTION IN BETWEEN USES AND MAINTAIN AT ALL TIMES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN RICE COOKER STORED ON WOODEN PLANK DIRECTLY ON THE FLOOR OF THE MAIN KITCHEN AREA. INSTRUCTED TO STORE CLEAN EQUIPMENT AND UTENSILS AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SEVERAL DRAIN PLUGS AND DRAIN FILTERS THROUGHOUT PLUMBING FIXTURES IN THE MAIN KITCHEN AREA HEAVILY-SOILED AND NO LONGER EASILY-CLEANABLE. INSTRUCTED TO REPLACE DRAIN FILTERS AND DRAIN PLUGS THAT ARE NO LONGER EASILY-CLEANABLE AND MAINTAIN ALL PLUBMING FIXTURES EASILY-CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED TWO FOOD HANDLING STAFF ON-SITE WITHOUT VALID FOOD HANDLER TRAINING OR CERTIFICATES AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL FOOD HANDLING STAFF WITH FOOD HANDLER TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES.

Base deductions−13 pts

Dec 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE IN ALL GENDER EMPLOYEE TOILET ROOM LOCATED IN REAR PREP AREA. INSTRUCTED TO PROVIDE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GREASE, GRIME AND FOOD DEBRIS ON FLOOR UNDERNEATH FRYER AND STOVE AND INSIDE MICROWAVES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SEVERAL BURNT-OUT LIGHTBULBS IN CEILING OVER REAR PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY BUILD UP OF DUST ON VENT IN RESTROOM LOCATED IN DINING ROOM. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−10 pts

Oct 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionFail

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISBLE AND ACCURATE INSIDE ALL COOLERS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY OVER 50 RODENT (MICE) DROPPINGS ON THE FLOOR ALONG THE WALLS, BEHIND COOLERS, FREEZERS IN THE KITCHEN AND INFRONT SERVICE COUNTER 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 (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER 9COCONUT MILK) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE REACH-IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DEFROST REACH-IN FREEZER WITH EXCESSIVE ICE ACCUMULATION IN THE KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FOOD STORAGE CONTAINERS, RICE COOKER AND PREP SHELVES IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER AND AROUND COOKING EQUIPMENT/STOVE WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.

Base deductions−20 pts

Sep 22

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12--BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MAKER.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

Base deductions−2 pts

Sep 22

Canvass InspectionFail

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MAKER.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MAKER AT ALL TIMES.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM.(SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 50 RODENT (MICE) DROPPINGS ON THE FLOOR ALONG THE SIDE AND BEHIND THE FREEZER UNITS IN REAR STORAGE AREA AND INSIDE THE FURNACE ROOM.INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL RODENT MICE DROPPINGS AND SANITIZE AFFECTED AREAS.PEST CONTROL SERVICE IS NOW RECCOMENDED.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN MANUAL CAN OPENER AND HOUSING ATTACHED TO PREP TABLE WITH DRIED FOOD DEBRIS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE TRAP, PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF THE CHEST FREEZER AND PREP COOLERS,STOVE AND DEEP FRYER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MAKER.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN FLOORS WITH EXCESSIVE DIRT AND GREASE BUILD-UP UNDERNEATH THE COOKING EQUIPMENTS IN PREP AREA AND DETAIL CLEAN WALLS IN PREP AREA TO REMOVE SPLASHED FOOD DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE UTILITY MOP SINK AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE ITEMS AT LEAST 6" INCHES OFF THE FLOOR FOR EASIER CLEANING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL OPENINGS ON COVING BASEBOARD NEXT TO THE 2-DOOR PREP COOLER IN PREP AREA AND AROUND PIPE ON FLOOR IN THE FURNACE ROOM.

Base deductions−32 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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