What is Saimai Thai's health inspection score?

Saimai Thai has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Saimai Thai last inspected?

Saimai Thai was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Saimai Thai have?

Saimai Thai has 44 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Saimai Thai safe to eat at?

Saimai Thai has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Saimai Thai serve?

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

Official Health Record

Saimai Thai

Name: Saimai Thai
Address: 338 W ARMITAGE AVE, Chicago, 60614
Rating: 77

338 W ARMITAGE AVE, Chicago

Last Inspected: 2/9/2026

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0Good

Thai•Lincoln Park

Ranked #400 of 764 in Lincoln ParkBetter than 79% of thai restaurants

Declining

8 inspections

Last: Feb 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

-19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) 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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338 W ARMITAGE AVE, Chicago, IL 60614

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Violation Timeline

Oct 2022

2 inspections

1 intermediate

7 basic

Oct

Nov 2023

2 inspections

2 high priority

1 intermediate

14 basic

Oct 2024

1 inspections

1 high priority

1 basic

Oct

May 2025

2 inspections

1 high priority

1 intermediate

3 basic

Feb 2026

1 inspections

1 high priority

1 intermediate

10 basic

Feb

Inspection History

8 records on file

5 Canvass3 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

1 High1 Med10 Basic

12 total1 risk factor

60/100inspection score

−35 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES OPEN BEVERAGE IN THE FOOD PREPARATION AREA. MUST NOT CONSUME OPEN BEVERAGES IN FOOD PREP AREAS.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL THE BULK FLOUR CONTAINER IN THE REAR DRY FOOD STORAGE ROOM.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE CLEAN UTENSILS AT THE FRONT HAND WASHING SINK.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 64.7F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS UNDER THE WOK COOKS LINE MUST BE ELEVATED FROM THE FLOORS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
METAL SHELVING ABOVE THE STOVE STOVE EXTREMELY DIRTY WITH EXCESSIVE GREASE. SHELVING THROUGHOUT THE KITCHEN WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTREMELY DIRTY MOP SINK AND SURROUNDING WALLS OF SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAK ON THE NOZZLE OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED AN USED FLOOR DRAIN AT THE DISH AREA SEALED WITH A PLASTIC BAG STUFFED INSIDE. MUST PROVIDE A PROPER COVER/SEAL FOR THE UNUSED DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEADS IN DIRTY MOP BUCKET. INSTRUCTED TO HANG SOILED MOPS INVERTED AT THE UTILITY MOP SINK WHEN NOT IN USE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.111--OBSERVED HOLE IN OUTSIDE GARBAGE DUMPSTER. MUST REPAIR.

Base deductions−2 pts

May 25

Canvass InspectionFail

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

15FOOD SEPARATED AND PROTECTED−10
OBSERVED CROSS CONTAMINATION WITH RAW CHICKEN STORED DIRECTLY ON TOP OF RAW SHRIMP IN REFRIGERATOR. ALSO OBSERVED RAW PORK STORED DIRECTLY ON TOP OF CHICKEN. BOTH ITEMS WERE STORED TOGETHER IN CONTAINER WITH BLOOD DRIPPING FROM PORK AND CHICKEN. OBSERVED RAW SHRIMP DRIPPING IN CONTAINER WITH THE RAW CHICKEN STORED DIRECTLY ON TOP. MUST SEPARATE RAW ITEMS TO AVOID CROSS CONTAMINATION AND PROPERLY STORE BASED ON COOKING TEPERATURE. CFM VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 40 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED METAL STEM THERMOMETER NOT WORKING TO TAKE INTERNAL TEMPERATURE OF TCS FOOD. MANAGER HAS DIGITAL METAL STEM THERMOMETER ON SITE WITH A DEAD BATTERY INSIDE OF THERMOMETER AND WOULD NOT TURN ON. MUST HAVE A WORKING METAL STEM THERMOMETER ON SITE THAT IS READILY ACCESSIBLE TO TAKE INTERNAL TEMPERATURE OF TCS FOODS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO CHEMICAL TEST KIT ON SITE. MUST PROVIDE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED HOLE IN OUTSIDE GARBAGE DUMPSTER. MUST REPAIR.

Base deductions−19 pts

Oct 24

Canvass InspectionPass w/ Conditions

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED FULL ICE MACHINE AT FRONT BOBA PREP AREA WITH BUILD UP OF BROWN AND PINK SUBSTANCE ON THE TOP INTERIOR, IN CONTACT WITH ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLER IN KITCHEN WITHOUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−12 pts

Nov 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
: 3-307.11---: MUST INSTALL A SPLASH GUARD AT THE REAR PREP/DISH HAND WASHING SINK BETWEEN THE SINK AND PREP TABLE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13---- NO VALID ALLERGEN CERTIFICATES OR TRAINING ON SITE FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−4 pts

Nov 23

Canvass InspectionFail

2 High1 Med12 Basic

15 total2 risk factors

41/100inspection score

−49 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND ALL REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS, INCLUDING THE COOK'S LINE SPICES, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (12)

−24 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST INSTALL A SPLASH GUARD AT THE REAR PREP/DISH HAND WASHING SINK BETWEEN THE SINK AND PREP TABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TO-GO FOOD CONTAINERS ON THE COOK'S LINE MUST BE STORED INVERTED TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS AND COOLERS. MUST BE WASHABLE CONTAINERS OR FOOD-GRADE DISPOSABLE PLASTIC BAGS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED EXTREMELY LARGE OVERSIZED POTS IN THE REAR DRY FOOD STORAGE ROOM USED TO MAKE SAUCES, AS THE MANAGER STATED, UNABLE TO BE SUBMERGED IN THE THREE-COMPARTMENT SINK TO ENABLE WASHING, RINSING AND SANITIZING. MUST REMOVE THE POTS FROM THE PREMISES AND PROVIDE POTS THAT CAN BE PROPERLY WASHED, RINSED, AND SANITIZED IN THE THREE-COMPARTMENT SINK ON SITE OR PROVIDE A LARGER SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL BULK FOOD CONTAINERS FOUND DIRTY. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PAPER TOWELS OR CARDBOARD AS LINERS FOR SHELVING THROUGHOUT THE PREMISES, INCLUDING INSIDE COOLERS AND FREEZERS. MUST BE A SMOOTH, CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOAM WALL BUMPER GUARD BEHIND THE REAR BOX FREEZER DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS BEHIND ALL BOX FREEZERS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING LIGHT SHIELDS ABOVE ALL COOLERS AND FREEZERS IN THE REAR DRY FOOD STORAGE ROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO VALID CITY OF CHICAGO FOOD HANDLER CERTIFICATES ON SITE FOR ALL EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO VALID ALLERGEN CERTIFICATES OR TRAINING ON SITE FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM 10-25-22 REPORT #2565861 NOT CORRECTED #41- 3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN. #47- REPLACE BROKEN PLASTIC CONTAINERS STORED INSIDE THE CHEST FREEZER. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−49 pts

Risk factor bonus (2× +5)−10 pts

Oct 22

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: REPAIR / REPLACE BROKEN DOOR LINER INSIDE CHEST FREEZER.ALSO, REPLACE BROKEN PLASTIC CONTAINERS STORED INSIDE THE CHEST FREEZER
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15(C): LEAKING FAUCET AT THREE-COMPARTMENT SINK, REPAIR ISSUE

Base deductions−6 pts

Oct 22

Canvass InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS FOOD AT IMPROPER TEMPERATURE: ROLLED UP DOUGH FILLED WITH RAW GROUND PORK AND SEASONING STORED INSIDE CHEST FREEZER AT TEMP OF 53.6F TO 55.4F. COLD FOOD MUST MAINTAIN 41F AND BELOW, AND FOOD STORED INSIDE THE CHEST FREEZER MUST MAINTAIN 0F OR BELOW. FOOD DISCARDED AND DENATURED.POUNDS 5, VALUE 40 PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REPAIR / REPLACE BROKEN DOOR LINER INSIDE CHEST FREEZER.ALSO, REPLACE BROKEN PLASTIC CONTAINERS STORED INSIDE THE CHEST FREEZER
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. INSTRUCTED TO USE THREE COMPARTMENT SINK: WASH, RINSE AND SANITIZE,100ppm. RECOMMEND USING TEST STRIPS TO CHECK SANITATION LEVELS DAILY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET AT THREE-COMPARTMENT SINK, REPAIR ISSUE

Base deductions−13 pts

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Community Safety Reports

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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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