What is Late Night Thai And Sushi's health inspection score?

Late Night Thai And Sushi has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Late Night Thai And Sushi last inspected?

Late Night Thai And Sushi was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Late Night Thai And Sushi have?

Late Night Thai And Sushi has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Late Night Thai And Sushi safe to eat at?

Yes, Late Night Thai And Sushi has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Late Night Thai And Sushi serve?

Late Night Thai And Sushi serves Sushi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Late Night Thai And Sushi

Name: Late Night Thai And Sushi
Address: 1624 W BELMONT AVE, Chicago, 60657
Rating: 88

1624 W BELMONT AVE, Chicago

Last Inspected: 1/29/2026

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0Excellent

Sushi•Lakeview

Ranked #201 of 979 in LakeviewBetter than 95% of sushi restaurants

Improving

6 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation 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

-12

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

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

1624 W BELMONT AVE, Chicago, IL 60657

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Violation Timeline

May 2022

1 inspections

1 high priority

4 basic

May

Apr 2023

2 inspections

10 basic

Feb 2024

1 inspections

1 basic

Feb

Mar 2025

1 inspections

1 high priority

2 intermediate

5 basic

Jan 2026

1 inspections

1 basic

Jan

Inspection History

6 records on file

5 Canvass1 Short Form Complaint

Jan 26

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS IN THE FOLLOWING AREAS TOILET ROOMS, FRONT PREP, REAR PREP, AND REAR STORAGE AREAS. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

Base deductions−2 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HANDWASH SIGNAGE AT ALL SINKS IN FRONT PREP AREA AND KITCHEN. INSTRUCTED TO PORVIDE AND MAINTAIN

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED WHITE RICE, COOKED SHRIMP, PAR COOKED SHRIMP, PAR COOKED CHICKEN, COOKED BROCCOLI NOT LABELED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS OF PREPARATION. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 20 LBS VALUED AT $100 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK ITEMS THROUGHOUT KITCHEN IN CONTAINERS WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES FOR ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS ON SURFACES IN KITCHEN AND ON DINING ROOM TABLES .INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARD ON DRYING RACK IN KITCHEN WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN, SANITIZE AND RESTORE TO A SMOOTH AN EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED COMPARTMENT UNDER KITCHEN FRYER WITH HEAVY GREASE BUILDUP AND ENCRUSTED FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXCESSIVE CLUTTER IN BASEMENT. INSTRUCTED TO REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ITEMS STORED IN BASEMENT. ALL KEPT ITEMS SHOULD BE STORED ON PROPER SHELVING THAT IS NON-POROUS SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES OFF THE FLOOR
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HOLE ALONG BASEBOARD OF WEST WALL AT THE TOP OF STAIRS TO BASEMENT. INSTRUCTED TO REPAIR, RESTORING TO A SMOOTH AND EASY TO CLEAN SURFACE AND MAINTAIN.

Base deductions−30 pts

Feb 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING CEILING PAINT ABOVE DISHMACHINE DRAIN BOARD. MUST REMOVE ALL PEELING PAINT FROM CEILING/REPAINT CEILING SMOOTH SURFACE.

Base deductions−2 pts

Apr 23

Short Form Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK. MANAGER REMOVED
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS(SOUTH WALL AND UNDER THE PREP TABLES ACCROSS FROM COOKING EQUIPMENT IN THE KITCHEN; ALSO REPLACE HANDLE AT WHITE REACH-IN COOLER IN BASEMENT AREA. REPAIR ISSUE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR WALL IN THE KITCHEN BY THE COOKING EQUIPMENT. ALSO REPAIR PLASTIC BASEBOARD UNDER THE THREE COMPARTMENT SINK

Base deductions−10 pts

Apr 23

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK. MANAGER REMOVED
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS(SOUTH WALL AND UNDER THE PREP TABLES ACCROSS FROM COOKING EQUIPMENT IN THE KITCHEN; ALSO REPLACE HANDLE AT WHITE REACH-IN COOLER IN BASEMENT AREA. REPAIR ISSUE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR WALL IN THE KITCHEN BY THE COOKING EQUIPMENT. ALSO REPAIR PLASTIC BASEBOARD UNDER THE THREE COMPARTMENT SINK

Base deductions−10 pts

May 22

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. NO DISHES WERE BEING WASHED AT THE DISH MACHINE AT THE TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. THE MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY FOUNDATION VIOLATION #7-38-025. NO CITATION WAS ISSUED.

Basic (4)

−8 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 SOME USE OF MILK CRATES FOR ELEVATION IN THE HALLWAY. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PESTS. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY CLUTTER IN BASEMENT FOOD/DRY STORAGE AREA ON SHELVES AND INSIDE THE DRY STORAGE ROOM. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.

Base deductions−18 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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