What is Tom Yum Rice & Noodle, Inc.'s health inspection score?

Tom Yum Rice & Noodle, Inc. 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 Tom Yum Rice & Noodle, Inc. last inspected?

Tom Yum Rice & Noodle, Inc. was last inspected on July 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tom Yum Rice & Noodle, Inc. have?

Tom Yum Rice & Noodle, Inc. has 30 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tom Yum Rice & Noodle, Inc. safe to eat at?

Yes, Tom Yum Rice & Noodle, Inc. 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 Tom Yum Rice & Noodle, Inc. serve?

Tom Yum Rice & Noodle, Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tom Yum Rice & Noodle, Inc.

Name: Tom Yum Rice & Noodle, Inc.
Address: 608 W BARRY AVE, Chicago, 60657
Rating: 88

608 W BARRY AVE, Chicago

Last inspected 8mo ago

▲Improving

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0Excellent

American•Lakeview

Ranked #221 of 979 in LakeviewBetter than 17% of american restaurants

Improving

6 inspections

Last: Jul 15, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 pts

100

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

608 W BARRY AVE, Chicago, IL 60657

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Violation Timeline

Oct 2022

1 inspections

5 basic

Oct

Oct 2023

2 inspections

3 high priority

3 intermediate

4 basic

Jul 2024

1 inspections

3 intermediate

6 basic

Jul

Aug 2024

1 inspections

6 basic

Jul 2025

1 inspections

Jul

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 24

Canvass Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 - OBSERVED DAMAGED BOWLS AND BROKEN PLASTIC SCOOPS IN THE SEASONING AND SALT SCOOP STATION NEXT TO WOK. INSTRUCTED MANAGER TO PROVIDE REPLACEMENTS FOR ALL DAMAGED UTENSILS OR ITEMS THAT ARE NO LONGER SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) - OBSERVED HEAVY FOOD DEBRIS BUILD UP AND GRAIN/SPICE BUILD UP ON THE BOTTOM SHELF IN THE COCA COLA COOLER AT THE FRONT DINING AREA AND ON THE BOTTOM SHELF OF THE PREPARATION TABLE IMMEDIATELY AT ENTRANCE TO KITCHEN. OBSERVED HEAVY GREASE BUILD UP ON THE SIDES OF THE WOK AND STOVE TOP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN, SANITIZE, AND MAINTAIN AREAS FREE OF FOOD DEBRIS AND HEAVY GREASE BUILD UP.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 - OBSERVED HANDWASHING SINK IN KITCHEN TO BE SLOW DRAINING; HAND SINK IS STILL FUNCTIONAL. OBSERVED ALSO LEAK FROM DRAINPIPE BELOW BOTH THE HAND SINK AND THE CENTER BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE SINKS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 - OBSERVED THE FLOOR BELOW 3 COMPARTMENT SINK AND BEHIND FRYER AND OVER TO BE HEAVILY SOILED WITH GREASE SPILLAGE AND FOOD DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FROM HEAVY GREASE AND FOOD DEBRIS BUILD UP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.16 - OBSERVED MOPS STORED IN BUCKET OF HALF FILLED WATER IN MOP SINK. INSTRUCTED TO STORE MOP TO ALLOW FOR IT TO AIR DRY IN BETWEEN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-304.11 - OBSERVED VENTILATION IN BATHROOM TO BE NOT WORKING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR OR REPLACE FAN IN BATHROOM.

Base deductions−12 pts

Jul 24

Canvass InspectionFail

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

35APPROVED THAWING METHODS USED−5
OBSERVED RAW FROZEN BEEF THAWING ON PREPARATION TABLE IN KITCHEN. INSTRUCTED MANAGER TO THAW ALL TCS FOODS APPRORPIATELY SUCH AS SUBMERGED UNDER COLD RUNNING WATER OR UNDER REFRIGERATION THAT MAINTAINS TEMPARATURE OF 41F OR LESS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO MAINTAINED PEST CONTROL LOG BOOK CONTAINING RECENT SERVICE REPORTS OR THE PEST CONTROL COMPANY'S ILLINOIS DEPARTMENT OF PUBLIC HEALTH LICENSE NUMBER. INSTRUCTED MANAGER TO PROVIDE A MAINTAINED PEST CONTROL LOG BOOK CONTAINING ALL NECESSARY INFORMATION AS SPECIFIED IN THE MUNICIPAL CODE OF CHICAGO. PRIORITY FOUNDATION VIOLATION, 7-38-020(c). CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 6 DEAD COCKROACHES ON THE FRONT UPPER SHELF IN THE DINING AREA. INSTRUCTED MANAGER TO REMOVE ALL DEAD INSECT, CLEAN AND SANITIZE THE AREA, AND MAINTAIN AREA FREE OF ANY DEAD INSECTS.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED BOWLS AND BROKEN PLASTIC SCOOPS IN THE SEASONING AND SALT SCOOP STATION NEXT TO WOK. INSTRUCTED MANAGER TO PROVIDE REPLACEMENTS FOR ALL DAMAGED UTENSILS OR ITEMS THAT ARE NO LONGER SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY FOOD DEBRIS BUILD UP AND GRAIN/SPICE BUILD UP ON THE BOTTOM SHELF IN THE COCA COLA COOLER AT THE FRONT DINING AREA AND ON THE BOTTOM SHELF OF THE PREPARATION TABLE IMMEDIATELY AT ENTRANCE TO KITCHEN. OBSERVED HEAVY GREASE BUILD UP ON THE SIDES OF THE WOK AND STOVE TOP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN, SANITIZE, AND MAINTAIN AREAS FREE OF FOOD DEBRIS AND HEAVY GREASE BUILD UP.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDWASHING SINK IN KITCHEN TO BE SLOW DRAINING; HAND SINK IS STILL FUNCTIONAL. OBSERVED ALSO LEAK FROM DRAINPIPE BELOW BOTH THE HAND SINK AND THE CENTER BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE SINKS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR BELOW 3 COMPARTMENT SINK AND BEHIND FRYER AND OVER TO BE HEAVILY SOILED WITH GREASE SPILLAGE AND FOOD DEBRIS BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FROM HEAVY GREASE AND FOOD DEBRIS BUILD UP.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS STORED IN BUCKET OF HALF FILLED WATER IN MOP SINK. INSTRUCTED TO STORE MOP TO ALLOW FOR IT TO AIR DRY IN BETWEEN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED VENTILATION IN BATHROOM TO BE NOT WORKING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR OR REPLACE FAN IN BATHROOM.

Base deductions−27 pts

Oct 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionFail

3 High3 Med4 Basic

10 total2 risk factors

37/100inspection score

−53 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
DEBRIS AND GRIME ON FOOD SURFACE IN PREP AREA.MUST CLEAN AND MAINTAIN.PREP TABLES, CUTTING BOARDS ETC.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOOD AT IMPROPER TEMPERATURE: TOFU IN WATER AT TEMP OF 68F, STORED ON TOP SHELF BY THREE COMPARTMENT SINK; FRESH EGGS IN CONTAINER STORED BY THE COOKING EQUIPMENT AT 63.9F; COOKED WIDE NOODLES STORED IN CONTAINER ON TOP OF THE PREP COOLER AT TEMP OF 68.7F(NO TIME TEMPERATURE LOG PROVIDED). COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED BY THE MANAGER. POUNDS 7; VALUE 30. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
WE OBSERVED PREPARED TCS FOODS AND COOKED FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS(COOKED NOODLES, CHICKEN, DIFFERENT KINDS OF SAUCE, ETC.). PRIORITY FOUNDATION VIOLATION:7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
INFESTATION OF LIVE RAOCHES ON SITE. WE OBSERVED 5 LIVE ROACHES INSIDE THE PREP COOLER AT THE LEFT DOOR AT THINGS AND RUBBER GASKET AND 20 BABY LIVE ROACHES UNDER THE THREE-COMPARTMENT SINK AROUND THE GREASE TRAP. INSTRUCTED TO CONTACT PEST CONTROL.REMOVE, CLEAN, AND SANITIZE ALL AREAS: INSIDE PREP COOLER, ETC. PRIORITY VIOLATION:7-38-020(A)CITATION ISSUED

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE INTERIOR OF THE MICROWAVE IS BROKEN, METAL EXPOSED.INSTRUCTED TO REPLACE UNIT
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 10-4-22, REPORT#2564798 #47) 4-402.12: NOTED 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS 47) 4-102.11: NOTED ASSORTED FOOD ITEMS INSIDE COOLER STORED TIN CANS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS. #49)4-601.11(B): ALLSPICE/FOOD CONTAINERS ON THE COOKS' LINE AND DRY FOOD STORAGE SHELVING WERE NOTED AS EXTREMELY DIRTY ENCRUSTED FOOD DEBRIS.-----INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN ALL. #55) 6-201.11: FLOORS THROUGHOUT THE FACILITY, UNDER ALL SINKS, UNDER AND BEHIND ALL COOKING EQUIPMENT, AND STORAGE SHELVING WITH DIRT, DEBRIS, AND EXCESSIVE GREASE. WALL BEHIND COOKS LINE WITH GREASE AND FOOD SPLATTER. MUST CLEAN ALL AND MAINTAIN. #58) 2-102.13: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TR

Base deductions−53 pts

Risk factor bonus (2× +5)−10 pts

Oct 22

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLER STORED TIN CANS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL SPICE/FOOD CONTAINERS ON THE COOKS' LINE AND DRY FOOD STORAGE SHELVING WERE NOTED AS EXTREMELY DIRTY ENCRUSTED FOOD DEBRIS.-----INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH FOOD SPLATTER. MUST DETAIL CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE FACILITY, UNDER ALL SINKS, UNDER AND BEHIND ALL COOKING EQUIPMENT, AND STORAGE SHELVING WITH DIRT, DEBRIS, AND EXCESSIVE GREASE. WALL BEHIND COOKS LINE WITH GREASE AND FOOD SPLATTER. MUST CLEAN ALL AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−10 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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