What is C'est Bien Thai's health inspection score?

C'est Bien Thai has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was C'est Bien Thai last inspected?

C'est Bien Thai was last inspected on May 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does C'est Bien Thai have?

C'est Bien Thai has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is C'est Bien Thai safe to eat at?

C'est Bien Thai has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

C'est Bien Thai

Name: C'est Bien Thai
Address: 3900 N LINCOLN AVE, Chicago, 60613
Rating: 81

3900 N LINCOLN AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Lakeview

Ranked #459 of 979 in Lakeview

Improving

6 inspections

Last: May 6, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.2

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 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

3900 N LINCOLN AVE, Chicago, IL 60613

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Violation Timeline

Mar 2023

1 inspections

2 high priority

1 intermediate

3 basic

Mar

Aug 2023

2 inspections

1 high priority

2 intermediate

7 basic

Sep 2024

1 inspections

1 high priority

1 intermediate

4 basic

Sep

Apr 2025

1 inspections

1 intermediate

7 basic

May 2025

1 inspections

1 basic

May

Inspection History

6 records on file

1 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Complaint

May 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS ABOVE PREP TABLES AND COOLERS IN REAR KITCHEN FOOD PREPARATION AREA ALSO OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE BOTH WASHROOMS. MUST CLEAN AND MAINTAIN.OBSERVED DIRT AND FOOD DEBRIS ENCRUSTED ON WALLS IN REAR FOOD KITCHEN PREP AREA. MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

Apr 25

Canvass InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMLOYEES NOT WEARING HAIR RESTRAINTS WHEN FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEM NOT ELEAVTED FROM THE FLOOR IN FRONT BAR AREA AND THROUGHOUT KITCHEN FOOD PREPARATION AREA. MUST ELEVATE ITEMS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BOXES USED TO LINE SHELVING INSIDE REFRIGERATION UNITS IN KITCHEN FOOD PREP AREA. INSTRUCTED CLEAN AND REMOVE ALL CARDBOARD BOXES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DIRT AND DEBRIS IN THE INTERIOR AND EXTERIOR SURFACES OF 1-DOOR MEAT REFRIGERATOR AND 2-DOOR PREP COOLERS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS ABOVE PREP TABLES AND COOLERS IN REAR KITCHEN FOOD PREPARATION AREA ALSO OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE BOTH WASHROOMS. MUST CLEAN AND MAINTAIN.OBSERVED DIRT AND FOOD DEBRIS ENCRUSTED ON WALLS IN REAR FOOD KITCHEN PREP AREA. MUST CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2603711 ON 09/27/2024. #43. OBSERVED HANDLES OF SCOOPS IN DRY STORAGE BINS STORED IN CONTACT WITH CONTENTS OF BINS. OBSERVED KNIVES STORED IN CREVICES BETWEEN PREPARATION COOLERS AND BELOW MICROWAVE. INSTRUCTED MANAGER TO STORE ALL UTENSILS IN A CLEAN AND APPROPRIATE LOCATION IN BETWEEN USE. #51. OBSERVED THE HANDWASHING SINK AT THE FRONT SERVICE AREA TO BE SLOW DRAINING BUT STILL FUNCTIONAL. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN IN GOOD REPAIR. #55. OBSERVED HEAVILY SOILED FLOOR WITH WATER, SOAP SPILLAGE, AND FOOD DEBRIS ON FLOOR BELOW 3 COMPARTMENT SINK AND HAND SINK. OBSERVED HEAVY GREASE AND FOOD DEBRIS BUILD UP ON THE FLOOR BELOW THE WOK AND STOVE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE SPILLAGE, GREASE, AND FOOD DEBRIS BUILD UP. #55. OBSERVED MISSING PIECE OF WALL/DAMAGAED WALL SECTION DIRECTLY ABOVE THE UTILITY SINK IN THE KITCHEN. INSTRUCTED MANAGER TO REPAIR HO

Base deductions−19 pts

Sep 24

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0 PPM AT TIME OF INSPECTION. MACHINE WAS IN USE BY FACILITY AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED. MANAGER INSTRUCTED EMPLOYEES TO REPLACE LOW SANITIZING SOLUTION CONTAINER DURING INSPECTION; MACHINE WAS RETESTED. MACHINE READ 50 PPM AT TIME OF INSPECTION. FACILITY IS ABLE TO CONTINUE USING MACHINE. INSTRUCTED MANANGER TO ROUTINELY CHECK WITH TEST STRIPS.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER PRESENT IN STANDING ONE DOOR COOLER IN FRONT SERVICE/SIDE DRY STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A THERMOMETER IN THE WARMEST PART OF COOLER.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED HANDLES OF SCOOPS IN DRY STORAGE BINS STORED IN CONTACT WITH CONTENTS OF BINS. OBSERVED KNIVES STORED IN CREVICES BETWEEN PREPARATION COOLERS AND BELOW MICROWAVE. INSTRUCTED MANAGER TO STORE ALL UTENSILS IN A CLEAN AND APPROPRIATE LOCATION IN BETWEEN USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE HANDWASHING SINK AT THE FRONT SERVICE AREA TO BE SLOW DRAINING BUT STILL FUNCTIONAL. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING PIECE OF WALL/DAMAGAED WALL SECTION DIRECTLY ABOVE THE UTILITY SINK IN THE KITCHEN. INSTRUCTED MANAGER TO REPAIR HOLE AND PROVIDE A SMOOTH AND EASILY CLEANABLE. MAINTAIN FACILITY IN GOOD REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVILY SOILED FLOOR WITH WATER, SOAP SPILLAGE, AND FOOD DEBRIS ON FLOOR BELOW 3 COMPARTMENT SINK AND HAND SINK. OBSERVED HEAVY GREASE AND FOOD DEBRIS BUILD UP ON THE FLOOR BELOW THE WOK AND STOVE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE SPILLAGE, GREASE, AND FOOD DEBRIS BUILD UP.

Base deductions−23 pts

Aug 23

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-102.11 NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.

Base deductions−2 pts

Aug 23

Complaint InspectionFail

1 High2 Med6 Basic

9 total1 risk factor

63/100inspection score

−32 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED (NO LABELS). INSTRUCTED TO PROPERLY LABEL ALL READY-TO-EAT FOOD ITEMS WITH PRODUCT NAMES AND USED BY DATE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION #7-38-005(A). CITATION ISSUED TODAY.
35APPROVED THAWING METHODS USED−5
NOTED A CONTAINER OF SHRIMP IN WATER THAWING AT THE PREP TABLE. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OR INSIDE THE REFRIGERATION UNIT. THE TEMPERATURE OF THE SHRIMP WAS 41.4F.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPECIALLY WHEN NOT IN USE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED ALWAYS TO HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION VIOLATION#7-38-020(B). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER ON SHELVES, FLOORS INSIDE UNUSED EQUIPMENT, AND IN DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT AND ALONG WALL BASE.
60PREVIOUS CORE VIOLATION CORRECTED−2
8-404.13(B:4) NOTED THE FOLLOWING CORE VIOLATIONS #47,#56 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2573087 DATED 3/23/2023 NOT CORRECTED:- --#47) 4-202.16:-NOTED CARDBOARD BOXES USED TO LINE SHELVES INSIDE THE 3-DOOR REFRIGERATION UNIT. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS. --#56)-6-501.14:- 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. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−32 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total1 risk factor

64/100inspection score

−31 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INIDE REFRIGERATION UNITS NOT PROPERLY LABELED (NO LABELS). INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. MANAGER IMMEDIATELY AND VOLUNTERILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION #7-38-005(A). CITATION ISSUED TODAY.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES INSIDE THE 3 DOOR REFREGERATION UNIT. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
-NOTED WASHING SPONGE AND EXPANDING FOAM TO SEAL HOLES AND OPENINGS ON WALLS AND CEILING. INSTRUCTED TO USE PROPER MATERIAL TO SEAL HOLES AND OPENINGS. -NOTED MULTIPLE HOLES AND OPENINGS ON WALLS AND CEILING. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS TO PREVENT HIDING PLCES FOR PEST. -NOTED DIRTY AND DUSTY FANS ON CEILING OF PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−31 pts

Risk factor bonus (1× +5)−5 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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