What is TO Dine For - Thai Bistro's health inspection score?

TO Dine For - Thai Bistro has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was TO Dine For - Thai Bistro last inspected?

TO Dine For - Thai Bistro was last inspected on March 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does TO Dine For - Thai Bistro have?

TO Dine For - Thai Bistro has 73 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is TO Dine For - Thai Bistro safe to eat at?

TO Dine For - Thai Bistro has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does TO Dine For - Thai Bistro serve?

TO Dine For - Thai Bistro serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

TO Dine For - Thai Bistro

Name: TO Dine For - Thai Bistro
Address: 1546 - 1548 W CHICAGO AVE, Chicago, 60642
Rating: 46

1546 - 1548 W CHICAGO AVE, Chicago

Data may be outdated — inspected 3/21/2025

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0Poor

Thai•Chicago

Ranked #960 of 1000 in ChicagoBetter than 50% of thai restaurants

Improving

10 inspections

Last: Mar 21, 2025

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

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

-54

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+47 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

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1546 - 1548 W CHICAGO AVE, Chicago, IL 60642

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Violation Timeline

Jun 2022

1 inspections

3 high priority

2 intermediate

1 basic

Jun

Sep 2022

1 inspections

1 high priority

Mar 2023

2 inspections

3 high priority

3 intermediate

13 basic

Mar

Jul 2023

3 inspections

6 high priority

2 intermediate

11 basic

Feb 2024

1 inspections

5 high priority

1 intermediate

7 basic

Feb

Mar 2025

2 inspections

4 high priority

1 intermediate

10 basic

Inspection History

10 records on file

1 Canvass Re-Inspection2 Canvass3 Complaint Re-Inspection2 Complaint2 Short Form Complaint

Mar 25

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED TORN GASKETS INSIDE OF THE FOLLOWING COOLERS: THE RIGHT DOOR OF THE 3-DOOR BAR COOLER, THE RIGHT DOOR OF THE 3-DOOR PREP COOLER AND THE RIGHT DOOR OF THE 2-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE ALL TORN DOOR GASKETS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE GREASE DEPOSITS INSIDE OF THE DOORS OF THE DEEP FRYERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 CLEAN THE DUST AND GREASE ON THE BACK WALL OF THE FOOD PREP AREA ABOVE THE SINKS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.

Base deductions−8 pts

Mar 25

Canvass InspectionFail

4 High1 Med6 Basic

11 total2 risk factors

33/100inspection score

−57 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED NO SANITIZER DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO REPAIR THE DISH MACHINE SO THAT A FINAL RINSE OF 100 PPM CHLORINE IS AVAILABLE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE 2-DOOR PREP COOLERS ON THE COOK LINE WITH AN AIR TEMPERATURE OF 45F. ALSO OBSERVED THE 3-DOOR PREP COOLER AGAINST THE BACK WALL OF THE KITCHEN WITH AN AIR TEMPERATURE OF 50F. THE COOLERS WERE USED TO STORE TCS FOODS SUCH AS MEAT AND TOFU. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE PREP COOLERS. OBSERVED EGGS AT 46F, BEEF AT 44-53F, CHICKEN AT 45F, SHRIMP AT 46F, AND TOFU AT 45F. MANAGEMENT INSTRUCTED TO STORE ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS INSIDE OF THE FOLLOWING COOLERS: THE RIGHT DOOR OF THE 3-DOOR BAR COOLER, THE RIGHT DOOR OF THE 3-DOOR PREP COOLER AND THE RIGHT DOOR OF THE 2-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO REPLACE ALL TORN DOOR GASKETS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHLORINE TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION AT THE LOW TEMPERATURE DISH MACHINE AND NO QAC TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE BOTH SETS OF TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE GREASE DEPOSITS INSIDE OF THE DOORS OF THE DEEP FRYERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE DUST AND GREASE ON THE BACK WALL OF THE FOOD PREP AREA ABOVE THE SINKS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2590196 ON 2/27/24 NOT CORRECTED: 55 - REPLACE THE CEILING TILES WITH CHIPPED PAINT IN THE FOOD PREP AREA. 57 - NO FOOD HANDLER CERTIFICATES WERE PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING. 58 - OBSERVED ONE OF THE CERTIFIED FOOD MANAGERS PRESENT WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−57 pts

Risk factor bonus (2× +5)−10 pts

Feb 24

Canvass InspectionPass w/ Conditions

5 High1 Med7 Basic

13 total1 risk factor

26/100inspection score

−69 pts

High Priority (5)

−50 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED A FEMALE FOOD HANDLING EMPLOYEE PREPARE CUPS OF HOT SAUCES MIXED WITH CUT VEGETABLES BY PLACING THE CUT VEGETABLES INTO THE CUPS WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED THAT NO BARE-HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE EXPOSED HAND WASHING SINK NEXT TO THE LINE NOT ACCESSIBLE FOR USE. A CONTAINER OF COCONUT MILK WAS STORED INSIDE THE BASIN OF THE HAND-WASHING SINK. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES FOR HAND WASHING ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT THE EXPOSED HAND WASHING SINK NEXT TO THE COOK'S LINE. MANAGEMENT INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE SUPPLIED WITH HAND SOAP AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE VIOLATION #10 ABOVE FOR CITATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED BOTH 2 DOOR PREP COOLERS ON THE COOK LINE WITH AN AIR TEMPERATURE OF 58F. THE COOLERS WERE USED TO STORE TCS FOODS SUCH AS MEAT AND TOFU. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE THE PREP COOLERS. OBSERVED EGGS AT 74F, PORK AT 54F, BEEF AT 54-60F, CHICKEN AT 55F, SPRING ROLLS AT 59F, FISH AT 55F, SHRIMP AT 52F, AND TOFU AT 52-56F. MANAGEMENT INSTRUCTED TO STORE ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
REMOVE THE HANGING FLY STRIPS IN THE FOOD PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE BOTTOM SHELVES OF THE PREP TABLES, FOOD STORAGE CONTAINERS, AND EXTERIOR OF THE GREASE TRAP.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE 3-COMPARTMENT SINK IN DISREPAIR. THE DRAIN LINE IS DUCT TAPED WITH A PLASTIC WATER BOTTLE CONNECTED FROM THE SINK TO THE DRAIN. REPAIR THE DRAIN UNDER THE RIGHT COMPARTMENT OF THE 3-COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPLACE THE CEILING TILES WITH CHIPPED PAINT IN THE FOOD PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANDLER CERTIFICATES WERE PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE OF THE CERTIFIED FOOD MANAGERS PRESENT WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−69 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Complaint Re-Inspection InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK LOCATED AT THE END OF THE COOK LINE. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED SOILED ALUMINIUM FOIL USED AS LINERS ON SHELVING AND EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED TORN GASKET ON THE COOLER LOCATED IN THE REAR STORAGE ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Base deductions−14 pts

Jul 23

Complaint Re-Inspection InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED AT END OF COOK LINE. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED SOLID ALUMINIUM FOIL USED AS LINERS ON SHELVING AND EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED TORN GASKET ON THE COOLER LOCATED IN THE REAR STORAGE ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
O8-404.13 (B:3) OBSERVED THE FOLLOWING REPEAT CORE PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM REPORT #2578415 DATED 7/10/2023: #16 4-601.11(A) "OBSERVED BUILD-UP OF BLACK SLIME IN THE INTERIOR OF ICE MACHINE USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN ICE MACHINE FREE OF SLIME. PRIORITY FOUNDATION VIOLATION 7-38-005." #60 8-404.13(B:4) "OBSERVED THE FOLLOWING REPEAT CORE VIOLATIONS NOT CORRECTED FROM REPORT #2573242 DATED 3/27/2023: #55 6-501.12 "OBSERVED HEAVY BUILD-UP OF DIRT, FOOD DEBRIS, AND GREASE ON FLOORS, SIDES, AND INTERIOR OF COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION." #56 4-204.11 " OBSERVED HEAVY BUILD-UP OF GREASE AND DIRT ON THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION." #57 2-102.13 "OBSERVED 6 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON S
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
8-304.11(A) OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION #2578415 DATED 7/10/2023. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−18 pts

Jul 23

Complaint InspectionFail

4 High2 Med5 Basic

11 total1 risk factor

35/100inspection score

−60 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE FROM 12:50-1:20 PM WHILE TCS ITEMS SUCH AS CHICKEN WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED AT END OF COOK LINE. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BUILD-UP OF BLACK SLIME IN THE INTERIOR OF ICE MACHINE USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN ICE MACHINE FREE OF SLIME. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2-DOOR PREP COOLER CONTAINING TCS ITEMS SUCH AS CHICKEN AND PORK MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 52.5F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN ALL COOLERS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES IN 2 DOOR COOLER LOCATED IN KITCHEN: CRAB RANGOONS BETWEEN 48.8 AND 52.7F, CHICKEN AT 49.2F, AND PORK AT 49.8F. MANAGEMENT DISCARDED APPROXIMATELY 140 LBS OF PRODUCT VALUED AT APPROXIMATELY $800. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD ROACHES THROUGHOUT FACILITY. INSTRUCTED TO REMOVE AND MAINTAIN FACILITY FREE OF DEAD PESTS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SOLID ALUMINIUM FOIL USED AS LINERS ON SHELVING AND EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED TONGS STORED ON HANDLES TO OVEN AND FRYERS. INSTRUCTED TO REMOVE AND STORE UTENSILS PROPERLY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MOPS STORED MOP HEAD DOWN. INSTRUCTED TO STORE MOPS UPSIDE DOWN TO ALLOW FOR PROPER DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON COOLER LOCATED IN REAR STORAGE ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED THE FOLLOWING REPEAT CORE VIOLATIONS NOT CORRECTED FROM REPORT #2573242 DATED 3/27/2023: #55 6-501.12 "OBSERVED HEAVY BUILD-UP OF DIRT, FOOD DEBRIS, AND GREASE ON FLOORS, SIDES, AND INTERIOR OF COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION." #56 4-204.11 " OBSERVED HEAVY BUILD-UP OF GREASE AND DIRT ON THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION." #57 2-102.13 "OBSERVED 6 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−60 pts

Risk factor bonus (1× +5)−5 pts

Mar 23

Complaint Re-Inspection InspectionPass w/ Conditions

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED TORN GASKET ON A 2-DOOR PREP COOLER LOCATED OPPOSITE THE COOK LINE. INSTRUCTED TO REPAIR OR RELEASE AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED LOW WATER PRESSURE AT 3-COMPARTMENT SINK LOCATED IN FRONT COFFEE BAR AREA AND OBSERVED LEAK COMING FROM PIPE RUNNING UNDERNEATH LOW-TEMPERATURE DISH MACHINE AND REAR 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED HEAVY BUILD-UP OF DIRT, FOOD DEBRIS, AND GREASE ON FLOORS, SIDES, AND INTERIOR OF COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-204.11 OBSERVED HEAVY BUILD-UP OF GREASE AND DIRT ON THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED 6 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY POSTED FROM PREVIOUS INSPECTION #2572825 DATED 3/20/2023. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−12 pts

Mar 23

Complaint InspectionFail

3 High3 Med7 Basic

13 total2 risk factors

31/100inspection score

−59 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS CHICKEN WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING THE CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BUILD-UP OF PINK AND BLACK SLIME IN THE INTERIOR OF ICE MACHINE USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE THE PREP COOLER LOCATED ACROSS THE COOK LINE: SHRIMP AT 53.7F, FISH AT 49.8F, AND GROUND CHICKEN AT 51.2F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 5 LBS OF PRODUCT VALUED AT APPROXIMATELY $30. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS INSIDE PREP COOLERS LOCATED ALONG COOK LINE. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 10 DEAD ROACHES IN STORAGE CLOSET, CLOSET CONTAINING GREASE TRAP, AND REAR PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN FACILITY FREE OF DEAD PESTS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED DIRTY AND BURNT ALUMINIUM FOIL USED AS A WRAPPER ON THE STOVE LOCATED IN REAR PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN ONLY SMOOTH, CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON 2-DOOR PREP COOLER LOCATED OPPOSITE COOK LINE. INSTRUCTED TO REPAIR OR RELEASE AND MAINTAIN IN GOOD CONDITION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SINK STOPPERS FOR THE 3-COMPARTMENT SINK LOCATED IN THE REAR DISH AREA. INSTRUCTED TO PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE AT 3-COMPARTMENT SINK LOCATED IN FRONT COFFEE BAR AREA AND OBSERVED LEAK COMING FROM PIPE RUNNING UNDERNEATH LOW-TEMPERATURE DISH MACHINE AND REAR 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD-UP OF DIRT, FOOD DEBRIS, AND GREASE ON FLOORS, SIDES, AND INTERIOR OF COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY BUILD-UP OF GREASE AND DIRT ON THE HOOD ABOVE THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 6 EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−59 pts

Risk factor bonus (2× +5)−10 pts

Sep 22

Short Form Complaint InspectionPass w/ Conditions

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Jun 22

Short Form Complaint InspectionPass w/ Conditions

3 High2 Med1 Basic

6 total2 risk factors

48/100inspection score

−42 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE CITY OF CHICAGO CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7-38-010. CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER NEAR FIRST WOK STATION MAINTAINING IMPROPER TEMPERATURE OF 56.1F. ALL COOLING EQUIPMENT MUST MAINTAIN TEMPERATURE OF 41F OR BELOW. PRIORITY. 7-38-005. CITATION ISSUED. INSTRUCTED TO USE OTHER COOLERS AND FREEZERS UNTIL RE-INSEPCTION.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS CHICKEN AND SHRIMP INSIDE PREP COOLER AT IMPROPER TEMPERATURES OF 48.3F-67.1F. ALL COLD FOODS MUST BE HELD AT 41F OR BELOW AT ALL TIMES. 20 POUNDS AND $140 DISCARDED. NO FOODS IN COOLING PROCESS. PRIORITY. 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED TWO LARGE BINS NEAR EXIT DOOR WITHOUT LABELS. ALL FOOD NOT IN ORIGINAL CONTAINER MUST BE LABELED WITH COMMON NAME.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE CARDBOARD LINING FROM INSIDE 3 DOOR COOLER NEAR ENTRANCE TO KITCHEN. ALL FOOD/NON FOOD CONTACT SURFACES MUST BE EASILY CLEANABLE.

Base deductions−42 pts

Risk factor bonus (2× +5)−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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