What is Cilantro Authentic Thai Food's health inspection score?

Cilantro Authentic Thai Food has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cilantro Authentic Thai Food last inspected?

Cilantro Authentic Thai Food was last inspected on May 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cilantro Authentic Thai Food have?

Cilantro Authentic Thai Food has 44 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cilantro Authentic Thai Food safe to eat at?

Cilantro Authentic Thai Food has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Cilantro Authentic Thai Food

Name: Cilantro Authentic Thai Food
Address: 1509 W DEVON AVE, Chicago, 60660
Rating: 56

1509 W DEVON AVE, Chicago

Last inspected 11mo ago

▼Declining

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0Fair

Edgewater

Ranked #222 of 282 in Edgewater

Declining

6 inspections

Last: May 27, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

7.3

Avg Violations

12 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

100

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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1509 W DEVON AVE, Chicago, IL 60660

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Violation Timeline

May 2022

1 inspections

4 high priority

2 intermediate

6 basic

May

Mar 2023

1 inspections

1 high priority

6 basic

Nov 2023

2 inspections

1 high priority

3 intermediate

4 basic

Nov

Sep 2024

1 inspections

2 high priority

1 intermediate

8 basic

May 2025

1 inspections

1 high priority

1 intermediate

4 basic

May

Inspection History

6 records on file

3 Canvass1 Complaint Re-Inspection2 Complaint

May 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT START TIME OF INSPECTION WHILE TCS FOODS (BEEF, CHICKEN, RICE, EGGS, AND BEAN SPROUTS) ARE PREPARED AND SERVED. VIOLATION CORRECTED ON SITE; THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER, PRAMOTE PHANSA ARD, ARRIVED ON SITE AT 3:05 PM. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, AND SHELVING UNITS IN THE MAIN PREP AREA. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES AT ENTRANCE TO MAIN PREP AREA, NEAR ENTRANCE TO BASEMENT, AND THROUGHOUT BASEMENT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLES IN WALL AROUND BASEMENT ENTRACE DOOR ON WALLS IN DRY STORAGE AREA AND AROUND PIPES IN ALL GENDER TOILET ROOM. INSTRUCTED TO SEAL.

Base deductions−23 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Canvass InspectionPass w/ Conditions

2 High1 Med8 Basic

11 total1 risk factor

54/100inspection score

−41 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO VERIFIED WRITTEN EMPLOYEE HEALTH POLICIES ON SITE FOR ALL EMPLOYEES. MUST PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REMOVE ALL DISHWASHING AIDS SUCH AS SCRUBBERS FROM THE FRONT SERVER STATION HANDWASHING SINK.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED A MESH CURTAIN BEING USED AS A SCREENED DOOR AT THE KITCHEN REAR EXIT. CURTAIN WITH OPEN 3 INCH GAP ON THE BOTTOM AND SIDES. MUST PROVIDE A SCREENED DOOR WITH TIGHT FITTING SEALS ON ALL SIDE.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE SMOOTH AND CLEANABLE CEILINGS' ABOVE ALL BASEMENT BOX FREEZERS AND DRY FOOD STORAGE. MUST PROVIDE SMOOTH AND CLEANABLE WALLS NEXT TO THE BASEMENT BOX FREEZERS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED ALL COMPARTMENTS INSIDE THE THREE COMPARTMENT SINK REPAIRED WITH "PLUMBERS PUTTY" MUST /REPAIR SEAL ALL LEAKS WITH A METAL WELD OR REPLACE SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE SMALL TWO DOOR COOLER AND INTERIOR/EXTERIOR OF THE MICROWAVE OVEN WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED PEELING PLASTIC ON THE TOP METAL PORTION OF THE ICE MACHINE AND THE BASEMENT CHEST FREEZER. MUST REMOVE.----MUST NOT USE , CARDBOARD, TIN FOIL AS LINER FOR ALL SHELVING THROUGHOUT THE PREMISES.----SHELVING OF THE COOKS LINE FOOD CART WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR UNDER SHELVING AT THE FRONT SERVER/CASHIER AREA WITH DIRT AND DEBRIS.----NORTH WALL AND BASEBOARD ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD SPLATTER.----FLOORS SURROUNDING THE BASEMENT GREASE TRAP WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.----NOTED POOLING, STAGNANT LIQUID AT THE BASEMENT HOT WATER TANK. MUST REMOVE AND MAINTAIN DRY FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT STORE SOILED MOPS HEADS AND MOP BUCKET ON THE REAR OUTDOOR PATIO.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXTERIOR OF THE BASEMENT GREASE TRAP WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES.

Base deductions−41 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 23

Complaint InspectionFail

1 High3 Med4 Basic

8 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE REFRIGERATION UNIT AT THE PREP AREA TO BE IMPROPER AT 54.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF A SOUP CONTAINER INSIDE THE 2-DOOR REFRIGERATION UNIT TO BE IMPROPER 127.1F. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER: TOFU 50.8F, CURRY SOUP 55.8F, CHUMEI SOUP 50.4F, BEEF 50.1F, DUMPLING 47.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 51 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION
23PROPER DATE MARKING AND DISPOSITION−5
3-501.17 NOTED TCS FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS BUT NO MORE THAN 7 DAYS INSIDE THE 2-DOOR REFRIGERATION UNIT. INSTRUCTED TO PROPERLY LABEL ALL READY-TO-EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). CITATION ISSUED TODAY.

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED WATER SIPPING FROM THE PARTITION OF ONE COMPARTMENT SINK INTO ANOTHER COMPARTMENT, MAKING IT IMPOSSIBLE FOR THE SINK TO BE SET UP TO WASH, RINSE AND SANITIZE EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING PAINT ON WALLS AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON-TOXIC PAINT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN PREP AREA AND BASEMENT DRY STORAGE AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED THE FOLLOWING CORE VIOLATIONS 43, 47,47,52 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2573365 DATED 3/28/2023 NOT CORRECTED:- -43)3-304.12: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION. -47)4-202.16: NOTED CARDBOARD BOXES USED TO LINE SHELVES ON THE RACK IN THE HALLWAY LEADING TO THE BASEMENT. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST. -47)-102.11: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS. -52)5-402.12: NOTED DIRTY AND RUSTY GREASE TRAP AT THE BASEMENT DRY FOOD STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−33 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASH SINK AT THE FOOD PREP AREA INACCESSIBLE WITH STOOLS IN FRONT OF THE SINK. MANAGER IMMEDIATELY REMOVED THE STOOLS. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C).CITATION ISSUED.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING 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 CARDBOARD BOXES USED TO LINE SHELVES ON THE RACK AT THE HALLWAY LEADING TO THE BASEMENT. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED DIRTY AND RUSTY GREASE TRAP AT THE BASEMENT DRY FOOD STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED HEAVY CLUTTER ON THE OUTSIDE PREMISE BEHIND THE RESTAURANT ON SHELVES AND FLOOR. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.
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−22 pts

May 22

Complaint InspectionPass w/ Conditions

4 High2 Med6 Basic

12 total2 risk factors

28/100inspection score

−62 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION. MANAGER ARRIVED APPROXIMATELY 45 MINUTES AFTER BEING TELEPHONED UPON MY ARRIVAL. REVIEWED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
KITCHEN/PREP HAND WASHING SINK NOT ACCESSIBLE FOR USE DURING INSPECTION. NOTED THE SINK WAS BLOCKED BY A CHAIR, A FOLDING TABLE, AND OTHER ASSORTED STORED ITEMS BLOCKING THE SINK. EMPLOYEE REMOVED ALL TO MAKE SINK ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED TWO KITCHEN COOLERS UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TALL REACH-IN COOLER AT 62.6F AND THE COOKS LINE COOLER AT 62.4F WITH FOODS SUCH AS EGGS AT 59.7F AND FRIED TOFU AT 56.1F. BOTH COOLERS ARE TAGGED AND HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED. MAINTAINS A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER TEMPERATURES. EGGS AT 59.7F IN A TALL REACH-IN COOLER, FRIED TOFU AT 56.1F, STUFFED DUMPLINGS AT 55.2F HELD IN A COOKS LINE COOLER. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED AN UNSECURED MESH CURTAIN BEING USED AS A SCREENED DOOR AT THE REAR KITCHEN EXIT AND NO SCREEN ON THE OPEN KITCHEN WINDOW. MUST PROVIDE A TIGHT-FITTING, ON ALL SIDES, SCREENED DOOR AND ALL OPEN WINDOWS MUST BE TIGHT-FITTING WITH SCREENS.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
COOKS LINE SOILED WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE TOASTER OVEN WITH EXCESSIVE GREASE AND INTERIOR OF ALL COOLERS AND FREEZERS WITH DIRT AND FOOD DEBRIS. MUST CLEAN ALL AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PLASTIC, CARDBOARD, TINFOIL OR PAPER AS LINER FOR SHELVING, EQUIPMENT THROUGHOUT THE FACILITY. ALL SURFACES MUST BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER-DAMAGED CEILING TILES AT THE ENTRANCE TO THE KITCHEN AND IN THE WASHROOM MUST BE REPLACED.----FLOORS THROUGHOUT THE ENTIRE FACILITY, ESPECIALLY UNDER AND BEHIND COOK LINE EQUIPMENT, WITH EXCESSIVE GREASE, FOOD DEBRIS, AND DIRT.----EXCESSIVE FOOD SPLATTER ON THE COOKS LINE WALLS. MUST CLEAN ALL AND MAINTAIN.---- BLACKENED, MOLDY WALL CAULKING AT THE THREE-COMPARTMENT SINK.----MISSING WALL TILES ON THE COOKS LINE. MUST REPLACE ALL.----MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT BOX FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL STORED ITEMS THROUGHOUT THE REAR PATIO AND WALKWAY TO THE ALLEY/GARBAGE SUCH AS WOODEN PALLETS,FURNITURE,DEAD POTTED PLANTS MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF TRAINING OR CERTIFICATES FOR ALL FOOD HANDLERS ON SITE. MUST PROVIDE.

Base deductions−62 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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