What is Thai Thai Restaurant's health inspection score?

Thai Thai Restaurant has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Thai Thai Restaurant last inspected?

Thai Thai Restaurant was last inspected on March 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Thai Thai Restaurant have?

Thai Thai Restaurant has 18 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Thai Thai Restaurant safe to eat at?

Yes, Thai Thai Restaurant has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Thai Thai Restaurant serve?

Thai Thai Restaurant serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Thai Thai Restaurant

Name: Thai Thai Restaurant
Address: 3922 N ELSTON AVE, Chicago, 60618
Rating: 87

3922 N ELSTON AVE, Chicago

Data may be outdated — inspected 3/31/2025

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0Excellent

Thai•North Center

Ranked #160 of 559 in North CenterBetter than 92% of thai restaurants

Stable

7 inspections

Last: Mar 31, 2025

low confidence

Directions Order

Inspections

43%

Clean Rate

2.6

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-13

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

100

Latest

100% weight

100

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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3922 N ELSTON AVE, Chicago, IL 60618

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Violation Timeline

Jun 2022

1 inspections

Jun

Jul 2022

2 inspections

1 high priority

3 basic

Jul 2023

1 inspections

1 high priority

2 intermediate

8 basic

Jul

Nov 2023

1 inspections

3 basic

Dec 2024

1 inspections

Dec

Mar 2025

1 inspections

Inspection History

7 records on file

2 Canvass1 Non-Inspection1 Complaint1 License Re-Inspection2 License

Mar 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Dec 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 23

Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE/FOOD DEBRIS ON VENTILATION HOOD AND FILTERS. MUST CLEAN VENTILATION HOOD/FILTERS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
PREP AREA HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER SAID HANDWASH SINK MUST DRAIN QUICKLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ON WALLS THROUGHOUT PREP AND DISHWASH AREA. MUST CLEAN WALLS AND MAINTAIN.

Base deductions−6 pts

Jul 23

Canvass InspectionPass w/ Conditions

1 High2 Med8 Basic

11 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN PREP/DISHWASHING AREA NOT ACCESSIBLE FOR USE. SINK BEING USED AS STORAGE (PAPERTOWEL, BAG OF BEAN SPROUTS ETC.) INSTRUCTED MANAGER, HANDSINK MUST BE ACCESSIBLE FOR HANDWASHING AT ALL TIMES. (MANAGER REMOVED ITEMS FROM HANDSINK) PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED NO DATE LABEL ON READY TO EAT FOOD (COOKED CHICKEN, BEEF, PORK )STORED INSIDE PREP COOLER AND REACH-IN COOLER FOR OVER 24 HOURS. INSTRUCTED MANAGER TO PROVIDE A DATE LABEL ON ALL READY TO EAT FOOD ITEMS IF STORED OVER 24 HOURS INSIDE THE COOLER. MUST IDENTIFY FOOD PRODUCTS SHELF LIFE OR CONSUME BY DATING (7 DAYS FROM PREPARATION DATE). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 10 LBS, TOTAL VALUE $50.00 PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ITEMS STORED ON FLOOR. INSTRUCTED MANAGER, FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZER, STORAGE RACKS, PREP SHELVES, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK AND HANDSINK, COOKING EQUIPMENT, STOVE AND FRYER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE THE COOLERS. MUST USE FOOD GRADE GROCERY BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE PREP COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND REACH-IN FREEZER IN THE KITCHEN WITH EXCESSIVE ICE BUILD-UP. INSTRUCTED TO CLEAN, DEFROST AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT (DINING AREA, BEHIND COUNTER, KITCHEN AREA AND REAR STORAGE AREA) ALONG THE WALLS AND IN ALL CORNERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER AND UNNECESARY ARTICLES IN FRONT COUNTER AND IN PREP/COOKING AREA AND IN REAR OUTSIDE AREA. INSTRUCTED TO DETAIL CLEAN, REMOVE CLUTTER/ UNNECESSARY ARTICLES AND MAINTAIN TO PREVENT PEST HARBORAGE.

Base deductions−36 pts

Jul 22

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12-- BACKFLOW PREVENTION DEVICE NOT LOCATED AT UTILITY MOP SINK IN KITCHEN. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

Base deductions−2 pts

Jul 22

License InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THE KITCHEN 3-DOOR MAIN PREP LINE COOLER WITH AN AIR TEMPERATURE OF 57.9 F.INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES. PRIORITY VIOLATION 7-38-005.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT LOCATED AT UTILITY MOP SINK IN KITCHEN. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN PREP/DISHWASHING AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−14 pts

Jun 22

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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