What is Hello Thai's health inspection score?

Hello Thai has a SafeDine safety score of 72 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hello Thai last inspected?

Hello Thai was last inspected on April 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hello Thai have?

Hello Thai has 32 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hello Thai safe to eat at?

Hello Thai has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Hello Thai

Name: Hello Thai
Address: 1215 W DEVON AVE, Chicago, 60660
Rating: 72

1215 W DEVON AVE, Chicago

Data may be outdated — inspected 4/4/2025

▲Improving

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0Good

Edgewater

Ranked #189 of 282 in Edgewater

Improving

5 inspections

Last: Apr 4, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 67/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (72/100) which is computed during our regular data sync.

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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1215 W DEVON AVE, Chicago, IL 60660

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Violation Timeline

Jun 2022

1 inspections

2 intermediate

5 basic

Jun

Apr 2023

1 inspections

1 intermediate

2 basic

May 2024

2 inspections

2 high priority

2 intermediate

12 basic

May

Apr 2025

1 inspections

1 intermediate

5 basic

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 License

Apr 25

Canvass InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
NOTED IMPROPER THAWING OF MEATS ON THE KITCHEN PREP TABLE. REVIEWED MUST THAW UNDER REFRIGERATION OR COLD RUNNING WATER.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE CLEAN POTS/PANS/UTENSILS ABOVE THE UTILITY SERVICE SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS AND COOLER. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE CARDBOARD BOXES AS A MEANS OF ELEVATION FOR FOODS NEXT TO THE COOKS LINE.----MUST NOT USE TAPE AS A MEANS OF REPAIR ON THE SPRAY ARM AT THE THREE COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED EXCESSIVE DUST ON THE CEILING VENTILATION COVER IN THE WASHROOM. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR ONE OF THE TWO CERTIFIED FOOD MANAGERS. MUST PROVIDE FOR ALL.

Base deductions−15 pts

May 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.16--- MOPS NOTED IMPROPERLY STORED AT THE UTILITY SERVICE SINK. MUST STORE INVERTED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−4 pts

May 24

Canvass InspectionFail

2 High2 Med10 Basic

14 total

50/100inspection score

−50 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE FRONT PREP HAND WASHING SINK HAS BEEN CONVERTED TO A WATER FILTRATION SYSTEM TO BE DESIGNATED TO DISPENSE DRINKING WATER. THE SINK IS NOT ACCESSIBLE FOR HAND WASHING USE ONLY. INSTRUCTED TO REMOVE WATER FILTRATION SYSTEM. ALSO NOTED, THE PREP/DISH-DESIGNATED HAND WASHING SINK IS NO LONGER EASILY ACCESSIBLE TO THE DISH AREA. A LARGE, TALL REACH-IN FREEZER HAS BEEN INSTALLED NEXT TO THE HAND SINK, NO LONGER MAKING IT ACCESSIBLE. INSTRUCTED TO REMOVE THE FREEZER OR INSTALL A HAND-WASHING SINK IN THE DISH AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE. NOTED RAW EGGS BEING STORED DIRECTLY ON TOP OF A CONTAINER OF READY TO EAT BEAN SPROUTS AND FRESH VEGETABLES DIRECTLY ON TOP OF RAW BEEF INSIDE THE TALL REACH-IN COOLER. ALSO NOTED CONTAINERS OF RAW CHICKEN AND RAW SHRIMP BEING STORED ON TOP SHELVING ABOVE LOOSELY COVER READY TO EAT RICE NOODLES INSIDE THE COOKS LINE COOLER. REVIEWED PROPER FOOD STORAGE OF RAW ANIMAL ORIGIN FOODS. MANAGER REMOVED ALL FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MISSING INTERNAL THERMOMETER INSIDE THE FRONT PREP SMALL COOLER. MUST PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REAR EXIT DOOR WITH OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD OF THE DOOR WITH BROKEN TILES. MUST SEAL THRESHOLD TO BE TIGHT FITTING.

Basic (10)

−20 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
IN USE RICE SCOOP NOTED BEING STORED IN A CONTAINER OF WATER WITH A TEMPERATURE OF 72.3F. IF STORED IN A CONTAINER OF WATER, THE WATER TEMPERATURE MUST BE MAINTAINED AT A MINIMUM OF 135F.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ALL RAW WOOD UNDER THE FRONT PREP COUNTER MUST BE PAINTED/SEALED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PLASTIC AS A SPLASH GUARD ON THE SIDE OF THE COOLER NEXT TO THE DEEP FRYERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED WATER DAMAGED CEILING TILES IN THE WASHROOM. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOPS NOTED IMPROPERLY STORED AT THE UTILITY SERVICE SINK. MUST STORE INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOOR ON THE BASEMENT LATCH DOOR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. MUST PROVIDE.

Base deductions−50 pts

Apr 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED MISSING PANEL ON CEILING OF THE BASEMENT FOOD DRY STORAGE. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED 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−9 pts

Jun 22

License InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY STORAGE FOOD CONTAINERS ARE NOT LABELED NEAR THE PREP-LINE AREA. THE FACILITY MUST ENSURE THAT ALL FOOD STORAGE CONTAINERS HAVE LABELS. - COS
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP AT BACK EXTERIOR EXIT DOOR. PROVIDE A SEALED DOOR.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD IN THE STAND-UP COOLER AND CHEST FREEZER DOES NOT HAVE COVERS AND IS NOT PROTECTED FROM CONTAMINATION. THE FACILITY MUST PROVIDE COVERS FOR UNCOVERED FOOD THAT IS 41*F AND BELOW.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD USED TO PROP UP CHEST FREEZER AND RAW WOOD BARRIER TO THE BASEMENT STAIRWAY AREA. MUST PROVIDE A SEALED, SMOOTH, AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED CARDBOARD USED AS LINING FOR SHELVING IN THE PREP AND DISH AREA.---OBSERVED TIN FOIL USED AS LINING UNDER NOTICES IN THE PUBLIC'S VIEW. THE FACILITY MUST REMOVE AND PROVIDE A SMOOTH AND CLEANABLE SURFACE FOR SHELVINGS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXPANDING SPRAY FOAM IS BEING USED AROUND PIPING NEAR THE 3 COMPARTMENT SINK TO SEAL HOLES. THE FACILITY MUST PROVIDE A SMOOTH A, CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING TILES DAMAGED/MISSING IN RESTROOM AREA AND ABOVE 3 COMPARTMENT SINK. THE FACILITY MUST REPLACE/PROVIDE MISSING/DAMAGED CEILING TILES.

Base deductions−20 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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