What is Rice And Noodles Thai Food's health inspection score?

Rice And Noodles Thai Food has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rice And Noodles Thai Food last inspected?

Rice And Noodles Thai Food was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rice And Noodles Thai Food have?

Rice And Noodles Thai Food has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rice And Noodles Thai Food safe to eat at?

Yes, Rice And Noodles Thai Food has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Rice And Noodles Thai Food serve?

Rice And Noodles Thai Food serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rice And Noodles Thai Food

Name: Rice And Noodles Thai Food
Address: 1522-1526 W MONTROSE AVE, Chicago, 60613
Rating: 93

1522-1526 W MONTROSE AVE, Chicago

Last Inspected: 2/24/2026

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0Excellent

Thai•Lakeview

Ranked #114 of 979 in LakeviewBetter than 98% of thai restaurants

Improving

5 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+5 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

1522-1526 W MONTROSE AVE, Chicago, IL 60613

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Violation Timeline

Jun 2023

1 inspections

1 high priority

2 basic

Jun

Aug 2024

1 inspections

3 high priority

2 intermediate

5 basic

Sep 2024

1 inspections

1 basic

Sep

Feb 2025

1 inspections

1 high priority

4 basic

Feb 2026

1 inspections

1 basic

Feb

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 License

Feb 26

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SEVERAL WET WIPING CLOTHS STORED ON THE PREP TABLES AND CUTTING BOARDS. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A SANITIZER CONTAINER WHEN NOT IS USE.

Base deductions−2 pts

Feb 25

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO SANITIZER WAS DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIRED AND MAINTAINED THE TEMPERATURE OF FINAL RINSE OF 100PPM CHLORINE. PRIORITY VIOLATION 7-38-025. NO CITATION ISSUED MACHINE NOT IN USE. A HELD FOR INSPECTION TAG WAS PLACED ON THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO USE 3-COMPARTMENT SINKS UNTIL THE HELD FOR INSPECTION TAG REMOVED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE 2-DOOR TALL FREEZERS. INSTRUCTED PERSON IN CHARGE TO USE ONLY FOOD GRADESTORAGE BAGS OR CONTAINERS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE DUST BUILD UP ON CEILING VENTILATION VENTS ABOVE PREP COOLER AND ON CEILING THROGHOUT KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE AMOUNT OF GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN OUT LIGHT BULBS IN REAR OF KITCHEN FOOD PREP AREA. MUST REPLACE BURN OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING.

Base deductions−18 pts

Sep 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
: 3-304.12---- NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 120.7F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.

Base deductions−2 pts

Aug 24

Canvass InspectionFail

3 High2 Med5 Basic

10 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND ALL REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
NOTED FOODS NOT PROTECTED DURING STORAGE IN REACH-IN COOLERS. RAW CHICKEN BEING STORED DIRECTLY ON TOP OF COOKED CHICKEN. PREPARED SHREDDED CABBAGE STORED DIRECTLY ON TOP OF LOOSELY COVER LARGE BOWL OF RAW CHICKEN. RAW EGGS BEING STORED ON TOP SHELVING OF REACH-IN COOLER ABOVE PREPARED FOODS, RAW VEGETABLES AND FRESH FRUIT. MANAGER REMOVED ALL FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED NO PREPARED TCS FOODS SUCH AS CRAB AND CREAM CHEESE FILLING AND COOKED CHICKEN NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN SEVEN DAYS. REVIEWED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN SEVEN DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT CO.MMON NAME INCLUDING SPICES

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
NOTED COOK PREPARING FOODS WITHOUT A BEARD RESTRAINT. MUST PROVIDE.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 120.7F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET REPAIRED WITH TAPE ON THE FAR SOUTH TWO DOOR TALL REACH-IN COOLER. MUST REPLACE/REPAIR
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT AND COOKS LINE SHELVING. MUST BE A SMOOTH AND CLEANABLE SURFACE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 6-29-23 REPORT #2578069 NOT CORRECTED. #51- NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK. #58- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−50 pts

Risk factor bonus (2× +5)−10 pts

Jun 23

License InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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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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