What is Silli Kori Thai's health inspection score?

Silli Kori Thai has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Silli Kori Thai last inspected?

Silli Kori Thai was last inspected on June 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Silli Kori Thai have?

Silli Kori Thai has 30 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Silli Kori Thai safe to eat at?

Silli Kori Thai has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Silli Kori Thai serve?

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

Official Health Record

Silli Kori Thai

Name: Silli Kori Thai
Address: 2053 W DIVISION ST, Chicago, 60622
Rating: 65

2053 W DIVISION ST, Chicago

Last inspected 11mo ago

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0Fair

Thai•Wicker Park

Ranked #405 of 583 in Wicker ParkBetter than 65% of thai restaurants

Stable

5 inspections

Last: Jun 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

-35

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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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2053 W DIVISION ST, Chicago, IL 60622

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Violation Timeline

Sep 2023

2 inspections

1 high priority

2 intermediate

9 basic

Sep

Aug 2024

1 inspections

1 basic

Jun 2025

2 inspections

1 high priority

4 intermediate

12 basic

Jun

Inspection History

5 records on file

1 Canvass Re-Inspection2 Canvass1 License Re-Inspection1 License

Jun 25

Canvass Re-Inspection InspectionLatestPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,SQUEEZE BOTTLES,ETC)

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 : OBSERVED PLASTIC CONTAINERS AND BOXES OF FOOD STORED ON FLOOR THROUGHOUT PREMISES MUST ELEVATE AND STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE LEG OF 1- COMPARTMENT SINK ON FLOOR UNDER SAID SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,GRILL & PREP TABLES,PIPES OF COOKING EQUIPMENT,INTERIOR PANEL OF ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES ,WALK IN COOLER AND INCLUDING FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM WALLS IN PREP AND DISH WASHING AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN EXCESSIVE GREASE FROM HOOD OF COOKING EQUIPMENT.

Base deductions−17 pts

Jun 25

Canvass InspectionFail

1 High3 Med6 Basic

10 total

63/100inspection score

−37 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 52.9F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED ,EMAIL:FOOD@CITYOFCHICAGO.ORG MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(COS)(PRIORITY 7-38-005)(CITATION ISSSUED)

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1LBS. COOKED RICE 50.2F-50.7F.5LBS. POT STICKERS-49.1F-62.6F.2LBS. RAW CHICKEN-48.9F. INSIDE OF PREP COOLER. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.8LBS.$32.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,SQUEEZE BOTTLES,ETC)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF 2- LIVE ROACHES IN CREVICE OF STAIRCASE LEADING TO BASEMENT AND SEVERAL DEAD ON FLOOR IN ADJACENT LIQUOR STORAGE AREA. MUST REMOVE DEAD ROACHES,CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/10/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLASTIC CONTAINERS AND BOXES OF FOOD STORED ON FLOOR THROUGHOUT PREMISES MUST ELEVATE AND STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE LEG OF 1- COMPARTMENT SINK ON FLOOR UNDER SAID SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,GRILL & PREP TABLES,PIPES OF COOKING EQUIPMENT,INTERIOR PANEL OF ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES ,WALK IN COOLER AND INCLUDING FLOOR DRAINS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM WALLS IN PREP AND DISH WASHING AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN EXCESSIVE GREASE FROM HOOD OF COOKING EQUIPMENT.

Base deductions−37 pts

Aug 24

Canvass InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED MAIN 3-COMPARTMENT SINK IN KITCHEN NOT IN PROPER WORKING ORDER. WHEN WATER DRAINS IN ONE COMPARTMENT, ANOTHER COMPARTMENT FLOODS. INSTRUCTED MANAGER TO SERVICE 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Base deductions−2 pts

Sep 23

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNUSED EQUIPMENT/UNNECESSARY ITEMS IN OUTSIDE REAR. INSTD TO REMOVE SAME AND MAINTAIN AREA CLEAN.

Base deductions−2 pts

Sep 23

License InspectionFail

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 NO HANDWASHING SIGNAGE AT EXPOSED SINKS LOCATED IN BAR AND SUSHI PREP AREA. INSTRUCTED TO PROVIDE.

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 20 RAT AND 100 MOUSE DROPPINGS THROUGHOUT FACILITY IN BAR, SUSHI PREP AREA, BASEMENT, AND FIRST FLOOR OFFICE. INSTRUCTED TO REMOVE FROM FACILITY AND MAINTAIN PREMISES FREE OF PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). NO CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED SMALL GAP UNDERNEATH FRENCH DOORS AT FRONT OF FACILITY. INSTRUCTED TO CORRECT AND MAINTAIN TIGHT FITTING EXTERIOR OPENINGS.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SHELVING CONSTRUCTED OF UNSEALED WOOD. INSTRUCTED TO SEAL AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BEVERAGE SPILL RAIL IMPROPERLY DRAINING INTO BAR HANDWASH SINK. INSTD TO REMOVE DRAIN LINE FROM BASIN OF HANDDWASH SINK AND PROPERLY ROUTE TO FLOOR DRAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
EXTERIOR SIDES AND TOP OF GREASE RECEPTACLE NOT CLEAN, EXCESSIVE DEBRIS/GREASE ACCUMULATION. INSTD TO CLEAN AT A FREQUENCY NECESSARY TO PREVENT BUILD UP OR BECOMING ATTRACTANTS FOR INSECTS AND RODENTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR THROUGH OUT BASEMENT, ALONG WALLBASE, AND UNDER/BEHIND COOKING LINE NOT CLEAN, DEBRIS. WALLS THROUGH PREP AREAS NOT CLEAN, DEBRIS/GREASE. INSTD TO CLEAN AND MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
RAW EXPOSED BRICK IN TOILET ROOMS. RAW WOOD WALLS AND OPEN SEAMS IN WALL AT BAR AREA. INSTD TO SEAL ALL RAW BRICK, RAW WOOD, AND SEAMS SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE. MISSING OUTLET COVERS THROUGH OUT FACILITY. INSTD TO PROVIDE COVERS AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNUSED EQUIPMENT/UNNECESSARY ITEMS IN OUTSIDE REAR. INSTD TO REMOVE SAME AND MAINTAIN AREA CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ENTIRE HOOD SYSTEM INTERIOR AND EXTERIOR SIDES WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.

Base deductions−36 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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