What is Madame Puffs And Thai Bistro's health inspection score?

Madame Puffs And Thai Bistro has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Madame Puffs And Thai Bistro last inspected?

Madame Puffs And Thai Bistro was last inspected on April 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Madame Puffs And Thai Bistro have?

Madame Puffs And Thai Bistro has 24 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Madame Puffs And Thai Bistro safe to eat at?

Madame Puffs And Thai Bistro has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Madame Puffs And Thai Bistro serve?

Madame Puffs And Thai Bistro serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Madame Puffs And Thai Bistro

Name: Madame Puffs And Thai Bistro
Address: 4825 N WESTERN AVE, Chicago, 60625
Rating: 52

4825 N WESTERN AVE, Chicago

Last Inspected: 4/3/2026

▲Improving

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0Fair

Thai•Lincoln Square

Ranked #335 of 448 in Lincoln SquareBetter than 44% of thai restaurants

Improving

4 inspections

Last: Apr 3, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+25 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (52/100) 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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4825 N WESTERN AVE, Chicago, IL 60625

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Violation Timeline

Mar 2025

2 inspections

2 high priority

1 intermediate

8 basic

Mar

Mar 2026

1 inspections

5 high priority

6 intermediate

Apr 2026

1 inspections

2 intermediate

Apr

Inspection History

4 records on file

1 Complaint Re-Inspection1 Complaint1 License Re-Inspection1 License

Apr 26

Complaint Re-Inspection InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−10 pts

Mar 26

Complaint InspectionPass with Conditions

5 High6 Med

11 total5 risk factors

0/100inspection score

−80 pts

High Priority (5)

−50 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (6)

−30 pts

35APPROVED THAWING METHODS USED−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−80 pts

Risk factor bonus (5× +5)−25 pts

Mar 25

License Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 25

License InspectionFail

2 High1 Med8 Basic

11 total

59/100inspection score

−41 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE FRONT PREP AREA WHERE STUFFED PASTRIES ARE BEING DISPLAYED AND HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
REAR HAND WASHING SINK IN THE PREP/DISH AREA NOT ACCESSIBLE TO THE THREE COMPARTMENT SINK. HAND SINK BLOCKED WITHOUT EASY ACCESS BY TWO METAL PREP TABLES. PRIORITY FOUNDATION VIOLATION 7-38-030 (C).

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE PROPER STOPPERS FOR THE THREE COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED EXCESSIVE GREASE ON THE DEEP FRYER AND THE OTHER COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OUTSIDE WASTE RECEPTACLE OVERFLOWING WITH GARBAGE AND DEBRIS AND ON THE SURROUNDING GROUNDS OF THE CONTAINER. MUST REMOVE ALL OVERFLOWING GARBAGE. PRIORITY FOUNDATION VIOLATION 7-38-202(B)
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NO OUTSIDE GREASE RECEPTACLE FOR GREASE WASTE. BUSINESS HAS DEEP FRYER ON THE PREMISES. MUST PROVIDE AN OUTSIDE GREASE RECEPTACLE. PRIORITY FOUNDATION VIOLATION 7-38-020(B)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL RAW WOOD AND UNUSED CONSTRUCTION MATERIALS IN THE REAR DINING ROOM STORAGE ROOM MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEEDED ITEMS STORED ELEVATED AND ORGANIZED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER DAMAGED CEILING TILES IN THE REAR DINING ROOM STORAGE ROOM. MUST REPLACE.----FLOOR OF THE WALK-IN COOLER WITH DIRT AND ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
RAW WOODEN UTENSIL HOLDER ABOVE THE THREE COMPARTMENT SINK WITH GREASE AND CHIPPING PAINT. MUST CLEAN, REPAINT/SEAL TO BE SMOOTH AND CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−41 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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