What is Tom Yum Cafe's health inspection score?

Tom Yum Cafe has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tom Yum Cafe last inspected?

Tom Yum Cafe was last inspected on March 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tom Yum Cafe have?

Tom Yum Cafe has 18 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tom Yum Cafe safe to eat at?

Tom Yum Cafe has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Tom Yum Cafe serve?

Tom Yum Cafe serves Cafe cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tom Yum Cafe

Name: Tom Yum Cafe
Address: 608 W BARRY AVE, Chicago, 60657
Rating: 83

608 W BARRY AVE, Chicago

Last Inspected: 3/12/2026

▲Improving

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0Good

Cafe•Lakeview

Ranked #373 of 979 in LakeviewBetter than 40% of cafe restaurants

Improving

3 inspections

Last: Mar 12, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+27 pts

100

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

608 W BARRY AVE, Chicago, IL 60657

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Violation Timeline

Jul 2025

1 inspections

2 high priority

6 basic

Jul

Sep 2025

1 inspections

1 high priority

1 intermediate

8 basic

Mar 2026

1 inspections

Mar

Inspection History

3 records on file

1 Canvass1 Complaint1 License

Mar 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 25

Complaint InspectionPass w/ Conditions

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN KITCHEN FOOD PREP AREA BLOCKED WITH CUTTING BOARD, PLATES AND SPOONS NOT ACCESSIBLE FOR USE. INSTRUCTED MANAGEMENT TO ENSURE HAND WASHING SINK IS ONLY USED FOR HANDWASHING AND ACCESSIBLE AT ALL TIMES. MANAGER REMOVED ITEMS FROM BLOCKING HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(c)CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD ISBEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS PREPARED AND SERVED.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS STORED IN FRONT PREP AREA NOT ELEVATED FROM THE FLOOR. MUST ELEVATE ITEMS AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN THE KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY DUST BUILD UP ON WALL AND CEILING ABOVE MAIN ENTRANCE TO KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINAIN. OBSERVED GREASE AND DEBRIS ON WALLS BEHIND COOKING EQUIPMENT, 3-COMPARTMENT SINK AND REFRIGERATION UNITS IN THE KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW DAMAGED AND BROKEN FLOOR TILES IN FRONT OF 3-COMPARTMENT SINK IN THE KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN FACILITY IN A GOOD REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE GREASE AND DUST BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE PROOF OF FOOD HANDLER CERTIFICATION FOR ALL THE REQUIRED EMPLOYEES

Base deductions−31 pts

Jul 25

License InspectionPass w/ Conditions

2 High6 Basic

8 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN UP PROCEDURE ON PREMISES TO RESPOND TO VOMIT AND DIARREAL EVENTS INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE UPRIGHT FREEZER. MUST REMOVE ICE AND CLEAN FREEZER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN THE KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW DAMAGED AND BROKEN FLOOR TILES IN FRONT OF 3-COMPARTMENT SINK IN THE KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN FACILITY IN A GOOD REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN OUT LIGHT BULB IN THE UNISEX EMPLOYEE WASHROOM. MUST REPLACE BURM OUT LIGHT BULB AND MAINTAIN INTENSITY LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MECHANICAL VENTILATION UNOPERABLE IN THE UNISEX EMPLOYEE WASHROOM. MUST REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ABOVE THAT ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST OBTAIN ALLERGEN TRAINING CERTIFICATE.

Base deductions−32 pts

Risk factor bonus (2× +5)−10 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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