What is Tiparos Thai Restaurant , Inc.'s health inspection score?

Tiparos Thai Restaurant , Inc. has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tiparos Thai Restaurant , Inc. last inspected?

Tiparos Thai Restaurant , Inc. was last inspected on April 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tiparos Thai Restaurant , Inc. have?

Tiparos Thai Restaurant , Inc. has 43 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tiparos Thai Restaurant , Inc. safe to eat at?

Tiparos Thai Restaurant , Inc. has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tiparos Thai Restaurant , Inc.

Name: Tiparos Thai Restaurant , Inc.
Address: 1540 N CLARK ST, Chicago, 60610
Rating: 47

1540 N CLARK ST, Chicago

Last inspected 11mo ago

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0Poor

Old Town

Ranked #284 of 354 in Old Town

Stable

6 inspections

Last: Apr 24, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

1540 N CLARK ST, Chicago, IL 60610

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Violation Timeline

May 2022

2 inspections

4 high priority

1 intermediate

3 basic

May

Dec 2023

1 inspections

2 high priority

4 intermediate

5 basic

Jul 2024

1 inspections

5 basic

Jul

Apr 2025

2 inspections

4 high priority

2 intermediate

13 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Apr 25

Canvass Re-Inspection InspectionLatestPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE IN THE MEN AND WOMEN TOILET ROOM. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED CHICKEN,SHRIMP, TOFU AND VEGETABLES STORED IN WHITE NON FOOD GRADE CONTAINERS IN THE LOWER REACH IN ACROSS FROM THE WOK STATION. INSTRUCTED TO PROVIDE FOOD GRADE ONLY CONTAINERS AND LABEL WITH COMMON NAME OF PRODUCTS.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR AND THE SHELVING OF THE WALK IN COOLER LOCATED IN THE BASEMENT WITH A BUILD UP OF DEBRIS AND WHAT APPEARS TO BE RUST BUILDING UP. INSTRUCTED TO CLEAN AND MAINTAIN, PAINT, STAIN OR SEAL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A HEAVY BUILD UP OF GREASE AND POSSIBLE FOD DEBRI ON THE SIDES OF THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING COMPRESSOR IN THE LARGE WALK IN COOLER IN THE BASEMENT DRIPPING INTO THE HALF SIZE HOTEL PAN. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOOR IN THE KITCHEN AREA AROUND AND UNDER THE COOKING EQUIPMENT ALSO IN THE FRONT SUSHI PREP AREA UNDER AND AROUND THE EQUIPMENT AT THE CORNERS AND ALONG THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF CLUTTER IN THE BASEMENT STORAGE AREA ALONG THE WALL AND ALSO IN THE OFSET OFFICE AREA THAT IS JUST AT THE TOP OF THE STAIRS LEADING TO THE BASEMENT. INSTRUCTED TO ORGANIZE AND RAISE ITEMS AT LEAST SIX INCHES FROM THE OR REMOVE AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION SYSTEM WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−27 pts

Apr 25

Canvass InspectionFail

3 High1 Med7 Basic

11 total2 risk factors

41/100inspection score

−49 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES WHILE TCS FOODS (CHICKEN,SHRIMP,FISH ETC) ARE BEING PREPARED. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE IN THE MEN AND WOMEN TOILET ROOM. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED CHICKEN,SHRIMP, TOFU AND VEGETABLES STORED IN WHITE NON FOOD GRADE CONTAINERS IN THE LOWER REACH IN ACROSS FROM THE WOK STATION. INSTRUCTED TO PROVIDE FOOD GRADE ONLY CONTAINERS AND LABEL WITH COMMON NAME OF PRODUCTS.

Basic (7)

−14 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR AND THE SHELVING OF THE WALK IN COOLER LOCATED IN THE BASEMENT WITH A BUILD UP OF DEBRIS AND WHAT APPEARS TO BE RUST BUILDING UP. INSTRUCTED TO CLEAN AND MAINTAIN, PAINT, STAIN OR SEAL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A HEAVY BUILD UP OF GREASE AND POSSIBLE FOD DEBRI ON THE SIDES OF THE COOKING EQUIPMENT IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING COMPRESSOR IN THE LARGE WALK IN COOLER IN THE BASEMENT DRIPPING INTO THE HALF SIZE HOTEL PAN. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOOR IN THE KITCHEN AREA AROUND AND UNDER THE COOKING EQUIPMENT ALSO IN THE FRONT SUSHI PREP AREA UNDER AND AROUND THE EQUIPMENT AT THE CORNERS AND ALONG THE WALL. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF CLUTTER IN THE BASEMENT STORAGE AREA ALONG THE WALL AND ALSO IN THE OFSET OFFICE AREA THAT IS JUST AT THE TOP OF THE STAIRS LEADING TO THE BASEMENT. INSTRUCTED TO ORGANIZE AND RAISE ITEMS AT LEAST SIX INCHES FROM THE OR REMOVE AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION SYSTEM WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED CONTINUED NON COMPLIANCE OF CORE VIOLATIONS FROM INSPECTION REPORT #2597799 DATED 07/19/2024 VIOLATION #47 4-501.11 LOOSE RUBBER GASKETS AT TWO DOOR COOLER; REPLACE OR RESEAL WHERE NEEDED IN KITCHEN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−49 pts

Risk factor bonus (2× +5)−10 pts

Jul 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
LOOSE RUBBER GASKETS AT TWO DOOR COOLER; REPLACE OR RESEAL WHERE NEEDED IN KITCHEN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: SURFACE AREAS OF COOKING EQUIPMENT, INTERIORS OF REFRIGERATION AND FREEZER UNITS WHERE NEEDED, PREP TABLE TOPS AND BOTTOMS, INTERIOR OF ICE MACHINE AND STORAGE SHELVES INSIDE OF WALK-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR UNDER THE COOKING EQUIPMENT, INSIDE OF THE WALK-IN COOLER, IN THE BASEMENT STORAGE AREA AND ROOM WHERE THE GREASE RECEPTOR IS LOCATED AND ALONG THE STAIRS OF LEADING TO THE BASEMENT. CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND EXPIRED FOOD HANDLER CERIFICATES ON PREMISES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBATAIN THE REQUIRED FOOD ALLERGEN TRAINING CERTIFICATE.

Base deductions−10 pts

Dec 23

Canvass InspectionPass w/ Conditions

2 High4 Med5 Basic

11 total1 risk factor

45/100inspection score

−50 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH AS RAW CHICKEN COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS COOKED AND SERVED ON SITE. CITY MANAGER ARRIVED APRRIMATELY AFTER 1:30PM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY TO EAT FOODS (LETTUCE) ON CUSTOMER PLATE. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND UNDER COUTNER TOP AND IN REACH-IN PREP COOLER.; 5LBS OF COOKED EGGS MEASURED AT 52.2F, 8LBS OF NOODLES AT 75.4F. APPROXIMATELY 13LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $35. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
PARTIALLY FROZEN CHICKEN IS THAWING AT ROOM TEMPERATURE IN NEAR DISH MACHINE. TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER.
35APPROVED THAWING METHODS USED−5
FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERICAIL REDUCED OXYGEN PACKAGING (ROP) IN SUSHI COOLERS. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
EXTERIOR FRONT ENTRANCE DOOR HAS AN OPEN GAP AT THE BOTTOM WHICH ALLOWS FOR PESTS/INSECTS TO ENTER. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BOWL AND CUP USED AS A SCOOP WITHOUT A HANDLE FOR THE HOT HOLDING RICE AND RAW RICE/SEASONING IN DRY STORAGE CONTAINERS. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE ON IT.
43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT CONTAINER OF WATER NEXT TO HOT HOLDING RICE STATIONS. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATION. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
EXPIRED FOOD ALLERGEN CERTIFICATION PROVIDED ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PROVIDE ON SITE

Base deductions−50 pts

Risk factor bonus (1× +5)−5 pts

May 22

Canvass Re-Inspection InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO PROVIDE.

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF SLIME ON CAULK AROUND 3 COMPARTMENT SINK LOCATED IN BAR. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.

Base deductions−12 pts

May 22

Canvass InspectionFail

3 High1 Med2 Basic

6 total1 risk factor

56/100inspection score

−39 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE FROM 11:50AM-12:15PM WHILE TCS ITEMS SUCH AS RICE AND CHICKEN WERE PREPARED. AT 12:15PM CERTIFIED MANAGER SUPOUT DEEPIPAT ARRIVED ON SITE. INSTRUCTED TO EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINK IN BAR. INSTRUCTED TO PROVIDE.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED PH ANALYSIS OF RICE LAB LETTER DATED 2/8/2008. INSTRUCTED MANAGEMENT TO PROVIDE RICE ANALYSIS LETTER DATED WITHIN THE LAST 5 YEARS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT RICE BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES: 95.1F, 107.9F, AND 125.1F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 10LBS OF RICE VALUED AT APPROXIMATELY $10. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 2 CUTTING BOARDS IN SUSHI PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF SLIME ON CAULK AROUND 3 COMPARTMENT SINK LOCATED IN BAR. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 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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