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ANNA'S THAI KITCHEN

1828-1830 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

ANNA'S THAI KITCHEN has been inspected 6 times by Chicago Department of Public Health since April 29, 2022. The most recent inspection, on February 27, 2025, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on April 22, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on February 27, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 22, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 22, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 3 separate inspections, most recently on February 27, 2025. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN MAIN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED ITEMS STORED UNDERNEATH FOOD STORAGE SHELVING. MUST ELEVATE ALL STORE ITEMS OF THE FLOOR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS A LINER ON REAR FOOD STORAGE SHELVING. INSTRUCTED TO REMOVE CARDBOARD AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN MEATS STORED IN A PLASTIC GROCERY BAGS INSIDE REAR CHEST FREEZER. INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN LIGHT SHIELD COVER IN REAR FOOD PREP AREA ABOVE PREP TABLE. MUST REPLACE AND MAINTAIN. OBSERVED DUST BUILD UP ON VENTILATION VENTS IN REAR KITCHEN/DISHWASHING AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ON WALL BEHIND PREP SINK. MUST CLEAN AND MAINTAIN.
  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK UNDER THE THREE COMPARTMENT SINK INTO A BUCKET. MUST REPAIR. ALSO NOTED THE INTERIOR DRAIN INSIDE THE THIRD COMPARTMENT OF THE THREE COMPARTMENT SINK REPAIRED WITH "PLUMBERS PUTTY". MUST HAVE A METAL WELD REPAIR ON ALL BASIN INTERIORS AND REMOVE PEELING PUTTY.
  4. Canvass

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • SOME INTERIOR AREAS OF THE ICE MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • ANIMAL ORIGIN FOODS SUCH AS SOFT COOKED EGGS NOTED ON THE MENU ARE NOT PROPERLY REMINDED FOR THE CONSUMER ADVISORY. MUST INCLUDE A REMINDER FOR UNDERCOOKED EGGS ON ALL MENUS. PRIORITY FOUNDATION VIOLATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK SIMPLE SYRUP IN THE FRONT PREP MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FRONT PREP MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PLASTIC WRAPPING NOTED AS COVERS FOR SHELVING LEGS AND CARDBOARD AS A MEANS OF ELEVATION UNDER THE FREEZER AT THE KITCHEN HAND WASHING SINK. NON-FOOD CONTACT SURFACES MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN ALL FREEZERS AND COOLERS. MUST BE A SMOOTH CLEANABLE MATERIAL.----NOTED PEELING PLASTIC BEING USED AS A PROTECTANT ON THE METAL SHELVING IN THE REAR KITCHEN. MUST REMOVE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK UNDER THE THREE COMPARTMENT SINK INTO A BUCKET. MUST REPAIR. ALSO NOTED THE INTERIOR DRAIN INSIDE THE THIRD COMPARTMENT OF THE THREE COMPARTMENT SINK REPAIRED WITH "PLUMBERS PUTTY". MUST HAVE A METAL WELD REPAIR ON ALL BASIN INTERIORS AND REMOVE PEELING PUTTY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE BASEBOARD COVING AT THE KITCHEN HAND WASHING SINK.
  5. Canvass

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED ONE FOOD HANDLER NOT WEARING A HAIR RESTRAINT. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND HOOD FILTERS. MUST CLEAN AND MAINTAIN VENTILATION HOOD/FILTERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED ON ICE MACHINE WATER LINE. MUST PROVIDE AND MAKE VISIBLE A BACKFLOW PREVENTION DEVICE FOR THE ICE MACHINE WATER LINE.

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