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EATHAI

2901 N KEDZIE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

EATHAI has been inspected 8 times by Chicago Department of Public Health since December 2, 2020. The most recent inspection, on November 21, 2025, recorded 3 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 on June 17, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 8, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 11, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 11, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on June 17, 2022. For example: PERSONAL CLEANLINESS

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.

8 inspections

  1. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WET MOP STORED IN THE HALLWAY LEADING TO BATHROOM AND IN REAR PREP AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED THREE OF THE FOUR FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST UPDATE/RENEW PROOF OF TRAINING AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO PROOF OF ALLERGEN TRAINING ON SITE FOR TWO OF THE THREE CITY OF CHICAGO FOOD MANAGERS ON SITE. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 5 LIVE COCKROACHES CRAWLING ON WALL IN KITCHEN. MUST ELIMINATE ALL EVIDENCE OF PEST ACTIVITY ON PREMISES. MUST CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION. 7-38-020(a). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL OPEN BASEBOARDS IN KITCHEN PREP AREA WITH HEAVY GREASE BUILD UP. MUST CLEAN BASEBOARDS AND PROPERLY SEAL.
  5. Non-Inspection

    0 infractions

  6. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PRVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE PREP COOLER IN THE COOKING AREA.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (RICE).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (COCONUT MILK) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE PREP COOLER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE NON WORKING LIGHTBULB ISIDE 2 DOOR REACH-IN COOLER IN PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND INCOMPLETE APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE. ONLY ONE CERTIFIED MANAGER WITH ALLERGEN CERTIFICATE ON PREMISE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  7. Canvass

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES .
    • 40. PERSONAL CLEANLINESS
      • OBSERVED THE COOK WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARD ON TOP OF THE PREP LINE COOLER.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED MISSING SINK STOPPERS FOR THE DISH WASHING 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE 3 ADEQUATE WORKING SINK STOPPERS AND TO MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO DRAINBOARD AT THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO PROPERLY STORE AND ELEVATE STOCK ITEMS AT LEAST 6" OFF THE FLOOR IN BASEMENT STORAGE AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE HANGING GREASE BUILD-UP AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST PROVIDE CURRENT CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES.
  8. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE COOKS LINE HAND WASHING SINK AND THREE DOOR COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE RAW WOODEN PALLET AS A MEANS OF EVEVATION FOR A REFRIGERATION UNIT. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR INSIDE THE REACH-IN FREEZER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REMOVE THE THREADED NOZZLE AND BACKFLOW PREVENTION DEVICE FROM THE HAND WASHING SINK ON THE COOKS LINE. MUST PROVIDE A NOZZLE DESIGNED FOR THE USE OF A HAND WASHING SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE A BACKFLOW PREVENTION DEVICE ON THE UTILITY SERVICE SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING BASEBOARD COVING BEHIND THE THREE COMPARTMENT SINK GREASE TRAP. MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PLASTIC TRIM AROUND THE DISH HAND WASHING SINK NOT SECURE, NOTED PEELING. MUST REPLACE WITH A SMOOTH, CLEANABLE MATERIAL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

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