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JJ THAI STREET FOOD

1715 W CHICAGO AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

JJ THAI STREET FOOD has been inspected 12 times by Chicago Department of Public Health since October 6, 2015. The most recent inspection, on June 11, 2026, recorded 3 infractions.

None of the 12 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 4 separate inspections, most recently on June 11, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 separate inspections, most recently on May 24, 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 3 times across 3 separate inspections, most recently on August 7, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on May 24, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on August 7, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

12 inspections

  1. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABEL ON BULK FOOD CONTAINER(RICE). MUST LABEL WITH COMMON NAME TO PROPERLY IDENTIFY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HEAVY GREASE SPILLS FOUND ON THE FLOOR UNDER THE COOKING FRYERS. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING CERTIFICATES ARE INCOMPLETE. ALL CERTIFIED FOOD MANAGERS MUST PROVIDE PROOF OF ALLERGEN TRAINING.
  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Chipped wall behind prep table at rear prep area, instructed to provide a durable smooth surface.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Employees Personal clothing and bags stored on food shelves, Instructed to separate.
  3. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED FOOD EMPLOYEE WASH AND RINSE DISHES BUT NOT SANITIZE DISHES. ALL UTENSILS MUST BE SANITIZED AFTER BEING WASHED AND RINSED. THE MANAGER INSTRUCTED THE EMPLOYEE TO SANITIZE THE DISHES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COOKED RICE STORED AT AN INADEQUATE TEMPERATURE OF 51 F. INSTRUCTED MANAGER TO ENSURE ALL COLD-HOLDING FOODS ARE STORED AT 41 F AND BELOW. THE MANAGER DISCARDED 5 POUNDS OF COOKED RICE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK LOCATED IN THE DISH AREA. INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE 2-DOOR PREP COOLER. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINER OF RICE WITH NO LABEL. INSTRUCTED TO LABEL ALL BULK INGREDIENTS WITH THE COMMON NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CLAY POTS USED FOR SERVING FRIED RICE WITH NO INDICATION OF BEING FOOD SAFE. INSTRUCTED TO USE ONLY FOOD-GRADE MATERIALS FOR SERVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD-UP OF GREASE AND FOOD DEBRIS UNDERNEATH AND ON THE SIDES OF EQUIPMENT ON COOK LINE. INSTRUCTED TO DETAIL CLEAN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED REPEAT CORE VIOLATION NOT CORRECTED FROM REPORT #2556371 DATED 5/26/2022: #58 2-102.13 "OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  5. Canvass Re-Inspection

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON THE SHELVES IN THE 2 DOOR AND 1 DOOR REACH-IN FREEZER LOCATED IN THE REAR DRY STORAGE AREA. INSTRUCTED TO REMOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN CHICKEN, SHRIMP, AND PORK STORED IN PLASTIC GROCERY BAGS IN THE 2 DOOR FREEZERS LOCATED IN THE REAR DRY STORAGE AREA. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  6. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH) USE THE THREE COMPARTMENT SINK ON SITE. TAGGED UNIT. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR, SALT AND SUGAR) LOCATED IN THE REAR DRY STORAGE AREA. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER ON THE SHELVES IN THE 2 DOOR AND 1 DOOR REACH-IN FREEZER LOCATED IN THE REAR DRY STORAGE AREA. INSTRUCTED TO REMOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN CHICKEN, SHRIMP, AND PORK STORED IN PLASTIC GROCERYTOR BAGS IN THE 2 DOOR FREEZERS LOCATED IN THE REAR DRY STORAGE AREA. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  7. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED UTENSILS (PANS, LARGE SPOONS...) STORED IN MAIN KITCHEN HAND WASH SINK BASIN, INSTRUCTED MANAGER TO KEEP ALL HAND SINKS FREE FROM ANY OBSTRUCTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOOD STAINES NOTED ON ROUGH SURFACE WALL BEHIND REAR PREP AREA, INSTRUCTED TO INSTALL A SMOOTH DURABLE SURFACE THATS EASILY CLEANABLE.
  8. Canvass

    6 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING AT THE HAND WASHING SINKS IN BOTH WASHROOMS. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVE D NO COVERED WASTE RECEPTACLE IN BOTH UNISEX WASHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE AND DIRT ON WALL BEHIND 3-COMPATMENT SINK IN REAR DISH WASHING AREA. MUST CLEAN AND MAINTAIN.
  9. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE/RULES OR CITATION WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-201.11.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODE/RULES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #2-501.11.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED MANAGER TO PROPERLY STORE FOOD IN FOOD GRADE STORAGE CONTAINER OR BAGS, NOT PLASTIC.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT IN THE FRONT PREP AREA, IN THE REAR STORAGE AND AREA AND IN THE REAR DISHWASHING AREA. MUST CLEAN TO REMOVE SPILLS AND/OR DEBRIS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH THE NEW RULES OR CITATIONS WILL FOLLOW.
  10. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE DUST FROM THE VENT ON THE WALL NEAR THE CEILING IN FRONT PREP AREA AND THE VENITLATION UNITS IN THE WASHROOMS TO MAINTAIN ADEQUATE VENTILATION AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE.
  11. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI-USE SERVICE ARTICLES NOT PROPERLY STORED, INSTRUCTED TO INVERT, TO PREVENT CONTAMINATION,
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD AT FRONT EXPOSED HAND SINK, INSTRUCTED TO PROVIDE,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTS ABOVE COOKING EQUIPMENT AND TOPS AND SIDES OF COOKING, NEEDS DETAINED CLEANING,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN FRONT AND REAR PREP AREAS, UNDER AND BEHIND EQUIPMENT, INSTRUCTED TO CLEAN DAILY,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL ABOVE THREE COMPARTMENT SINK NOT CLEAN, INSTRUCTED TO DETAIL CLEAN,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER REAR STORAGE AREA, INSTRUCTED TO BETTER ORGANIZE WANTED ITEMS,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • SOME EMPLOYEES WITHOUT FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE FOR ALL EMPLOYEES WHO'S REQUIRED TO HAVE IT, IDPH’S FOOD HANDLER INFORMATION PROVIDED,
  12. License

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • COVING NEEDED IN REAR STORAGE AREA AND DISH AREA. MUST INSTALL AND MAINTAIN.

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