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THA WING LOUNGE

3652 W CHICAGO AVE, CHICAGO, IL 60651 · Restaurant

Inspection summary

THA WING LOUNGE has been inspected 2 times by Chicago Department of Public Health since October 7, 2026. The most recent inspection, on October 14, 2026, recorded 11 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 27 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 2 separate inspections, most recently on October 14, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on October 14, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times on October 7, 2026. 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 October 7, 2026. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 October 7, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

2 inspections

  1. Complaint Re-Inspection

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-102.14---OBSERVED NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11---OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO CERTIFICATE POSTED WHILE (TCS FOODS) CHICKEN WINGS ETC. IS BEING PREPARED/HANDLED.INSTRUCTED PERSON IN CHARGE, THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED, HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O)---OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.13---OBSERVED HAND SOAP DISPENSER IN POOR CONDITION IN THE REAR FOOD PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE HAND SOAP DISPENSERS AS REQUIRED.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11---OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13---INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), INTERIOR/EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENTS, UNDER GRILLS AND SHELVES INSIDE OF REFRIGERATION UNITS, KITCHEN STORAGE RACKS, BEHIND FRONT SERVICE COUNTERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11---OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. ALSO, REPLACE BROKEN AND PROVIDE MISSING FLOOR TILES IN THE REAR KITCHEN PREP/DISHWASHING AREA AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114---INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE REAR STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ALL OTHER NEED ITEMS MUST BE ELEVATED FROM THE FLOOR AT LEAST 6" INCHES OFF THE FLOOR TO FACILITATE CLEANING AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18---OBSERVED THE KITCHEN EXHAUST HOOD SYSTEM IS NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION WHEN IN USE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11---OBSERVED BURNT-OUT LIGHT BULBS IN THE REAR KITCHEN PREP/DISHROOM AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PREVIOUS PRIORITY FOUNDATION VIOLATIONS ARE NOT CORRECTED FROM INSPECTION REPORT#2643902 DATED:10/07/2026 #38---WE CONTINUED TO OBSERVE EVIDENCE OF PEST ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 20 RODENT RAT DROPPINGS ON THE FLOOR AT REAR BEHIND THE FURNACE UNIT AND ALONG CLUTTERED EQUIPMENTS, AND ON THE FLOOR BEHIND THE COOKING EQUIPMENT/OVENS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE ALL EVIDENCE OF PEST ACTIVITY FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). #38---6-501.111: **PF** Controlling Pests (Pest Control Log Book) NO LICENSED PEST CONTROL LOGBOOK AVAILABLE ON PREMISES. INSTRUCTED TO PROVIDE A PEST CONTROL LOGBOOK WITH A COMPLETE CONTENTS ( CONTRACT /SERVICE AGREEMENT, SERVICE REPORT, COPY OF THE IDPH LICENSE, CHEMICALS USED ETC.) PRIORITY FOUNDATION VIOLATION 7-38-020 (C). #54---OBSERVED NO OUTSIDE COMMERCIAL GARBAGE DUMPSTER FOR THE PREMISES.INSTRUCTED TO PROVIDE A COMMERCIAL DISPOSAL CONTRACT SERVICE FOR THE PREMISES AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-020 (B). INSTRUCTED TO COMPLY WITH NOTED VIOLATIONS AND MAINTAIN AS REQUIRED. PRIORITY VIOLATION 7-42-090,CITATION ISSUED.
  2. Complaint

    16 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO CERTIFICATE POSTED WHILE (TCS FOODS) CHICKEN WINGS ETC. IS BEING PREPARED/HANDLED.INSTRUCTED PERSON IN CHARGE, THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED, HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND SOAP DISPENSER IN POOR CONDITION IN THE REAR FOOD PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE HAND SOAP DISPENSERS AS REQUIRED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED CHICKEN WINGS AT IMPROPER TEMPERATURES OF 80.8F ON TOP OF THE PREP TABLE COVERED WITH SHEET PAN NEXT TO THE DEEP FRYERS. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $100.00. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM(SALT, SUGAR, FLOUR ETC).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO LICENSED PEST CONTROL LOGBOOK AVAILABLE ON PREMISES. INSTRUCTED TO PROVIDE A PEST CONTROL LOGBOOK WITH A COMPLETE CONTENTS ( CONTRACT/SERVICE AGREEMENT, SERVICE REPORT,COPY OF THE IDPH LICENSE, CHEMICALS USED ETC.) PRIORITY FOUNDATION VIOLATION 7-38-020 (C), CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCDE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 50 RODENT RAT DROPPINGS ON THE FLOOR UNDER AND AROUND CLUTTERED REAR STORAGE AREAS AND ON FLOOR SOUTHWEST CORNER OF THE KITCHEN BEHIND THE OVENS.INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. 7-38-020(A), CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), INTERIOR/EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENTS, UNDER GRILLS AND SHELVES INSIDE OF REFRIGERATION UNITS, KITCHEN STORAGE RACKS, BEHIND FRONT SERVICE COUNTERS AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MUST PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO OUTSIDE COMMERCIAL GARBAGE DUMPSTER FOR THE PREMISES.INSTRUCTED TO PROVIDE A COMMERCIAL DISPOSAL CONTRACT SERVICE FOR THE PREMISES AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-020 (B), CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. ALSO, REPLACE BROKEN AND PROVIDE MISSING FLOOR TILES IN THE REAR KITCHEN PREP/DISHWASHING AREA AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE REAR STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ALL OTHER NEED ITEMS MUST BE ELEVATED FROM THE FLOOR AT LEAST 6" INCHES OFF THE FLOOR TO FACILITATE CLEANING AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE KITCHEN EXHAUST HOOD SYSTEM IS NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION WHEN IN USE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT-OUT LIGHT BULBS IN THE REAR KITCHEN PREP/DISHROOM AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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