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THAI AREE HOUSE

3592 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

THAI AREE HOUSE has been inspected 28 times by Chicago Department of Public Health since August 16, 2010. The most recent inspection, on January 20, 2026, found no infractions.

15 of 28 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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.

  • 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 5 times across 4 separate inspections, most recently on July 7, 2025. 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 4 times across 3 separate inspections, most recently on March 2, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 3 separate inspections, most recently on June 2, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 September 16, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 March 2, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

28 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE INSIDE TOILET ROOMS. INSTRUCTED TO PROVIDE.
  4. Non-Inspection

    0 infractions

  5. Non-Inspection

    0 infractions

  6. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT ON FLOOR UNDERNEATH COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOOR UNDERNEATH COOKING EQUIPMENT AND MAINTAIN.
  7. Non-Inspection

    0 infractions

  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE PEST CONTROL LOG BOOK NOT MAINTAINED. PREMISES HAS ONLY 1 PEST INSPECTION REPORT FROM THE PAST YEAR DATED 2/6/23. THE LAST PEST INSPECTION REPORT WAS DATED 2/2/22. MANAGEMENT INSTRUCTED TO PROVIDE AT LEAST 2 PEST INSPECTION REPORTS EACH YEAR AND KEEP THEM IN THE PEST CONTROL LOG BOOK FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE GREASE ON THE OUTSIDE AND INSIDE OF THE DEEP FRYER, PREP TABLE NEXT TO THE DEEP FRYER AND 1 BURNER STOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE HEAVY GREASE BUILDUP ON THE WALLS AND CEILING OF THE FOOD PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE BUILDUP OF GREASE ON THE VENTILATION HOOD.
  10. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (PREP,WASHROOMS).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD TO REMOVE HANGING GREASE BUILD-UP AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  11. Non-Inspection

    0 infractions

  12. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OSBERVED BUCKET OF RICE NOT LABELED IN DRY STORAGE AREA. INSTRUCTED TO LABEL ALL ITEMS THAT ARE NOT IN ORIGINAL PACKAGING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKET ON LEFT DOOR OF 2 DOOR REFRIGERATOR. MUST REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED OIL SPLASHED ON OUTSIDE OF ICE MACHINE LID. MUST CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILD UP ON WALLS AROUND COOKING EQUIPMENT AND HOOD. MUST CLEAN AND MAINTAIN.
  13. Non-Inspection

    0 infractions

  14. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS AND NO CLEAN-UP ITEMS.MUST PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED FACILITY TO INSTALL HAND WASHING SINK AT PREP/DISH WASHING AREA WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.PRIORITY FOUNDATION VIOLATION 7-38-030(C),NO CITATION ISSUED. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INSTRUCTED TO DETAIL CLEAN UPPER PANEL OF ICE MAKER TO REMOVE SLIGHT ACCUMULATION OF CALCIUM BUILD-UP AND TO MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • INSTRUCTED TO PROPERLY STORE AND INVERT SPOONS,FORKS (HANDLES-UP) TO PREVENT CONTAMINATION BEFORE USE AND TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN KITCHEN STORAGE SHELF TO REMOVE ACCUMULATION OF DRIED UP FOOD DEBRIS SPILLS AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS UNDER AND AROUND BEHIND COOKING EQUIPMENTS WITH SPLASHED GREASE SPILLAGE,MUST CLEAN FLOORS IN DETAIL AND TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD TO REMOVE GREASE BUILD AND TO MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY FOR CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE. -
  15. Canvass

    0 infractions

  16. Canvass

    0 infractions

  17. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN ALL THE WIRE RACK SHELVINGS ABOVE THE 3 COMPT SINK (WITH GREASE BUILD-UP)AND MAINTAIN. MUST CLEAN REMOVE GREASE BUILD-UP ON THE ONE BURNER STOVE AND INSIDE THE BROKEN STOVE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR AND MAINTAIN AROUND THE GREASE TRAP BOX BY THE WOK STATION AND UNDER THE 3 COMPT SINK.
  18. Canvass

    0 infractions

  19. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found several food items stored in grocery bags in 2 door cooler. Instructed must not use grocery bags. Must only stored food in commercial grade storage containers. Must maintain.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Found excessive grease build up on cooking line equipment (woks). Instructed to remove grease build up, clean, and sanitize. Must maintain.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Found excessive grease build up on hood above cooking line. Instructed to remove, clean and sanitize.
  20. Canvass

    0 infractions

  21. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL, NEWSPAPER, PLASTIC OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT. MUST BE SMOOTH, CLEANABLE SURFACES. MUST NOT USE PLASTIC AS SPLASH GUARD BETWEEN STOVE AND CLEAN STORED DISHES. MUST BE A HARD, CLEANABLE MATERIAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN CORNERS AND ALONG BASEBOARD BEHIND GAS STOVE WITH ACCUMULATED FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN. LOOSE METAL FLOOR BASEBOARD BEHIND GAS STOVE. MUST RE-SEAL, REPLACE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF REGISTRATION. MUST PROVIDE.
  22. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED TO CLEAN AND REORGANIZE PREP/COOKING AREA. MUST REMOVE UNNECESSARY ARTICLES STORED ON TOP OF REACH-IN COOLER TO PREVENT PEST HARBORAGE.---------MUST CLEAN AND MAINTAIN REAR OUTSIDE AREA WITH CLUTTER.
  23. Canvass

    0 infractions

  24. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Food container in reach-in cooler and cold hold unit not labeled. Must provide date and name of food.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSIL NOT CLEAN,CROCK POT , IN PREP AREA FRONT COUNTER. MUST DETAIL CLEAN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REACH IN COOLER AND COLD HOLD UNIT HAVE BUILD UP OF GRIME; PREP AREA . MUST DETAIL CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENT IN REACH IN COOLER HAVE BUILD UP OF DUST. MUST DETAIL CLEAN.
  25. Canvass

    0 infractions

  26. Canvass

    0 infractions

  27. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ICE MACHINE TUBE CONNECTION UNCLEAN,MUST CLEAN AND MAINTAIN; BEHIND ICE MACHINE WITH DUST ACCUMULATIUON MUST DETAIL CLEAN AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. WORN OUT RUBBER GASKET IN PREP COOLER MUST BE REPLACED
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CEILING FANS IN DINING AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN 1 PREP COOLER
  28. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods inside cooler not labeled or dated. Instructed to label and date all foods not in original containers and cover.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage cabinets, cooking equipment, oven and inside coolers not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in corners and behind equipment not cleaned. Instructed to detail clean and store supplies 6 inches off floor and away from wall.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light covers in prep area not cleaned. Instructed to detail clean.

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