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THAI PASTRY

1113-1115 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

THAI PASTRY has been inspected 5 times by Chicago Department of Public Health since July 14, 2023. The most recent inspection, on March 16, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on September 20, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on March 16, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 16, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on April 1, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 September 20, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

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.

5 inspections

  1. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN FREEZER. 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.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER INSIDE UNUSED STORAGE CABINETS AT THE FOOD PREP AREA. INSTRUCTED TO CLEAN, REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  2. Canvass

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REMOVE CARDBOARD LINER ON STORAGE RACKS IN THE REAR KITCHEN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN INTERIOR AND EXTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK, HAND SINK, COOKING AND COOLING EQUIPMENT IN THE KITCHEN IN FRONT KITCHEN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL AROUND IN FRONT KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL UNSEALED METAL SHEET WALL UNDERNEATH HANDSINK IN THE REAR KITCHEN TO PREVENT PEST HARBORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CERTIFIED FOOD MANAGER WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.
  3. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK IN REAR PREP/DISHWASHING AREA AND HAND SINK INSIDE MEN'S WASHROOM.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (RICE, SUGAR, SALT ETC).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • ALL FOOD AND NON FOOD PRODUCT MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT CONTAMINATION IN PREP/STORAGE AREA. NO MILK CRATES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO SEAL OR PAINT RAW WOOD SHELVES BEHIND FRONT COUNTER AND RAW WOOD DISPLAY SHELVES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL HANDSINK IN PREP/DISHWASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA AND STORAGE AREA.
  4. Complaint

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK IN THE REAR PREP AREA NEAR THE ICE MACHINE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED NO BACKFLOW PREVENTION DEVICE FOR THE UTILITY SINK NEAR THE REAR EXIT DOOR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED DAMAGED FLOOR TILES IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN.
  5. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK IN THE REAR PREP AREA NEAR THE ICE MACHINE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE FOR UTILITY SINK NEAR REAR EXIT DOOR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW PREVENTION DEVICE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN.

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