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TUK TUK THAI ISAN STREET FOOD

2852 N CLARK ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

TUK TUK THAI ISAN STREET FOOD has been inspected 6 times by Chicago Department of Public Health since May 5, 2023. The most recent inspection, on July 21, 2025, recorded 11 infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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 2 separate inspections, most recently on July 21, 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 3 times across 3 separate inspections, most recently on July 21, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 July 21, 2025. 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 once on December 13, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 4 separate inspections, most recently on July 21, 2025. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

6 inspections

  1. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AVAILABLE AT THE HAND WASHING SINK IN THE UNISEX EMPLOYEES WASHROOM. WATER TEMPERATURE 71.1F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIUM TEMPERATURE OF 100.F. FOR PROPER HAND WASHING. FACILITY HAS ANOTHER HAND SINK WITH CLOSED PROXIMITY FOR EMPLOYEES TO PROPERLY WASH THEIR HANDS. PLUMBER ON SITE HOT WATER HAS BEEN REPAIRED AT THE END OF INSPECTION. HOT WATER TEMPERATURE NOW 102.F PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHEN FOOD IS BEING PREPARED AND SERVED IN KITCHEN FOOD PREPARATION AREA. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF PREP COOLER. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TINT FOIL USED AS A STORAGE LINER ON SHELVING IN KITCHEN FOOD PREP AREA. MUST REMOVE ALUMINUM FOIL AND MAINTAIN. MUST NOT USE MILK CRATES FOR PRODUCT ELEVATION. MUST USE APPROVED SHELVING AND REMOVE MILK CRATES FROM FACILITY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN 2-DOOR TALL FREEZER IN KITCHEN FOOD PREP AREA. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE FOOD CONTAINERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO CLOSING DOOR DEVICE ON THE EMPLOYEE WASHROOM DOOR. INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS INSIDE THE EMPLOYEE WASHROOM. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS. CLEAN AND ORGANIZE TO PREVENT RODENT HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDER AROUND AND BEHING COOKING EQUIPMENT IN KITCHEN FOOD PREPARATION AREA MUST CLEAN AND MAINTAIN. OBSERVED GREASE BUILD UP ON WALL BEHIND FOOD PREP TABLES. MUST CLEAN AND MAINTAIN. OBSERVED EXCESSIVE AMOUNT OF DUST BUILD UP ON CEILING VENTILATION VENT INSIDE THE EMPLOYEE UNISEX WASHROOM. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL THE REQUIRED EMPLOYEES. MUST PROVIDE.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INSIDE (2) WASHROOM.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE). INSTRUCTED TO TEMPORARILY USE ONE COMPARTMENT SINK (NEXT TO DISHMACHINE) AS A SANITIZING SINK. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, RICE ETC)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALUMINUM FOIL IS USED AS STORAGE LINER ON SHELVES IN REAR KITCHEN. INSTRUCTED TO REMOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZER IN THE KITCHEN. MUST PROPERLY USE FOOD GRADE STORAGE BAGS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR KITCHEN ESPECIALLY UNDER AND BEHIND COOKING EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • (3) CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.
  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ACCUMULATED PINK SLIME AND BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION. ALL ICE MACHINE ICE VOLUNTARILLY DISCARDED. PRIORITY FOUNDATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BASEMENT FLOOR WITH ACCUMULATED DIRT/DUST BUILD UP. MUST CLEAN BASEMENT FLOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED DUST BIULD UP ON PREP AREA WALL/CEILING (BY CHEST FREEZER). MUST CLEAN PREP AREA WALL/CEILING AND MAINTAIN.
  6. License

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PIPE IS LEAKING AT CONDENSER UNIT INSIDE THE WALK-IN COOLER, REPAIR ISSUE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACK FLOW PREVENTION DEVICE AT WATER LINE OF ICE MACHINE. INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN, OR TO KNOW THE LOCATION
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO SELF CLOSING DEVICE PROVIDED AT STAFF WASHROOM. INSTRUCTED TO PROVIDE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN CEILING AND CEMENT FLOOR IN BASEMENT DRY STORAGE AREA.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.REPAIR ISSUE.

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