Spoon Thai Restaurant

• resultPass w/ Conditions
• critical violations2
• last inspectedJanuary 27, 2011
• address4608 N Western Ave, Chicago 60625

Is Spoon Thai Restaurant clean?

Spoon Thai Restaurant is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on January 27, 2011. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Spoon Thai Restaurant?

These are the violations recorded at the most recent inspection on January 27, 2011, in plain English, with the city's own wording underneath.

• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. INADEQUATE UTENSIL SANITATION. OBSERVED DISH WASHER JUST WASHING AND RINSING MULTI-USE UTENSILS IN 3PART SINK, BUT NOT SANITAZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE. CRITICAL CITATION ISSUED 7-38-030.
• ❓food from a questionable sourcecritical
  Adequate Number, Convenient, Accessible, Designed, And Maintained • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. KITCHEN EXPOSED SINK NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SOME MULTI-USE UTENSILS INSIDE ABOVE SINK WITH EXCESSIVE FOOD DEBRIS. MUST KEEP EXPOSED SINK ACCESSIBLE FOR PROPER HAND WASHING, MUST CLEAN/SANITIZE. CRITICAL CITATION ISSUED, 7-38-030.
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT KITCHEN.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT KITCHEN.
• ⚠️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. MUST SEAL RAW WOOD SHELVES AT DISH WASHING AREA.
  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. MUST SEAL RAW WOOD SHELVES AT DISH WASHING AREA.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES, CABINETS, BOTTOM PANELS OF PREP TABLES, AND REMOVE CARDBOARD COVERING FROM ALL EQUIPMENT THRU-OUT KITCHEN AND STORAGE AREAS.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD UP AND DEBRIS THRU-OUT; MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD UP AND DEBRIS THRU-OUT; MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
• ⚠️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. MUST CLEAN WALLS THRU-OUT KITCHEN AND DISH WASHING AREA. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.
  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. MUST CLEAN WALLS THRU-OUT KITCHEN AND DISH WASHING AREA. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.
• ⚠️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 THERMOMETERS FOR COOLERS.
  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 THERMOMETERS FOR COOLERS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN AND STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

When was Spoon Thai Restaurant last inspected?

Spoon Thai Restaurant has 5 inspections on record going back to March 10, 2010.

Spoon Thai Restaurant vs Lincoln Square

Lincoln Square runs 59% clean across 922 tracked restaurants — 536 clean, 152 mid, 228 cooked.

Against the 922 spots Cooked tracks in Lincoln Square, this one comes out cleaner than 26% of them.

Other spots in Lincoln Square

• ? Stefanos A Vaiopoulos
  cooked · September 14, 2012
• ? Dominick's #68/1068
  cooked · June 27, 2011
• ? Garam
  cooked · August 20, 2012
• ? My Home Town Market
  cooked · October 17, 2011
• ✓ Pizza Hut
  clean · March 18, 2015
• ✓! Harvestime Foods
  mid · October 21, 2025

See every restaurant inspection in Lincoln Square →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated January 27, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.