RestaurantLicence 2560390

Siam Noodles and Rice

4142 N Broadway, Chicago 60613

Latest verdictPassMay 26, 2026 · 4 months ago

Inspections13since Oct 23, 2017

Fail rate15.4%2 of 13 verdictscitywide 22.4% · below average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass69%
Conditional15%
Fail15%

13 inspections from 2017 to 2026 · hover a mark

2019202120232025

PassMay 26, 2026Canvass Re-InspectionRisk 1 (High)
FailMay 19, 2026Canvass Re-InspectionRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  4-602.13 clean the grease on the wire storage shelves, prep tables beneath the grill and opposite side of cook's line.
2. 55
  Physical facilities installed, maintained & clean
  6-501.11 repair the broken baseboard tile in the men's washroom. Must seal all holes and gaps especially in the corner of the dry storage room behind the door. Scrape and repaint the chipped paint on the ceiling of the rear food prep area. Replace the baseboard beneath the 3-compartment sink that has been gnawed by rodents.
3. 55
  Physical facilities installed, maintained & clean
  6-501.114 remove excessive clutter from the corners and unused equipment (coolers and deep fryer) from the dry storage room. Store all remaining items off of the floor and away from the walls to eliminate pest harborage conditions.
4. 56
  Adequate ventilation & lighting; designated areas used
  6-303.11 observed several lights out in the dry storage and rear food prep areas. Management instructed to replace burnt out lights.
5. 56
  Adequate ventilation & lighting; designated areas used
  6-501.14 clean the grease from the ventilation hood filters above the cooking equipment.
6. 59
  Previous priority foundation violation corrected
  8-404.13(b)(3) previous priority foundation violation from report #2636681 on 5/12/26 not corrected: 38 - observed evidence of rodent activity in the dry storage rooms and food prep area. Observed approx. 100 mouse droppings on the floor of the small dry storage room, in the cardboard containers stored on the storage shelves, on the floor of the food prep area behind the chest freezers and in the corners, on the floor of the large dry storage room, behind both counters at the front and side of the restaurant, on the food prep tables and inside of the deep fryer, inside of the motor housing of the chest freezer. Management instructed to clean and remove all rodent droppings throughout the premises. Additional pest control service is needed to eliminate the pest activity. Priority violation 7-42-090. Citation issued.
FailMay 12, 2026CanvassRisk 1 (High)
1. 2
  City of Chicago food service sanitation certificate
  Observed no valid city of Chicago food sanitation certificate posted on the premises. Management instructed that a certified food manager must be present at all times while tcs foods are being prepared or served. Priority foundation violation 7-38-012. Citation issued.
2. 9
  No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
  Observed a food handling employee prepare a cucumber and carrot salad for a customer order with their bare hands. Management instructed that no bare hand contact is allowed with ready-to-eat foods. Priority violation 7-38-010. Citation issued.
3. 22
  Proper cold holding temperatures
  Observed improper cold holding temperatures of tcs foods inside of the 3-door prep line cooler. Observed eggs at 46f, pork at 50f, beef at 51f, chicken at 45-48f, noodles at 53f, and shrimp at 51f. Management instructed to maintain all cold foods below 41f. Priority violation 7-38-005. Citation issued.
4. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed the 3-door line prep cooler with an air temperature of 48f. The cooler was used to store tcs foods such as meats and eggs. Management instructed to repair and maintain the prep cooler below 41f. Priority violation 7-38-005. Citation issued.
5. 38
  Insects, rodents, & animals not present
  Observed evidence of rodent activity in the dry storage rooms and food prep area. Observed approx. 100 mouse droppings on the floor of the small dry storage room, in the cardboard containers stored on the storage shelves, on the floor of the food prep area behind the chest freezers and in the corners, and on the floor of the large dry storage room. Management instructed to clean and remove all rodent droppings throughout the premises. Additional pest control service is needed to eliminate the pest activity. Priority foundation violation 7-38-020(a). Citation issued.
6. 55
  Physical facilities installed, maintained & clean
  Repair the wall in the rear food prep area and reglue it to the wall. Repair the broken baseboard tile in the men's washroom.
7. 56
  Adequate ventilation & lighting; designated areas used
  Clean the grease from the ventilation hood and filters above the cooking equipment.
8. 57
  All food employees have food handler training
  Observed several food handling employees without a valid food handler training certificate. Management instructed that all food handling employees must show proof of food handler training.
PassJul 30, 2025CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed the mens and womens bathroom without a sign instructing employees to wash hands prior to returning to work. Instructed manager to provide a sign at each hand sink instructing employees to wash hands prior to returning to work.
2. 49
  Non-food/food contact surfaces clean
  Observed the underside of the ice machine interior at the service/cashier area to be soiled slightly with build up. Instructed manager to clean and maintain free of excessive mineral deposit build up.
3. 55
  Physical facilities installed, maintained & clean
  Observed the flooring in the west side storage room behind the white chest cooler to be heavily soiled at time of inspection with various plastic and debris. Instructed manager to detail clean and maintain free of excessive trash build up.
PassSep 25, 2024ComplaintRisk 1 (High)
1. 43
  In-use utensils: properly stored
  Observed scoops in dry storage bins and scoops in bowls in walk in cooler to be stored with handles in contact with food items. Instructed manager to store all scoops with handles not in contact with food items in storage bins and bowls.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the gaskets of both reach in cooler units in the front wok/preparation area to be heavily torn and damaged. Instructed manager to service or replace gaskets and maintain in good repair.
3. 49
  Non-food/food contact surfaces clean
  Observed shelves of standing one door white freezer in side storage area to be heavily soiled with spillage and food debris. Instructed manager to remove all spillage and food debris and maintain free of build up.
4. 56
  Adequate ventilation & lighting; designated areas used
  Observed 3 out of 4 light fixtures in south end dry storage area to not be functional at time of inspection. Instructed manager to service lights to provide adequate light intensity in the side storage area and maintain in good repair.
5. 58
  Allergen training as required
  Observed expired allergen training certifications for certified managers on site at time of inspection. Instructed manager to obtain allergen training for each certified manager.
PassOct 26, 2023CanvassRisk 1 (High)
1. 43
  In-use utensils: properly stored
  Noted serving plates and bowls on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted assorted food items inside cooler stored inside tin cans. Instructed to properly store all food items inside approved food-grade containers.
3. 55
  Physical facilities installed, maintained & clean
  Noted the following:- --peeling paint on the ceiling at the rear prep/dishwashing area. --stained ceiling tiles in the dry storage room by the kitchen. --walls by the walk-in cooler with strings of dirty and stained lines. Instructed to clean and repaint ceiling and wall and maintain.
4. 56
  Adequate ventilation & lighting; designated areas used
  Noted heavy dirt and grease accumulation inside, on pipes/conduits, and edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters, and pipes/conduits.
PassSep 29, 2022CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed four-five food items not covered stored in the deep freezer chest in the rear food prep area and the dry good/food storage area. Instructed to cover said food items and maintain.
2. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Observed a big cutting board stored standing up on the floor between the low-temperature dishwashing machine and the drain board of the three-compartment sink. Instructed to store said cutting board and maintain it properly.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the microwave elevated with a beverage crate. Instructed to elevate said equipment on a smooth and easily cleanable surface and maintain.
4. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed cooking utensils (cutting board) not able to be submerged into the compartments of the three-compartment sink. Instructed to provide procedures on how the facility will properly wash, rinse, and sanitize said and equipment that's not able to be submerged in the compartments of the three-compartment sink.
5. 56
  Adequate ventilation & lighting; designated areas used
  Observed grease build-up and old grease droplets on the ventilation hood and its sprinkler system above the cooking equipment. Instructed to clean and maintain said ventilation hood.
6. 57
  All food employees have food handler training
  Observed expired food handler certificates on site. Instructed to have all food handlers retake the food handling course and keep the most recent records on-site at all times.
PassMay 13, 2021CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Observed spices on cooking line need to be properly labeled with common name.
2. 43
  In-use utensils: properly stored
  Noted serving plates on shelves at the kitchen prep area and waiters station not properly stored. Instructed to invert all serving plates to prevent dust accumulation.
3. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Noted wash rooms on premise with garbage receptacles and no lids. Instructed to provide trash cans with lids at all women wash rooms and unisex wash rooms
4. 56
  Adequate ventilation & lighting; designated areas used
  Noted employee belongings on shelves at the dry storage area with food items. Instructed to provide a designated area for employees to store their belongings.
PassOct 28, 2020CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Observed spices on cooking line need to be properly labeled with common name.
2. 49
  Non-food/food contact surfaces clean
  Observed fans and fan covers in walk in cooler with dust accumulation. Clean and maintain.
3. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Waste receptace in womens washroom needs to be covered.
PassDec 11, 2019Canvass Re-InspectionRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Noted some water damaged ceiling tiles in the washrooms and rear dry storage closet. Must replace and maintain.
ConditionalDec 4, 2019CanvassRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Observed the following tcs foods held at improper cold holding temperatures in the cooks line three door reach-in cooler. Raw chicken at 48.1f, 48.4f and 49.1f. Beef at 48.9f. Approximately 15 lbs @ $100.00 all discarded. Priority violation 7-38-005 citation issued.
2. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed the cooks line three door reach-in cooler unable to maintain adequate temperature. Observed the cooler with an ambient temperature of 49.5f with food such as chicken at 49.1f. The cooler is tagged held for inspection and must not use until repaired, maintains a temperature of 41f and c.d.p.h. Contacted for re-inspection and tag removal. Priority violation 7-38-005 citation issued.
3. 55
  Physical facilities installed, maintained & clean
  Noted some water damaged ceiling tiles in the washrooms and rear dry storage closet. Must replace and maintain.
ConditionalDec 4, 2018CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No written employee health policy. Must provide. Priority foundation violation. No citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  No written procedure or required equipment for a vomiting or diarrhea event. Must provide. Priority foundation violation. No citation issued.
3. 23
  Proper date marking and disposition
  All tcs foods held longer than 24 hours must be properly date marked with an expiration date no longer than 7 days.
4. 25
  Consumer advisory provided for raw/undercooked food
  Must provide a disclosure statement for specialty orders of over easy eggs cooked. Priority foundation violation. No citation issued.
5. 39
  Contamination prevented during food preparation, storage & display
  Must install splash guards on both sides of the cooks line hand washing sink between sink and prep table/food cart.
6. 43
  In-use utensils: properly stored
  Noted dirty knives stored in knife holder. Must store knives clean.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must not use milk crates as a means of elevation. Floors must be accessible for cleaning and monitoring.-----must not use raw wooden porous block as means of propping up plumbing piping under the three compartment sink.
8. 55
  Physical facilities installed, maintained & clean
  Floor behind large box freezer with debris. Must clean and maintain.----water damaged ceiling tiles in the washroom and small dry food storage room. Must replace.
9. 55
  Physical facilities installed, maintained & clean
  Employees must not store personal belongs in food contact storage areas or with to go food containers.
10. 57
  All food employees have food handler training
  No proof of food handler training or certificates for all required employees. Must provide.
11. 58
  Allergen training as required
  No proof of allergen training or certificates for all city of Chicago certified food managers. Must provide.
PassOct 23, 2017LicenseRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Bulk rice container must be labeled.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must not use milk crates as shelving for items. Floors must be accessible for cleaning and monitoring. Raw wood at front server station shelving must be painted/sealed.
3. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Must provide a light shield or shatter proof bulb in the walk-in cooler.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must not use plastic wrap as sealant on piping under the cooks line exposed hand sink.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  All stored items throughout the dry storage room must be elevated from the floors 6" or above.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

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What it gets cited for

559×
Physical facilities installed, maintained & clean
567×
Adequate ventilation & lighting; designated areas used
494×
Non-food/food contact surfaces clean
434×
In-use utensils: properly stored
474×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
573×
All food employees have food handler training
222×
Proper cold holding temperatures
332×
Proper cooling methods used; adequate equipment for temperature control

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 2560390 — a business that changed hands may carry history from its predecessor.