What is Pho Hung's health inspection score?

Pho Hung has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pho Hung last inspected?

Pho Hung was last inspected on September 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho Hung have?

Pho Hung has 39 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho Hung safe to eat at?

Pho Hung has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Pho Hung

Name: Pho Hung
Address: 2140A S ARCHER AVE, Chicago, 60616
Rating: 63

2140A S ARCHER AVE, Chicago

Last Inspected: 9/17/2025

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0Fair

Chinatown

Ranked #353 of 459 in Chinatown

Improving

5 inspections

Last: Sep 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+38 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

2140A S ARCHER AVE, Chicago, IL 60616

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Violation Timeline

May 2023

1 inspections

7 basic

May

Jun 2024

1 inspections

7 high priority

2 intermediate

4 basic

Jul 2024

1 inspections

2 high priority

2 intermediate

4 basic

Jul

Sep 2025

2 inspections

4 high priority

3 intermediate

4 basic

Inspection History

5 records on file

2 Canvass Re-Inspection3 Canvass

Sep 25

Canvass Re-Inspection InspectionLatestPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Base deductions−5 pts

Sep 25

Canvass InspectionPass w/ Conditions

4 High2 Med4 Basic

10 total2 risk factors

32/100inspection score

−58 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH A VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. MANAGER REPAIRED MACHINE DURING INSPECTION TO 100PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 48.1F AT COLD HOLING UNIT. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER. IMPROPER: PORK 47.6F, BEEF 49.5F, AND EGG ROLLS AT 48.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $100.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE STAIRWELL TO SECOND FLOOR, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN FIRST FLOOR ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Base deductions−58 pts

Risk factor bonus (2× +5)−10 pts

Jul 24

Canvass Re-Inspection InspectionPass w/ Conditions

2 High2 Med4 Basic

8 total1 risk factor

57/100inspection score

−38 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH A VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT ANY OF THE EXPOSED HANDWASHING SINKS AND WASHBOWLS IN THE TOILET ROOMS ON SITE (BOTH UPSTAIRS AND DOWNSTAIRS). INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
3-501.13: OBSERVED IMPROPER THAWING METHOD FOR CHICKEN BONES IN THE REAR FOOD PREP AREA. BOX OF RAW CHICKEN BONES THAWING ON A FOOD CART AT ROOM TEMPERATURE. INSTRUCTED TO USE ADEQUATE THAWING METHODS AND MAINTAIN.
36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): OBSERVED NO AMBIENT THERMOMETERS IN MAJORITY COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11: OBSERVED THE DOORS ON THE THREE DOOR PREP COOLER NOT ABLE TO REMAIN CLOSE. THE COOLER IS LOCATED ACROSS FROM THE GREASE TRAP FOR UNDER THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE SIDES OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED CLUTTER IN THE SECOND FLOOR STORAGE CLOSET AND IN THE HOT WATER TANK STORAGE CLOSET. ALSO, OBSERVED CLUTTER BEHIND THE BAR ON THE SCOND FLOOR. INSTRUCTED TO DECLUTTER AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA WITH STANDING WATER INSIDE THE FLOOR DRAINS, ALSO THE FLOORS NEAR THE REAR EXIT DOOR WITH DEBRIS. INSTRUCTED TO REMOVE STANDING WATER AND CLEAN FLOORS AND MAINTAIN.

Base deductions−38 pts

Risk factor bonus (1× +5)−5 pts

Jun 24

Canvass InspectionFail

7 High2 Med4 Basic

13 total2 risk factors

2/100inspection score

−88 pts

High Priority (7)

−70 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
UPON ARRIVAL, OBSERVED NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION. PRIORITY FOUNDATION 7-38-012, NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION. MANAGER ARRIVED ON SITE AFTER ARRIVAL, WITH EXPIRED CITY OF CHICAGO CERTIFICATE. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH A VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT ANY OF THE EXPOSED HANDWASHING SINKS AND WASHBOWLS IN THE TOILET ROOMS ON SITE (BOTH UPSTAIRS AND DOWNSTAIRS). INSTRUCTED TO PROVIDE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN THE UPSTAIRS REAR PREP AREA. OBSERVED DOUGH BEING PREPARED IN MIXING BOWL AT THE TIME OF THE INSPECTION. INSTRUCTED MANAGER TO INSTALL HANDWASHING SINK IN THE MENTIONED PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030 (C), CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF THE ICE MACHINE ON THE FIRST FLOOR, DIM SUM PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ICE MACHINE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISHWASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION (DISHMACHINE NOT IN USE AT THIS TIME). INSTRUCTED TO GET DISHWASHING MACHINE SERVICED TO PROPERLY SANITIZE. MACHINE WAS REPAIRED BEFORE THE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO VALID SUSHI RICE ANALYSIS LETTER (LAST TEST OBSERVED WAS DONE IN 2015) OR pH TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSIS LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING METHOD FOR CHICKEN BONES IN THE REAR FOOD PREP AREA. BOX OF RAW CHICKEN BONES THAWING ON A FOOD CART AT ROOM TEMPERATURE. INSTRUCTED TO USE ADEQUATE THAWING METHODS AND MAINTAIN.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT THERMOMETERS IN MAJORITY COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE DOORS ON THE THREE DOOR PREP COOLER NOT ABLE TO REMAIN CLOSE. THE COOLER IS LOCATED ACROSS FROM THE GREASE TRAP FOR UNDER THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA WITH STANDING WATER INSIDE THE FLOOR DRAINS, ALSO THE FLOORS NEAR THE REAR EXIT DOOR WITH DEBRIS. INSTRUCTED TO REMOVE STANDING WATER AND CLEAN FLOORS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER IN THE SECOND FLOOR STORAGE CLOSET AND IN THE HOT WATER TANK STORAGE CLOSET. ALSO, OBSERVED CLUTTER BEHIND THE BAR ON THE SCOND FLOOR. INSTRUCTED TO DECLUTTER AND MAINTAIN.

Base deductions−88 pts

Risk factor bonus (2× +5)−10 pts

May 23

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOME WIPING CLOTHS NOT STORED IN A SANITIZING SOLUTION; INSTRUCTED TO STORE IN A SANITIZING SOLUTION AT ALL TIMES WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED GROCERY BAGS BEING USED TO STORE FOODS IN FREEZER; INSTRUCTED TO USE FOOD GRADE BAGS FOR STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR SURFACES OF REFRIGERATION AND FREEZER UNITS, PREP TABLES AND ROLLING CARTS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
FOUND NO COVERED WASTE RECEPTACLE IN WOMENS WASHROOM; MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS AND WALLS AROUND, UNDER AND BEHIND KITCHEN EQUIPMENT WHERE NEEDED. CLEAN VENTS ON CEILING IN KITCHEN TO REMOVE DUST OBSERVED. CLEAN EXTERIOR SURFACES OF BOTH GREASE TRAPS AT END OF COOKING EQUIPMENT LINE AND AT DISHMACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILE IN THE WOMENS WASHROOM; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO HAVE VENTILATION SYSTEM ABOVE COOKING EQUIPMENT CLEANED AS GREASE OBSERVED SEEPING ON OUTSIDE OF UNIT.

Base deductions−14 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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