What is Saigon Sisters's health inspection score?

Saigon Sisters has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Saigon Sisters last inspected?

Saigon Sisters was last inspected on March 27, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Saigon Sisters have?

Saigon Sisters has 15 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Saigon Sisters safe to eat at?

Saigon Sisters has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Saigon Sisters serve?

Saigon Sisters serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Saigon Sisters

Name: Saigon Sisters
Address: 567 W LAKE ST, Chicago, 60661
Rating: 80

567 W LAKE ST, Chicago

Data may be outdated — inspected 3/27/2025

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0Good

American•West Loop

Ranked #736 of 1000 in West LoopBetter than 22% of american restaurants

Stable

5 inspections

Last: Mar 27, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

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567 W LAKE ST, Chicago, IL 60661

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Violation Timeline

Oct 2022

1 inspections

1 basic

Oct

Oct 2023

1 inspections

1 high priority

2 intermediate

5 basic

Nov 2023

1 inspections

1 basic

Nov

Mar 2024

1 inspections

1 high priority

2 basic

Mar 2025

1 inspections

2 basic

Mar

Inspection History

5 records on file

3 Canvass1 Complaint1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Utensils in-use kept in standing water at room temperature, instructed to keep under continuous running cold water or in a clean dry container.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Damaged prep cooler doors gaskets at main prep kitchen, Instructed to replace.

Base deductions−4 pts

Mar 24

Complaint InspectionPass

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

7NO DISCHARGE FROM EYES, NOSE, AND MOUTHRisk Factor−10

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Utensils in-use kept in standing water at room temperature, instructed to keep under continuous running cold water or in a clean dry container.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Damaged floors in front of one comp prep sink, instructed to repair and maintain.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Nov 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.

Base deductions−2 pts

Oct 23

Canvass InspectionFail

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
�OBSERVED A WHITE PANEL INSIDE THE ICE MACHINE THAT TOUCHED ICE FILLED WITH A BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS (MUSSELS) ON MENU. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT READS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS." (REFER TO CDPH CONSUMER ADVISORY GUIDE ON CDPH WEBSITE) PRIORITY FOUNDATION 7-38-005. CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE WALK-IN COOLER AND REAR STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE214:E217SURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE OF (180F). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM REPORT #2565609 CONDUCTED ON 10/19/2022: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER. MUST PROVIDE CERTIFICATES OF COMPLETION ON SITE AND MAINTAIN RECORDS. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.

Base deductions−30 pts

Oct 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−2 pts

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Community Safety Reports

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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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