What is Viet Nam Restaurant's health inspection score?

Viet Nam Restaurant has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Viet Nam Restaurant last inspected?

Viet Nam Restaurant was last inspected on March 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Viet Nam Restaurant have?

Viet Nam Restaurant has 38 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Viet Nam Restaurant safe to eat at?

Viet Nam Restaurant has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Viet Nam Restaurant

Name: Viet Nam Restaurant
Address: 1032 W ARGYLE ST, Chicago, 60640
Rating: 68

1032 W ARGYLE ST, Chicago

Last Inspected: 3/12/2026

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0Fair

Uptown

Ranked #420 of 750 in Uptown

Declining

5 inspections

Last: Mar 12, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

7.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 58/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (68/100) which is computed during our regular data sync.

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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1032 W ARGYLE ST, Chicago, IL 60640

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Violation Timeline

Feb 2023

1 inspections

1 high priority

1 intermediate

8 basic

Feb

Mar 2024

1 inspections

1 high priority

7 basic

Apr 2024

1 inspections

Apr

Feb 2025

1 inspections

2 high priority

3 intermediate

7 basic

Mar 2026

1 inspections

1 high priority

2 intermediate

5 basic

Mar

Inspection History

5 records on file

2 Complaint2 Canvass1 Complaint Re-Inspection

Mar 26

Complaint InspectionLatestPass w/ Conditions

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT THE KITCHEN HANDWASH SINK AND MENS BATHROOM HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL AHND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 50.5F, MIXED VEGETABLES EGG ROLL 60.1F/64F,SHRIMP 48.7F, CHICKEN 59.8F, TOFU 44.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
23PROPER DATE MARKING AND DISPOSITION−5
NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE INSIDE REFRIGERATION UNITS AND PREP COOLERS. SUCH FOOD COOKED NOODLES, SHRIMPS, VEGETABLES, SOUPS ETC SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS 10 LBS WORTH $120. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLE AT THE REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES AND BOWLS ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED THE FOLLOWING:- A) CARDBOARD BOXES USED TO LINE FLOORS AT THE PREP AREA. B) GREASE AND DIRT ACCUMULATION UNDERNEATH COOKING EQUIPMENT AND ALONG WALL BASE. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES, CLEAN AND MAINTAIN FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−30 pts

Feb 25

Canvass InspectionPass w/ Conditions

2 High3 Med7 Basic

12 total

51/100inspection score

−49 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINK NOT ACCESSIBLE FOR USE IN THE KITCHEN. HANDSINK HAS BAG OF BREAD AND A BUCKET LID, UNABLE FOR THE EMPLOYEE TO WASH HANDS. INSTRUCTED MANAGER TO REMOVE. HANDSINK MUST BE AVAILABLE/ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. (CORRECTED ON SITE - MANAGER REMOVED THE BAG OF BREAD AND BUCKET LID). PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HAND SINK (FRONT/REAR PREP AREA/DISHWASHING AREA AND (2) WASHROOMS)

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED NO DATE LABEL ON READY TO EAT FOOD (COOKED NOODLES, COOKED SHRIMP, MEATBALLS, SOUPS, BEEF ETC.) STORED INSIDE THE REACH-IN COOLER FOR OVER 24 HOURS. INSTRUCTED MANAGER TO PROVIDE A DATE LABEL ON ALL READY TO EAT FOOD ITEMS IF STORED OVER 24 HOURS. MUST IDENTIFY FOOD PRODUCTS SHELF LIFE OR CONSUME BY DATING (7 DAYS FROM PREPARATION DATE). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 15 LBS. TOTAL VALUE $ 100.00 PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR, MSG ETC)

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOOR UNDER AND BEHIND COOKING EQUIPMENT IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF FRONT PREP AREA TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH DUST AND GREASE ACCUMULATION ABOVE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE A CURRENT APPROVED FOOD HANDLER TRAINING PROGRAM.
58ALLERGEN TRAINING AS REQUIRED−2
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.

Base deductions−49 pts

Apr 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 24

Complaint InspectionFail

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS IN PREP AREA AND INSIDE WASHROOMS)

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (CONDENSED MILK) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUBBER GASKET AROUND ONE DOOR PREP COOLER IN POOR REPAIR IN THE KITCHEN. INSTRUCTED TO REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ONE COMPARTMENT SINK IN FRONT PREP AREA.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED DRAINLINE FROM ICE MACHINE DRAINING INTO ONE COMPARTMENT SINK INFRONT PREP AREA. INSTRUCTED TO PROPERLY DRAIN ONTO FLOOR DRAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND REMOVE UNNECESSARY ITEMS STORED INSIDE FURNACE ROOM IN REAR AREA.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2571086 ISSUED ON 02-10-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #36 - OBSERVED NO THERMOMETERS CONSPICUOUSLY PLACED IN REFRIGERATOR AND 2-DOOR COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS INSIDE ALL COOLING UNITS. #44 - OBSERVED TABLEWARE SUCH AS KNIVES, SPOONS, AND FORKS SITTING OUT UNCOVERED ON TABLES THROUGHOUT THE DINING ROOM. INSTRUCTED THE PERSON IN CHARGE TO KEEP TABLEWARE COVERED TO PREVENT CONTAMINATION. #47 - OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM. May 10, 2023 #49 - OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTENANCE. #49 - OBSERVED SOILED
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
FOUND NO CURRENT INSPECTION SUMMARY REPORT (02-10-2023) POSTED ON PREMISE. INSTRUCTED MANAGER, A CURRENT SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010 (B) CITATION ISSUED

Base deductions−24 pts

Feb 23

Canvass InspectionPass w/ Conditions

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINKS THROUGHOUT THE KITCHEN PREPARATION AREA NOT ACCESSIBLE AND BLOCKED, STORING POWER TOOLS, AND PLATES INSIDE THE HAND SINKS AND TRASH CANS WERE BLOCKING HANDSINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS CONSPICUOUSLY PLACED IN REFRIGERATOR AND 2-DOOR COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS INSIDE ALL COOLING UNITS.

Basic (8)

−16 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED TABLEWARE SUCH AS KNIVES, SPOONS, AND FORKS SITTING OUT UNCOVERED ON TABLES THROUGHOUT THE DINING ROOM. INSTRUCTED THE PERSON IN CHARGE TO KEEP TABLEWARE COVERED TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP TABLES LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTENANCE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SOILED INTERIOR IN ALL COOLERS AND FREEZERS ,LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL NON-FOOD CONTACT SURFACES.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED BOTH TOILET ROOM DOORS NOT SELF-CLOSING. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A SELF-CLOSING MECHANISM FOR BOTH TOILET ROOMS DOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS UNDERNEATH ALL COOKING EQUIPMENT(GRILL, DEEP FRYER, ETC.)---ALSO OBSERVED DIRT ON FLOORS THROUGHOUT THE ESTABLISHMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT AND THROUGHOUT ESTABLISHMENT AND MAINTENANCE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW THE EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED TWO CERTIFIED FOOD MANAGERS WITH EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES AND MAINTAIN THEM.

Base deductions−31 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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