What is Pho's Thai Cuisine's health inspection score?

Pho's Thai Cuisine has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pho's Thai Cuisine last inspected?

Pho's Thai Cuisine was last inspected on March 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho's Thai Cuisine have?

Pho's Thai Cuisine has 30 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho's Thai Cuisine safe to eat at?

Yes, Pho's Thai Cuisine has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Pho's Thai Cuisine serve?

Pho's Thai Cuisine serves Vietnamese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pho's Thai Cuisine

Name: Pho's Thai Cuisine
Address: 3332 N LINCOLN AVE, Chicago, 60657
Rating: 90

3332 N LINCOLN AVE, Chicago

Last Inspected: 3/3/2026

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0Excellent

Vietnamese•Lakeview

Ranked #193 of 997 in LakeviewBetter than 94% of vietnamese restaurants

Stable

7 inspections

Last: Mar 3, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

4.3

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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3332 N LINCOLN AVE, Chicago, IL 60657

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Violation Timeline

Sep 2022

1 inspections

1 high priority

2 intermediate

5 basic

Sep

Sep 2023

1 inspections

2 high priority

1 intermediate

5 basic

Oct 2023

1 inspections

Oct

Feb 2024

1 inspections

2 basic

Mar 2025

2 inspections

4 intermediate

4 basic

Mar

Mar 2026

1 inspections

1 intermediate

3 basic

Inspection History

7 records on file

5 Canvass2 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW PREVENTER DEVICE AT UTILITY SINK IN BASEMENT AREA. INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.
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 COOLERS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.

Base deductions−11 pts

Mar 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionFail

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

20PROPER COOLING TIME AND TEMPERATURE−5
NOTED TCS FOODS SUCH AS COOKED SOUP AND COOKED VEGETABLES BEING IMPROPERLY COOLED. SOUP IN A LARGE, DEEP CONTAINER WITH A COVERED LID, VEGETABLES IN A LARGE, DEEP BOWL INSIDE A PLASTIC BAG. REVIEWED PROPER COOLING TIME, TEMPERATURES AND COOLING METHODS. CERTIFIED MANAGER STATES THE FOODS WERE COOKED WITHIN THE HOUR. CORRECTIVE ACTION TAKEN OF CREATING AN ICE BATH FOR THE SOUP IN SMALLER CONTAINERS AND QUICK CHILLING THE VEGETABLES IN THE FREEZER. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #22 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED APPROXIMATELY 10 LBS FRIED GARLIC IN OIL THAT WAS COOKED THE PREVIOUS DAY BEING HELD IN CONTAINERS UNREFRIGERATED ON PREP AREA SHELVING AT 64F. REVIEWED FRIED GARLIC IN OIL MUST BE PROPERLY COOLED THEN HELD UNDER REFRIGERATION. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
NOTED APPROXIMATELY 20 LBS PREPARED FRIED TOFU AND COOKED NOODLES HELD LONGER THAN 24 HOURS IN REFRIGERATION NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO LABELS ON ANY PREPARED FOODS IE: SAUCES, CUT VEGETABLES. REVIEWED LABELING REQUIREMENTS FOR TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
UNABLE TO READ LABELS ON BULK FOOD CONTAINERS. MUST RELABEL.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED PEELING PLASTIC USED AS PROTECTANT ON THE FREEZER DOOR. MUST REMOVE PEELING PLASTIC.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED THE OUTSIDE WASTE RECEPTACLE OVERFLOWING WITH BAGS OF FOOD WASTE GARBAGE AND LIDS UNABLE TO CLOSE. INSTRUCTED MUST REMOVE ALL OVERFLOWING GARBAGE. RECOMMEND OBTAINING ADDITIONAL WASTE CONTAINER, A LARGER CONTAINER OR MORE FREQUENT GARBAGE PICK UP. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
HOLE IN THE WALL BEHIND THE GREASE TRAP AT THE THREE COMPARTMENT SINK. MUST SEAL.

Base deductions−28 pts

Feb 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA REACH IN COOLERS FAN COVERS. MUST CLEAN COOLERS FAN COVERS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD AND MAINTAIN.

Base deductions−4 pts

Oct 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 23

Canvass InspectionFail

2 High1 Med5 Basic

8 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED EMPLOYEES AND MANAGER WASHING HANDS AT THE 3 COMPARTMENT SINK.INSTRUCTED TO USE ONLY HANDWASHING SINK FOR PROPER HANDWASHING. MANAGER CORRECTED THE ISSUE PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
WE OBSERVED LIVE ROACHES INSIDE TWO DOOR PREP COOLERS (3 ADULT ROACHES AT THE HINGES OF THE DOOR, ONE AT THE RUBBBER GASKET), AND ANOTHER RAOCH WAS OBSERVED UNDER A COMPARTMENT SINK IN PREP/DISHROOM AREA. OF INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN THE UNIT. PRIORITY FOUNDATION VIOLATION:7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
A SPLASH GUARD IS NEEDED BETWEEN THE HANDWASHING SINK AND SHELF WITH CLEAN PLATES AND FOOD IN THE KITCHEN. THE SURFACE MUST BE SMOOTH, CLEAN, AND A NON-ABSORBENT SURFACE.
40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITHOUT HAIR RESTRAINT. ANYONE ENTERING THE PREP AREA MUST WEAR EFFECTIVE HAIR RESTRAINTS
41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN AND MAINTAIN RUBBER GASKET INSIDE COOLERS.ALSO REMOVE BUILD-UP ICE INSIDE THE WHITE CHEST FREEZER
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SEAL WALL PANELS AND BASEBOARD WALL THROUGHOUT THE KITCHEN. SEAL ALL CRACKS AND CREVICES.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 High2 Med5 Basic

8 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED THE FOLLOWING TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE 2-DOOR REFRIGERATION UNITS NOT PROPERLY LABELED, CHICKEN, TOFU, CHEESE, NOODLES, AND CUT VEGETABLES. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. INSTRUCTED TO PROPERLY LABEL ALL READY-TO-EAT FOOD ITEMS WITH PRODUCT NAMES AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). THE CITATION WAS ISSUED TODAY.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, INCLUDING BULK FOOD CONTAINERS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED CUSTOMERS GOING THROUGH THE PREP AREA TO USE THE BATHROOM. INSTRUCTED MANAGEMENT THAT THE BATHROOM IS FOR EMPLOYEES ONLY AND CUSTOMERS ARE NOT ALLOWED TO GO THROUGH THE FOOD PREP AREA. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKETS INSIDE THE 2-DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTENANCE AND REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE NOTED SURFACE OF TABLES IN THE DINING AREA WAS STICKY. INSTRUCTED TO CLEAN AND MAINTAIN PROPERLY.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED EMPTY BOXES OF FOOD CONTAINERS STORED AT THE REAR OF THE ESTABLISHMENT. INSTRUCTED TO REMOVE AND PROPERLY DISPOSE OF EMPTY BOXES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
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.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 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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