What is Vntofu Fast Food, Inc.'s health inspection score?

Vntofu Fast Food, Inc. has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Vntofu Fast Food, Inc. last inspected?

Vntofu Fast Food, Inc. was last inspected on March 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Vntofu Fast Food, Inc. have?

Vntofu Fast Food, Inc. has 30 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Vntofu Fast Food, Inc. safe to eat at?

Yes, Vntofu Fast Food, Inc. has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

Official Health Record

Vntofu Fast Food, Inc.

Name: Vntofu Fast Food, Inc.
Address: 1024 W ARGYLE ST, Chicago, 60640
Rating: 91

1024 W ARGYLE ST, Chicago

Last Inspected: 3/10/2026

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0Excellent

Uptown

Ranked #66 of 747 in Uptown

Improving

6 inspections

Last: Mar 10, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

1024 W ARGYLE ST, Chicago, IL 60640

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Violation Timeline

Jun 2022

1 inspections

1 intermediate

2 basic

Jun

Feb 2023

1 inspections

1 high priority

1 intermediate

4 basic

Apr 2024

2 inspections

2 intermediate

11 basic

Apr

Mar 2025

1 inspections

2 intermediate

4 basic

Mar 2026

1 inspections

2 basic

Mar

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Mar 26

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED LARGE POTS AND PANS EQUIPMENT UNABLE TO FIT INSIDE THE 3 COMPRTMENT FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.

Base deductions−4 pts

Mar 25

Canvass InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT, FLOUR, RICE ETC)

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (COCONUT MILK) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE PLASTIC MILK CRATES AS A MEANS OF ELEVATION IN THE KITCHEN AND INFRONT PREP/SERVICE AREA FOR EASY ACCESS ON CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE CARDBOARD LINER ON STORAGE RACKS IN THE KITCHEN AND INSIDE THE REACH-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN TE BASEMENT STORAGE AREA.

Base deductions−18 pts

Apr 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REGROUT FLOOR TILES WITH DEEP SEAMS IN REAR PREP COOKING AREA (BY THE TOFU COOKER).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 INSTRUCTED TO REMOVE UNNECESSARY ITEMS (MILK CRATES/VEGETABLE CRATES, UNUSED STEAM TABLE ETC) STORED IN REAR OUTSIDE GANGWAY AREA TO PREVENT PEST HARBORAGE

Base deductions−4 pts

Apr 24

Canvass InspectionFail

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY ON TOP OF TABLE IN FRONT DISPLAY AREA, NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS: STICKY RICE AT 87.0F, COOKED RICE AT 90.2F, STICKY RICE WITH SHRIMP AT 89.3F, EGGROLLS AT 85.0F, FRIED TOFU AT 89.3F, VEGETABLE PICKLES AT 77.4F, SHRIMP BUNS AT 76.4F, SESAME BALLS AT 78.2F, NOODLE WITH PORK AT 88.9F, TOFU ROLLS AT 73.9F, FRIED CASSAVA AT 75.8F, MUSHROOMS WITH CORNSTARCH AT 82.8F, PANDAN RICE AT 79.2F, FRIED CUBED TOFU AT 79.8F. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $600.00, TOTAL WEIGHT 50 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT, FLOUR ETC)

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE REACH-IN FREEZERS. MUST USE FOOD GRADE STORAGE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REMOVE CARDBOARD LINER ON PREP SHELVES IN THE KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES ARE USED AS STORAGE SHELF FOR COOKING EQUIPMENT AND FOOD STORAGE IN THE KITCHEN AREA. INSTRUCTED TO PROPERLY USE SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (COCONUT MILK) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED RUBBER HOSE (FOR CLEANING) CONNECTED TO WATERLINE UNDERNEATH 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE. ANY HOSE CONNECTED TO A POTABLE WATER SYSTEM SHALL BE PROTECTED WITH BACKFLOW PREVENTER DEVICE OR VACUUM BREAKER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNNECESSARY ITEMS (MILK CRATES/VEGETABLE CRATES, UNUSED STEAM TABLE ETC) STORED IN REAR OUTSIDE GANGWAY AREA TO PREVENT PEST HARBORAGE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND ALL FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
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.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2571157 ISSUED ON 02-14-2023 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #10 - OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK ADJACENT TO THE THREE-COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN THEM. #36 - OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN THE TWO-DOOR REACH-IN COOLER LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE OF THERMOMETERS INSIDE ALL COOLERS AND WALK-IN COOLERS. #39 - OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR. #47 - OBSERVED RUSTED STORAGE RACKS IN WALK-IN COOLERS LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE SURFACES REMAINED SMOOTH AND EASILY CLEANABLE. #49 - OBSERVE

Base deductions−28 pts

Feb 23

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK ADJACENT TO THE THREE-COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN THEM.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN THE TWO-DOOR REACH-IN COOLER LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE OF THERMOMETERS INSIDE ALL COOLERS AND WALK-IN COOLERS.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN WALK-IN COOLERS LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE SURFACES REMAINED SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON THE INTERIOR SURFACES OF ALL COOLING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES).
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

Base deductions−23 pts

Jun 22

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SOME NON-TCS FOODS ARE NOT LABELED AND ARE HELD INSIDE FRONT SELF-SERVICE COOLERS. INSTRUCTED MANAGER MUST LABEL ALL FOODS HELD INSIDE FRONT SELF-SERVICE COOLERS WHICH WERE PACKAGED WITHIN THE FOOD ESTABLISHMENT.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STANDING WATER ON BASEMENT FLOOR. MUST KEEP BASEMENT FLOOR DRY.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO FOOD HANLDERS TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.

Base deductions−9 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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