What is Nhu Lan Sandwiches's health inspection score?

Nhu Lan Sandwiches 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 Nhu Lan Sandwiches last inspected?

Nhu Lan Sandwiches was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nhu Lan Sandwiches have?

Nhu Lan Sandwiches has 25 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nhu Lan Sandwiches safe to eat at?

Yes, Nhu Lan Sandwiches has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Nhu Lan Sandwiches serve?

Nhu Lan Sandwiches serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nhu Lan Sandwiches

Name: Nhu Lan Sandwiches
Address: 4810 N SHERIDAN RD, Chicago, 60640
Rating: 91

4810 N SHERIDAN RD, Chicago

Last Inspected: 2/5/2026

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0Excellent

American•Uptown

Ranked #66 of 747 in UptownBetter than 17% of american restaurants

Improving

5 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

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

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+16 pts

100

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

4810 N SHERIDAN RD, Chicago, IL 60640

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Violation Timeline

Sep 2022

1 inspections

1 intermediate

2 basic

Sep

Apr 2023

1 inspections

2 high priority

3 basic

May 2024

1 inspections

2 intermediate

7 basic

May

Mar 2025

1 inspections

8 basic

Feb 2026

1 inspections

Feb

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER, NOT ON THE TOP OF THE MACHINE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN POTS/PANS ON TOP OF THE RUSTY GREASE TRAP. MUST STORE ALL CLEAN EQUIPMENT ON CLEAN STORAGE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKETS ON THE DOORS OF THE THREE DOOR COOLER WITH SOME REPAIRED WITH TAPE. MUST REPLACE. MISSING STOPPERS/PLUGS FOR THE THREE COMPARTMENT SINK. MUST REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.----MUST NOT USE PLASTIC AS A SPLASH GUARD AT THE FRONT PREP AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
METAL SHELVING UNDER FRONT PREP AREA SINKS DIRTY WITH EXCESSIVE RUST. MUST CLEAN AND MAINTAIN.----NOTED PEELING PLASTIC ON THE EXTERIOR METAL SURFACES OF THE ICE MACHINE. MUST REMOVE.----MUST NOT USE CARDBOARD OR PAPER AS LINER FOR SHELVING. MUST BE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MISSING TOILET TANK TOP IN THE EMPLOYEE WASHROOM. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR SURROUNDING THE THREE COMPARTMENT GREASE TRAP AND THROUGHOUT THE WALK-IN COOLER WITH DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS IMPROPERLY STORED THROUGHOUT. MUST STORE INVERTED IN THE UTILITY MOP SINK WHILE NOT IN USE.

Base deductions−16 pts

May 24

Canvass InspectionPass

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PREP COOLER IN PREP/COOKING AREA.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
INSTRUCTED TO RODENT PROOF BOTTOM OF REAR EXIT DOOR LEADING TO OUTSIDE GARBAGE AREA.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL STORAGE RACKS (LEFT SIDE) INSIDE WALK-IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HEAVY ICE BUILD-UP AROUND WALK IN FREEZER DOOR. INSTRUCTED TO DEFROST AND REPAIR RUBBER GASKET AROUND THE SAID DOOR.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM RECEPTACLE/TRASH BIN MUST BE COVERED INSIDE REAR EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVER/LID.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR TILES WITH DEEP SEAMS IN REAR PREP AREA BY MEAT PREP AREA. INSTRUCTED TO REGROUT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN VENT COVER, CEILING AND WALL WITH DUST ACCUMULATION INSIDE WALK-IN COOLER
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A VALID FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW VALID PROOF OF TRAINING.
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−24 pts

Apr 23

Canvass InspectionPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING SINKS THROUGHOUT KITCHEN PREPARATION NOT ACCESSIBLE, BEING BLOCKED WITH GARBAGE CANS, AND BEING USED TO STORE CUPS AND EATING UTENSILS. INSTRUCTED THE PERSON IN CHARGE TO ENSURE HAND SINKS ARE ALWAYS ACCESSIBLE FOR EMPLOYEES TO WASH THEIR HANDS AND USED ONLY FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE INTERIOR OF THE ICE MACHINE BIN AND INTERIOR GUARD WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND MAINTENANCE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER AND FREEZER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAINED SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEANING AND INCREASED THE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−26 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER HOT HOLDING TEMPERATURES IN STEAMTABLE- PORK AT 112.5 F, CHICKEN AT 111.0 F, AND BBQ PORK AT 122.0 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 135.0 F OR ABOVE IF HELD HOT. ALL SAID OUT-OF-TEMPERATURE TCS FOODS ARE VOLUNTARILY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005. MANAGER ABLE TO INCREASE TEMPERATURE OF STEAMTABLE TO 135.0 F AT THIS TIME. FOODS DISCARDED WEIGHT- 15 LBS, VALUED AT $600.00.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED DUST BUILD UP ON WALLS BY REAR EXIT DOOR. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES 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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