What is CO CO Vietnamese Sandwiches Inc.'s health inspection score?

CO CO Vietnamese Sandwiches Inc. has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was CO CO Vietnamese Sandwiches Inc. last inspected?

CO CO Vietnamese Sandwiches Inc. was last inspected on January 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does CO CO Vietnamese Sandwiches Inc. have?

CO CO Vietnamese Sandwiches Inc. has 22 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is CO CO Vietnamese Sandwiches Inc. safe to eat at?

Yes, CO CO Vietnamese Sandwiches Inc. has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does CO CO Vietnamese Sandwiches Inc. serve?

CO CO Vietnamese Sandwiches Inc. serves Vietnamese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

CO CO Vietnamese Sandwiches Inc.

Name: CO CO Vietnamese Sandwiches Inc.
Address: 1613-1615 W LAWRENCE AVE, Chicago, 60640
Rating: 88

1613-1615 W LAWRENCE AVE, Chicago

Last Inspected: 1/15/2026

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0Excellent

Vietnamese•Uptown

Ranked #95 of 745 in UptownBetter than 94% of vietnamese restaurants

Stable

5 inspections

Last: Jan 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.4

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

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+2 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

1613-1615 W LAWRENCE AVE, Chicago, IL 60640

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Violation Timeline

Jan 2023

1 inspections

3 basic

Jan

Jan 2024

1 inspections

2 intermediate

5 basic

Jan 2025

2 inspections

1 intermediate

8 basic

Jan

Jan 2026

1 inspections

1 intermediate

2 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jan 26

Canvass InspectionLatestPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 44.6F,PORK 45.6F/46.6F, NOODLES 54.6F, CHICKEN 45.7F,EGGS 44.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $10.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE COOKING STOVE AND DISH WASHING AREA.

Base deductions−9 pts

Jan 25

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REMOVE FOIL LINER ON TOP AND AROUND GRILL IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND KITCHEN AND IN REAR STORAGE AREA.
58ALLERGEN TRAINING AS REQUIRED−2
(1) 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−6 pts

Jan 25

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND OVER 30 RODENT (MICE) DROPPINGS ALONG THE WALLS, UNDER AND BEHIND THE STORAGE SHELVES IN REAR STORAGE AREA, 20 DROPPINGS INSIDE THE BOILER ROOM AND OVER 15 MOUSE DROPPINGS ALONG THE WALLS, UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL REACH-IN AND PREP COOLERS IN THE KITCHEN, INTERIOR AND EXTERIOR SURFACES OF HAND SINKS AND 3 COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT (STOVE, FRYER) IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN AND IN REAR STORAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND KITCHEN AND IN REAR STORAGE AREA.
58ALLERGEN TRAINING AS REQUIRED−2
(1) 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−15 pts

Jan 24

Canvass InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE REACH-IN COOLER AND PREP COOLERS INFRONT AND IN REAR PREP AREA.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO CLEAN AND PROVIDE LABEL FOR FOOD STORAGE CONTAINERS (SUGAR, SALT, SEASONING ETC) IDENTIFIED WITH COMMON NAME.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (CONDENSED AND EVAPORATED MILK) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH DUST AND GREASE ACCUMULATION UNDERNEATH PREP TABLE IN FRONT PREP/COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WALL BEHIND/UNDER HANDSINK IN REAR PREP/DISHWASHING AREA IN POOR REPAIR. INSTRUCTED TO FIX. MUST BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK.
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−20 pts

Jan 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON BOTTOM OF TWO DOOR COOLER, LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILD UP ON SURFACES OF ALL COOKING EQUIPMENT,LOCATED IN REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE AND FOOD DEBRIS UNDERNEATH COOKING EQUIPMENT IN REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN, SANITIZE, AND MAINTAIN.

Base deductions−6 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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