What is Lotus Banh MI's health inspection score?

Lotus Banh MI has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lotus Banh MI last inspected?

Lotus Banh MI was last inspected on November 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lotus Banh MI have?

Lotus Banh MI has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lotus Banh MI safe to eat at?

Yes, Lotus Banh MI has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Lotus Banh MI serve?

Lotus Banh MI serves Vietnamese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lotus Banh MI

Name: Lotus Banh MI
Address: 166 W WASHINGTON ST, Chicago, 60602
Rating: 87

166 W WASHINGTON ST, Chicago

Last Inspected: 11/10/2025

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0Excellent

Vietnamese•The Loop

Ranked #172 of 865 in The LoopBetter than 93% of vietnamese restaurants

Stable

6 inspections

Last: Nov 10, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+5 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

166 W WASHINGTON ST, Chicago, IL 60602

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Violation Timeline

Sep 2022

1 inspections

1 high priority

1 intermediate

9 basic

Sep

Aug 2023

1 inspections

2 basic

Apr 2024

1 inspections

3 basic

Apr

Dec 2024

1 inspections

2 basic

Nov 2025

2 inspections

1 high priority

2 intermediate

4 basic

Nov

Inspection History

6 records on file

1 Canvass Re-Inspection5 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED HOLE IN WALL STUFFED WITH ALUMINUM FOIL TO THE RIGHT OF ONE DOOR STAINLESS STEEL REFRIGERATOR IN WALKWAY LEADING TO FRONT PREP AREA. INSTRUCTED TO SMOOTHLY SEAL HOLE IN WALL TO THE RIGHT OF ONE DOOR STAINLESS STEEL REFRIGERATOR IN WALKWAY LEADING TO FRONT PREP AREA FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: OBSERVED NON SMOOTH LOWER WOODEN WALL COVERING IN BETWEEN HANDWASHING SINK IN REAR PREP AND UTILITY SINK. INSTRUCTED WALL COVERINGS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED SO THEY ARE SMOOTH AND EASILY CLEANABLE.

Base deductions−4 pts

Nov 25

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO COUNTER TOP COLD HOLDING UNITS IN FRONT PREP AREA AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 49.8-53.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON TWO COUNTER TOP COLD HOLDING UNITS IN FRONT PREP AREA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 51.8-57.7F. OBSERVED COLD TCS FOODS, CHOPPED ROMAINE(51.8F), SLICED TOMATOES(53.2F) AND BEAN SPROUTS(57.7F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $25 WEIGHING 4LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO ASTERISK ON MENU IDENTIFYING ANIMAL DERIVED FOODS THAT ARE SERVED UNDERCOOKED OR COOKED TO ORDER, OBSERVED NO DISCLOSURE ON MENU STATING ANIMAL DERIVED FOOD WITH AN ASTERISK IS SERVED UNDERCOOKED OR COOKED TO ORDER AND OBSERVED NO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD ASTERISK TO MENU IDENTIFYING ANIMAL DERIVED FOODS AS BEING SERVED UNDERCOOKED OR COOKED TO ORDER, INSTRUCTED TO ADD DISCLOSURE TO MENU STATING ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED UNDERCOOKED OR COOKED TO ORDER AND INSTRUCTED TO ADD REMINDER STATEMENT TO MENU STATING CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED NON SMOOTH LOWER WOODEN WALL COVERING IN BETWEEN HANDWASHING SINK IN REAR PREP AND UTILITY SINK. INSTRUCTED WALL COVERINGS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED SO THEY ARE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HOLE IN WALL STUFFED WITH ALUMINUM FOIL TO THE RIGHT OF ONE DOOR STAINLESS STEEL REFRIGERATOR IN WALKWAY LEADING TO FRONT PREP AREA. INSTRUCTED TO SMOOTHLY SEAL HOLE IN WALL TO THE RIGHT OF ONE DOOR STAINLESS STEEL REFRIGERATOR IN WALKWAY LEADING TO FRONT PREP AREA FOR EASE OF CLEANABILITY.

Base deductions−24 pts

Dec 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK IN THE REAR PREP/DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS FROM FLOORS ALONG THE WALLS UNDERNEATH THE THREE COMPARTMENT SINK IN REAR DRY STORAGE AREA.

Base deductions−4 pts

Apr 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSEREVED SINGLE SERVICE TRAYS STORED FACING UP AT THE SERVING LINE. INSTRUCTED TO INVERT TRAYS AND PLASTIC BOWLS TO PROTECT FROM OVERHEAD CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ICE BUILD UP AT THE BOTTOM OF REACH-IN FREEZER IN THE REAR STORAGE ROOM/OFFICE. INSTRUCTED TO DEFROST ICE, CLEAN, AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE FOR HOT WATER IN THE EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−6 pts

Aug 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Leaky pipe under 3-comp sink, Instructed to repair and maintain.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
Missing sink stoppers for 3-comp sink, Instructed to provide.

Base deductions−4 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 High1 Med9 Basic

11 total

67/100inspection score

−33 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED PAN PLACED IN THE EXPOSED HANDWASHING SINK IN THE FRONT AND SOAP DISPENSER PLACE IN THE EXPOSED HANDWASHING SINK IN REAR RENDERING IT INACCESSIBLE. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN MEAT LEFT SEATING OUTSIDE TO THAW IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN REAR PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE FREEZER UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND THE DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT IN BACK PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE DUST ON THE VENTS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION DUE TO ALL EXPIRED. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION DUE TO EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−33 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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