What is Little Vietnam Restaurant's health inspection score?

Little Vietnam Restaurant 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 Little Vietnam Restaurant last inspected?

Little Vietnam Restaurant was last inspected on June 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Little Vietnam Restaurant have?

Little Vietnam Restaurant has 40 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Little Vietnam Restaurant safe to eat at?

Yes, Little Vietnam Restaurant 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 Little Vietnam Restaurant serve?

Little Vietnam Restaurant serves Vietnamese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Little Vietnam Restaurant

Name: Little Vietnam Restaurant
Address: 1132 W BRYN MAWR AVE, Chicago, 60660
Rating: 90

1132 W BRYN MAWR AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Excellent

Vietnamese•Edgewater

Ranked #57 of 282 in EdgewaterBetter than 94% of vietnamese restaurants

Improving

8 inspections

Last: Jun 13, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

100

Latest

100% weight

100

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

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1132 W BRYN MAWR AVE, Chicago, IL 60660

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Violation Timeline

Sep 2022

1 inspections

3 high priority

3 intermediate

9 basic

Sep

Dec 2022

2 inspections

3 basic

Oct 2023

2 inspections

3 high priority

9 basic

Oct

Jul 2024

1 inspections

1 intermediate

9 basic

May 2025

1 inspections

May

Jun 2025

1 inspections

Inspection History

8 records on file

4 Canvass1 Non-Inspection1 Canvass Re-Inspection1 Complaint Re-Inspection1 Complaint

Jun 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

Canvass InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE CLEAN CUTTING BOARD OR OTHER UTENSILS AT THE PREP HAND WASHING SINK.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED PLASTIC BOWLS WITHOUT HANDLES BEING USED TO DISPENSE FOODS. MUST USE FOOD SCOOPS WITH HANDLES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL POTS/PANS MUST BE STORED INVERTED IN THE REAR HALLWAY STORAGE ROOM.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE TALL, GLASS TWO DOOR COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD OR CLOTH TOWELS AS LINER FOR SHELVING UNDER THE MICROWAVE, UNDER THE FRONT GLASSWARE STORAGE OR INSIDE COOLERS OR FREEZERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLOTH CURTAINS USED TO SEPARATE THE KITCHEN AND REAR HALLWAY NOTED SOILED AND BADLY STAINED. MUST CLEAN OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS BEHIND AND AROUND THE FRONT COUNTER ICE MACHINE DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.-----MISSING FLOOR TILE UNDER THE THREE COMPARTMENT SINK WITH ACCUMULATED FOOD DEBRIS. MUST REPLACE.----HOLE IN THE WALL OF THE WASHROOM. MUST SEAL/REPAIR TO BE SMOOTH AND CLEANABLE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.

Base deductions−23 pts

Oct 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionFail

3 High9 Basic

12 total1 risk factor

47/100inspection score

−48 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED SOUPS, BEEF, CHICKEN, ETC. OR CITY OF CHICAGO SANITATION CERTIFICATE. CERTIFICATES ON SITE (FOOD SANITATION CERTIFICATES ON SITE ARE EXPIRED). INSTRUCTED TO HAVE THE ORIGINAL CITY OF CHICAGO ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HANDWASH SINKS OF ALL KITCHEN HANDWASH SINKS AND BATHROOM. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
NOTED RAW EGGS STORED ABOVE COOKED AND READY-TO-EAT EGG ROLLS/SPRING ROLLS INSIDE REFRIGERATIONS AT THE KITCHEN PREP. INSTRUCTED ALWAYS TO STORE COOKED AND READY-TO-EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED. PRIORITY VIOLATION #7-38-005. CIATION ISSUED.

Basic (9)

−18 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES AND BOWLS ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED 3-COMPARTMENT SINK MECHANICIAL STOPPERS IN POOR REPAIRS, SUPPORTED WITH STICKS TO HOLD THE HANDLE IN PLACE. INSTRUCTED TO REPAIR AND MAINTIN THE MECHANICAL STOPPERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE REFRIGERATION UNIT AT THE REAR FOOD/DRY STORAGE. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION VIOLATION# 7-38-005. CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER AT THE REAR DRY FOOD STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY ITEMS TO PREVENT HIDING PLACES FOR PESTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−48 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 22

Complaint InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
PLASTIC CUPS WITHOUT A HANDLE USED AS A SCOOP FOR DRY STORAGE FOODS. FACILITY MUST REMOVE AND REPLACE WITH SCOOP THAT HAS A HANDLE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
RICE SCOOPS STORED IN STAGNANT WATER. SCOOPS MUST BE PLACED IN AN EMPTY CONTAINER, CONTAINER OF RUNNING WATER, OR WATER THAT IS MAINTAIN AT 135F OR ABOVE AT ALL TIMES. SCOOPS WERE PLACED IN AN EMPTY CUP.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS HAVE NOT BEEN CORRECTED SINCE 9/13/22. REPORT #2563586. THE FOLLOWING VIOLATIONS THAT HAVE NOT BEEN CORRECTED ARE LISTED BELOW; #37) 3-302.12: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME. #41) 3-304.14: WIPING CLOTHS THROUGHOUT THE FOOD PREP ARE STORED IMPROPERLY. MUST STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE. #47) 4-101.19: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY, IN FOOD PREP AND STORAGE. #55) 6-501.113: NOTED SOILED MOP HEAD IMPROPERLY STORED INSIDE THE MOP SINK. MUST PROPERLY STORE INVERTED. 6-501.114: THE UNUSED COOLERS STORED IN THE HALLWAY NEXT TO THE PUBLIC WASHROOMS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING. 6-201.11: WATER-DAMAGED CEILING TILES THROUGHOUT THE REAR EXIT HALLWAY AND HALLWAY NEXT TO THE WASHROOMS MUST BE REPLACED.-----FLOORS IN THE REAR DRY FOOD STORAGE/REFRIGERATION ROOM WITH DEBRIS. MUST CLEAN AND MAINTAIN.

Base deductions−6 pts

Sep 22

Canvass InspectionPass w/ Conditions

3 High3 Med9 Basic

15 total

37/100inspection score

−63 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED BOTH THE PREP AND DISHWASHING HAND WASHING SINKS ARE NOT ACCESSIBLE FOR USE. THE DISH HAND SINK WAS FILLED WITH GLOVES AND SOILED WIPING CLOTHS. THE PREP HAND WASHING SINK WITH A CUTTING BOARD, CONTAINER OF SOAPY WATER, DISHWASHING SCRUBBING SPONGES, AND A DISH RACK WITH DISHES NOTED AT THE SINK. MANAGEMENT REMOVED ALL AND REVIEWED HAND WASHING SINKS ARE ONLY FOR HAND WASHING PURPOSES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO PAPER TOWELS ARE LOCATED AT THE DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND SOAP IS LOCATED AT THE DISH HAND WASHING SINK. MUST PROVIDE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.

Intermediate (3)

−15 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CUT FRUITS BEING IMPROPERLY THAWED ON A PREP TABLE IN A COVERED CONTAINER. MUST PROPERLY THAW UNDER COLD RUNNING WATER OR REFRIGERATION.
36THERMOMETERS PROVIDED & ACCURATE−5
BROKEN INTERNAL THERMOMETER INSIDE THE TALL GLASS DOOR REACH-IN COOLER. MUST REPLACE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS THROUGHOUT THE FOOD PREP ARE STORED IMPROPERLY. MUST STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY, IN FOOD PREP AND STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WOODEN CABINET NEXT TO THE FRONT PREP HAND WASHING SINK IS IN POOR REPAIR WITH WATER DAMAGE. NOTED PEELING PRESSED WOOD, NOT SMOOTH AND CLEANABLE. MUST REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST USE WASHABLE CONTAINERS OR DISPOSABLE FOOD-GRADE BAGS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE KITCHEN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE FRONT PREP HAND SINK HOT WATER HANDLE DOES NOT COMPLETELY TURN OFF. NOTED WITH A CONSTANT SLOW STREAM OF WATER. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEAD IMPROPERLY STORED INSIDE THE MOP SINK. MUST PROPERLY STORE INVERTED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE UNUSED COOLERS STORED IN THE HALLWAY NEXT TO THE PUBLIC WASHROOMS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER-DAMAGED CEILING TILES THROUGHOUT THE REAR EXIT HALLWAY AND HALLWAY NEXT TO THE WASHROOMS MUST BE REPLACED.-----FLOORS IN THE REAR DRY FOOD STORAGE/REFRIGERATION ROOM WITH DEBRIS. MUST CLEAN AND MAINTAIN.

Base deductions−63 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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