What is Saigon Pho's health inspection score?

Saigon Pho has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Saigon Pho last inspected?

Saigon Pho was last inspected on March 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Saigon Pho have?

Saigon Pho has 34 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Saigon Pho safe to eat at?

Saigon Pho has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Saigon Pho serve?

Saigon Pho serves Vietnamese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Saigon Pho

Name: Saigon Pho
Address: 3220-3222 W BRYN MAWR AVE, Chicago, 60659
Rating: 76

3220-3222 W BRYN MAWR AVE, Chicago

Data may be outdated — inspected 3/28/2025

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0Good

Vietnamese•Chicago

Ranked #960 of 1000 in ChicagoBetter than 83% of vietnamese restaurants

Declining

5 inspections

Last: Mar 28, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-8 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

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3220-3222 W BRYN MAWR AVE, Chicago, IL 60659

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Violation Timeline

Jul 2023

1 inspections

2 high priority

3 intermediate

10 basic

Jul

Sep 2024

2 inspections

3 high priority

10 basic

Oct 2024

1 inspections

1 basic

Oct

Mar 2025

1 inspections

1 high priority

4 basic

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
DISHMACHINE BACKFLOW PREVENTION DEVICE LEAKING. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CEILING LEAKING AT BOTH MENS/WOMENS WASHROOMS AT 3220 W BRYN MAWR SIDE THAT IS NOT USED. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN CEILING LEAKS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION HOOD WITH ACCUMULATED FOOD AND GREASE BUILD UP. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN VENTILATION HOOD/FILTERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
THE FOLLOWING PREVIOUS CORE VIOLATION FROM REPORT #2603791 DATED ON 10/01/24 NOT CORRECTED-#58 OBSERVED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING. INSTRUCTED TO OBTAIN ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS AND PROVIDE PROOF OF CERTIFICATION. PRIORITY FOUNDATION 7-42-090.

Base deductions−18 pts

Oct 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING. INSTRUCTED TO OBTAIN ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS AND PROVIDE PROOF OF CERTIFICATION.

Base deductions−2 pts

Sep 24

Canvass Re-Inspection InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE DOOR OF WALK-IN FREEZER IN DISH ROOM AREA.REPLACE
58ALLERGEN TRAINING AS REQUIRED−2
#58)2-102.13: OBSERVED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING. INSTRUCTED TO OBTAIN ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS AND PROVIDE PROOF OF CERTIFICATION.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM 9-10-24,REPORT #2602486 #36)4-201.11: BROKEN RUBBER GASKET INSIDE THE DOOR OF WALK-IN FREEZER IN DISH ROOM AREA.REPLACE #47)3-302.12: OBSERVED CONTAINERS IN COLD HOLDING UNITS, COOLER AND FREEZER WITHOUT COMMON NAME ON CONTAINERS. INSTRUCTED MANAGER TO LABEL ALL FOOD STORAGE CONTAINERS IN COOLER, COLD HOLDING UNITS AND FREEZER WITH COMMON NAME. #47)4-101.19: OBSERVED CARDBOARD AND ALUMINUM FOIL TO LINE SHELVES AND GRILL SURFACE. INSTRUCTED TO REMOVE CARBOARD AND ALUMINUM FOIL SURFACES OF EQUIPMENT MUST BE SMOOTH, CORROSION RESISTANT AND NON ABSORBENT FOR EASE OF CLEANABILITY. #47)4-501.11: OBSERVED ICE BUILDUP ON INTERIOR SURFACES OF WALK IN FREEZER. INSTRUCTED TO REMOVE ICE BUILDUP ON ALL SURFACES OF WALK IN FREEZER AND MAINTAIN. #48) 4-603.15: OBSERVED LARGE OVERSIZED POT IN KITCHEN. INSTRUCTED MANAGER TO CREATE PROCEDURE FOR CLEANING AND SANITIZING LARGE OVERSIZED POT. #49)4-601.11(C): OBSERVED FRYER INTERIOR CABINET S

Base deductions−8 pts

Sep 24

Canvass InspectionFail

3 High6 Basic

9 total2 risk factors

48/100inspection score

−42 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SIGNAGE IS REQUIRED IN ALL HANDWASHING SINKS IN PREP/BAR AREA

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDE A PROPER KNIFE HOLDER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK IN BAR AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE DOOR OF WALK-IN FREEZER IN DISH ROOM AREA.REPLACE
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED (2-20-24) FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE. RENEW EVERY THREE YEARS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 7-18-2023,REPORT#:2578712 #36)4-204.112(B): OBSERVED NO VISIBLE THERMOMETER IN COOLER IN BAR AREA. INSTRUCTED TO PROVIDE VISIBLE THRERMOMETERS IN ALL COLD HOLDING UNITS. #47)3-302.12: OBSERVED CONTAINERS IN COLD HOLDING UNITS, COOLER AND FREEZER WITHOUT COMMON NAME ON CONTAINERS. INSTRUCTED MANAGER TO LABEL ALL FOOD STORAGE CONTAINERS IN COOLER, COLD HOLDING UNITS AND FREEZER WITH COMMON NAME. #44)4-903.11 (A;B;D): OBSERVED UTENSILS STORED WITH HANDLES DOWN AND POTS NOT INVERTED. INSTRUCTED MANAGER TO STORE UTENSILS WITH THE HANDLES UP AND POTS ARE TO BE INVERTED TO PREVENT CONTAMINATION. #47)4-101.19: OBSERVED CARDBOARD AND ALUMINUM FOIL TO LINE SHELVES AND GRILL SURFACE. INSTRUCTED TO REMOVE CARBOARD AND ALUMINUM FOIL SURFACES OF EQUIPMENT MUST BE SMOOTH, CORROSION RESISTANT AND NON ABSORBENT FOR EASE OF CLEANABILITY. #47) 4-202.16: OBSERVED ITEMS STORED ON FLOOR AND CRATES THROUGHOUT PREMISES SUCH AS IN STAIRWELL, UNDER STAIRS, IN BAR

Base deductions−42 pts

Risk factor bonus (2× +5)−10 pts

Jul 23

Canvass InspectionPass w/ Conditions

2 High3 Med10 Basic

15 total1 risk factor

40/100inspection score

−55 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEA SPILL KIT OR PROCEDURE FOR RESPONDING TO SAID EVENT. INSTRUCTED TO OBTAIN VOMIT AND DIARRHEA SPILL KIT WITH PROCEDURE AND MAINTAIN ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN KITCHEN PREP AREA. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. CORRECTED ON SITE MANAGER PROVIDED PAPER TOWELS AT SAID HANDWASHING SINK. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO VISIBLE THERMOMETER IN COOLER IN BAR AREA. INSTRUCTED TO PROVIDE VISIBLE THRERMOMETERS IN ALL COLD HOLDING UNITS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED CONTAINERS IN COLD HOLDING UNITS, COOLER AND FREEZER WITHOUT COMMON NAME ON CONTAINERS. INSTRUCTED MANAGER TO LABEL ALL FOOD STORAGE CONTAINERS IN COOLER, COLD HOLDING UNITS AND FREEZER WITH COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP AT BASE OF REAR EXIT DOOR. INSTRUCTED MANAGER TO REPAIR DOOR TO PREVENT PEST ENTRY.

Basic (10)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED UTENSILS STORED WITH HANDLES UP AND POTS NOT INVERTED. INSTRUCTED MANAGER TO STORE UTENSILS WITH THE HANDLES DOWN AND POTS ARE TO BE INVERTED TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD AND ALUMINUM FOIL TO LINE SHELVES AND GRILL SURFACE. INSTRUCTED TO REMOVE CARBOARD AND ALUMINUM FOIL SURFACES OF EQUIPMENT MUST BE SMOOTH, CORROSION RESISTANT AND NON ABSORBENT FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ITEMS STORED ON FLOOR AND CRATES THROUGHOUT PREMISES SUCH AS IN STAIRWELL, UNDER STAIRS, IN BAR AREA, IN DISHWASHING AREA, WALK IN COOLER AND FREEZER. INSTRUCTED TO ELIMINATE CRATES AND PROVIDE SHELVING UNITS TO STORE ITEMS SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILDUP ON INTERIOR SURFACES OF WALK IN FREEZER. INSTRUCTED TO REMOVE ICE BUILDUP ON ALL SURFACES OF WALK IN FREEZER AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED LARGE OVERSIZED POT IN KITCHEN. INSTRUCTED MANAGER TO CREATE PROCEDURE FOR CLEANING AND SANITIZING LARGE OVERSIZED POT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FRYER INTERIOR CABINET SURFACES AND COMPONENTS WITH GREASE AND FOOD BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND FOOD DEBRIS ON FLOORS AND IN CORNERS OF BAR, KITCHEN AND DISH WASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED GREASE BUILDUP ON FLOOR ON INTERIOR OF FRYER CABINET. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED BLACK BUILDUP ON INTERIOR SURFACES OF FLOOR DRAIN OF THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER THROUGHOUT PREMISES, UNDERNEATH STAIRS, AT TOP OF STAIRS LEADING TO SECOND FLOOR AND STORAGE AREA IN REAR. INSTRUCTED MANAGER TO DECLUTTER ALL AREAS OF PREMISES, ORGANIZE AND CLEAN TO PREVENT AREAS FOR PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP DRYING IN MOP BUCKET. INSTRUCTED TO INSTALL MOP DRYING RACK TO DRAIN AND DRY MOPS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING. INSTRUCTED TO OBTAIN ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS AND PROVIDE PROOF OF CERTIFICATION.

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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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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