What is Veggie House's health inspection score?

Veggie House has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Veggie House last inspected?

Veggie House was last inspected on August 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Veggie House have?

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

Is Veggie House safe to eat at?

Veggie House has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Veggie House serve?

Veggie House serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Veggie House

Name: Veggie House
Address: 2109 S CHINA PL, Chicago, 60616
Rating: 79

2109 S CHINA PL, Chicago

Last inspected 8mo ago

▲Improving

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0Good

American•Chinatown

Ranked #244 of 459 in ChinatownBetter than 17% of american restaurants

Improving

5 inspections

Last: Aug 4, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

8 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 issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

2109 S CHINA PL, Chicago, IL 60616

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Violation Timeline

Jan 2023

1 inspections

2 high priority

1 intermediate

6 basic

Jan

Feb 2024

1 inspections

1 intermediate

6 basic

Mar 2024

1 inspections

6 basic

Mar

Apr 2024

1 inspections

1 high priority

7 basic

Aug 2025

1 inspections

1 intermediate

3 basic

Aug

Inspection History

5 records on file

3 Canvass1 Short Form Complaint1 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON TOP OF CHEST FREEZER. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC STORAGE TOTES IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−11 pts

Apr 24

Short Form Complaint InspectionPass w/ Conditions

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE ONLY HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA INACCESSIBLE. THE HANDWASHING SINK HAD A SPEED RACK AND 6 INCH SHELVING UNITS IN FRONT AND ON THE SIDES OF THE SINK, MAKING THE SINK INACCESSIBLE FOR EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED TO REMVE ALL ITMES BLOCKING THE HANDWASHING SINK, SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. MANAGER REMOVED ALL ITEMS FROM INFRONT OF HANDWASHING SINK AT THIS TIME. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: OBSERVED FOOD STORAGE BINS OF SLICED ONIONS COVERED WITH SOILED BROWN PAPER BAGS INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO REMOVE BROWN PAPER BAGS AND REPLACE WITH A SMOOTH AND EASILY CLEANABLE COVER FOR THE FOOD ITEMS AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: OBSERVED FOOD STORAGE BINS OF SLICED ONIONS COVERED WITH SOILED BROWN PAPER BAGS INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO REMOVE BROWN PAPER BAGS AND REPLACE WITH A SMOOTH AND EASILY CLEANABLE COVER FOR THE FOOD ITEMS AND MAINTAIN.
40PERSONAL CLEANLINESS−2
UPON ARRIVAL, FOOD HANDLERS IN THE REAR FOOD PREP/DISHWASHING AREA WERE NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA AT ALL TIMES.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED BOWLS AND PLATES NOT INVERTED ON THE METAL HOT HOLDING WINDOW AND ON SHELVING UNITS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT ALL MENTIONED ITEMS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.17: OBSERVED RAW WOOD BEING USED AS A SHELVING UNIT FOR FOOD ITEMS NEXT TO THE HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO MAKE RAW WOOD SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED THE PANEL ABOVE THE ICE INSIDE OF THE ICE MACHINE WITH SLIGHT BLACK LIKE SUBSTANCE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS IN THE REAR DRY STORAGE AREA WITH RICE UNDER THE SHELVING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Base deductions−24 pts

Mar 24

Canvass Re-Inspection InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED AN ICE SCOOP IMPROPERLY STORED INSIDE THE ICE MACHINE WITH THE HANDLE MAKING CONTACT WITH THE ICE. INSTRUCTED TO PROPERLY STORE SAID ICE SCOOP AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11: OBSERVED FOOD STORAGE BINS OF SLICED ONIONS COVERED WITH SOILED BROWN PAPER BAGS INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO REMOVE BROWN PAPER BAGS AND REPLACE WITH A SMOOTH AND EASILY CLEANABLE COVER FOR THE FOOD ITEMS AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED BOWLS AND PLATES NOT INVERTED ON THE METAL HOT HOLDING WINDOW AND ON SHELVING UNITS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT ALL MENTIONED ITEMS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.17: OBSERVED RAW WOOD BEING USED AS A SHELVING UNIT FOR FOOD ITEMS NEXT TO THE HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO MAKE RAW WOOD SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B): OBSERVED THE PANEL ABOVE THE ICE INSIDE OF THE ICE MACHINE WITH SLIGHT BLACK LIKE SUBSTANCE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS IN THE REAR DRY STORAGE AREA WITH RICE UNDER THE SHELVING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Base deductions−12 pts

Feb 24

Canvass InspectionFail

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY. OBSERVED APPROXIMATELY 45-50 RAT AND MICE DROPPNGS THROUGHOUT THE FACILITY. ALSO OBSERVED A LIVE ROACH ON THE STACKED WHITE BUCKETS STORED NEAR THE MOP SINK. THE FOLLOWING FLOORS AND SURFACES WERE OBSERVED WITH RODENT DROPPINGS: IN THE HANDWASHING SINK IN THE FOOD PREP/DISHWASHING AREA, ON THE FLOORS SURROUNDING THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD, ON THE FLOOR UNDER THE ENTIRE DISHWASHING MACHINE STATION, IN THE FURNACE/ HOT WATER TANK CLOSET IN THE FOOD PREP AREA, ON THE FLOOR IN THE REAR DRY STORAGE AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION 7-38-020(A), CITATION ISSUED

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED AN ICE SCOOP IMPROPERLY STORED INSIDE THE ICE MACHINE WITH THE HANDLE MAKING CONTACT WITH THE ICE. INSTRUCTED TO PROPERLY STORE SAID ICE SCOOP AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORAGE BINS OF SLICED ONIONS COVERED WITH SOILED BROWN PAPER BAGS INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO REMOVE BROWN PAPER BAGS AND REPLACE WITH A SMOOTH AND EASILY CLEANABLE COVER FOR THE FOOD ITEMS AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED BOWLS AND PLATES NOT INVERTED ON THE METAL HOT HOLDING WINDOW AND ON SHELVING UNITS THROUGHOUT THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT ALL MENTIONED ITEMS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD BEING USED AS A SHELVING UNIT FOR FOOD ITEMS NEXT TO THE HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO MAKE RAW WOOD SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE PANEL ABOVE THE ICE INSIDE OF THE ICE MACHINE WITH SLIGHT BLACK LIKE SUBSTANCE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE REAR DRY STORAGE AREA WITH RICE UNDER THE SHELVING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Base deductions−17 pts

Jan 23

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total1 risk factor

58/100inspection score

−37 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICIES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED THE PERSON IN CHARGE TO MAINTAIN DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
THE EXPOSED HAND WASHING SINK IN THE KITCHEN WAS NOT ACCESSIBLE FOR HANDWASHING AS REQUIRED; INSTRUCTED THAT SINK MUST NOT BE BLOCKED OR OBSTRUCTED. PRIORITY FOUNDATION VIOLATION 7-38-030(C) ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR OUTSIDE EXIT DOOR NOT COMPLETELY RODENT PROOFED AT THE BOTTOM; INSTRUCTED TO RODENT PROOF DOOR AS REQUIRED.

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN AND MAINTAIN THE FOLLOWING: THE EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS, INTERIORS OF REFRIGERATION UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAKING FROM THE BACK OF THE THREE COMP SINK. FOUND A HOLE IN THE SEAL OF THE MIDDLE COMPARTMENT; INSTRUCTED TO SEAL AREA BY WELDING HOLE SHUT TO KEEP WATER IN SINK. ALSO THE EXPOSED HANDSINK IN THE KITCHEN IS LEAKING FROM THE PIPE UNDERNEATH; MUST REPAIR SINK SO IT IS NOT LEAKING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN AND MAINTAIN THE FOLLOWING: WALLS AND SPLASHGUARD AROUND AND BEHIND WOK STATION, WALLS BEHIND OTHER KITCHEN EQUIPMENT, FLOORS UNDER AND AROUND KITCHEN EQUIPMENT TO REMOVE GREASE AND DIRT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A CLUTTER OF ITEMS INSIDE OF REAR DOOR AREA; INSTRUCTED TO ORGANIZE AND MAINTAIN; REMOVE UNNECESSARY ITEMS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO INSPECTION SUMMARY REPORT POSTED AS REQUIRED FROM THE PREVIOUS INSPECTION DONE ON AUGUST 4, 2020. INSTRUCTED THE PERSON IN CHARGE TO POST SUMMARY IN PLAIN VIEW OF CUSTOMERS AND MAINTAIN UNTIL NEXT INSPECTION. PRIORITY FOUNDATION VIOLATION 7-42-010(B) ISSUED.

Base deductions−37 pts

Risk factor bonus (1× +5)−5 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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