What is Banh MI City's health inspection score?

Banh MI City has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Banh MI City last inspected?

Banh MI City was last inspected on November 20, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Banh MI City have?

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

Is Banh MI City safe to eat at?

Banh MI City has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Banh MI City

Name: Banh MI City
Address: 1518 W 18th ST, Chicago, 60608
Rating: 83

1518 W 18th ST, Chicago

Last Inspected: 11/20/2025

▲Improving

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0Good

Pilsen

Ranked #182 of 411 in Pilsen

Improving

6 inspections

Last: Nov 20, 2025

high confidence

Directions Order

Inspections

17%

Clean Rate

4.2

Avg Violations

6 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+27 pts

100

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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1518 W 18th ST, Chicago, IL 60608

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Violation Timeline

Nov 2022

2 inspections

2 high priority

8 basic

Nov

Oct 2023

1 inspections

1 intermediate

Dec 2024

1 inspections

3 high priority

1 intermediate

1 basic

Dec

Nov 2025

2 inspections

1 high priority

2 intermediate

6 basic

Inspection History

6 records on file

1 Canvass Re-Inspection3 Canvass1 License Re-Inspection1 License

Nov 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Nov 25

Canvass InspectionFail

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED MULTI-USE UTENSILS BEING SANITIZED AT 0.0 PPM'S AT 3-COMPARTMENT SINK. OBSERVED FEMALE EMPLOYEE WASHING UTENSILS AT 3- COMP SINK WITH A BUCKET OF SOAPY WATER, RINSING UNDER RUNNING WATER, AND PLACING DISHES IN RACK TO DRY WITHOUT SANITIZING UTENSILS. MUST SET UP SINK PROPERLY. (PRIORITY 7-38-025)(COS)(CITATION ISSUED)

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS AND SQUEEZE BOTTLES)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 30 OR MORE MICE DROPPINGS ON FLOOR UNDER 3- COMPARTMENT SINK AND UNDER HAND SINK IN REAR DISH WASHING AREA AND ON FLOOR NEAR REAR EXIT DOOR AMONGST CLUTTER. MUST REMOVE DROPPINGS, CLEAN, AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/13/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK DRAINBOARD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST PROVIDE A HOOKING SYSTEM TO HANG UP WET MOPS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE LOOSE WALL BASE UNDERNEATH 3- COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN PREP AREAS.DISCARD ANY UNUSED EQUIPMENT NOT NEEDED OR IN WORKING CONDITION TO PREVENT HARBORAGE AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR NEW EMPLOYEE MUST PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.

Base deductions−32 pts

Dec 24

Canvass InspectionPass w/ Conditions

3 High1 Med1 Basic

5 total2 risk factors

53/100inspection score

−37 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-101.11 OBSERVED THE PERSON IN CHARGE, AT THE BEGINNING OF THE INSPECTION, WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (SHRIMP, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED THE REAR DISH ROOM HAND WASHING SINK WITHOUT A HAND WASHING SIGN. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
3-501.13 OBSERVED THE FACILITY IMPROPERLY THAWING RAW PORK AT ROOM TEMPERATURE. TEMPERATURE OF THE PRODUCT DID NOT EXCEED 41F. INSTRUCTED TO ALWAYS PROPERLY THAW ALL TCS FOODS UNDER COLD RUNNING WATER (NOT EXCEEDING A COLD-WATER TEMPERATURE OF 70F) OR IN A REFRIGERATION UNIT.

Basic (1)

−2 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED ONE FEMALE AND ONE MALE FOOD HANDLER WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENT WITHIN 30 DAYS OF HIRE.

Base deductions−37 pts

Risk factor bonus (2× +5)−10 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED IMPROPER COOLING OF BEEF. FOUND BEEF STORED IN PLASTIC DEEP CONTAINERS AT 90F LOCATED IN FRONT FOOD PREP AREA. FOUND NO TIMES ON SAID FOOD ITEMS OR COOLING CHART TO VERIFY THAT BEEF IS CHILLED FROM 135F TO 70F WITHIN TWO HOURS AND FROM 135F TO 41F WITHIN A TOTAL OF 6 HOURS. MANAGER VOLUNTARILY DISCARDS 5 LBS OF BEEF AT $100. INSTRUCTED MANAGER TO ADEQUATELY CHILL FOOD ITEMS ACCORDING TO CODE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Base deductions−5 pts

Nov 22

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.

Base deductions−2 pts

Nov 22

License InspectionFail

2 High7 Basic

9 total1 risk factor

61/100inspection score

−34 pts

High Priority (2)

−20 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-203.11 OBSERVED NO HAND WASHING SINK IN THE REAR DISH WASHING AREA. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C).

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-306.11 OBSERVED NO PROTECTION FROM POSSIBLE CONTAMINATION AT THE FRONT CUSTOMER COUNTER AND A WIDE OPENING WITHOUT A BARRIER LEADING FROM THE CUSTOMER SERVICE AREA TO THE FOOD PREP AREA, ALSO NOTED A 2 DOOR REFRIGERATOR THAT WILL BE USE TO STORE FOODS LOCATED IN THE CUSTOMER SERVICE/DINING AREA. INSTRUCTED TO PROVIDE ADEQUATE PROTECTION AT THE FRONT CUSTOMER COUNTER, PROVIDE A BARRIER BETWEEN THE FOOD PREP AREA OPENING AND CUSTOMER SERVICE AREA AND MOVE THE 2 DOOR REFRIGERATOR INTO THE FOOD PREP AREA. PRIORITY VIOLATION 7-38-005.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 NOT OBSERVED DUE TO UTENSILS FOR COOKING NOT ON SITE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 NOT OBSERVED DUE TO UTENSILS FOR COOKING NOT ON SITE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11 NOT OBSERVED DUE TO UTENSILS FOR COOKING AND SERVING NOT ON SITE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 OBSERVED COVING NOT TIGHT FITTING ON THE WALL AND FLOOR LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO MAKE COVING TIGHT FITTING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11 OBSERVED DIM LIGHTING IN THE REAR DISH WASHING AREA. INSTRUCTED TO INCREASE LIGHT INTENSITY.

Base deductions−34 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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