What is Miss Saigon's health inspection score?

Miss Saigon has a SafeDine safety score of 16 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Miss Saigon last inspected?

Miss Saigon was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Miss Saigon have?

Miss Saigon has 36 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Miss Saigon safe to eat at?

Miss Saigon has a safety score of 16/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Miss Saigon serve?

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

Official Health Record

Miss Saigon

Name: Miss Saigon
Address: 1129 W ARGYLE ST, Chicago, 60640
Rating: 16

1129 W ARGYLE ST, Chicago

Last Inspected: 1/21/2026

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•Uptown

Ranked #644 of 745 in UptownBetter than 17% of american restaurants

Declining

5 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

20%

Clean Rate

7.2

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-84

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

-34 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

1129 W ARGYLE ST, Chicago, IL 60640

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2024

1 inspections

Jun

Jul 2024

1 inspections

2 basic

Jan 2025

2 inspections

3 high priority

3 intermediate

14 basic

Jan

Jan 2026

1 inspections

6 high priority

2 intermediate

6 basic

Inspection History

5 records on file

1 Canvass1 Complaint Re-Inspection1 Complaint2 License

Jan 26

Canvass InspectionLatestPass w/ Conditions

6 High2 Med6 Basic

14 total4 risk factors

0/100inspection score

−82 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WITHOUT WASHING HANDS OR WEARING GLOVES PICK UP COOKED AND READY TO EAT MEAT FROM THE GRILL AND PLACED IT ON A CUSTOMERS TO-GO FOOD CONTAINER WITH RICE READY FOR DELIVERY AND CONTINUED PREPARING FOOD STILL WITHOUT WASHING HANDS OR WEARING GLOVES. FINALLY THE EMPLOYEE AT THE SAME TIME PICKED UP THE PHONE AND MADE A PHONE CALL STILL WITH WEARING GLOVE OR WASHING HANDS AND CONTINUED COOKING FOOD. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE SPOONS, TONGS ETC. PRIORITY VIOLATION # 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT THE REAR HAND WASH SINK OF THE PREP AREA. INSTRUCTED MANAGEMENT TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. NO SANITIZER WAS USED TO SET UP THE SINK. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION #7-38-025

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS, BUT NO MORE THAT 7 DAYS INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). CITATION ISSUED TODAY.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE BASEMENT FOOD PREP/DRY STORAGE NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (6)

−12 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 TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE SERVICE PREP COOLER AND SPILLS SHELVES, COUNTER TOPS OF THE HOT HOLDING CONTAINERS, ALL COOKING EQUIPMENT AND AROUND THE SERVICE COOLERS WITH DIRT, FOOD PARTICLE, GREASE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKAGE AT THE BOTTOM PIPE OF THE HAND WASHING SINK AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED HOT WATER FAUCET OF THE 3 COMPARTMENT SINK IN POOR REPAIRS AT THE DISH WASHING AREA. HOT RUNNING WATER IS TURNED ON FROM THE BOTTOM PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGH OUT THE KITCHEN PREP AREA WITH HEAVY GREASE ACCUMULATION UNDERNEATH THE COOKING EQUIPMENT, STANDING WATER ON FLOOR AT THE DISH WASHING AREA, DIRT, FOOD DEBRIS, OLD FOOD PARITCLES AND GRIME ALONG WALL BASE AND UNDERNEATH EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−82 pts

Risk factor bonus (4× +5)−20 pts

Jan 25

Complaint Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPLACE WORN OUT ROUND WOODEN CUTTING BOARD IN THE KITCHEN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12 INSTRUCTED TO PROVIDE (3) WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 INSTRUCTED TO REPAIR STRIPPED (HOT) WATER FAUCET AT MOP SINK IN REAR PREP/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT AND IN REAR/DISHWASHING AREA.

Base deductions−10 pts

Jan 25

Complaint InspectionFail

3 High3 Med9 Basic

15 total

37/100inspection score

−63 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND HAND SINK IN REAR PREP/DISHWASHING AREA IN POOR REPAIR. DRAINPIPE HEAVILY LEAKING, UNABLE FOR THE EMPLOYEE TO WASH HANDS. INSTRUCTED TO FIX AND MAINTAIN. (CORRECTED ON SITE - EMPLOYEE FIX THE DRAIN PIPE, OBSERVED NO LEAK AT THIS TIME) PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND HIGH TEMPERATURE DISH WASHING MACHINE INOPERABLE (NOT IN USE AT THIS TIME). INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF ABOVE 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE) OR A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL MINERAL DEPOSIT.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE VISIBLE AND ACCURATE THERMOMETER INSIDE ALL COOLERS (WALK-IN COOLER, PREP COOLER, REACH-IN COOLER)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (RICE, SALT, SUGAR ETC)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 30 RODENT (MICE AND RAT) DROPPINGS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/DISHWASHING AREA, 10 RODENT DROPPINGS BEHIND HOT WATER HEATER TANK, 10 RODENT DROPPINGS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CITATION ISSUED

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MEAT BOXES STORED ON FLOOR INSIDE THE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE 6" OFF THE FLOOR TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAG FOR FOOD STORAGE INSIDE REACH-IN COOLER/FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
INSTRUCTED TO PROVIDE (3) WORKING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL PREP COOLER AND REACH-IN COOLER.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR STRIPPED (HOT) WATER FAUCET AT MOP SINK IN REAR PREP/DISHWASHING AREA.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
REAR OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH GARBAGE AND WASTE GREASE AREA NOT MAINTAINED. LITTER AND DEBRIS UNDER AND AROUND BOTH CONTAINERS. MUST CLEAN AND MAINTAIN OUTSIDE GARBAGE AND WASTE GREASE AREA, GARBAGE DUMPSTER/CONTAINER MUST BE KEPT CLOSE. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT AND IN REAR/DISHWASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE THE WALK-IN COOLER.

Base deductions−63 pts

Jul 24

License 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
INSTRUCTED TO REPAINT/REPLACE RUSTY METAL PREP SHELVES IN THE KITCHEN AND MUST REPAINT RUSTY METAL GREASE BOX (LID/COVER) UNDERNEATH 3 COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (OYSTER SAUCE) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE WALK-IN COOLER.

Base deductions−4 pts

Jun 24

License InspectionCleanNot Ready

No violations

100/100inspection score

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants