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Restaurant · Chicago, IL

Pho Vietnam

5160 S Pulaski Rd

Last inspected Oct 15, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Pho Vietnam last inspected?
The most recent inspection on record was on Oct 15, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 7 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Sep 28, 2026 to Oct 15, 2026.
Has Pho Vietnam ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 28, 2026.

The Full Inspection History

4 inspections

License Re-Inspection

Oct 15, 2026

Pass

7 recorded violations

notedCode 38Pests

Official Wording

Insects, rodents, & animals not present

Inspector’s Notes

6-202.15: OBSERVED OPENINGS IN MIDDLE OF DRIVE THRU DOORS AND MIDDLE OF LARGE REAR EXIT DOORS ON SAME SIDE AS DRIVE THRU. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
notedCode 39Contamination

Official Wording

Contamination prevented during food preparation, storage & display

Inspector’s Notes

3-307.11: OBSERVED PAPER TOWEL DISPENSER FOR HANDWASHING SINK IN MIDDLE PREP AREA INSTALLED ABOVE ONE COMPARTMENT SINK. INSTRUCTED TO RELOCATE AND REINSTALL PAPER TOWEL DISPENSER SO THAT IT SHALL NOT CONTAMINATE FOOD, UTENSILS OR EQUIPMENT IN ONE COMPARTMENT SINK IN MIDDLE PREP AREA.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 51Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-204.12: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 52Water, plumbing, and sewage

Official Wording

Sewage & waste water properly disposed

Inspector’s Notes

5-402.12: OBSERVED NO GREASE TRAPS INSTALLED ON TWO THREE COMPARTMENT SINKS IN REAR PREP/DISHWASHING AREAS OF FACILITY. INSTRUCTED TO INSTALL GREASE TRAPS ON TWO THREE COMPARTMENT SINKS IN FACILITY SO THAT THEY SHALL BE LOCATED TO BE EASILY ACCESSIBLE FOR CLEANING.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

6-501.11: OBSERVED MISSING CEILING VENT COVER ON VENT IN FRONT PREP AREA ABOVE PREP TABLES NEAR COLD HOLDING UNITS. INSTRUCTED TO REPLACE MISSING CEILING VENT COVER IN SAID AREA AND MAINTAIN.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 56Facility maintenance

Official Wording

Adequate ventilation & lighting; designated areas used

Inspector’s Notes

6-501.14: OBSERVED DUST BUILDUP ON CEILING VENT COVERS OUTSIDE OF HOOD NEAR COOKLINE IN MIDDLE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
notedCode 58Permits, training, and postings

Official Wording

Allergen training as required

Inspector’s Notes

2-102.13: AT TIME OF INSPECTION FACILITY PROVIDED NO ALLERGEN AWARENESS TRAINING CERTIFICATE FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Oct 15, 2026 · Original Source

License

Oct 5, 2026

Fail

12 recorded violations

notedCode 16Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

OBSERVED NO CHEMICAL SANITIZER ON PREMISES USED TO SANITIZE EQUIPMENT AND UTENSILS. INSTRUCTED CHEMICAL SANITIZER SHALL BE PROVIDED AND AVAILABLE FOR USE DURING ALL HOURS OF OPERATION. PRIORIOTY VIOLATION.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 25Food temperature

Official Wording

Consumer advisory provided for raw/undercooked food

Inspector’s Notes

OBSERVED ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING THEM AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD REMINDER STATEMENT TO MENU. PRIORITY FOUNDATION VIOLATION

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 33Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

OBSERVED TWO REACH IN DISPLAY COLD HOLDING UNITS IN FRONT PREP AREA AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN OF 61.7-66.4F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON TWO REACH IN DISPLAY COLD HOLDING UNITS IN FRONT PREP AREA. PRIORITY VIOLATION

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 38Pests

Official Wording

Insects, rodents, & animals not present

Inspector’s Notes

OBSERVED OPENINGS IN MIDDLE OF DRIVE THRU DOORS, MIDDLE OF LARGE REAR EXIT DOORS ON SAME SIDE AS DRIVE THRU, BASE OF WESTSIDE REAR EXIT DOOR AND OBSERVED LOWER AREA OF MIDDLE REAR EXIT DOOR DAMAGED CREATING OPENING. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
notedCode 39Contamination

Official Wording

Contamination prevented during food preparation, storage & display

Inspector’s Notes

OBSERVED NO BARRIER TO PREVENT CUSTOMERS FROM ENTERING INTO FRONT FOOD PREP AREA. INSTRUCTED TO INSTALL BARRIER TO PROTECT FRONT FOOD PREP AREA FROM CONTAMINATION BY PUBLIC. PRIORITY FOUNDATION VIOLATION

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 48Cleaning and sanitizing

Official Wording

Warewashing facilities: installed, maintained & used; test strips

Inspector’s Notes

OBSERVED NO SANITIZING SOLUTION TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 51Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 52Water, plumbing, and sewage

Official Wording

Sewage & waste water properly disposed

Inspector’s Notes

OBSERVED NO GREASE TRAPS INSTALLED ON TWO THREE COMPARTMENT SINKS IN REAR PREP/DISHWASHING AREAS OF FACILITY. INSTRUCTED TO INSTALL GREASE TRAPS ON TWO THREE COMPARTMENT SINKS IN FACILITY SO THAT THEY SHALL BE LOCATED TO BE EASILY ACCESSIBLE FOR CLEANING.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 54Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

OBSERVED OPENING IN REAR OF OUTSIDE GREASE CONTAINER LID. INSTRUCTED TO REPLACE OUTSIDE GREASE CONTAINER LID AND MAINTAIN TIGHT FITTING LID ON OUTSIDE GREASE CONTAINER. PRIORITY FOUNDATION VIOLATION

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

OBSERVED MISSING CEILING VENT COVERS ON VENT IN FRONT PREP AREA ABOVE PREP TABLES NEAR COLD HOLDING UNITS AND IN SOUTHSIDE CUSTOMER ALL GENDER WASHROOM. INSTRUCTED TO REPLACE MISSING CEILING VENT COVERS IN SAID AREAS AND MAINTAIN.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 56Facility maintenance

Official Wording

Adequate ventilation & lighting; designated areas used

Inspector’s Notes

OBSERVED DUST BUILDUP ON CEILING VENT COVERS OUTSIDE OF HOOD NEAR COOKLINE IN MIDDLE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
notedCode 58Permits, training, and postings

Official Wording

Allergen training as required

Inspector’s Notes

AT TIME OF INSPECTION FACILITY PROVIDED NO ALLERGEN AWARENESS TRAINING CERTIFICATE FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Oct 5, 2026 · Original Source

License

Oct 5, 2026

Fail

12 recorded violations

notedCode 16Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

OBSERVED NO CHEMICAL SANITIZER ON PREMISES USED TO SANITIZE EQUIPMENT AND UTENSILS. INSTRUCTED CHEMICAL SANITIZER SHALL BE PROVIDED AND AVAILABLE FOR USE DURING ALL HOURS OF OPERATION. PRIORIOTY VIOLATION.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 25Food temperature

Official Wording

Consumer advisory provided for raw/undercooked food

Inspector’s Notes

OBSERVED ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING THEM AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD REMINDER STATEMENT TO MENU. PRIORITY FOUNDATION VIOLATION

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 33Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

OBSERVED TWO REACH IN DISPLAY COLD HOLDING UNITS IN FRONT PREP AREA AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN OF 61.7-66.4F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON TWO REACH IN DISPLAY COLD HOLDING UNITS IN FRONT PREP AREA. PRIORITY VIOLATION

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 38Pests

Official Wording

Insects, rodents, & animals not present

Inspector’s Notes

OBSERVED OPENINGS IN MIDDLE OF DRIVE THRU DOORS, MIDDLE OF LARGE REAR EXIT DOORS ON SAME SIDE AS DRIVE THRU, BASE OF WESTSIDE REAR EXIT DOOR AND OBSERVED LOWER AREA OF MIDDLE REAR EXIT DOOR DAMAGED CREATING OPENING. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
notedCode 39Contamination

Official Wording

Contamination prevented during food preparation, storage & display

Inspector’s Notes

OBSERVED NO BARRIER TO PREVENT CUSTOMERS FROM ENTERING INTO FRONT FOOD PREP AREA. INSTRUCTED TO INSTALL BARRIER TO PROTECT FRONT FOOD PREP AREA FROM CONTAMINATION BY PUBLIC. PRIORITY FOUNDATION VIOLATION.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 48Cleaning and sanitizing

Official Wording

Warewashing facilities: installed, maintained & used; test strips

Inspector’s Notes

OBSERVED NO SANITIZING SOLUTION TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 51Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

OBSERVED NO HOT AND COLD WATER PRESSURE AT UTILITY SINK. INSTRUCTED TO RESTORE HOT AND COLD WATER PRESSURE TO UTILITY SINK. OBSERVED LEAKING MIDDLE FAUCET AT THREE COMPARMENT SINK NEAR ICE MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED LEAKING DRAINPIPE OF WASH COMPARTMENT OF THREE COMPARTMENT SINK NEAR ICE MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 52Water, plumbing, and sewage

Official Wording

Sewage & waste water properly disposed

Inspector’s Notes

OBSERVED NO GREASE TRAPS INSTALLED ON TWO THREE COMPARTMENT SINKS IN REAR PREP/DISHWASHING AREAS OF FACILITY. INSTRUCTED TO INSTALL GREASE TRAPS ON TWO THREE COMPARTMENT SINKS IN FACILITY SO THAT THEY SHALL BE LOCATED TO BE EASILY ACCESSIBLE FOR CLEANING.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 54Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

OBSERVED OPENING IN REAR OF OUTSIDE GREASE CONTAINER LID. INSTRUCTED TO REPLACE OUTSIDE GREASE CONTAINER LID AND MAINTAIN TIGHT FITTING LID ON OUTSIDE GREASE CONTAINER. PRIORITY FOUNDATION VIOLATION

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

OBSERVED MISSING CEILING VENT COVERS ON VENT IN FRONT PREP AREA ABOVE PREP TABLES NEAR COLD HOLDING UNITS AND IN SOUTHSIDE CUSTOMER ALL GENDER WASHROOM. INSTRUCTED TO REPLACE MISSING CEILING VENT COVERS IN SAID AREAS AND MAINTAIN.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 56Facility maintenance

Official Wording

Adequate ventilation & lighting; designated areas used

Inspector’s Notes

OBSERVED DUST BUILDUP ON CEILING VENT COVERS OUTSIDE OF HOOD NEAR COOKLINE IN MIDDLE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
notedCode 58Permits, training, and postings

Official Wording

Allergen training as required

Inspector’s Notes

AT TIME OF INSPECTION FACILITY PROVIDED NO ALLERGEN AWARENESS TRAINING CERTIFICATE FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Oct 5, 2026 · Original Source

License

Sep 28, 2026

Not Ready

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Sep 28, 2026 · Original Source

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