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VietFive Coffee

1116 W MADISON ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

VietFive Coffee has been inspected 5 times by Chicago Department of Public Health since February 25, 2022. The most recent inspection, on June 9, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on June 2, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 2, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 2, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 2 separate inspections, most recently on June 2, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 2, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH SINK IN REAR PREP AREA WHERE RICE BALLS ASSEMBLED AND COFFEE PACKAGED. PREP TABLES, RICE COOKER, AND OTHER RELATED PREP EQUIPMENT IN SAID AREA. PREMISES WAS PREVIOUSLY USING AS A DRY STORAGE AREA. INSTD TO INSTALL HANDWASH SINK WITH HOT/COLD RUNNING WATER UNDER CITY PLUMBING OR REMOVE ALL PREP RELATED ITEMS FROM SAID AREA. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED MALE EMPLOYEE WASHING MULTI USE EQUIPMENT WITH ONLY SOAP AND WATER, RINSING OFF WITH WATER AND PLACING IN LARGE CONTAINER TO DRY . 3-COMPARTMENT SINK NOT SET UP NOR ANY SANITIZER USED. INSTD ON PROPER SET UP OF SINK TO PROPERLY WASH, RINSE, AND SANITIZE OF ALL MULTI USE EQUIPMENT. MULTI USE EQUIPMENT WAS PROPERLY WASHED, RINSED, AND SANITIZED AFTER INSTRUCTED. CITATION ISSUED 7-38-025 PRIORITY
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED LARGE COFFEE BEAN ROASTER WITH RELATED SUPPLIES (LARGE DRY STORAGE CONTAINERS, COFFEE BEANS) IN DINING ROOM. INSTD TO PROVIDE PROPER BARRIER TO PREVENT POSSIBLE CONTAMINATION (WITH ACCESSIBLE HANDWASHING) OR REMOVE ROASTER AND ALL RELATED SUPPLIES FROM DINING AREA. DINING ROOM PROHIBITED FROM BEING USED AS A PREP AREA. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PLASTIC LINING ON ENTIRE EXTERIOR SURFACE OF ICE MACHINE. INSTD TO REMOVE PLASTIC LINING SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ESPRESSO MACHINE DRAIN LINE IMPROPERLY DRAINING INTO 3-COMPARTMENT SINK. INSTD TO REMOVE FROM 3-COMPARTMENT SINK AND PROPERLY ROUTE DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNFINISHED CEILING WITH EXPOSED PIPING AND UTILITY LINES NOTED IN REAR PREP AREA. INSTD TO PROVIDE A CEILING IN PREP AREA THAT IS DESIGNED, CONSTRUCTED AND INSTALLED SO THAT IT IS SMOOTH and EASILY CLEANABLE.
  3. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GASKETS IN DISREPAIR INSIDE THE TWO-DOOR PREP COOLER LOCATED IN THE FRONT PREP AREA. MUST REPAIR OR REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED OLD FOOD DEBRIS BUILD UP INSIDE OF MICROWAVE LOCATED IN THE FRONT PREP AREA. MUST CLEAN AND MAINTAIN.
  4. License Re-Inspection

    0 infractions

  5. License

    4 infractions

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER AT SINKS THROUGHOUT ESTABLISHMENT. WATER TEMPERATURE AT HAND WASHING SINK READING AT 76.8F, WATER TEMPERATURE AT 3-COMPARTMENT SINK AT 60.6F. WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100.0F OR ABOVE AND WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT 110.0F. PRIORITY VIOLATION. 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER DRIPPING AT HANDLES BELOW HAND SINK. MUST REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LID ON TRASH CAN IN UNISEX BATHROOM. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL EXPOSED BRICK ALONG FRONT WINDOWS AND WALLS IN DINING ROOM AREA.

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