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VIVI BUBBLE TEA

333 S State ST BLDG, CHICAGO, IL 60604 · Restaurant

Inspection summary

VIVI BUBBLE TEA has been inspected 10 times by Chicago Department of Public Health since June 12, 2015. The most recent inspection, on March 28, 2025, found no infractions.

3 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 2 separate inspections, most recently on January 29, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 16, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 16, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 17, 2020. For example: PROPER COLD HOLDING TEMPERATURES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 10 times across 5 separate inspections, most recently on October 7, 2024. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site while handling and serving TCS foods ( milk, ...), Instructed to obtain. Priority foundation violation 7-38-012.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED PERSON IN CHARGE WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, SERVING, AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER POURING ONTO THE FLOOR WHEN THE THREE COMPARTMENT SINK IS DRAINED. INSTRUCTED TO HAVE DRAIN LINES SERVICED. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HAND WASHING SINK WITH BUILT UP DIRT AND MOLDY AREAS AROUND THE SINK. ALSO MOLDY AREAS AROUND COLUMN JUNCTION CAULKING, SPLASH GUARD PROTECTIVE FILM STILL IN PLACE AND NOT CLEAN. INSTRUCTED TO REPAIR AND CLEAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  5. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • UPPER PANEL OF ICE MAKER INTERIOR SURFACE NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO FOOD SERVICE MANAGER ONSITE WHILE TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, TCS SYRUP ETC) WERE PREPARED AND SERVED. MUST PROVIDE CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES TCS FOODS ARE STORED, PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF OPENED SYRUP) AT IMPROPER TEMPERATURES LOCATED IN FOOD PREP AREA. FOUND OPENED SYRUP AT TEMPERATURES RANGING FROM 71F- 76F. FOUND MANUFACTURERS LABEL STATING SYRUP MUST BE REFRIGERATED AFTER OPENING. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  7. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY WITHOUT HAND SINK IN REAR WARE WASHING AREA IN REAR FOOD PREP KITCHEN. MUST INSTALL AND MAINTAIN HAND SINK UNDER/CONNECTED TO CITY PRESSURE IN FRONT PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED FACILITY WITHOUT THERMOMETER FOR FOOD TEMPERATURE PROBING IN FACILITY. MUST OBTAIN AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-30-005 NO CITATION ISSUED
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER WITHOUT REQUIRED HAIR RESTRAINT WHILE PREP AND SERVING FOOD. INFORMED PERSON IN CHARGE OF REQUIRED HAIR RESTRAINT FOR FOOD HANDLER EMPLOYEES MUST COMPLY AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ACCUMULATION OF FOOD ON FLOORS UNDER EQUIPMENT SOFT SERVE MACHINE, REACH IN COOLERS, ETC. THROUGHOUT FACILITY. MUST DETAIL CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATION OF FOOD DEBRIS ON AND INSIDES COUNTER,OUTSIDE/ INSIDE OF EQUIPMENT AND UNDER EQUIPMENT. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA. INSTRUCTED PERSON IN CHARGE TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
  8. Canvass

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLERS MULTI-TASKING (I.E. HANDLING MONEY, WIPING THE COUNTER SURFACES, ETC.), TOUCHING THEIR FACE, THEN TOUCHING MULTI USE UTENSILS AND THEN MAKING ORDERS (TOUCHING THE LIDS, RIM OF THE CUPS, ETC.). ONE EMPLOYEE AFTER BEING INSTRUCTED TO WASH HIS HANDS, WENT TO THE HAND SINK, WET HIS HANDS AND THEN DRIED THEM WITHOUT USING SOAP. INSTRUCTED TO WASH HANDS PROPERLY WHEN MULTI-TASKING, HANDLING MONEY, TOUCHING THE BODY, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • THE ONLY HAND WASHING SINK LOCATED IN THE FRONT FOOD PREPARATION AREA IS ALSO BEING USED AS A "DUMP" (DISPOSAL OF BEVERAGES, ICE, RINSING OF UTENSILS, ETC.) SINK. FOUND CUPS AND A SPOON STORED INSIDE OF IT. INSTRUCTED TO REMOVE ITEMS AND USE SINK FOR PROPER HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THERE WAS NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED (DAIRY, YOGURT, ETC.) INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE INTERIOR/EXTERIOR OF THE FRONT REACH IN COOLERS AND THE FRONT CABINETS LOWER SURFACES WITH DIRT, DUST AND FOOD BUILD UP AND SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS IN THE REAR UNDER THE 3-COMPARTMENT SINK, UNDER/AROUND THE COOLERS/FREEZERS AND UNDER THE FRONT CABINETS HAVE DIRT/DUST AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AND THE VENTS AROUND/ABOVE THE 3-COMPARTMENT SINK, COOLERS/FREEZERS AND CABINETS HAVE FOOD SPILLS, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • THE MOPS ARE NOT PROPERLY STORED IN THE REAR BY THE MOP SINK. INSTUCTED TO REMOVE FROM THE MOP BUCKET AND STORE HANGING UP FOR PROPER DRYING. MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • THERE WAS NO PROOF THE FOOD HANDLER REQUIREMENTS WERE MET BY ALL OF THE EMPLOYEES STAFFED AT TIME OF INSPECTION. INSTRUCTED TO MEET AND PROVIDE PROOF THAT THE REQUIREMENTS WERE MET. MAINTAIN SAME.
  9. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CHEESE CAKE PACKAGES NOT LABELD IN DISPLAY COOLER, INSTRUCTED TO LABLE PROPERLY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • food boxes stored on floor, instructed to store off floor by 6".
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • live pottery plants stored next to open foods, instructed to keep away from food service line.
  10. License

    0 infractions

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