King Pho Plus

• resultPass w/ Conditions
• critical violations2
• last inspectedSeptember 14, 2021
• address5414-5416 W Devon Ave, Chicago 60646

Is King Pho Plus clean?

King Pho Plus is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on September 14, 2021. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at King Pho Plus?

These are the violations recorded at the most recent inspection on September 14, 2021, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT PREP/BAR AREA.
• 🧽surfaces not properly sanitized
  Food-Contact Surfaces: Cleaned & Sanitized • FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION.(DISHMACHINE NOT IN USE AT THIS TIME). INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ‘HELD FOR INSPECTION’. CORRECTED ON SITE (DISHMACHINE FINAL SANITIZING RINSE NOW AT 100 PPM) PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED
• 🧊cold food not cold enough
  Proper Cold Holding Temperatures • FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE PREP COOLER (AIR TEMPERATURE OF 59.9). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS: SHRIMP AT 59.0F/58.9F, CHICKEN AT 57.7F, BEEF TENDON AT 57.9F, CHICKEN EGGS AT 57.8F, NOODLES AT 57.2F. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00 TOTAL WEIGHT 25 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
• 🧫food prep surfaces dirty
  Proper Cooling Methods Used; Adequate Equipment For Temperature Control • FOUND PREP COOLER (IN PREP AREA) WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE REQUIREMENT WITH AN AIR TEMPERATURE OF 59.9F. INSTRUCTED MANAGER TO FIX. ALL COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F. PREP COOLER IS TAGGED 'HELD FOR INSPECTION" INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
• 🌡️thermometers missing
  Thermometers Provided & Accurate • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • INSTRUCTED TO CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN REAR DISHWASHING AREA.
• ⚠️Warewashing Facilities: Installed, Maintained & Used; Test Strips • INSTRUCTED TO PROVIDE FAUCET AT 3 COMPARTMENT SINK (WITH AN EXISTING SPRAYER) IN REAR DISHWASHING AREA.
  Warewashing Facilities: Installed, Maintained & Used; Test Strips • INSTRUCTED TO PROVIDE FAUCET AT 3 COMPARTMENT SINK (WITH AN EXISTING SPRAYER) IN REAR DISHWASHING AREA.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN COOLER AND REACH-IN FREEZER IN PREP/COOKING AREA WITH DRIED FOOD DEBRIS ACCUMULATION.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH PREP TABLE IN REAR DISHWASHING AREA.
• ⚠️Adequate Ventilation & Lighting; Designated Areas Used • INSTRUCTED TO REPLACE NON WORKING LIGHT BULBS INSIDE (2) REACH-IN COOLER IN PREP/COOKING AREA AND INSIDE PREP COOLER BEHIND FRONT PREP/BAR AREA.
  Adequate Ventilation & Lighting; Designated Areas Used • INSTRUCTED TO REPLACE NON WORKING LIGHT BULBS INSIDE (2) REACH-IN COOLER IN PREP/COOKING AREA AND INSIDE PREP COOLER BEHIND FRONT PREP/BAR AREA.
• ⚠️All Food Employees Have Food Handler Training • FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
  All Food Employees Have Food Handler Training • FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
• 🥜allergen training missing
  Allergen Training As Required • FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

When was King Pho Plus last inspected?

King Pho Plus has 14 inspections on record going back to December 27, 2016. The 12 most recent are shown below.

King Pho Plus vs Forest Glen

Forest Glen runs 77% clean across 113 tracked restaurants — 87 clean, 15 mid, 11 cooked.

Against the 113 spots Cooked tracks in Forest Glen, this one comes out cleaner than 10% of them.

Other spots in Forest Glen

• ✓ Subway
  clean · February 21, 2025
• ✓ Local Goods Chicago
  clean · July 6, 2017
• ✓ Serenity Cafe Inc.
  clean · July 13, 2017
• ✓! Dominos
  mid · August 22, 2025
• ✓ Sunoco
  clean · October 17, 2017
• ✓! Bp Gas
  mid · September 13, 2019

See every restaurant inspection in Forest Glen →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated September 14, 2021. Inspection results describe one moment in a kitchen's life, not a permanent verdict.