SAIGON NOODLE AND BISTRO

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles throughout kitchen soiled -cobwebs on ceiling throughout kitchen - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -rice cooker broken handle -cook line coolers flip broken handle - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -throughout kitchen - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -hole in wall in water heater room - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. -multiple lights in kitchen burned out - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light above mop sink - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -rear door - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -right side reach in cooler on cook line - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout - From follow-up inspection 2026-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board server stations and maketables Ice chute to beverage machine Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes in sink Operator removed - From follow-up inspection 2025-10-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Nothing that was prepared onsite, portioned, then freezer not date marked when pulled from the freezer to thaw Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around screen door Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen and by walk in cooler Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave server stations Vents - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By mop sink Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave Beverage station Handwash sink kitchen Vents in hood Outside all cooking equipment Gaskets throughout Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues. Throughout - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make tables Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Pan of cooked pork in walk in cooler Several pans of cut vegetables in walk in cooler Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout Repeat Violation - From follow-up inspection 2025-10-24: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in reach in freezer Operator switched Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink machine in server area Cutting board server area

Intermediate - No soap provided at handwash sink. Operator using bar soap

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. No items pulled from freezer date marked Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Storage shelf front counter Operator labeled Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line food-contact shelves. Soiled cardboard on flat top grill in kitchen Operator removed

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has a gap Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in cooler Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Several throughout kitchen Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops Operator removed and brought new ones to be used Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave server area

Basic - Light not functioning. 2 in hood One over shelving in kitchen Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink kitchen Outside of cooking equipment Outside glass door cooler kitchen Repeat Violation

Basic - Reuse of single-service or single-use articles. Buckets reused throughout the restaurant for prep items

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table kitchen Repeat Violation

Basic - Stored food not covered. Spring rolls in reach in freezer prep area Sauces in walk in cooler not covered Operator covered Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Several area Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout

High Priority - Nonfood-grade bags used in direct contact with food. Basil and jalapeños in thank you bags in glass door cooler in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server area Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Nothing that was prepared onsite, portioned, then freezer not date marked when pulled from the freezer to thaw Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of rice in kitchen Operator removed

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen

Basic - Equipment in poor repair. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at back door has a gap

Basic - Floor soiled/has accumulation of debris. Walk in cooler

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table in kitchen Operator removed

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in server area Repeat Violation

Basic - Light not functioning. Several in hood Few in kitchen and by back door Repeat Violation

Basic - Light shield damaged/in disrepair. In kitchen Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in server area Gaskets throughout Vents in hood Shelves throughout Outside of all cooking equipment Walk in cooler fan covers Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In all coolers And walk in cooler shelves Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Shelves in kitchen Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bottom of both make tables Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coo,er

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic on cookline 64F per operator for 1 hour. Put in freezer to rapid chill Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table top area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several area. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups in walk in refrigerator pulled from freezer. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Items identified on menu as rare beef not identified under consumer advisory. Emailed a copy to operator and he posted until he can change menus. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. In front server area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in glass door cooler in kitchen. Corrected On-Site

Basic - Equipment in poor repair. Missing fan covers in reach in freezer in back of kitchen

Basic - Floor soiled/has accumulation of debris. Walk in

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in egg noodles.

Basic - Light not functioning. Repeat Violation

Basic - Light shield damaged/in disrepair. Kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood and side of cooking equipment in kitchen Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On scale and shelves in kitchen Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Make table in kitchen

Basic - Stored food not covered. Several pans in reach in freezer. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In server area Behind equipment in kitchen Repeat Violation

High Priority - Container of medicine improperly stored. Front counter by silverware and cups. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (53F - Cold Holding) thawing from overnight on prep table in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (53F - Cold Holding) thawing from overnight Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles.

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used for cleaning dishes.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Entrance to kitchen. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves where dishes are stored. Glass door cooler shelves.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in refrigerator, Cooked beef in walk in freezer. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Front counter. Repeat Violation

Basic - Ceiling tile missing. Front counter.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter area.

Basic - Equipment in poor repair. Gaskets on several reach in coolers.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Under all equipment.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Front counter over blenders. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer. Repeat Violation

Basic - Insect control device installed over food preparation area. Front counter area over clean dishes and blenders.

Basic - Light not functioning. Kitchen. Repeat Violation

Basic - Light shield damaged/in disrepair. Throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter handwash sink. Exterior of ice machine Fan covers in walk in refrigerator. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glassdoor cooler where prepped salads are.

Basic - Ripped/worn tin foil used as shelf cover. Prep table shelves in kitchen. Repeat Violation

Basic - Soiled dry wiping cloth in use. Throughout kitchen.

Basic - Stored food not covered. Cooked beef in freezer. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawed at room temperature overnight. Issued a stop sale due to temperature being 53F.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over uncovered ready to eat buckets of soup in walk in.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Front counter area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen area .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noddles (55F - Cold Holding) less then 4 hours , operator rapid chill to bring temperature down to 41f Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Container inside employee hand sink, cook line . Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line .

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat soup from 3 days ago .

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on top of prep table , cook line .

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature at 125f cook line. Corrected On-Site Repeat Violation

Basic - Light not functioning. Hoods.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Employee sinks - exterior reach in coolers - walk in cooler fan . Repeat Violation

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Check all coolers kitchen area .

Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep area .

Basic - Ripped/worn tin foil used as shelf cover. Cook line. Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cook line.

Basic - Stored food not covered. Frozen Raw chicken and bucket beef broth walk in cooler . Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen .

Basic - Wood food-contact surface not properly sealed. Dry storage . Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (45-47F - Cold Holding); cooked pork (46F - Cold Holding) Operator had just refilled the cooler for service at 10:30am. Advised operator to ice bath to bring temperature down to 41f Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose by the walk in cooler and the hose outside of the establishment

Intermediate - Handwash sink used for purposes other than handwashing. Observed pot and spoon inside the hand sink Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Advised operator to contact technician for the machine and use 3 compartment sink to sanitize all dishes and utensils

Basic - Accumulation of debris inside warewashing machine. Observed mold like substance inside the dishwasher machine.

Basic - Cutting board has cut marks and is no longer cleanable. On the cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an uncovered drink in prep area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside./ back door

Basic - Floor tiles missing and/or in disrepair. In front of the walk in cooler and by the server station hand wash sink

Basic - Food stored in undrained ice. Observed ice directly on food on top of reach in coolers. Advised operator to place ice in food safe grade bags and then put the bags on the products.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Light not functioning. 1 light bulb out on the hood 1 light bulb out in the walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers -shelves on the tables soiled -reach in cooler and walk in cooler gaskets soiled -reach in freezer gaskets soiled

Basic - Open dumpster lid. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover./ cook line

Basic - Wood food-contact surface not properly sealed./ dry storage