SAIGONESE AUTHENTIC VIETNAMESE CUISINE

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-2025 Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above containers of butter and uncovered containers of beef broth in walk in cooler. Manager removed raw shell eggs and stored correctly. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter handwashing sink. Replaced during inspection. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled sanitizer spray bottle during inspection . Corrected On-Site Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women bathrooms. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed PIC used bare hand to squeeze lime onto customer meal. PIC educated about the importance of not using bare hand.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored above unwashed vegetables in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and pork stored together in igloo in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table across from cook line, bean sprouts (81F - Cold Holding). Per operator item was prepared at approximately 11:00am and left standing at room temperature. Item has been out of temperature for more than four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table across from cook line, bean sprouts (81F - Cold Holding). Per operator item was prepared at approximately 11:00am and left standing at room temperature. Item has been out of temperature for more than four hours. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler across from cook line, fried tofu (44-45F at 3:42 - Cooling since 12:00, second temperature 45-48F at 4:28). Item placed in walk-in cooler to rapid cool. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of Food Manager's Certification for Thai T.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Nam L.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed curried sauce cooked 2/23 not date marked in low boy cooler across from cook line.

Basic - Food stored on floor. Observed oil stored on floor next to cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line, in use utensil held at 98F. PIC removed utensil from water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from cook line. PIC removed wiping cloth. Corrected On-Site