SAIGON SIZZLE LLC

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream at front counter low boy unit , opened 24 hours ago . Operator placed date marked. Corrected On-Site

Basic - Ceiling tile missing in rear storage area closet .

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

Basic - Kitchen floor soiled/has accumulation of debris, under cooking equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter freezer chest gasket soiled with grime.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1-live roach in front counter , hand wash sink. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture detaching by kitchen wall . Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris., under kitchen equipment. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in front counter freezer chest. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers spiked with grease ,. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used fryer cover. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Box of cups stored on hallway floor . Warning - From follow-up inspection 2025-09-24: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched hat, and continued to to handle food without washing hands. Educated operator. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over chicken broth in dining room reach in cooler. Operator relocated.

Basic - Ceiling tile missing, in storage area closet.

Basic - Floor soiled/has accumulation of debris., by fryer.

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

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fries soiled grease and grime. -curtains to kitchen soiled with dirt. Repeat Violation

Basic - Single-service articles improperly stored. Box of portion cups, stored on dining room floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Cove molding at three compartment sink floor/wall juncture broken/missing. Warning - From follow-up inspection 2025-01-09: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to closet wall. Warning - From follow-up inspection 2025-01-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hose in front counter make table . Warning - From follow-up inspection 2025-01-09: Time Extended

Basic - - From initial inspection : Basic - Soiled with food debris and grime , worn tin foil on fryer. Warning - From follow-up inspection 2025-01-09: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked noodle 84F after 3 hours ,on table top . Operator placed in reach in freezer Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cold holding unit noodles (50F - Cold Holding)/3 hours ; bao buns (44F - Cold Holding). Operator placed ice. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 400+ Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked shrimp thawed , not date marked Corrected On-Site

Basic - Cardboard used on kitchen floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored in storage area shelf above cooked pork. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 45F placed overnight in front counter low boy unit. . Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice I. Front counter , oreiared 24 hours ago not date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle , stored in shelf , above kitchen lowboy unit.

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

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

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in front counter. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Kitchen floor tiles missing and/or in disrepair. - From follow-up inspection 2023-11-17: Time Extended

Basic - - From initial inspection : Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-11-17: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2022. Corrected On-Site Admin Complaint

Intermediate - No chemical Quat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

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 - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored at front counter on top off box of plastic forks.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.

Basic - Kitchen wall not smooth, nonabsorbent and easily cleanable in food preparation area.

Basic - No copy of latest inspection report available.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs in reach in cooler stored over noodles. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles bagged cooling in front counter lowboy unit .

Intermediate - No running water at mop sink. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Kitchen floor tiles missing and/or in disrepair.

Basic - No handwashing sign provided at a wash ware hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with grease.

Basic - Single-service articles improperly stored. Boxes of take out containers stored on floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Dining area reach in cooler cooked beef (71°F - Cooling /4 hours. Operator reduced portions, uncovered . Corrective Action Taken Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food worker returned from lunch without washing hands. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over vegetables in front counter reach in. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter makeline unit cooked shrimp (47°F - Cold Holding); noodle (47°F Cold Holding)/2 hours . Operator placed ice. Repeat Violation

Intermediate - Kitchen Handwash sink not accessible for employee use at all times. Blocked by portable AC. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to kitchen wall and dry storage wall.

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

Basic - No conspicuously located ambient air temperature thermometer in front counter lmakeline unit .

Basic - Single-service articles improperly stored. 2- Boxes of take out containers stored directly on floor. Corrected On-Site

Basic - Soiled kitchen floor under cooking equipment