SAIGON BAR VIETNAMESE & JAPANESE CUISINE
4869 OKEECHOBEE BLVD STE 2, West Palm Beach FL 33417 · 5615574168
Last inspected Apr 2, 2026 · 9 visits since July 2023
MAR 24
OCT 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. On chair on sushi bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083716 | Oct 1, 2025 | Mar 19, 2026 | $1,200 |
| 2--2025034763 | Mar 19, 2025 | May 8, 2025 | $700 |
| 2--2024072183 | Oct 16, 2024 | Jan 13, 2025 | $480 |
| 2--2020003978 | Dec 30, 2019 | Feb 26, 2020 | $700 |
| 2--2019036914 | Jul 10, 2019 | Sep 18, 2019 | $640 |
Inspection history
9 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator replace sanitizer with a full bucket and corrected to 50ppm.
Vacuum breaker missing at mop sink faucet or on splitter added to mop sink faucet. Employee purchased and installed vacuum breaker during inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed food employee reporting agreement form to operator.
Accumulation of black mold-like substance in the interior of the ice machine, in kitchen. Operator cleaned and sanitized during inspection.
Show the remaining 3 findings ▾
Accumulation of lime scale on the inside of the dishmachine. Operator had employee clean dish machine during inspection.
Exterior back kitchen door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in 75F standing water at cook line. Operator dumped water.
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clams tags not marked with last date served.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
10 High priority2 Intermediate2 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then handling clean dishes Cook handling cell phones then handling cooking of items. Employee washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handling raw beef then handling clean utensils Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw scallops over cooked pork Walk in freezer Raw beef over cooked fish balls Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler #1 Raw beef over cooked noodles Flip top cooler #3 Raw beef over cut carrots Operator stored properly
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. Walk in freezer Raw chicken over raw beef Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Peanut sauce with milk 9/16
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cooked line Cooked rice, spring rolls, boba tea pearls, milk See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 cooked beef 47F cold holding, cooked chicken 47F cold holding,, cooked pork 50F cold holding, across from stovetop. Flip top cooler #3 across from grill bean sprouts 46F cold holding Per operator all products stored for less than 4 hours. Per operator all products not prepared or portioned today. Operator iced down all products
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cooked line Cooked rice, spring rolls, boba tea pearls, milk See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of stovetop flame turned off next to slicer. chicken broth 119F hold holding Per operator stored for approximately 1 hour. Operator turned flame back on to reheat product to 165F++
Clams tags not marked with last date served.
No tag on/for original container of raw, in-shell clams Operator provided
Single-service articles improperly stored. Cups and lids stored under drain pipe from hand washing sink expo side cook line. Operator moved
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Red peppers over washed and peeled onions Operator stored properly
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracker raw shelled eggs then used hands to take a pinch of salt and pepper from container and handled clean tong; no glove change; no hand wash. Chef washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes then handle clean dishes; no hand wash. Dish washer washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at sushi bar: raw salmon plastic wrapped stored over cooked eggs; not all products commercially packaged. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer area: cooked shrimp (118F - Hot Holding) As per employee, stored less than 4 hours. Advised operator to reheat to 165F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu containing raw or undercooked animal foods not identified as raw or covered by the consumer advisory. Advised operator to properly identify.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees employed less than 60 days. Emailed to operator.
Oct 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee switched from working with raw food(raw beef) to ready-to-eat food ( cooked beef)without washing hands. Employee washed hands.
Food-contact surfaces ( rice pots) not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Advised operator to sanitize pots
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw shrimp over cooked beef Walk in freezer Raw beef over spring rolls Operator stored properly
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator started to change the times on the products marked as we started the inspection. Per operator those times were wrong. Operator corrected
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler Sliced tomatoes at 3:23pm(55F cooling) since 2 pm at 3:54 pm (54F cooling) At this current cooling rate product will not reach 41F within 4 hours. Operator moved to walk in cooler
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 1 employee hired yesterday Emailed form to operator
2 Dead roaches on premises. Under water heater, under sushi bar area Operator cleaned and sanitized areas
Food not stored at least 6 inches off of the floor. Observed containers with raw beef stored on a rack 1" from the floor inside walk in cooler Operator stored properly
Mar 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment not maintaining clam tags for 90 days.
Mar 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment not maintaining clam tags for 90 days.
Handwash sink not accessible for employee use at all times. Multiple pots blocking hand washing sink prep area sink. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 10 high priority.
10 High priority9 Intermediate3 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe dishwasher washing pots and pans with just soap and water and placing them with clean dishes. Operator returned it to dishwasher to proper sanitized.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Not available for fresh farm raised salmon received from vendors
Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler and reach in coolers Raw beef over seaweed Raw beef over beef soup Shell egg over sauces Raw beef over noodles Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef small reach in cooler next to fryer. Operator stored properly
Roach activity present as evidenced by live roaches found. On chair on sushi bar area.
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. Inside small reach in cooler next to fryer raw shrimp(48-55F) cold holding. Per operator product stored for longer than 4 hours. Per operator product not prepared or portioned today. See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, cooked rice, bean sprouts, rehydrated noodles, cut cabbage over 4 hours.See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside small reach in cooler next to fryer raw shrimp(48-55F) cold holding. Per operator product stored for longer than 4 hours. Per operator product not prepared or portioned today. See stop sale Sushi bar cooked eel 50F cold holding peanut butter sauce 48F(Cold Holding), At flip top cooler across from burners. cooked beef (51F)Cold Holding; cooked sliced chicken (50F)Cold Holding Small reach in cooler next to fryer Raw beef (48-55F) Cold Holding, raw chicken (48-55F) Cold Holding, raw pork (48-55F) Cold Holding, #2, raw beef (48F Cold Holding), Per operator products not prepared or portioned today Per operator products stored for approximately 3 hours. Operator moved items to reach in freezer
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, cooked rice, bean sprouts, rehydrated noodles, cut cabbage over 4 hours.See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; beef soup (large pot) (109F - Hot Holding) At cook line; shrimp egg rolls 85F - Hot Holding) chicken soup (120F - Hot Holding);. Per operator products stored for approximately 2 hours. Operator turned flame back on to reheat products to 165F+
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email procedures to operator
Establishment not maintaining clam tags for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef soup 43F; beef soup (59F - Cooling)at4:00pm since 11:00am at 4:15 57F cooling. Inside walk in cooler inside deep covered containers. At this current cooling rate product will not cool to 41F within 6 hours, Operator decided to moved soups to flame to reheat and restart cooling process
Food-contact surface soiled with food debris, mold-like substance or slime. Meat cutter Operator clean and sanitized
Handwash sink not accessible for employee use at all times. Multiple pots blocking hand washing sink prep area sink. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls
No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items with time mark but not procedures available Emailed Time as a public health control to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. Dinning room under the table
Pickles ginger stored on floor sushi area Advised operator to stored above floor
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef directed stored top of the noodles in reach in cooler. Operator moved beef.
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 above pork, raw chicken, raw pork above shrimp in glass door reach in freezer. Operator properly stored food.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.