SAIGON WOK
1810 TOWN CENTER BLVD UNIT 5, Fleming Island FL 32003 · 904-415-3078
Last inspected Jan 16, 2026 · 8 visits since August 2023
JAN 24
JUL 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Current license expired June 1, 2023. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025065011 | Jul 16, 2025 | Oct 6, 2025 | $400 |
Inspection history
8 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Spring rolls in direct contact with grocery bag in flip top reach in cooler in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored on top of heads of cabbage. Also, open raw beef stored on top of cooked noodles. Also, open raw chicken stored over raw beef and noodles. Also, open raw chicken wings stored over onions.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of rice on prep table at 48F. Per operator, rice left out for approximately two hours. Rice moved to walk-in cooler.
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. Spring rolls held on time controls have no time marking. Operator states prepared 20 minutes prior and added time marking. Also, no written procedures available. Provided DBPR Form HR 5022-090.
Show the remaining 8 findings ▾
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. No written procedures available. Provided DBPR Form HR 5030-104.
Handwash sink not accessible for employee use at all times. Hand wash sink by drink prep area is blocked by a cart.
No soap provided at handwash sink. No soap at handwash sink by dishmachine. Employee replenished soap.
Spray/squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid at dishmachine.
Floor soiled/has accumulation of debris. Flooring under the shelving in the walk-in cooler and walk-in freezer is soiled.
Food stored on floor. Case of oil by back prep table stored on the floor. Container of rice and heads of cabbage stored on the floor in the walk-in cooler.
Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelf liners are soiled. Shelving in small reach-in cooler by back exit is soiled.
Storage area not maintained clean and organized. Dry storage room at back exit is in disarray. Multiple cases/miscellaneous items on the floor. Storage area inaccessible.
Jul 17, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
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. Dishmachine tested at 0ppm chlorine. Only available sink is a one compartment prep sink.
Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2025.
Floor soiled/has accumulation of debris. Floor under cooking equipment is soiled.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle on scoop for rice laying in the rice.
Plumbing system in disrepair. Walk in cooler is leaking from the ceiling at cooling unit.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelf liners are soiled.
Storage area not maintained clean and organized. Dry storage room is in disarray.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving on the left is rusted.
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held at wok area at 58F. Owner states butter removed from refrigeration approximately 15 minutes prior. Butter placed in freezer and 20 minutes later temperature at 43F.
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. Tapioca pearls being held on time controls has no time marking. Owner states tapioca prepared at 12:00 and added time marking.
Handwash sink used for purposes other than handwashing. Handwash sink at dishmachine has gloves and towels in the sink. Employee removed all items from sink.
Floor soiled/has accumulation of debris. Floor under wok area and under fryer has debris.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board at prep table. Employee removed wet cloth.
Plumbing system in disrepair. Handwash sink at dishmachine has a leak under the sink and is slow-draining. Also, leak from cooling unit in walk in cooler.
Reach-in cooler/walk in cooler interior/shelves have accumulation of soil residues. Plastic shelving liners used in walk in cooler are soiled.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu in flip top reach in cooler in kitchen at 44F. Tofu has been in the same cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed in kitchen flip top reach in cooler; tofu (44F - Cold Holding); chicken (54F - Cold Holding); beef (49F - Cold Holding); noodles (45F - Cold Holding); beef (47F - Cold Holding); chicken (50F - Cold Holding); sprouts (50F - Cold Holding). All products except for tofu(See stop sale) were placed in the flip top reach in cooler two to two and a half hours prior. All except tofu moved to walk in freezer to quickly chill.
Establishment advertised crab on menu/menu board but served imitation crab. Crab Rangoons on menu. Operator states only serves imitation krab.
Silverware/utensils/plates dried with a towel/cloth. Observed employee drying plates just removed from dish machine with a dry cloth. Inspector spoke with employee. Employee began to allow dishes to air dry.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink hot hung to dry.
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
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. Dishmachine tested at 0ppm chlorine. Operator found chemical bucket under machine empty. Operator replaced with new chemical. Machine ran one cycle and tested at 50ppm chlorine.
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 employee sort and stack dirty dishes then went to walk in cooler, brought raw meat to the kitchen and placed meat in reach in cooler then finished getting a take out order together without changing gloves or washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer in kitchen at 118F. Operator states rice placed in warmer approximately 30 minutes prior. Operator reheated rice to 207F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine for dishwasher sanitizing. Only quaternary ammonium strips are available.
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. Food handler training for Hayden O. not provided. Employee employed since March 2023.
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. Some employee food handler reporting agreements not completed.
Spray/Squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid on shelf in dishroom. Employee labeled.
Outer openings not protected with self-closing doors. Back exit door missing self-closing device.
Single-service articles improperly stored. Cases of carry out boxes stored on the floor of back storage closet.
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Current license expired June 1, 2023. Operator renewed license during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in reach in cooler in kitchen at 47F. Per operator, sprouts placed in cooler approximately 4.5 hours prior. See stop sale. Also, tapioca pearls held room temperature at 81F. Pearls cooked approximately 2.5 hours prior. Operator placed pearls on existing time as a public health control paperwork and denoted appropriate time on pearls.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one expired employee training certificate.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid unlabeled at prep sink in back kitchen. Operator discarded bottle and contents.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bucket of sugar under prep table has scoop handle in the product. Operator moved to proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled.
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.