SAIGONESE AUTHENTIC VIETNAMESE CUISINE
2692 N UNIVERSITY DR UNIT 2, Sunrise FL 33322 · 571-992-9008
Last inspected Aug 13, 2026 · 9 visits since March 2024
FEB 25
JUN 25
SEP 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. 12-01-2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Containers and bag of raw chicken stored above bags of cooked beef fat in double doors reach in freezer. Manager inverted during inspection.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Containers of raw chicken stored above container of raw pork in walk in cooler. Manager inverted..
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork broth prepared over 24 hours not date marked. Manager dated 08-11 during inspection.
1) Bags of rice stored on floor in dry storage room. 2) Cases of oil stored on floor in kitchen. Elevated during inspection.
Show the remaining 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
Jan 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women bathrooms.
Employee with no hair restraint while engaging in food preparation.
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12-01-2025
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.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter handwashing sink. Replaced during inspection.
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.
Spray bottle containing toxic substance not labeled. Manager labeled sanitizer spray bottle during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women bathrooms.
Employee with no hair restraint while engaging in food preparation.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fried tofu (90F-81F - Cooling)@ 12:15 cooling since 11:00 rechecked 12:45 71F-83F stored in deep pan at this rate tofu will not cool to 70F. Operator paced sheet pan and placed in freezer to chill rapidly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over portion cups of noodles in walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Barramundi fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink.
Commercially processed reduced oxygen packaged Barramundi fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottles on prep tables.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from an open container at prep area
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee eggs in walk-in cooler
Food stored on floor. Boxes of beef stored on walk-in cooler floor Box of vinegar stored on the floor in storage area
Jun 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw beef stored directly over shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from fryer - raw shrimp (47F - Cold Holding) container overfilled, as per employee items held out not portioned or prepared today. Item held out of temperature for approximately 20 minutes. Operator removed excess and placed items in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink.
No soap provided at handwash sink. Observed at handwashing sink next to triple sink.
Apr 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
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.
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.
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.
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.
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.
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.
Manager or person in charge lacking proof of food manager certification. Observed no proof of Food Manager's Certification for Thai T.
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.
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.
Food stored on floor. Observed oil stored on floor next to cook line.
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.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from cook line. PIC removed wiping cloth.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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 raw steak (53F - Cold Holding). Per operator, item was not prepared or portioned today. Operator unable to determine when item fell out of temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (53F - Cold Holding). Per operator, item was not prepared or portioned today. Operator unable to determine when item fell out of temperature. See stop sale. Observed cut tomatoes (49F - Cold Holding). Per operator, item was not prepared or portioned today. Item was out of temperature for approximately 2 hours. Item was placed in low boy cooler to rapid cool.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink next to 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - walk-in cooler Observed : -cooked beef prepared 5/10/24 not date marked. - observed cooked noodles prepared 5/13/24 not date marked.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser in dish washing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on prep table in kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed egg roll filling defrosting at room temperature. Operator placed item in walk-in cooler to defrost.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at flip top cooler in kitchen. Operator placed wiping cloth in sanitizing solution.
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken pho soup (48F - Cooling since the night prior to inspection but did not make it to 41F within 6 hours. See stop sale.
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 reading 0ppm. Operator instructed not to use dishwasher.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked shell eggs the proceeded to hold clean tong without washing hands.
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. Observed raw chicken stored above raw beef and pork in reach-in cooler. Operator removed and stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken pho soup (48F - Cooling since the night prior to inspection but did not make it to 41F within 6 hours. See stop sale.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed test strip used to check quaternary sanitizer.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by plastic tub. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. -Observed at hand wash sink in dishwashing area. Operator placed paper towel at hand wash station.
No soap provided at handwash sink. - Observed at hand wash sink in dishwashing area. Operator placed soap at station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed brisket cooked more than 24 hours not date marked.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to dispense sugar and rice.
Dead roaches on premises. Observed: Approximately 20 dead roaches in dish washing area. Approximately 10 dead roaches throughout kitchen Approximately 4 dead roaches in storage area 3 dead roaches in hand wash sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table across from cook line. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed unidentified employee food stored in low boy cooler next to restaurant ingredients. Operator removed and stored appropriately.
Stored food not covered. Observed spring rolls and rangoon stored uncovered in reach in freezer. Operator covered.
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.