DirtyFLRestaurant Inspection Data

SAIGON PARIS BISTRO

12995 S CLEVELAND AVE #118

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10713118

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
  • 25-06-4:Basic - Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored food containers inverted. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Pasta boxes left open at dry storage. Operator covered pasta boxes. Corrected On-Site
  • 36-17-5:Basic - Walk-in cooler floor in disrepair with hole.
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the cooking equipment soiled with grease.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Soiled floor at back storage area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw beef stored over cooked meatballs. Operator removed raw beef to bottom shelf. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw ground beef stored over raw pork. Operator removed raw ground beef to bottom shelf. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; sliced tomatoes (48F - Cold Holding); cooked rice (49F - Cold Holding) Per operator all items placed in reach-in cooler overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; sliced tomatoes (48F - Cold Holding); cooked rice (49F - Cold Holding) Per operator all items placed in reach-in cooler overnight. See stop sale.

Inspection Date: 11/7/2024

Inspection #: Visit ID: 10712552

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning - From follow-up inspection 2024-11-07: **Time Extended**
  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning - From follow-up inspection 2024-11-07: **Time Extended**

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8765381

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area. Warning
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of food debris. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk-in cooler; raw shell eggs stored over cooked mashed potatoes. Operator removed raw shell eggs to bottom shelf. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Reach in cooler nearby kitchen entrance; 1 pound of raw ground beef (51F - Cold Holding); 1 pound of raw salmon (50F - Cold Holding); 3 pounds of raw beef (52F - Cold Holding); 2 pounds of raw chicken (53F - Cold Holding) Per operator all items placed in Reach in cooler 2 days before the inspection. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler nearby kitchen entrance; raw ground beef (51F - Cold Holding); raw salmon (50F - Cold Holding); raw beef (52F - Cold Holding); raw chicken (53F - Cold Holding) Per operator all items placed in Reach in cooler 2 days before the inspection. Warning

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8516178

  • 14-01-5:Basic - Bowl with no handle used to dispense rice at dry storage. Operator removed the bowl. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Rice bag stored on floor at dry storage. Operator removed rice bag to shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at prep station. Operator removed wiping cloth. Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Scoop handle in contact with flour. Operator placed scoop at proper storage. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Smallest cutting board soiled with mold like substance. Operator voluntarily discarded cutting board. Corrected On-Site
  • 11-26-1:Intermediate - 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. Provided operator health reporting agreement. **Corrective Action Taken** Repeat Violation

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8369371

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed interior of microwave in beverage/wait station rusting.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at kitchen entrance.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris on shelving and on floor in back dry storage area near air handling unit.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed women's main stall restroom toilet not flushing.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink in women's restroom.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wooden particle board breaking apart behind three compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with tomatoes in walk in cooler.
  • 11-26-1:Intermediate - 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. Operator completed form before leaving inspection. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked soups, precooked meats,and noodles not date marked in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in employee restroom.