DirtyFLRestaurant Inspection Data

SAIGON FUSION

SAIGON FUSION has 7 health inspections on file for its MOUNT DORA location, with an overall rating of 1.6/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

Lake Park Court
Florida, 32726
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13513416

Met Inspection Standards

4 int, 12 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Floor under dish washer Floor by ice machine. Floor ar sushi station soiled. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Sauces on the floor in dry storage area. Operator removed. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Holes in the wall by hand washing sink next to ice machine.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler across gaskets at the end of cook line. Reach in freezer gaskets at the end of cook line. Exterior cabinets at sushi station Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line Reach in coolers at the end of cook line. Reach in freezer interior at the end of cook line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer shelves.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table soiled. Wall by dish area Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Both hand sinks used as drain sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced. Corrected On-Site
  • 53B-14-5:Intermediate - 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.

9/5/2025· 6mo ago

Visit ID: 10954037

Met Inspection Standards

3 high, 1 int, 12 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at front counter
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack. Open inverted. Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by dishwasher soiled. Floor at sushi bar and ice machine
  • 08B-38-4:Basic - Food stored on floor. Several buckets of sauce at sushi counter.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets in the kitchen. Fan guards in walk in cooler Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in the kitchen. White reach in freezer at the end of cook line Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table back kitchen area. Wall by dish washer
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed before end of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to freezer or quick cooling. Raw Scallops (48F - Cold Holding); **Corrective Action Taken**
  • 03F-02-5:High Priority - 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. See stop sale. Operator added time mark. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. **Corrective Action Taken** Repeat Violation

9/3/2024· 1y 6mo ago

Visit ID: 8820214

Met Inspection Standards

1 int, 5 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2024-09-03: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-09-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in gasket -Reaching gaskets - From follow-up inspection 2024-09-03: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-09-03: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-09-03: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - white cutting board on cooks line - From follow-up inspection 2024-09-03: **Time Extended**

7/25/2024· 1y 7mo ago

Visit ID: 8827512

Met Inspection Standards

1 high, 1 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - tanks in service area Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - side door at salad station
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line Corrected On-Site
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish trays
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. - electric slicer Repeat Violation

7/2/2024· 1y 8mo ago

Visit ID: 8764348

Follow-up Inspection Required

3 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink on prep table Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in gasket -Reaching gaskets
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - reach in cooler on front line
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - white cutting board on cooks line
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - service area Corrected On-Site

1/4/2024· 2y 2mo ago

Visit ID: 8511026

Met Inspection Standards

2 high, 2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Bottle drink stored on shelf above preparation table on cooks line. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean pans stored across dish machine
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. a¿¿ hand sink in service area. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toaster oven in sushi area.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken stored over raw pork in walk-in cooler. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Cleaning chemicals stored next to bucket of mayo in prep area. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Electric slicer - white cutting board on cooks line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink across dish machine. Corrected On-Site

9/27/2023· 2y 5mo ago

Visit ID: 8365695

Met Inspection Standards

5 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged 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. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. - walk-in freezer Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - Hand sink at sushi station Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. - stored on shelf above prep table. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked white rice 57° cooked night before. Operator discarded.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03F-02-5:High Priority - 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. Hibachi rice in kitchen area. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - gallon cleaner stored next to cooking oil. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on sushi line - white cutting on cooks line. Repeat Violation