SAIGON SIZZLE LLC
870 SAXON BLVD STE 41
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/9/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at three compartment sink floor/wall juncture broken/missing. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to closet wall. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hose in front counter make table . **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
- 14-20-4:Basic - - From initial inspection : Basic - Soiled with food debris and grime , worn tin foil on fryer. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
Food safety inspection conducted on 1/9/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 1/8/2025
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at three compartment sink floor/wall juncture broken/missing. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open energizer drink stored in front counter low boy unit. Operator removed. **Corrected On-Site** **Warning**
- 36-24-5:Basic - Hole in or other damage to closet wall. **Warning**
- 51-18-6:Basic - No copy of latest inspection report available. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hose in front counter make table . **Warning**
- 14-20-4:Basic - Soiled with food debris and grime , worn tin foil on fryer. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer at front counter. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen low boy unit, raw meat over bagged rice noodles. Operator relocated. **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen stove top beef broth (88F - Cold Holding)/1.5 hours ; operator returned to reach in cooler. -Front counter Cooked shrimp44F- 45F placed 1.5 hours . Operator placed ice, bao buns (44-45F - Cold Holding); operator placed in another unit, rice noodles (47F - Cold Holding)/overnight .operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water placed in front hand wash sink. Operator relocated. **Corrected On-Site** **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alejandro . **Warning**
- 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. Soup in front counter prorated 48 hours ago not date marked. Operator placed date. **Corrected On-Site** **Repeat Violation** **Warning**
Food safety inspection conducted on 1/8/2025 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on kitchen floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked noodle 84F after 3 hours ,on table top . Operator placed in reach in freezer **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cold holding unit noodles (50F - Cold Holding)/3 hours ; bao buns (44F - Cold Holding). Operator placed ice. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 400+ **Corrected On-Site**
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked shrimp thawed , not date marked **Corrected On-Site**
Food safety inspection conducted on 8/27/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).