SAIGONESE AUTHENTIC VIETNAMESE CUISINE
2692 N UNIVERSITY DR UNIT 2
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/25/2025
High Priority
5
Intermediate
4
Basic
3
Total
12
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed oil stored on floor next to cook line.
- 10-07-4:Basic - 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. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from cook line. PIC removed wiping cloth. **Corrected On-Site**
- 09-01-4:High Priority - 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.
- 08A-04-5:High Priority - 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. **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. Observed raw chicken and pork stored together in igloo in walk-in cooler. PIC removed and stored appropriately. **Corrected On-Site**
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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.
- 03D-15-4:Intermediate - 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. **Corrective Action Taken**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of Food Manager's Certification for Thai T.
- 53B-02-5:Intermediate - 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.
- 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 curried sauce cooked 2/23 not date marked in low boy cooler across from cook line.
Food safety inspection conducted on 2/25/2025 revealed 12 total violations (5 high priority, 4 intermediate, 3 basic).