DirtyFLRestaurant Inspection Data

SAIGONESE AUTHENTIC VIETNAMESE CUISINE

Food safety records indicate SAIGONESE AUTHENTIC VIETNAMESE CUISINE in SUNRISE has 4 inspections with a 1.9/5 overall rating. Food safety practices have remained consistent.

2692 N UNIVERSITY DR UNIT 2

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10935661

  • 06-09-1:Basic - 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
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottles on prep tables.
  • 12B-12-5:Basic - 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
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee eggs in walk-in cooler
  • 08B-38-4:Basic - Food stored on floor. Boxes of beef stored on walk-in cooler floor Box of vinegar stored on the floor in storage area
  • 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. 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. **Corrective Action Taken**
  • 08A-05-6:High Priority - 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.
  • 01B-13-4:High Priority - 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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink.

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10787858

  • 08A-20-5:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to triple sink.

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10787796

  • 53B-02-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-29: Same Admin Complaint

Inspection Date: 2/25/2025

  • 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.