SAIGON BAR VIETNAMESE & JAPANESE CUISINE
4869 OKEECHOBEE BLVD STE 2
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/22/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam tags for 90 days. Warning - From follow-up inspection 2024-03-14: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended**
Food safety inspection conducted on 3/22/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/14/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam tags for 90 days. Warning - From follow-up inspection 2024-03-14: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Multiple pots blocking hand washing sink prep area sink. Operator removed Corrected On-Site Warning - From follow-up inspection 2024-03-14: Metal scrubbers stored inside hand washing sink by dishwasher area Operator removed **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls Warning - From follow-up inspection 2024-03-14: Same **Time Extended**
Food safety inspection conducted on 3/14/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 3/13/2024
High Priority
10
Intermediate
9
Basic
3
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 35A-03-4:Basic - Dead roaches on premises. Dinning room under the table Warning
- 08B-38-4:Basic - Pickles ginger stored on floor sushi area Advised operator to stored above floor Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands Corrected On-Site Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe dishwasher washing pots and pans with just soap and water and placing them with clean dishes. Operator returned it to dishwasher to proper sanitized. **Corrective Action Taken** Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Not available for fresh farm raised salmon received from vendors Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler and reach in coolers Raw beef over seaweed Raw beef over beef soup Shell egg over sauces Raw beef over noodles Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
- 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 over raw beef small reach in cooler next to fryer. Operator stored properly Corrected On-Site Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. On chair on sushi bar area. Admin Complaint
- 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. Inside small reach in cooler next to fryer raw shrimp(48-55F) cold holding. Per operator product stored for longer than 4 hours. Per operator product not prepared or portioned today. See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, cooked rice, bean sprouts, rehydrated noodles, cut cabbage over 4 hours.See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside small reach in cooler next to fryer raw shrimp(48-55F) cold holding. Per operator product stored for longer than 4 hours. Per operator product not prepared or portioned today. See stop sale Sushi bar cooked eel 50F cold holding peanut butter sauce 48F(Cold Holding), At flip top cooler across from burners. cooked beef (51F)Cold Holding; cooked sliced chicken (50F)Cold Holding Small reach in cooler next to fryer Raw beef (48-55F) Cold Holding, raw chicken (48-55F) Cold Holding, raw pork (48-55F) Cold Holding, #2, raw beef (48F Cold Holding), Per operator products not prepared or portioned today Per operator products stored for approximately 3 hours. Operator moved items to reach in freezer **Corrective Action Taken** Warning
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, cooked rice, bean sprouts, rehydrated noodles, cut cabbage over 4 hours.See stop sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; beef soup (large pot) (109F - Hot Holding) At cook line; shrimp egg rolls 85F - Hot Holding) chicken soup (120F - Hot Holding);. Per operator products stored for approximately 2 hours. Operator turned flame back on to reheat products to 165F+ **Corrective Action Taken** Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email procedures to operator Warning
- 01C-02-4:Intermediate - Establishment not maintaining clam tags for 90 days. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef soup 43F; beef soup (59F - Cooling)at4:00pm since 11:00am at 4:15 57F cooling . Inside walk in cooler inside deep covered containers. At this current cooling rate product will not cool to 41F within 6 hours, Operator decided to moved soups to flame to reheat and restart cooling process **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat cutter Operator clean and sanitized Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple pots blocking hand washing sink prep area sink. Operator removed Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided Corrected On-Site Repeat Violation Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items with time mark but not procedures available Emailed Time as a public health control to operator Warning
Food safety inspection conducted on 3/13/2024 revealed 22 total violations (10 high priority, 9 intermediate, 3 basic).
Inspection on 7/13/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef directed stored top of the noodles in reach in cooler . Operator moved beef . Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...raw chicken above pork, raw chicken, raw pork above shrimp in glass door reach in freezer . Operator properly stored food . Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided Corrected On-Site
Food safety inspection conducted on 7/13/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).