Little Saigon Restaurant
Last inspected: Oct 7, 2025
52
Score
The health department has logged eight inspections at Little Saigon Restaurant, the earliest from 2022. On Oct 7, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around eight violations each.
“No paper towels” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Orlando average 79, so Little Saigon Restaurant trails the local norm. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Oct 7, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over sweet potatoes in walk in cooler. - From follow-up inspection 2025-10-07: **Time Extended**
08A-04-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By 3 compartment sink. - From follow-up inspection 2025-10-07: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table by walk in cooler soiled since Friday per operator. - From follow-up inspection 2025-10-07: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowl in sugar. Plastic bowl container used to scoop peanuts in walk in cooler Operator removed. **Corrected On-Site** - From follow-up inspection 2025-10-07: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line. - From follow-up inspection 2025-10-07: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all equipment, cooking equipment, dry storage shelves throughout back of the house facility. - From follow-up inspection 2025-10-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath prep tables , black fan on prep table heavily soiled, sides of all equipment and cooking equipment. - From follow-up inspection 2025-10-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall, above prep area , at entrance to back of the house kitchen, and underneath 3 compartment sink. - From follow-up inspection 2025-10-07: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Prep tables, and top to container cover of sugar. - From follow-up inspection 2025-10-07: **Time Extended**
14-05-4
52
Oct 6, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on paper towel dispenser. 3 live roach on clean glass plates by cook line. 1 live roach at entrance to back of the house kitchen. 7 live roaches underneath cook line. 1 live roach on dry storage floor. = 13 live roaches total **Admin Complaint**
35A-05-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over sweet potatoes in walk in cooler.
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table by walk in cooler soiled since Friday per operator.
22-02-4
Intermediate - No soap provided at handwash sink. By 3 compartment sink.
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall, above prep area , at entrance to back of the house kitchen, and underneath 3 compartment sink.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowl in sugar. Plastic bowl container used to scoop peanuts in walk in cooler Operator removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Prep tables, and top to container cover of sugar.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line.
36-34-5
Basic - Dead roaches on premises. 15 dead roaches underneath cook line. 1 dead roach on clean glass plates by cook line. 2 dead roaches underneath 3 compartment sink. 2 dead roaches underneath ice machine. = 20 total dead roaches. **Admin Complaint**
35A-03-4
Basic - Floor area(s) covered with standing water. Puddles of standing water in front of all walk in coolers.
36-22-4
Basic - Floor soiled/has accumulation of debris. Underneath all equipment, cooking equipment, dry storage shelves throughout back of the house facility.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath prep tables , black fan on prep table heavily soiled, sides of all equipment and cooking equipment.
23-03-4
41
Jan 9, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed cucumbers Operator moved eggs to bottom shelf
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink no paper towels Operator provided paper towels **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Cases of oil stored on floor back storage area Operator moved oil off floor **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on oven handle cook line Operator removed tongs **Corrected On-Site**
10-20-4
70
Aug 5, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken per operator less than 2 hours iced item (44F - Cold Holding); raw beef per operator less than 2 hours iced item (44F) **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in men's room and front hand sink. Operator provided paper towels **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items held in freezers and cooler no date marking
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen soiled
36-34-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in kitchen missing
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over wok station soiled
23-03-4
52
Apr 5, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Dec 27, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Mar 15, 2023
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw pork stored over cooked pork on reach in cooler across from fryers. Raw beef stored over ready to eat sauce on reach in cooler located close to chest freezers. Raw shell eggs stored over noodles on reach in cooler located by three bay sink.Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine sanitizer bucket with ppm over 200.
41-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw pork stored over cooked pork and kept on chest freezer. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.She'll eggs kept on cook line for less than 4 hrs with temperature of 72F. Pork kept on reach in cooler close to kitchen entrance and chest freezers with temperature of 52F, raw chicken kept on reach in cooler located by kitchen entrance and chest freezers with temperatures of 50F, cooked shrimp 50F, raw beef 53F, raw salmon 53F. Inspector ask manager to place in other coolers. Items recheck temperatures raging from 42 to 43F. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No chemical test kit use for chlorine sanitizer bucket or dish machine.
16-37-1
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop cooked onions kept close to three bay sink on rack.
14-01-5
Basic - Equipment in poor repair.Reach in cooler located between kitchen entrance and chest freezer with ambient temperature of 55F.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
23-03-4
Basic - Old labels stuck to food containers after cleaning.Old labels on sauces kept on reach in cooler by cook line.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind fryers have debris .
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
37
Oct 14, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Little Saigon Restaurant last inspected?
The most recent health inspection at Little Saigon Restaurant on file is from Oct 7, 2025. The public record contains eight inspections in total.
What is the most common violation at Little Saigon Restaurant?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Little Saigon Restaurant.
How does Little Saigon Restaurant compare to other restaurants in Orlando?
Little Saigon Restaurant most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Little Saigon Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Little Saigon Restaurant have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Little Saigon Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Little Saigon Restaurant inspected?
Based on the inspection history on file, Little Saigon Restaurant is inspected around three times per year on average.
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