Pho Saigon
Last inspected: Mar 24, 2026
41
Score
Public records show eight inspections at Pho Saigon stretching back to 2022. The newest entry in the record is dated Mar 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 12 violations to closer to nine violations per visit over the last few inspections.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up two times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Employee removed paper towels on top of shrimp,mint and spinach in reach in cooler in prep area.
14-86-1
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Employee discarded all containers with oysters and clams with no tags. **Corrected On-Site** **Repeat Violation**
01C-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed colander from hand sink in server prep area.
31A-11-4
Basic - Cardboard used to line food-contact shelves. Employee removed all cardboard from shelves in walk in cooler. **Corrected On-Site**
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Employee removed cardboard from shelves in dry storage area. **Corrected On-Site**
14-45-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Employee removed containers of beef and pork from the floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knives from In between prep tables and took them to dish area to be cleaned. **Corrective Action Taken**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured water out of containers of utensils on cook line. **Corrected On-Site**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels from tables throughout kitchen. **Corrected On-Site**
21-12-4
41
Jun 5, 2025
Routine - Food
No violations found.
100
Jun 4, 2025
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in prep cooler. Operator immediately corrected **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Small clear door cooler: creamy cheese 46F cold holding overnight per operator. Operator discarded **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooler: sprouts 45F cold holding in wait station cooler less thsn 4hrs. Operator moved to other cooler for temperature recovery Small clear door cooler: creamy cheese 46F cold holding overnight per operator. Operator discarded , butter 46F cold holding . Less than 4hrs per operator. Operator immediately put in walk in cooler for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw beef, shrimp, on Pho menu **Warning**
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. At tea station
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. On clams , operator discarded **Corrected On-Site**
01C-01-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles at hand sink in kitchen Water and degreeser
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at entry to kitchen has food debris. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Employee drinks on prep tables. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys on prep table. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Multiple containers of food in floor in walk in cooler and freezer
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Side of fryers - hood filters
23-03-4
27
Apr 3, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
39
Dec 5, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. beef broth (57F - Cooling) from yesterday.
03D-30-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork and other items in walk-in cooler.
02C-04-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed at time of inspection **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In ingredient bin with sugar **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink cups for employees on expo station. Manager removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and cell phone on prep tables. Manager removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over ware washing. Manager removed. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Beef in walk-in freezer Pot of broth in walk-in cooler **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Manager stood up scoop **Corrected On-Site**
10-08-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep table
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler
23-03-4
Basic - Reach-in cooler interior/shelves, and gaskets have accumulation of soil residues. On cook line
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Staff added to bucket **Corrected On-Site** **Repeat Violation**
21-12-4
41
Jun 5, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
30
Oct 17, 2022
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
82
Oct 11, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
47
Frequently Asked Questions
When was Pho Saigon last inspected?
The most recent health inspection at Pho Saigon on file is from Mar 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Pho Saigon?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Pho Saigon.
How does Pho Saigon compare to other restaurants in Orlando?
Pho Saigon most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Pho Saigon's inspection record improved over time?
Yes. Recent inspections at Pho Saigon have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pho Saigon 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 Pho Saigon inspected?
Based on the inspection history on file, Pho Saigon is inspected around two times per year on average.
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