Pho Saigon
Last inspected: Feb 4, 2026
74
Score
Across the available record, Pho Saigon has nine inspections on file, the first dated 2022. Pho Saigon was last inspected on Feb 4, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up three times.
That's lower than the typical Oxford restaurant, which scores around 88. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine 0ppm in kitchen area. Operator primed machine and changed chemical bucket. Recheck 50ppm. **Corrected On-Site**
22-49-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen Multiple ceiling tiles/vents soiled with dust in cook line area.
36-73-4
Basic - Ice scoop handle in contact with ice. In ice machine. Operator removed. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with food debris. Gaskets on reach in coolers in cook line area
23-03-4
74
Jun 9, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 6/7. Employee dated. **Corrected On-Site**
02C-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef in sink with no running water. Operator starting running cool water over beef. **Corrected On-Site**
06-01-5
86
Dec 9, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
39
Apr 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature, operator moved to sink and ran cool water. **Corrected On-Site**
06-01-5
95
Feb 5, 2024
Routine - Food
No violations found.
100
Dec 8, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone then grabbed clean utensil in cook line area without hand wash. Discussed with operator.
12A-29-4
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. **Repeat Violation**
11-27-4
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. **Repeat Violation**
11-26-1
Basic - Covered waste receptacle not provided in women's bathroom. Operator provided lid **Corrected On-Site**
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station
24-08-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer **Repeat Violation**
36-73-4
Basic - Ice scoop handle in contact with ice. In ice machine. Operator removed. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 76F water in kitchen area. Operator removed to be washed. Knives stored between wall and prep table in kitchen. Operator removed to be washed. Tongs on oven door handles. Operator removed to be washed. **Corrective Action Taken**
10-07-4
Basic - Uncleanable knife block in use to store knives. Wooden knife block
14-55-4
52
Jun 5, 2023
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
May 31, 2023
Routine - Food
7 critical violations. 6 major violations. 9 minor violations.
View 22 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm in dish machine, Inspector instructed to set up triple sink. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employees at the cook line started wearing gloves no hand washed occurred, inspector instructed to properly wash their hands. **Corrective Action Taken** **Warning**
12A-07-5
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. At the cook line, male employee touching food (cabbage, cilantro and rice noodles) with bare hands, inspector instructed to stop, washed hands and used gloves. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. In walk-in freezer proteins product stored inside thank you bags.
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shell eggs stored above vegetables boxes. **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, sprouts 81F and 67F left at room temperature for lunch rush time. Per manager sprouts moved from walk-in cooler at 11:00 and place on fresh tap water at the same time. Manager added ice. Inspector provided time as a Public Health control form **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line (at room temperature) rice noodles 112F, also pork egg rolls 91F, Inspector reviewable d provide time as a Public Health control form. Operator will discarded items at 3:00pm**Warning** **Corrective Action Taken** **Warning**
03B-01-6
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. No documents or information available at inspection time.
11-26-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the bar area, half and half no date marked.
02C-03-5
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. Inspector provided a digital copy.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server/bar area, sanitizer bucket inside sink, Operator moved, also handwash sink at the triple sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, Operator provided some. **Corrected On-Site**
31B-02-4
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. For two employees at the cook line.
53B-02-5
Basic - Food stored on floor. At the kitchen area, container of raw shrimp stored on floor under sink, manager moved. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knife between reach-in coolers and prep tables.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under red cutting boards at the cook line.
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers on multiple kitchen area not inverted, Manager inverted all. **Corrected On-Site**
25-06-4
Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside sugar bin and flour bin, Manager moved the bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold like substance
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multimodal,pyre drinks on prep tables and above prep tables, Manager moved some. **Corrective Action Taken**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the kitchen area and dry storage area, employees personal items above food and single service items.
40-06-5
Basic - Floor soiled/has accumulation of debris. Walk-in freezer floor soiled
36-73-4
12
Dec 14, 2022
Food-Licensing Inspection
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator will manually sanitize until repair is completed.
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed vegetables in walk in cooler. Operator corrected storage shelves. **Corrected On-Site**
08A-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
16-37-1
Basic - Clean utensils stored between equipment. Knives between prep tables in cook line area. Operator removed knives to be washed. **Corrected On-Site**
24-14-4
Basic - Uncleanable knife block in use to store knives. In cook line area
14-55-4
Basic - Bowl or other container with no handle used to dispense food. To go container in bulk sugar. Operator removed. **Corrected On-Site**
14-01-5
58
Frequently Asked Questions
When was Pho Saigon last inspected?
The most recent health inspection at Pho Saigon on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Pho Saigon?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at Pho Saigon.
How does Pho Saigon compare to other restaurants in Oxford?
Pho Saigon most recently scored 74 out of 100, which is lower than the Oxford average of 88.
Has Pho Saigon's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Saigon have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pho Saigon means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pho Saigon inspected?
Based on the inspection history on file, Pho Saigon is inspected around three times per year on average.
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