Pho Saigon Vietnamese Restaurant
Last inspected: Mar 26, 2026
70
Score
Public records show nine inspections at Pho Saigon Vietnamese Restaurant stretching back to 2022. Pho Saigon Vietnamese Restaurant was last inspected on Mar 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 11 violations earlier on.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Pho Saigon Vietnamese Restaurant's latest score is in line with the Daytona Beach average of 71. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 26, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
70
Mar 26, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles, water added 2 hours prior, 67F sitting out at room temperature next to grill. Advised to use time as public health control if leaving out at room temperature.
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F utensil water for spoons used on rice
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from bottom of hood filters
23-03-4
78
Feb 12, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
23
Aug 29, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above rice noodles inside cooler across from cook line **Corrected On-Site**
08A-05-6
High Priority - Private home/living/sleeping area used to conduct food operation. -storage area
43-02-4
High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact/storage of food, inside cooler across from cook line
14-31-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor tiles missing and/or in disrepair. -some damaged tiles around warewashing area
36-17-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwashing sink behind front counter
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease dripping from hood filters -surface area of fryer exterior
23-03-4
50
Mar 25, 2024
Complaint Full
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
82
Feb 6, 2024
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts inside individual packages 50F less than 1 hour , resting above pan level. Advised to keep low enough product level to allow cold air circulation, employee lessened product load and placed remainder below to cool down. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above bagged cut leafy greens inside stand up single door refrigerator near back door
08A-05-6
High Priority - Cook coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils without washing hands.
12A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by garbage can on cook line
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -bottle of condiments stored inside basin to hand sink on cook line **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at cook line
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting in bulk msg
10-01-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -serving spoons/ladel/strainer
10-02-4
Basic - Insect control device installed over food preparation area. -zapper beverage station out front behind counter -early warning bait station on top of prep table near tabletop fryer
35B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -lowboy prep unit at end of line near toaster oven
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -bulk white seasonings on top of microwave on cook line
02D-01-5
Basic - -Accumulation of dead or trapped roaches, in control devices. -Dead roaches on premises.
35A-06-4
Basic - Accumulation of debris on exterior of warewashing machine. -build up around edge/rim of door on top surface
16-21-4
Basic - Cove molding at floor/wall juncture broken/missing. -near door to entrance of kitchen
36-03-4
Basic - Equipment in poor repair. -broken lid to rice container
14-11-5
Basic - Exterior door has a gap at the top threshold that opens to the outside. -back door -Outer openings of establishment cannot be properly sealed when not in operation.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -behind coolers/equipment inside kitchen
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -packaged rice sticks on floor in dry storage room
08B-47-4
Basic - Ice buildup in reach-in freezers
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
21
Jul 31, 2023
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ultra pasteurized dairy creamer 51F from more than 4 hours prior
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 48F inside cooler across from cooking equipment on line, ultra pasteurized dairy creamer 51F more than 4 hours up front near register/bar, see stop sale. Advised to verify cooler is holding internal temperature at 41F or below prior to loading dairy back into beverage cooler .
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. -plastic "to go bags" used for direct contact with food inside chest freezer
14-31-5
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -food stored inside handnsink in back on cook line
31A-11-4
Intermediate - Probe thermometer not within the intended measuring range of use. -roast/hot food thermometer on site that begins with 50F, no other probe thermometer
05-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical unlabeled spray bottle up front on dish cart
41-17-4
Basic - Objectionable odors in areas of the establishment. -cook line when running hand sink. Advised to clear potential debris inside pipe
36-64-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -storage racks on line
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. -up front
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. -oven door
10-20-4
Basic - Cardboard used to line food-contact storage/shelving. -chest freezers
14-05-4
Basic - Buildup of food debris/soil residue on equipment handles. -storage containers inside kitchen
23-24-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of dead or trapped insects, in control devices. -monitoring stations inside storage room in back along floor. -time extended until next unannounced inspection per Selina Liu
35A-06-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Floor soiled/has accumulation of debris. -under refrigerators near back door
36-73-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on station at near end of cookline to kitchen door
24-05-4
Basic - Working containers of food removed from original container not identified by common name. -white seasonings/spices
02D-01-5
Basic - Reuse of single-service or single-use articles. -plastic jugs with handle reused for spices on cook line. Due to inability ti clean/sanitize handle this is not adequate for reuse.
25-32-4
21
Feb 3, 2023
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -"Red Snapper" on menu, establishment offers caribbean snapper. **Warning** - From follow-up inspection 2023-02-03: Time extended 60 days **Time Extended**
52-04-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain undercooked animal foods covered by the consumer advisory. -beef/steak pho served with beef not fully cooked, operator must provide disclosure to consumer advisory on menu. **Warning** - From follow-up inspection 2023-02-03: Time extended 60 days **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-03: **Time Extended** **Corrective Action Taken**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork - From follow-up inspection 2023-02-03: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2023-02-03: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Ceiling tile missing. -hallway near water heater - From follow-up inspection 2023-02-03: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the top threshold that opens to the outside. - From follow-up inspection 2023-02-03: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -kitchen - From follow-up inspection 2023-02-03: **Time Extended**
31B-04-4
52
Sep 15, 2022
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork 50F, raw beef 44F, cooked beef 47F, raw chicken 45F, raw beef 45F inside top section of makeline cooler, employee stated kitchen has been hot and lid left open, employee added ice to line. **Warning** - From follow-up inspection 2022-09-15: -cooked pork 30-55F , densely loaded inside pan across from grill, manager replaced, raw chicken 55F inside pan not backed up by ice across from grill, manager moved to freezer, Raw chicken 38F, raw beef 32F, shrimp 38F. Operator is backing up TCs food through ice/freezers. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board - From follow-up inspection 2022-09-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -smoked pork - From follow-up inspection 2022-09-15: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jackie - From follow-up inspection 2022-09-15: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean utensils stored in rack surrounding hand sink out front. Exposed to splash - From follow-up inspection 2022-09-15: **Time Extended**
24-27-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -side of cutting board closest to grill on surface of cooler/makeline. - From follow-up inspection 2022-09-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -interior of ice machine, broken sections - From follow-up inspection 2022-09-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the top that opens to the outside. - From follow-up inspection 2022-09-15: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of grease/debris. -cook line -outside storage area near ice machine - From follow-up inspection 2022-09-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in front of cook line - From follow-up inspection 2022-09-15: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil - From follow-up inspection 2022-09-15: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink out front - From follow-up inspection 2022-09-15: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slicer guard behind blade - From follow-up inspection 2022-09-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. - From follow-up inspection 2022-09-15: **Time Extended**
35B-05-4
39
Frequently Asked Questions
When was Pho Saigon Vietnamese Restaurant last inspected?
The most recent health inspection at Pho Saigon Vietnamese Restaurant on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Pho Saigon Vietnamese Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Pho Saigon Vietnamese Restaurant.
How does Pho Saigon Vietnamese Restaurant compare to other restaurants in Daytona Beach?
Pho Saigon Vietnamese Restaurant most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 71.
Has Pho Saigon Vietnamese Restaurant's inspection record improved over time?
Yes. Recent inspections at Pho Saigon Vietnamese Restaurant have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pho Saigon Vietnamese Restaurant 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 Vietnamese Restaurant inspected?
Based on the inspection history on file, Pho Saigon Vietnamese Restaurant is inspected around three times per year on average.
Nearby Restaurants