Saigon Bar Vietnamese & Japanese Cuisine
Last inspected: Apr 2, 2026
55
Score
Public records show 11 inspections at Saigon Bar Vietnamese & Japanese Cuisine stretching back to 2022. The most recent report on file is from Apr 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to seven violations.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
Saigon Bar Vietnamese & Japanese Cuisine's latest score of 55 falls below the West Palm Beach average of 79. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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. Observed Dishwasher (Chlorine 0ppm). Operator replace sanitizer with a full bucket and corrected to 50ppm. **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on splitter added to mop sink faucet. Employee purchased and installed vacuum breaker during inspection. **Corrected On-Site**
29-42-4
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. Emailed food employee reporting agreement form to operator.
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in 75F standing water at cook line. Operator dumped water. **Corrected On-Site**
10-07-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine, in kitchen. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Operator had employee clean dish machine during inspection. **Corrected On-Site**
16-23-4
Basic - Exterior back kitchen door has a gap at the threshold that opens to the outside.
35B-01-4
55
Oct 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clams tags not marked with last date served. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
01C-03-4
90
Oct 1, 2025
Routine - Food
10 critical violations. 2 major violations. 2 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then handling clean dishes Cook handling cell phones then handling cooking of items. Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handling raw beef then handling clean utensils Employee washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw scallops over cooked pork Walk in freezer Raw beef over cooked fish balls Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler #1 Raw beef over cooked noodles Flip top cooler #3 Raw beef over cut carrots Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
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. Walk in freezer Raw chicken over raw beef Operator stored properly **Corrected On-Site** **Warning**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Peanut sauce with milk 9/16 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cooked line Cooked rice, spring rolls, boba tea pearls, milk See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 cooked beef 47F cold holding, cooked chicken 47F cold holding, , cooked pork 50F cold holding, across from stovetop. Flip top cooler #3 across from grill bean sprouts 46F cold holding Per operator all products stored for less than 4 hours. Per operator all products not prepared or portioned today. Operator iced down all products **Corrective Action Taken** **Warning**
03A-02-5
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. Cooked line Cooked rice, spring rolls, boba tea pearls, milk See stop sale **Warning**
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of stovetop flame turned off next to slicer. chicken broth 119F hold holding Per operator stored for approximately 1 hour. Operator turned flame back on to reheat product to 165F++ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Clams tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No tag on/for original container of raw, in-shell clams Operator provided **Corrected On-Site** **Warning**
01C-01-4
Basic - Single-service articles improperly stored. Cups and lids stored under drain pipe from hand washing sink expo side cook line. Operator moved **Corrected On-Site** **Warning**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Red peppers over washed and peeled onions Operator stored properly **Corrected On-Site** **Warning**
08B-17-4
17
Mar 19, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracker raw shelled eggs then used hands to take a pinch of salt and pepper from container and handled clean tong; no glove change; no hand wash. Chef washed hands. **Corrected On-Site**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes then handle clean dishes; no hand wash. Dish washer washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at sushi bar: raw salmon plastic wrapped stored over cooked eggs; not all products commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer area: cooked shrimp (118F - Hot Holding) As per employee, stored less than 4 hours. Advised operator to reheat to 165F.
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu containing raw or undercooked animal foods not identified as raw or covered by the consumer advisory. Advised operator to properly identify.
02B-01-5
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. 2 employees employed less than 60 days. Emailed to operator. **Repeat Violation** **Admin Complaint**
11-26-1
45
Oct 16, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee switched from working with raw food(raw beef) to ready-to-eat food ( cooked beef)without washing hands. Employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - Food-contact surfaces ( rice pots) not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Advised operator to sanitize pots **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw shrimp over cooked beef Walk in freezer Raw beef over spring rolls Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator started to change the times on the products marked as we started the inspection. Per operator those times were wrong. Operator corrected **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler Sliced tomatoes at 3:23pm(55F cooling) since 2 pm at 3:54 pm (54F cooling) At this current cooling rate product will not reach 41F within 4 hours. Operator moved to walk in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
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. For 1 employee hired yesterday Emailed form to operator
11-26-1
Basic - 2 Dead roaches on premises. Under water heater, under sushi bar area Operator cleaned and sanitized areas **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers with raw beef stored on a rack 1" from the floor inside walk in cooler Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-47-4
41
Mar 22, 2024
Routine - Food
1 major violation.
View 1 violation
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**
01C-02-4
90
Mar 14, 2024
Routine - Food
3 major violations.
View 3 violations
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**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam tags for 90 days. **Warning** - From follow-up inspection 2024-03-14: **Time Extended**
01C-02-4
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**
31A-09-4
74
Mar 13, 2024
Routine - Food
10 critical violations. 9 major violations. 3 minor violations.
View 22 violations
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**
12A-27-4
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**
22-45-4
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**
01D-01-5
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-05-6
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**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. On chair on sushi bar area. **Admin Complaint**
35A-05-4
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**
01B-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**
03A-02-5
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**
03F-01-5
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**
03B-01-6
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**
11-27-4
Intermediate - Establishment not maintaining clam tags for 90 days. **Warning**
01C-02-4
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**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat cutter Operator clean and sanitized **Corrected On-Site** **Warning**
22-02-4
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**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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**
03F-10-5
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**
11-07-5
Basic - Dead roaches on premises. Dinning room under the table **Warning**
35A-03-4
Basic - Pickles ginger stored on floor sushi area Advised operator to stored above floor **Warning**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
8
Jul 13, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
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-05-6
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**
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided **Corrected On-Site**
31B-02-4
67
Jan 12, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Sep 12, 2022
Routine - Food
5 critical violations. 3 major violations.
View 8 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....00 ppm.
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due to Dishmachine sanitizer solution ran out .
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef avobe cooked chicken in flip top reach in cooler . Operator properly stored food. **Corrected On-Site**
08A-05-6
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. ..cut cabbage in ice cold hold well . Operator discarded food. **Corrected On-Site**
03F-01-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking....bean sprouts in ice cold hold well being held less than four hours. Operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times...blocked by by wooden shelf at Dishmachine area.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing....stored, tray , containers in hand washing sink at kitchen. Operator moved those things. **Corrected On-Site**
31A-11-4
35
Frequently Asked Questions
When was Saigon Bar Vietnamese & Japanese Cuisine last inspected?
The most recent health inspection at Saigon Bar Vietnamese & Japanese Cuisine on file is from Apr 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Saigon Bar Vietnamese & Japanese Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Saigon Bar Vietnamese & Japanese Cuisine.
How does Saigon Bar Vietnamese & Japanese Cuisine compare to other restaurants in West Palm Beach?
Saigon Bar Vietnamese & Japanese Cuisine most recently scored 55 out of 100, which is lower than the West Palm Beach average of 79.
Has Saigon Bar Vietnamese & Japanese Cuisine's inspection record improved over time?
No. Recent inspections at Saigon Bar Vietnamese & Japanese Cuisine have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Saigon Bar Vietnamese & Japanese Cuisine 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 Saigon Bar Vietnamese & Japanese Cuisine inspected?
Based on the inspection history on file, Saigon Bar Vietnamese & Japanese Cuisine is inspected around three times per year on average.
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