Saigon Bistro
Last inspected: Mar 4, 2026
86
Score
Public records show 11 inspections at Saigon Bistro stretching back to 2022. The most recent report on file is from Mar 4, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 11 violations before.
When inspectors have written things up, “no heimlich maneuver/choking sign posted” has been the most frequent reason, cited three times.
Among DeLand restaurants, the typical score is 73; Saigon Bistro is comfortably above that bar. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing, by walk in cooler . **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
23-03-4
86
Mar 3, 2026
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
41
Sep 2, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
67
Jun 5, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato bisque 54F cooked overnight in walk in cooler . Operator discarded . **Corrective Action Taken**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Leek soup in walk in cooler. Operator instructed to discard. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avancto reach in cooler n storage area French toast Mix 45F, placed overnight . Operator placed in reach in freezer. **Corrective Action Taken**
03A-02-5
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. Milk opened 24 hours at bar area. Operator updated. **Corrected On-Site**
02C-03-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6- Tuna vacuum package thawed in make table unit. 9-Salmon, in cook line refrigerated drawers . Operator instructed to discard . **Corrective Action Taken**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and of fryers soiled with grease and food debris.
23-03-4
Basic - True freezer shelves with rust that has pitted the surface.
14-33-4
43
Mar 18, 2025
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
01B-28-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Operator obtained letter. **Corrected On-Site**
01D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prime rib stored over cooked chicken, operators relocated . **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Compound butter from 20 days ago . Operator instructed to discard. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
01B-13-4
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.Provided operator. **Corrected On-Site**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Seared tuna.
02B-01-5
Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf prorated 4 days ago not date marked. Operator updated. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee wash ware hand wash sink. Operator had valve shut. Operator opened valve. **Corrected On-Site**
27-16-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Vacuum packaged Tuna and Salmon
06-09-1
Basic - Exterior rear door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No Heimlich maneuver/choking sign posted. Provided and posted **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease Burner soiled with food debris
23-03-4
Basic - Standing water or very slow draining water in mop sink.
29-20-5
22
Oct 2, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Cookline handwashing sink used for purposes other than handwashing. Sieve placed in sink. **Corrected On-Site**
31A-11-4
Intermediate - Food Employee washed hands in a sink other than an approved handwash sink, in three compartment sink. Educated operator l
12A-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hoke in ceiling , by walk in cooler..
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Current license is not in site .
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Buckets of soy sauce stored on walk in cooler floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided to Operator . **Corrected On-Site**
51-13-4
Basic - Open dumpster lid.
33-16-4
55
Jul 31, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
74
Jan 16, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 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. 10 ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter Tapioca 76F in unit not plugged in for 1 hour, operator instructed to reheat. **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. Provided to Operator. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensil cart blocking washware area hand sink. **Corrected On-Site** **Warning**
31A-09-4
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. **Warning**
11-26-1
Basic - Dead roaches on premises. 1- dead roach in washware hand sink, operator removed and cleaned area, . **Corrected On-Site** **Warning**
35A-03-4
Basic - Food employees at cookline and food preparation area with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Washware wall behind three compartment sink, soiled with grime. **Warning**
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
39
Jul 13, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cookline broth (129F - Hot Holding)/1 hour ; operator instructed to reheat, -Tapioca at front counter in crock pot, tapioca (85F - Hot Holding)/3 hours. Suggested the use of time, operator chose to discard tapioca, **Corrective Action Taken**
03B-01-6
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. Wrapped chicken over sauce in reach in freezer.. **Corrected On-Site**
08A-17-6
Intermediate - No soap provided at wash ware hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.O ppm. **Corrected On-Site**
21-07-4
Basic - Food employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Mop sink.
29-19-4
47
Dec 28, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Food worker handled soiled glassware and returned to serve food without washing hands. Educated operator.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 45F/ 15 minutes. Placed on top of makeline containers. Operator recently placed. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Strainer placed in kitchen hand sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at kitchen and male employee bathroom handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at washware area handwash sink. **Corrected On-Site**
31B-03-4
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. Milk at front counter opened 24 hours ago, **Corrected On-Site**
02C-03-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. True freezer has a torn gasket .
14-11-5
Basic - Food stored on floor. Box of frying oil stored on floor, by fryers. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a washware hand sink used by food employees.
31B-04-4
37
Aug 18, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Saigon Bistro last inspected?
The most recent health inspection at Saigon Bistro on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Saigon Bistro?
Across the inspection record, “no heimlich maneuver/choking sign posted” has been cited three times, more than any other issue at Saigon Bistro.
How does Saigon Bistro compare to other restaurants in DeLand?
Saigon Bistro most recently scored 86 out of 100, which is higher than the DeLand average of 73.
Has Saigon Bistro's inspection record improved over time?
Yes. Recent inspections at Saigon Bistro have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Saigon Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Saigon Bistro inspected?
Based on the inspection history on file, Saigon Bistro is inspected around three times per year on average.
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