Saigon Deli II
Last inspected: Dec 10, 2025
23
Score
Across the available record, Saigon Deli II has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Dec 10, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly nine violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited seven times.
By comparison, the average Tampa facility scores 79, putting Saigon Deli II on the weaker side. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
4
Critical latest
6
Major latest
5
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 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 tested at 0ppm. Tubes for Dish machine detergent and sanitizer incorrectly placed into wrong containers, manager placed tubes into correct solutions. Chlorine tested at 100ppm during time of inspection. **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. 1 bag of cooked pork and 3 bags of cooked tripe stored in produce shopping bags in Reach in cooler, adjacent to Walk in cooler. Employee relocated all foods into ziplock bags during time of inspection. 13 bags of frozen ground pork stored or touching shopping inside back kitchen Reach in freezer, adjacent to Walk in freezer. Employee began to remove shopping bags and store in food-grade safe containers during time of inspection. Multiple bags or raw pork, raw beef, cooked meats stored inside shopping bags in Walk in freezer. **Corrective Action Taken** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Multiple food items in top section of front line Reach in cooler overflowing and touching other items. Raw sliced beef stored next to and touching cooked beef balls, beef tendons, sliced cooked beef. Employee removed cooked beef balls, beef tendons, sliced cooked beef and placed into a pot of cooking beef stock. Beef stock is cooking at 211F. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sliced beef stored over cooked beef tendons in front line Reach in cooler. Employee removed raw beef over tendons during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
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.
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp not dated in back kitchen Reach in cooler, adjacent to Walk in cooler and freezer. Employee added date during time of inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to front line grill. Employee provided paper towels during time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at front service has a water filtration system for customers. Discussed with manager Employee handwash sink is for handwashing only.
31A-11-4
Basic - Accumulation of black and pink mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored inside back kitchen Reach in cooler, adjacent to Walk in cooler. Employee personal foods inside front service Reach in cooler not identified, adjacent to ice machine. Employee segregated and identified all personal foods during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Food stored on floor. 1 bag of white rice and 2 bags of baguettes stored in floor next to sandwich make station. Employee relocated all items off floor to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of soda stored in front service Reach in cooler. Manager removed soda during time of inspection. **Corrected On-Site**
12B-13-4
23
Jul 2, 2025
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Rice noodles stored in a shopping bag in front line cook stove top station. Multiple food items stored in shopping bags throughout establishment in Walk in freezer and Reach in freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bucket of sauces in Walk in cooler. Operator relocated eggs to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spicy beef broth 109F at 10:24am
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. **Repeat Violation**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located adjacent to kitchen grill.
31B-02-4
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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing training for Tram, Linh, Son, Osmel, Nghi, Duden Niurish, Khai, Trai, Lien. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in back kitchen Reach in cooler not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on speed cart next to kitchen entrance. Operator added label during time of inspection. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table while preparing spring rolls. Employee water bottle on shelf over front line prep table.
12B-07-4
Basic - Employee eating while preparing food. Employee drinking from an open container while grilling meat. Employee discarded drink during time of inspection. Discussed with operator.
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored inside back kitchen Reach in cooler adjacent to Walk in cooler. Employee removed personal foods during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment in poor repair. Reach in cooler gasket adjacent to Walk in freezer and Walk in freezer gasket torn.
14-11-5
Basic - Food stored on floor. Bucket of sauce stored on floor in Walk in cooler. Employee relocated sauce to an approved location during time of inspection. Container of sauce, box of soda, and cases of vegetable oil stored on floor in back dry storage area adjacent to restrooms. **Corrective Action Taken**
08B-38-4
Basic - Single-service articles improperly stored. Box of single service take out container stored on floor adjacent to restrooms.
25-05-4
Basic - Stored food not covered. Stored foods in sandwich make station Reach in cooler not covered. Operator covered all items during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-12-5
23
Apr 17, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on soap dispenser next to front line grill. 1 live roach on kitchen floor between single stove burner and wok burner. 33 live roaches inside wok burner on front line cook area. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: 1 live roach inside wok stove. I live roach on top of wok stove. Employee removed, cleaned, and sanitized area. 1 live roach inside hood vent over single stove burner. Employee removed, cleaned, and sanitized area. 1 live roach on underside of kitchen prep table adjacent to single stove burners. Employee removed, cleaned, and sanitized area. 6 live roaches inside speed cart on front line cook. 1 live roach next to speed cart at service window. Employee removed, cleaned, and sanitized area. 1 live roach on kitchen floor next to service window. Employee removed, cleaned, and sanitized area. 1 live roach on floor located next to ice machine. **Time Extended** - From follow-up inspection 2025-04-16: 1 live roach on kitchen floor adjacent to deli slicer. Employee removed, cleaned, and sanitized area. 1 live roach on box of seasonings beneath deli slicer. Employee removed, cleaned, and sanitized area. **Time Extended** - From follow-up inspection 2025-04-17: 1 live roach inside plastic molding of Reach in freezer adjacent to Walk in freezer. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line cook. Underside of all prep tables heavily soiled with grease debris on front line cook. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-16: **Time Extended** - From follow-up inspection 2025-04-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-16: **Time Extended** - From follow-up inspection 2025-04-17: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on kitchen floor behind grill on front line cook. 1 dead roach on kitchen floor between single stove burner and wok burner. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: 1 dead roach on kitchen floor beneath three compartment sink. 3 dead roaches inside front line Reach in cooler back vent. Employee removed, cleaned, and sanitized area. 1 dead roach on kitchen wall over adjacent to deli slicer. Employee removed, cleaned, and sanitized area. 1 dead roach underneath prep table beneath deli slicer. 1 dead roach on Reach in cooler gasket adjacent to Walk in cooler. Employee removed, cleaned, and sanitized area. 2 dead roaches in Reach in cooler gasket adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 2 dead roaches behind Reach in freezer adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 8 dead roaches inside Reach in freezer, adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 1 dead roach inside Reach in cooler located dining area. **Time Extended** - From follow-up inspection 2025-04-16: 1 dead on underside of kitchen prep table adjacent to kitchen grill. Employee removed, cleaned, and sanitized area. 1 dead roach inside Reach in cooler back ventilation area. Employee removed, cleaned, and sanitized area. 1 dead roach on Reach in cooler gasket adjacent to Walk in cooler. Employee removed, cleaned, and sanitized area. 1 dead roach behind Reach in cooler located in dining room. Employee removed, cleaned, and sanitized area. **Time Extended** - From follow-up inspection 2025-04-17: 7 dead roaches inside Reach in cooler, back ventilation/motor area. Located in dining room. Employee removed, cleaned and sanitized area. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and Walk in cooler gaskets soiled inside kitchen area. **Warning** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-16: **Time Extended** - From follow-up inspection 2025-04-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floor accumulated with food, grease, and soil throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: Wall next to fryer soiled with grease. **Time Extended** - From follow-up inspection 2025-04-16: **Time Extended** - From follow-up inspection 2025-04-17: **Time Extended**
36-27-5
61
Apr 16, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on soap dispenser next to front line grill. 1 live roach on kitchen floor between single stove burner and wok burner. 33 live roaches inside wok burner on front line cook area. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: 1 live roach inside wok stove. I live roach on top of wok stove. Employee removed, cleaned, and sanitized area. 1 live roach inside hood vent over single stove burner. Employee removed, cleaned, and sanitized area. 1 live roach on underside of kitchen prep table adjacent to single stove burners. Employee removed, cleaned, and sanitized area. 6 live roaches inside speed cart on front line cook. 1 live roach next to speed cart at service window. Employee removed, cleaned, and sanitized area. 1 live roach on kitchen floor next to service window. Employee removed, cleaned, and sanitized area. 1 live roach on floor located next to ice machine. **Time Extended** - From follow-up inspection 2025-04-16: 1 live roach on kitchen floor adjacent to deli slicer. Employee removed, cleaned, and sanitized area. 1 live roach on box of seasonings beneath deli slicer. Employee removed, cleaned, and sanitized area. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line cook. Underside of all prep tables heavily soiled with grease debris on front line cook. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-16: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-16: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on kitchen floor behind grill on front line cook. 1 dead roach on kitchen floor between single stove burner and wok burner. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: 1 dead roach on kitchen floor beneath three compartment sink. 3 dead roaches inside front line Reach in cooler back vent. Employee removed, cleaned, and sanitized area. 1 dead roach on kitchen wall over adjacent to deli slicer. Employee removed, cleaned, and sanitized area. 1 dead roach underneath prep table beneath deli slicer. 1 dead roach on Reach in cooler gasket adjacent to Walk in cooler. Employee removed, cleaned, and sanitized area. 2 dead roaches in Reach in cooler gasket adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 2 dead roaches behind Reach in freezer adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 8 dead roaches inside Reach in freezer, adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 1 dead roach inside Reach in cooler located dining area. **Time Extended** - From follow-up inspection 2025-04-16: 1 dead on underside of kitchen prep table adjacent to kitchen grill. Employee removed, cleaned, and sanitized area. 1 dead roach inside Reach in cooler back ventilation area. Employee removed, cleaned, and sanitized area. 1 dead roach on Reach in cooler gasket adjacent to Walk in cooler. Employee removed, cleaned, and sanitized area. 1 dead roach behind Reach in cooler located in dining room. Employee removed, cleaned, and sanitized area. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and Walk in cooler gaskets soiled inside kitchen area. **Warning** - From follow-up inspection 2025-04-15: **Time Extended** - From follow-up inspection 2025-04-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floor accumulated with food, grease, and soil throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: Wall next to fryer soiled with grease. **Time Extended** - From follow-up inspection 2025-04-16: **Time Extended**
36-27-5
61
Apr 15, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on soap dispenser next to front line grill. 1 live roach on kitchen floor between single stove burner and wok burner. 33 live roaches inside wok burner on front line cook area. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: 1 live roach inside wok stove. I live roach on top of wok stove. Employee removed, cleaned, and sanitized area. 1 live roach inside hood vent over single stove burner. Employee removed, cleaned, and sanitized area. 1 live roach on underside of kitchen prep table adjacent to single stove burners. Employee removed, cleaned, and sanitized area. 6 live roaches inside speed cart on front line cook. 1 live roach next to speed cart at service window. Employee removed, cleaned, and sanitized area. 1 live roach on kitchen floor next to service window. Employee removed, cleaned, and sanitized area. 1 live roach on floor located next to ice machine. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line cook. Underside of all prep tables heavily soiled with grease debris on front line cook. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on kitchen floor behind grill on front line cook. 1 dead roach on kitchen floor between single stove burner and wok burner. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: 1 dead roach on kitchen floor beneath three compartment sink. 3 dead roaches inside front line Reach in cooler back vent. Employee removed, cleaned, and sanitized area. 1 dead roach on kitchen wall over adjacent to deli slicer. Employee removed, cleaned, and sanitized area. 1 dead roach underneath prep table beneath deli slicer. 1 dead roach on Reach in cooler gasket adjacent to Walk in cooler. Employee removed, cleaned, and sanitized area. 2 dead roaches in Reach in cooler gasket adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 2 dead roaches behind Reach in freezer adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 8 dead roaches inside Reach in freezer, adjacent to Walk in freezer. Employee removed, cleaned, and sanitized area. 1 dead roach inside Reach in cooler located dining area. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drinks not segregate or identified. Located in dining area Reach in cooler. Located in Reach in cooler adjacent to ice machine. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and Walk in cooler gaskets soiled inside kitchen area. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floor accumulated with food, grease, and soil throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-15: Wall next to fryer soiled with grease. **Time Extended**
36-27-5
58
Apr 14, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over containers of sauces in Walk in cooler. Operator relocated sauces during time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on soap dispenser next to front line grill. 1 live roach on kitchen floor between single stove burner and wok burner. 33 live roaches inside wok burner on front line cook area. **Repeat Violation** **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. 2 roach eggs located inside wok burner on front line cook area. **Warning**
35A-23-4
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. A vomit clean up poster has been emailed to the operator. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line cook. Underside of all prep tables heavily soiled with grease debris on front line cook. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed spoon at Employee handwash sink at cashier service station. Discussed with operator. **Warning**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Stored food not covered. Cooked beef in Reach in cooler not covered, adjacent to Walk in cooler. Operator covered during time of inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted license during time of inspection. **Corrected On-Site** **Warning**
50-09-4
Basic - Dead roaches on premises. 1 dead roach on kitchen floor behind grill on front line cook. 1 dead roach on kitchen floor between single stove burner and wok burner. **Repeat Violation** **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drinks not segregate or identified. Located in dining area Reach in cooler. Located in Reach in cooler adjacent to ice machine. **Warning**
08B-49-4
Basic - No Heimlich maneuver/choking sign posted. A choking poster has been emailed to the operator. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and Walk in cooler gaskets soiled inside kitchen area. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floor accumulated with food, grease, and soil throughout kitchen. **Repeat Violation** **Warning**
36-27-5
30
Dec 30, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Warning** - From follow-up inspection 2024-12-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. **Warning** - From follow-up inspection 2024-12-30: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Warning** - From follow-up inspection 2024-12-30: **Time Extended**
36-73-4
82
Dec 27, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
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. Steamed buns and shrimp rolls. Operator time marked at time if inspection. **Warning**
03F-02-5
High Priority - Container of medicine improperly stored. Delsum cough medicine on buffet line. **Warning**
41-07-4
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. Employee making sandwich with no gloves. **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over soy sauce in walk in cooler. Operator relocated. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach behind white stand up freezer. **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Warning**
22-02-4
Basic - Dead roaches on premises. 2 dead roaches under grill at cooks line. 1 dead roach behind grill at cooks line. 1 dead roach under prep table near walk in freezer. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on reach in freezer in kitchen. **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Warning**
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. **Warning**
36-27-5
35
May 1, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fried tofu on the cart by the front door. The operator put a lid on the fried tofu. **Corrected On-Site**
08B-01-4
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. Spring rolls on the cart by the entrance to front counter. Time was able to be determined. Time was marked. **Corrective Action Taken**
03F-02-5
Basic - Current Hotel and Restaurant license not displayed. February 1, 2025
50-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Spring rolls , shrimp paste on the cart near the entrance behind the front counter. Label was put on the product. **Corrected On-Site**
02D-03-4
67
Jul 17, 2023
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitation bucket chlorine 100 plus operator remade to 50 ppm
41-18-4
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. Employee putting cut greens to top food without wearing gloves and cut greens was not being heated to 145 f . Food sold for immediate service.
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves. Discussed with management to not wash gloves.
12A-09-4
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 placed time mark on tofu and rolls and determined time marking system. Broth was missing time mark but time was determined.
03F-02-5
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. Employee washing dishes In hand washing sink on cashiers line **Repeat Violation**
31A-11-4
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. Printed for operator owner signed and multiple emails signed next unannounced inspection. **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
32
Jan 24, 2023
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
29
Oct 28, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding on prep table raw seed sprouts 70 f operator moved to walk in cooler 2nd temp 68 f Cold holding: under table raw shelled eggs 67 f operator moved to walk in cooler 51 f 2nd temp. Cold holding in reach in cooler in front of cashier station Cooked beans rice dessert 56 f operator moved to a proper reach in cooler. **Warning** - From follow-up inspection 2022-08-01: Cold holding cold holding reach in cooler on cooks line. Raw pork 43 f cooked shrimp 43 f cook pork 43 f reach in cooler by walk in cooler cook shrimp 43 f Stop sale on fermented fish paste with cooked sausage at 80 f and shrimp 2 lbs held on counter for a few days operator stated. **Time Extended** - From follow-up inspection 2022-10-28: Cook pork sauce at 72 f sitting on cart. Operator moved to walk in cooler. 2nd temp. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-08-01: **Time Extended** - From follow-up inspection 2022-10-28: **Time Extended**
14-09-4
82
Frequently Asked Questions
When was Saigon Deli II last inspected?
The most recent health inspection at Saigon Deli II on file is from Dec 10, 2025. The public record contains 12 inspections in total.
What is the most common violation at Saigon Deli II?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Saigon Deli II.
How does Saigon Deli II compare to other restaurants in Tampa?
Saigon Deli II most recently scored 23 out of 100, which is lower than the Tampa average of 79.
Has Saigon Deli II's inspection record improved over time?
No. Recent inspections at Saigon Deli II have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Saigon Deli II 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 Saigon Deli II inspected?
Based on the inspection history on file, Saigon Deli II is inspected around four times per year on average.
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