Saigon Fusion
Last inspected: Feb 2, 2026
37
Score
Saigon Fusion has been inspected nine times since 2022. On Feb 2, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 13 violations.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Compared to other Mount Dora restaurants (averaging 69), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
0
Critical latest
4
Major latest
12
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
4 major violations. 12 minor violations.
View 16 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Both hand sinks used as drain sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced. **Corrected On-Site**
31B-02-4
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.
53B-14-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Floor under dish washer Floor by ice machine. Floor ar sushi station soiled. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Sauces on the floor in dry storage area. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Holes in the wall by hand washing sink next to ice machine.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler across gaskets at the end of cook line. Reach in freezer gaskets at the end of cook line. Exterior cabinets at sushi station **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from cook line Reach in coolers at the end of cook line. Reach in freezer interior at the end of cook line.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer shelves.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table soiled. Wall by dish area **Repeat Violation**
36-27-5
37
Sep 5, 2025
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed before end of inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to freezer or quick cooling. Raw Scallops (48F - Cold Holding); **Corrective Action Taken**
03A-02-5
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 and the time removed from temperature control cannot be determined. See stop sale. Operator added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at front counter
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Floor soiled/has accumulation of debris. Floor by dishwasher soiled. Floor at sushi bar and ice machine
36-73-4
Basic - Food stored on floor. Several buckets of sauce at sushi counter.
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers gaskets in the kitchen. Fan guards in walk in cooler **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in the kitchen. White reach in freezer at the end of cook line **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep table back kitchen area. Wall by dish washer
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack. Open inverted. **Corrected On-Site**
24-05-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
32
Sep 3, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - white cutting board on cooks line - From follow-up inspection 2024-09-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2024-09-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-09-03: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in gasket -Reaching gaskets - From follow-up inspection 2024-09-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-09-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-09-03: **Time Extended**
14-33-4
70
Jul 25, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
52
Jul 2, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Jan 4, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken stored over raw pork in walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. -Cleaning chemicals stored next to bucket of mayo in prep area. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Electric slicer - white cutting board on cooks line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink across dish machine. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Bottle drink stored on shelf above preparation table on cooks line. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean pans stored across dish machine
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. a¿¿ hand sink in service area. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toaster oven in sushi area.
23-03-4
43
Sep 27, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
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 and the time removed from temperature control cannot be determined. Hibachi rice in kitchen area. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. - gallon cleaner stored next to cooking oil. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. - stored on shelf above prep table. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked white rice 57° cooked night before. Operator discarded.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on sushi line - white cutting on cooks line. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. - walk-in freezer **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. - Hand sink at sushi station **Corrected On-Site** **Repeat Violation**
31B-04-4
33
Jan 3, 2023
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Aug 17, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 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. White rice on cookline. Operator determined correct time. **Corrected On-Site**
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw scallops behind vegetables in prep cooler. **Corrected On-Site**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47f. Less than 4 hours. Advised to rapid chill. **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewash. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryer.
23-03-4
Basic - Stored food not covered. Broth in walk in cooler. **Corrected On-Site**
08B-12-5
43
Frequently Asked Questions
When was Saigon Fusion last inspected?
The most recent health inspection at Saigon Fusion on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Saigon Fusion?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Saigon Fusion.
How does Saigon Fusion compare to other restaurants in Mount Dora?
Saigon Fusion most recently scored 37 out of 100, which is lower than the Mount Dora average of 69.
Has Saigon Fusion's inspection record improved over time?
No. Recent inspections at Saigon Fusion have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Saigon Fusion 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 Fusion inspected?
Based on the inspection history on file, Saigon Fusion is inspected around three times per year on average.
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