Saigon Noodle and Bistro
Last inspected: Feb 18, 2026
58
Score
Public records show 11 inspections at Saigon Noodle and Bistro stretching back to 2022. The newest entry in the record is dated Feb 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 23 violations to closer to 18 violations per visit over the last few inspections.
Across the inspection history, “floor soiled/has accumulation of debris” is the issue that surfaces most often, recorded seven times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
11 minor violations.
View 11 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles throughout kitchen soiled -cobwebs on ceiling throughout kitchen - From follow-up inspection 2026-02-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-02-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -rice cooker broken handle -cook line coolers flip broken handle - From follow-up inspection 2026-02-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -throughout kitchen - From follow-up inspection 2026-02-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -hole in wall in water heater room - From follow-up inspection 2026-02-18: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light not functioning. -multiple lights in kitchen burned out - From follow-up inspection 2026-02-18: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light above mop sink - From follow-up inspection 2026-02-18: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -rear door - From follow-up inspection 2026-02-18: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -right side reach in cooler on cook line - From follow-up inspection 2026-02-18: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves - From follow-up inspection 2026-02-18: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout - From follow-up inspection 2026-02-18: **Time Extended**
36-27-5
58
Feb 17, 2026
Routine - Food
4 critical violations. 21 minor violations.
View 25 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -All employees failed to wash hands before putting gloves on
12A-07-5
High Priority - Live, small flying insects found -3 small flying insects at dish machine in prep area of kitchen **Warning**
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach in door hinge of "IN" kitchen door -1 live roach in glue trap behind reach in cooler at front counter -3 live roaches in glue trap next to white hand wash sink **Warning**
35A-05-4
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. -0ppm -50ppm **Corrected On-Site**
22-41-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles throughout kitchen soiled -cobwebs on ceiling throughout kitchen
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. -5 dead roaches in water heater room -7 dead roaches under white hand wash sink -approximately 35 dead roaches in cobwebs throughout kitchen **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Equipment in poor repair. -rice cooker broken handle -cook line coolers flip broken handle
14-11-5
Basic - Floor soiled/has accumulation of debris. -grease on floor under dish storage rack next to pull cooking pot -floor soiled under dish washing table
36-73-4
Basic - Floor tiles missing and/or in disrepair. -throughout kitchen
36-17-5
Basic - Food stored on floor. -multiple food items stored on floor in rear dry storage area
08B-38-4
Basic - Hole in or other damage to wall. -hole in wall in water heater room
36-24-5
Basic - Light not functioning. -multiple lights in kitchen burned out
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light above mop sink
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink at kitchen entrance, basin and handles soiled -cook line coolers seals soiled -storage shelves throughout -exterior of kitchen equipment soiled throughout
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Outer openings not protected with self-closing doors. -rear door
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cook line coolers flip top and bottom -interior of reach in freezer
22-16-4
Basic - Standing water in bottom of reach-in-cooler. -right side reach in cooler on cook line
29-49-6
Basic - Storage area not maintained clean and organized. -water heater storage room
33-34-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler shelves
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout
36-27-5
19
Oct 24, 2025
Routine - Food
4 major violations. 14 minor violations.
View 18 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board server stations and maketables Ice chute to beverage machine **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes in sink Operator removed - From follow-up inspection 2025-10-24: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Nothing that was prepared onsite, portioned, then freezer not date marked when pulled from the freezer to thaw **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
02C-04-5
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. Nothing is date marked **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-10-24: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-10-24: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around screen door **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen and by walk in cooler **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-10-24: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave server stations Vents - From follow-up inspection 2025-10-24: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By mop sink **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave Beverage station Handwash sink kitchen Vents in hood Outside all cooking equipment Gaskets throughout **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues. Throughout - From follow-up inspection 2025-10-24: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make tables **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Stored food not covered. Pan of cooked pork in walk in cooler Several pans of cut vegetables in walk in cooler **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
36-27-5
33
Oct 23, 2025
Routine - Food
3 critical violations. 5 major violations. 16 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server area; half n half (64F - Cold Holding)per operator 2 hours. Put in freezer to rapid chill
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm **Warning**
22-49-4
High Priority - Non-food grade paper/paper towel used as liner for food container. In containers of basil
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board server stations and maketables Ice chute to beverage machine **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes in sink Operator removed
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Nothing that was prepared onsite, portioned, then freezer not date marked when pulled from the freezer to thaw **Repeat Violation**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. On dining room table Operator labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Server area
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around screen door **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Under kitchen equipment Operator mopped up **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen and by walk in cooler **Repeat Violation**
36-17-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave server stations Vents
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By mop sink **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave Beverage station Handwash sink kitchen Vents in hood Outside all cooking equipment Gaskets throughout **Repeat Violation**
23-03-4
Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues. Throughout
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make tables **Repeat Violation**
29-49-6
Basic - Stored food not covered. Pan of cooked pork in walk in cooler Several pans of cut vegetables in walk in cooler **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout **Repeat Violation**
36-27-5
17
Apr 1, 2025
Routine - Food
1 critical violation. 5 major violations. 17 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken in reach in freezer Operator switched **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink machine in server area Cutting board server area
22-02-4
Intermediate - No soap provided at handwash sink. Operator using bar soap
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. No items pulled from freezer date marked **Repeat Violation**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Storage shelf front counter Operator labeled **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves. Soiled cardboard on flat top grill in kitchen Operator removed
14-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has a gap **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Several throughout kitchen **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops Operator removed and brought new ones to be used **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave server area
22-08-4
Basic - Light not functioning. 2 in hood One over shelving in kitchen **Repeat Violation**
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several in kitchen **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink kitchen Outside of cooking equipment Outside glass door cooler kitchen **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Buckets reused throughout the restaurant for prep items
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table kitchen **Repeat Violation**
29-49-6
Basic - Stored food not covered. Spring rolls in reach in freezer prep area Sauces in walk in cooler not covered Operator covered **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Several area **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout
21-12-4
22
Sep 24, 2024
Routine - Food
1 critical violation. 3 major violations. 19 minor violations.
View 23 violations
High Priority - Nonfood-grade bags used in direct contact with food. Basil and jalapeños in thank you bags in glass door cooler in kitchen
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server area **Repeat Violation**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Nothing that was prepared onsite, portioned, then freezer not date marked when pulled from the freezer to thaw **Repeat Violation**
02C-04-5
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.
53B-13-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at back door has a gap
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of rice in kitchen Operator removed
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Equipment in poor repair. **Repeat Violation**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table in kitchen Operator removed
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in server area **Repeat Violation**
22-08-4
Basic - Light not functioning. Several in hood Few in kitchen and by back door **Repeat Violation**
36-62-4
Basic - Light shield damaged/in disrepair. In kitchen **Repeat Violation**
38-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in server area Gaskets throughout Vents in hood Shelves throughout Outside of all cooking equipment Walk in cooler fan covers **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In all coolers And walk in cooler shelves **Repeat Violation**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Shelves in kitchen **Repeat Violation**
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of both make tables **Repeat Violation**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coo,er
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout **Repeat Violation**
36-27-5
25
May 3, 2024
Routine - Food
2 critical violations. 4 major violations. 16 minor violations.
View 22 violations
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 over raw beef in walk in freezer
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic on cookline 64F per operator for 1 hour. Put in freezer to rapid chill **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table top area
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups in walk in refrigerator pulled from freezer. **Repeat Violation**
02C-04-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Items identified on menu as rare beef not identified under consumer advisory. Emailed a copy to operator and he posted until he can change menus. **Corrected On-Site**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. In front server area.
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in glass door cooler in kitchen. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Missing fan covers in reach in freezer in back of kitchen
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in
36-73-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in egg noodles.
10-01-5
Basic - Light not functioning. **Repeat Violation**
36-62-4
Basic - Light shield damaged/in disrepair. Kitchen **Repeat Violation**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood and side of cooking equipment in kitchen **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. On scale and shelves in kitchen **Repeat Violation**
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Make table in kitchen
29-49-6
Basic - Stored food not covered. Several pans in reach in freezer. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In server area Behind equipment in kitchen **Repeat Violation**
36-27-5
22
Dec 21, 2023
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
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
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
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
Plumbing Maintained; Sewage Disposal
FL-51
12
Jan 31, 2023
Routine - Food
3 critical violations. 4 major violations. 24 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noddles (55F - Cold Holding) less then 4 hours , operator rapid chill to bring temperature down to 41f **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
14-31-5
High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen area .
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Container inside employee hand sink, cook line . **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line .
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat soup from 3 days ago .
02C-02-5
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Check all coolers kitchen area .
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep area .
14-33-4
Basic - Ripped/worn tin foil used as shelf cover. Cook line. **Repeat Violation**
14-20-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cook line.
21-11-4
Basic - Stored food not covered. Frozen Raw chicken and bucket beef broth walk in cooler . **Repeat Violation**
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
38-05-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen .
36-27-5
Basic - Wood food-contact surface not properly sealed. Dry storage . **Repeat Violation**
14-06-4
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 - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on top of prep table , cook line .
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature at 125f cook line. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light not functioning. Hoods.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Employee sinks - exterior reach in coolers - walk in cooler fan . **Repeat Violation**
23-03-4
13
Oct 18, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
27
Jul 27, 2022
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./ shell eggs over cooked goat walk in cooler **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noddles (55F - Cold Holding) less then 4 hours , operator ice bath to bring it down to 41f **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ cooked noodle (86F - Hot Holding) less then 4 hours , operator re-heated to 165f **Corrected On-Site** **Warning**
03B-01-6
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./ dish machine 0 ppm chlorine, operator must set up 3 comp sink to sanitize **Warning**
22-41-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/HOC DANG 7/12/17 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ check all coolers **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./ ice bucket in front of employee hand sink cook line **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No other certified food service managers available at the establishment. **Warning**
53A-08-4
Basic - Bowl or other container with no handle used to dispense food./ rice **Warning**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Floor soiled/has accumulation of debris./ throughout kitchen **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer./ cook line **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ check all **Warning**
05-09-4
27
Frequently Asked Questions
When was Saigon Noodle and Bistro last inspected?
The most recent health inspection at Saigon Noodle and Bistro on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Saigon Noodle and Bistro?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited seven times, more than any other issue at Saigon Noodle and Bistro.
How does Saigon Noodle and Bistro compare to other restaurants in Orlando?
Saigon Noodle and Bistro most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Saigon Noodle and Bistro's inspection record improved over time?
Yes. Recent inspections at Saigon Noodle and Bistro have averaged around 18 violations per visit, down from roughly 23 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Saigon Noodle and Bistro 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 Noodle and Bistro inspected?
Based on the inspection history on file, Saigon Noodle and Bistro is inspected around three times per year on average.
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