Saigon Sizzle
Last inspected: Mar 19, 2026
74
Score
Across the available record, Saigon Sizzle has 12 inspections on file, the first dated 2022. The most recent report on file is from Mar 19, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly nine violations before.
The pattern that stands out is “floor soiled/has accumulation of debris”, which has been cited four times.
Compared to the broader Orange City restaurant scene, this is about average. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
74
Sep 24, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Sep 23, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. 1-live roach in front counter , hand wash sink. **Warning**
35A-05-4
Basic - Floor soiled/has accumulation of debris., under kitchen equipment. **Warning**
36-73-4
Basic - Ice buildup in front counter freezer chest. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers spiked with grease ,. **Warning**
23-03-4
Basic - Ripped/worn tin foil used fryer cover. **Warning**
14-20-4
Basic - Single-service articles improperly stored. Box of cups stored on hallway floor . **Warning**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Cove molding at floor/wall juncture detaching by kitchen wall . **Warning**
36-03-4
58
Jun 23, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched hat, and continued to to handle food without washing hands. Educated operator. **Corrective Action Taken**
12A-29-4
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over chicken broth in dining room reach in cooler. Operator relocated.
08A-04-5
Basic - Ceiling tile missing, in storage area closet.
36-36-4
Basic - Floor soiled/has accumulation of debris., by fryer.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Operator relocated. **Corrected On-Site**
10-20-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fries soiled grease and grime. -curtains to kitchen soiled with dirt. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box of portion cups, stored on dining room floor.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Jan 9, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cove molding at three compartment sink floor/wall juncture broken/missing. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to closet wall. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hose in front counter make table . **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Soiled with food debris and grime , worn tin foil on fryer. **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
14-20-4
82
Jan 8, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer at front counter. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen low boy unit, raw meat over bagged rice noodles. Operator relocated. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen stove top beef broth (88F - Cold Holding)/1.5 hours ; operator returned to reach in cooler. -Front counter Cooked shrimp44F- 45F placed 1.5 hours . Operator placed ice, bao buns (44-45F - Cold Holding); operator placed in another unit, rice noodles (47F - Cold Holding)/overnight .operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in front counter prorated 48 hours ago not date marked. Operator placed date. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water placed in front hand wash sink. Operator relocated. **Corrected On-Site** **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. Alejandro . **Warning**
53B-13-5
Basic - Cove molding at three compartment sink floor/wall juncture broken/missing. **Warning**
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open energizer drink stored in front counter low boy unit. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Hole in or other damage to closet wall. **Warning**
36-24-5
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. Soiled hose in front counter make table . **Warning**
23-03-4
Basic - Soiled with food debris and grime , worn tin foil on fryer. **Warning**
14-20-4
30
Aug 27, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked noodle 84F after 3 hours ,on table top . Operator placed in reach in freezer **Corrective Action Taken**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cold holding unit noodles (50F - Cold Holding)/3 hours ; bao buns (44F - Cold Holding). Operator placed ice. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 400+ **Corrected On-Site**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked shrimp thawed , not date marked **Corrected On-Site**
02C-08-5
Basic - Cardboard used on kitchen floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
55
Feb 19, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 45F placed overnight in front counter low boy unit. . **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored in storage area shelf above cooked pork. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice I. Front counter , oreiared 24 hours ago not date marked. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle , stored in shelf , above kitchen lowboy unit.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
58
Nov 17, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in front counter. - From follow-up inspection 2023-11-17: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris. - From follow-up inspection 2023-11-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Kitchen floor tiles missing and/or in disrepair. - From follow-up inspection 2023-11-17: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-11-17: **Time Extended**
36-27-5
82
Sep 18, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over broth in reach in cooler seating area. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen make table tofu 43-44F/30 minutes. **Corrective Action Taken**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
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. Half and half milk stored lowboy unit at front counter opened 3 days ago , not date marked. **Corrected On-Site**
02C-03-5
Basic - Ice buildup in reach-in freezer in front counter.
14-69-4
Basic - Kitchen floor soiled/has accumulation of debris.
36-73-4
Basic - Kitchen floor tiles missing and/or in disrepair.
36-17-5
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - No handwashing sign provided at kitchen and front counter hand sinks used by food employees. **Corrected On-Site**
31B-04-4
Basic - Single-service articles improperly stored. Takeout container box stored on hallway floor,
25-05-4
45
Jan 3, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
50
Jul 20, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2022. **Corrected On-Site** **Admin Complaint**
50-17-2
Intermediate - No chemical Quat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
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.
53B-13-5
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Kitchen wall not smooth, nonabsorbent and easily cleanable in food preparation area.
36-30-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored at front counter on top off box of plastic forks.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
52
Frequently Asked Questions
When was Saigon Sizzle last inspected?
The most recent health inspection at Saigon Sizzle on file is from Mar 19, 2026. The public record contains 12 inspections in total.
What is the most common violation at Saigon Sizzle?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Saigon Sizzle.
How does Saigon Sizzle compare to other restaurants in Orange City?
Saigon Sizzle most recently scored 74 out of 100, which is about the same as the Orange City average of 76.
Has Saigon Sizzle's inspection record improved over time?
Yes. Recent inspections at Saigon Sizzle have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Saigon Sizzle 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 Sizzle inspected?
Based on the inspection history on file, Saigon Sizzle is inspected around three times per year on average.
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