Saigon Wok
Last inspected: Jan 16, 2026
30
Score
Inspectors have visited Saigon Wok 10 times, with records going back to 2022. Inspectors last stopped by on Jan 16, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Saigon Wok's latest score of 30 falls below the Fleming Island average of 76. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
30
Jul 17, 2025
Routine - Food
No violations found.
100
Jul 16, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
61
Jan 28, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held at wok area at 58F. Owner states butter removed from refrigeration approximately 15 minutes prior. Butter placed in freezer and 20 minutes later temperature at 43F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Tapioca pearls being held on time controls has no time marking. Owner states tapioca prepared at 12:00 and added time marking. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at dishmachine has gloves and towels in the sink. Employee removed all items from sink. **Corrected On-Site**
31A-11-4
Basic - Floor soiled/has accumulation of debris. Floor under wok area and under fryer has debris.
36-73-4
Basic - Plumbing system in disrepair. Handwash sink at dishmachine has a leak under the sink and is slow-draining. Also, leak from cooling unit in walk in cooler.
29-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board at prep table. Employee removed wet cloth. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler/walk in cooler interior/shelves have accumulation of soil residues. Plastic shelving liners used in walk in cooler are soiled.
22-16-4
55
Jul 25, 2024
Routine - Food
No violations found.
100
Jul 24, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed in kitchen flip top reach in cooler; tofu (44F - Cold Holding); chicken (54F - Cold Holding); beef (49F - Cold Holding); noodles (45F - Cold Holding); beef (47F - Cold Holding); chicken (50F - Cold Holding); sprouts (50F - Cold Holding). All products except for tofu(See stop sale) were placed in the flip top reach in cooler two to two and a half hours prior. All except tofu moved to walk in freezer to quickly chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu in flip top reach in cooler in kitchen at 44F. Tofu has been in the same cooler overnight.
01B-02-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab Rangoons on menu. Operator states only serves imitation krab. **Admin Complaint**
52-03-4
Basic - Silverware/utensils/plates dried with a towel/cloth. Observed employee drying plates just removed from dish machine with a dry cloth. Inspector spoke with employee. Employee began to allow dishes to air dry. **Corrective Action Taken**
24-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink hot hung to dry.
42-01-4
61
Jan 17, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer in kitchen at 118F. Operator states rice placed in warmer approximately 30 minutes prior. Operator reheated rice to 207F. **Corrective Action Taken**
03B-01-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sort and stack dirty dishes then went to walk in cooler, brought raw meat to the kitchen and placed meat in reach in cooler then finished getting a take out order together without changing gloves or washing hands.
12A-13-4
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. Dishmachine tested at 0ppm chlorine. Operator found chemical bucket under machine empty. Operator replaced with new chemical. Machine ran one cycle and tested at 50ppm chlorine. **Corrective Action Taken**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine for dishwasher sanitizing. Only quaternary ammonium strips are available.
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Hayden O. not provided. Employee employed since March 2023. **Repeat Violation** **Admin Complaint**
53B-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. Some employee food handler reporting agreements not completed.
11-26-1
Intermediate - Spray/Squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid on shelf in dishroom. Employee labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Outer openings not protected with self-closing doors. Back exit door missing self-closing device.
35B-03-4
Basic - Single-service articles improperly stored. Cases of carry out boxes stored on the floor of back storage closet.
25-05-4
39
Aug 16, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Mar 3, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (49F - Cold Holding) in reach in cooler in kitchen. Per operator, noodles put in cooler this morning. Operator discarded noodles. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handsink by dishmachine. Manager replaced towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar bucket under prep table. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs stored on oven door handle. Operator moved to proper storage. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at end of kitchen.
31B-04-4
67
Jul 1, 2022
Food-Licensing Inspection
7 critical violations. 1 major violation. 5 minor violations.
View 13 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. Dish machine tested at zero ppm. Operator refilled machine and replaced empty sanitizer bucket. Re tested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Container of medicine improperly stored. In walk-in cooler observed medicine store over food items. Operator removed medicine. **Corrected On-Site**
41-07-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In sanitizer bucket near bathrooms observed sanitizer at 200+ppm. Operator remade solution and tested at 100ppm. **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at sink faucet or on fitting/splitter added to sink faucet. Observed handwash sink at beginning of cook line with a threaded faucet without a vacuum breaker.
29-42-4
High Priority - Toxic substance/chemical improperly stored. On shelf near back door observed chemicals being stored next food condiments and noodles. Operator removed bottles of chemicals from shelf. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed, noodles (110-112F - Reheating). Operator reheated to 203F. **Corrected On-Site**
03E-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Irish butter at 53F at room temperature on wok station. Operator stated butter was taking out of the cooler an hour ago. Operator placed butter into cooler. In walk-in cooler observed cream cheese at 44F. Walk-in cooler has ambient temperature of 42F. Operator stated cream cheese was delivered two days and the door was left open earlier today. Operator placed bags of ice ontop of cream cheese. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler observed raw shrimp that was peeled at 2:00 temping at 71F cooling at 4:05. Second temperature was taken at 5:05 and shrimp is temping at 63F cooling. Operator placed ice over shrimp. **Corrective Action Taken**
03D-15-4
Basic - Cardboard used to line food-contact shelves. On bottom shelf of prep table across from dish observed it covered with cardboard. Operator removed. **Corrected On-Site**
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen area observed tiles not smooth and easily cleanable.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen area ceiling tiles with holes and broken off pieces.
36-32-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer observed ice buildup over fan.
14-69-4
Basic - Stored food not covered. In the walk-in freezer observed stored spring rolls without cover on a pan. Operator covered with paper. **Corrected On-Site**
08B-12-5
25
Frequently Asked Questions
When was Saigon Wok last inspected?
The most recent health inspection at Saigon Wok on file is from Jan 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Saigon Wok?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Saigon Wok.
How does Saigon Wok compare to other restaurants in Fleming Island?
Saigon Wok most recently scored 30 out of 100, which is lower than the Fleming Island average of 76.
Has Saigon Wok's inspection record improved over time?
Results have been roughly steady. Inspections at Saigon Wok have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Saigon Wok 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 Wok inspected?
Based on the inspection history on file, Saigon Wok is inspected around three times per year on average.
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