Saigonese Authentic Vietnamese Cuisine
Last inspected: Jan 30, 2026
90
Score
The health department has logged 10 inspections at Saigonese Authentic Vietnamese Cuisine, the earliest from 2023. The newest entry in the record is dated Jan 30, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “no paper towels” is the recurring theme, flagged four times.
Restaurants in Sunrise average 78, so Saigonese Authentic Vietnamese Cuisine is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women bathrooms. **Warning** - From follow-up inspection 2026-01-30: Same **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2026-01-30:
13-03-4
90
Jan 14, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-01-2025 **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above containers of butter and uncovered containers of beef broth in walk in cooler. Manager removed raw shell eggs and stored correctly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter handwashing sink. Replaced during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled sanitizer spray bottle during inspection . **Corrected On-Site** **Warning**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women bathrooms. **Warning**
32-04-4
50
Sep 16, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fried tofu (90F-81F - Cooling)@ 12:15 cooling since 11:00 rechecked 12:45 71F-83F stored in deep pan at this rate tofu will not cool to 70F. Operator paced sheet pan and placed in freezer to chill rapidly. **Corrective Action Taken**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over portion cups of noodles in walk-in cooler.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Barramundi 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
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink.
31B-02-4
Basic - Food stored on floor. Boxes of beef stored on walk-in cooler floor Box of vinegar stored on the floor in storage area
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee eggs in walk-in cooler
08B-49-4
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. Observed employee drinking from an open container at prep area
12B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottles on prep tables.
12B-07-4
Basic - Commercially processed reduced oxygen packaged Barramundi 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. See stop sale
06-09-1
45
Jun 17, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
61
Apr 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed no proof of training for Nam L. - From follow-up inspection 2025-04-29: Same **Admin Complaint**
53B-02-5
90
Feb 25, 2025
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table across from cook line, bean sprouts (81F - Cold Holding). Per operator item was prepared at approximately 11:00am and left standing at room temperature. Item has been out of temperature for more than four hours. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table across from cook line, bean sprouts (81F - Cold Holding). Per operator item was prepared at approximately 11:00am and left standing at room temperature. Item has been out of temperature for more than four hours. See stop sale.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and pork stored together in igloo in walk-in cooler. PIC removed and stored appropriately. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored above unwashed vegetables in walk-in cooler. PIC removed and stored appropriately. **Corrected On-Site**
08A-04-5
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. Observed PIC used bare hand to squeeze lime onto customer meal. PIC educated about the importance of not using bare hand.
09-01-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler across from cook line, fried tofu (44-45F at 3:42 - Cooling since 12:00, second temperature 45-48F at 4:28). Item placed in walk-in cooler to rapid cool. **Corrective Action Taken**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of Food Manager's Certification for Thai T.
53A-01-7
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. Observed no proof of training for Nam L.
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed curried sauce cooked 2/23 not date marked in low boy cooler across from cook line.
02C-02-5
Basic - Food stored on floor. Observed oil stored on floor next to cook line.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line, in use utensil held at 98F. PIC removed utensil from water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from cook line. PIC removed wiping cloth. **Corrected On-Site**
21-12-4
27
May 13, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (53F - Cold Holding). Per operator, item was not prepared or portioned today. Operator unable to determine when item fell out of temperature. See stop sale. Observed cut tomatoes (49F - Cold Holding). Per operator, item was not prepared or portioned today. Item was out of temperature for approximately 2 hours. Item was placed in low boy cooler to rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (53F - Cold Holding). Per operator, item was not prepared or portioned today. Operator unable to determine when item fell out of temperature. See stop sale.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink next to 3 compartment sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - walk-in cooler Observed : -cooked beef prepared 5/10/24 not date marked. - observed cooked noodles prepared 5/13/24 not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing degreaser in dish washing area.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on prep table in kitchen.
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at flip top cooler in kitchen. Operator placed wiping cloth in sanitizing solution. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed egg roll filling defrosting at room temperature. Operator placed item in walk-in cooler to defrost.
06-01-5
47
Mar 7, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
22
Mar 4, 2023
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach in cooler with old food residue, grooves no longer cleanable with mold like substance embedded within grooves of cutting board. - From follow-up inspection 2023-03-04: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2023-03-04: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-03-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink located at front counter exposed to splash. Inspector advised splash guards and do not store any utensils or any products until splash guard is installed to prevent contamination. - From follow-up inspection 2023-03-04: **Time Extended**
24-27-4
78
Mar 3, 2023
Food-Licensing Inspection
6 critical violations. 9 major violations. 16 minor violations.
View 31 violations
High Priority - Observed more than one Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
High Priority - Observed Dish-machine chlorine sanitizer not at proper minimum strength 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies under dish machine sink flying around.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held from overnight in walk in above 41°F. brown rice (47F - Cold Holding); Napa cabbage soup (48F - Cold Holding); bok choy (48F - Cold Holding); lettuce (48F - Cold Holding); bean sprouts (48F - Cold Holding); curry sauce (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken wings (48F - Cold Holding); pure boiled noodles (48F - Cold Holding); cream cheese (51F - Cold Holding) See Stop Sale
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods held from overnight in walk in above 41°F. brown rice (47F - Cold Holding); Napa cabbage soup (48F - Cold Holding); bok choy (48F - Cold Holding); lettuce (48F - Cold Holding); bean sprouts (48F - Cold Holding); curry sauce (48F - Cold Holding); raw beef (48F - Cold Holding); raw chicken wings (48F - Cold Holding); pure boiled noodles (48F - Cold Holding); cream cheese (51F - Cold Holding) See Stop Sale
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on top of vegetables, broccoli, Napa cabbage mushrooms in flip top reach in cooler at cook line. Observed raw opened chicken stored over cooked patay noodles in reach in cooler located at cook line.
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 - 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach in cooler with old food residue, grooves no longer cleanable with mold like substance embedded within grooves of cutting board.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located at 3 compartment sink area.
31B-03-4
Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at 3 compartment sink.
31B-02-4
Intermediate - Observed Hand-wash sink not accessible for employee use at 3 compartment area with paint brush and container inside sink. Operator removed from sink.
31A-09-4
Intermediate - Observed Paper towel dispenser at handwash sink located in women's restroom not working/unable to dispense paper towels.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Napa cabbage soup, curry sauce, brown rice made from from 24 hours - 36 hours more than 24 hours ago not date marked
02C-02-5
Basic - Observed Working containers of sugar removed from original container not identified by common name.
02D-01-5
Basic - Observed excessive Accumulation of debris inside warewashing machine.
16-03-4
Basic - Observed heavy Ice buildup in reach-in freezer and/or walk-in freezer., In walk in freezer ice build up is as high as a pillar to shelves.
14-69-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Dead roaches on premises. Observed approximately 5 or more dead roaches under dish machine in dish area. Observed approximately 7 or more dead roaches in grease buildup behind grills and ovens at cook line.
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public at front reach in cooler and cook reach in cooler.
08B-49-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Observed Bowl or other container with no handle used to dispense sugar at dry storage area.
14-01-5
Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink located at front counter exposed to splash. Inspector advised splash guards and do not store any utensils or any products until splash guard is installed to prevent contamination.
24-27-4
Basic - Observed In-use tongs stored on equipment door oven handle between uses.
10-20-4
Basic - Observed Nonfood-contact surface floors throughout cook line, dish area, kitchen area soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Observed Single-service articles to go containers dry storage not stored inverted or protected from contamination.
25-06-4
Basic - Observed Standing water in bottom of both reach-in-coolers located at cook line.
29-49-6
7
Frequently Asked Questions
When was Saigonese Authentic Vietnamese Cuisine last inspected?
The most recent health inspection at Saigonese Authentic Vietnamese Cuisine on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Saigonese Authentic Vietnamese Cuisine?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Saigonese Authentic Vietnamese Cuisine.
How does Saigonese Authentic Vietnamese Cuisine compare to other restaurants in Sunrise?
Saigonese Authentic Vietnamese Cuisine most recently scored 90 out of 100, which is higher than the Sunrise average of 78.
Has Saigonese Authentic Vietnamese Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Saigonese Authentic Vietnamese Cuisine have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Saigonese Authentic Vietnamese Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Saigonese Authentic Vietnamese Cuisine inspected?
Based on the inspection history on file, Saigonese Authentic Vietnamese Cuisine is inspected around three times per year on average.
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