Saigon Bistro
Last inspected: Feb 17, 2026
64
Score
Inspectors have visited Saigon Bistro eight times, with records going back to 2024. The most recent visit was on Feb 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
“Handwashing cleanser, availability” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Phoenix facility scores 97, putting Saigon Bistro on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed two containers of beef broth 51*F-54*F and seven containers of chicken broth 59*F-61*F in deep 5 gallon buckets cooked the previous day in the walk-in cooler at the time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC had no cooling logs or had taken temperatures of the broth. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked rice in warmer on the cookline between 121*F-132*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, rice was cooked at 11am, three hours prior to the time of inspection. All TCS foods improperly hot held were discarded by PIC at time of inspection
3-501.16(A)(1)
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap in handwashing sink dispenser on the front of the kitchen area at the time of inspection. Also observed no handwashing sink in the back of the kitchen by mop sink at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sinks at time of inspection
6-301.11
In-use utensils stored improperly between uses
Inspector notes: Observed two knives stored between prep tables between use at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Consecutive repeat: 2nd
3-304.12
64
Oct 30, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed five, five gallon containers with beef broth 47*F-52*F, and four, five gallon containers of chicken broth 45*F-57*F, cooked chicken in containers with lids on 48*F-50*F in walk-in cooler at the time of inspection. Per PIC, pho broth and chicken was cooked the previous day. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC was instructed to discarded TCS foods improperly cooled at time of inspection
3-501.14
Evidence of pests or pest control inadequate
Inspector notes: Observed flies in the kitchen and dining area at the time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Discussed with PIC pest control measures and controlling pests
6-501.111(A-B,D)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed three knives stored in-between prep tables, tongs on equipment oven handles, ice scoop in ice machine with handle touching ice. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
78
Jun 9, 2025
Reinspection
No violations found.
100
Jun 3, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
Sanitizer test kit not available
Inspector notes: Observed establishment to be sanitizing cups with chlorine sanitizer in 3-compartment sink behind counter. Establishment has quaternary ammonia test strips but does not have chlorine test strips to measure chlorine concentration. Instructed PIC to sanitize all wares using quaternary ammonia sanitizer at dish pit. Test strips are required for any sanitizers used with food contact surfaces. Provide chlorine sanitizer test strips prior to re-inspection
4-302.14
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
86
Feb 3, 2025
Reinspection
No violations found.
100
Jan 22, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed in walk-in cooler a 5" deep container of cooked rice at 50°F as measured with a calibrated probe thermometer. Per employee, rice had been placed into walk-in to cool the previous night. Discussed with PIC that cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed cooling items in uncovered, shallow pans (less than 4" deep) to ensure items are cooled within proper time parameters
3-501.14
Handwashing sink water not at required temperature
Inspector notes: Observed handwashing sink by the mopsink to have no available hot water. Additionally observed handwashing sink to be leaking when water is turned on. Discussed with PIC that hot water should be made available at all handwashing sinks. PIC stated that maintenance had already been called for the handwashing sink and that it would be serviced later in the day. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
5-202.12(A)
78
Sep 17, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed handwashing sink in the back of house to have no soap available. Also observed handwashing sink at the front of house to not have any paper towels. PIC properly stocked both handwashing sinks at time of inspection. Discussed ensuring handwashing sinks are properly stocked at all times so that employees can properly wash hands
6-301.11
90
Jun 26, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed heavy debris build up on the meat slicer, in cervices. PIC stated that the slicer gets wiped down with sanitizer every one or two uses. PIC stated that they don't take it apart and deep clean it every day. Informed PIC that the slicer needs to be taken apart, washed, rinsed, and sanitized every four hours. Discussed with PIC why it is important and necessary to take apart and sanitize the slicer every four hours. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. 3rd Consecutive Violation
4-601.11(A)
90
Frequently Asked Questions
When was Saigon Bistro last inspected?
The most recent health inspection at Saigon Bistro on file is from Feb 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Saigon Bistro?
Across the inspection record, “handwashing cleanser, availability” has been cited two times, more than any other issue at Saigon Bistro.
How does Saigon Bistro compare to other restaurants in Phoenix?
Saigon Bistro most recently scored 64 out of 100, which is lower than the Phoenix average of 97.
Has Saigon Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Saigon Bistro have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Saigon 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 Bistro inspected?
Based on the inspection history on file, Saigon Bistro is inspected around five times per year on average.
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