Saigon Jade Restaurant
Last inspected: Apr 13, 2026
78
Score
Saigon Jade Restaurant, located at 1948 W Broadway Rd in Mesa, AZ, had one major and three minor violations during its most recent inspection on April 13, 2026. These violations included issues with handwashing sink operation, cooling methods, container storage, and in-use utensil storage. The restaurant has a history of mostly low-risk inspections across its six recorded evaluations.
6
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 13, 2026
Routine
1 major violation. 3 minor violations. 3 corrected on site.
78
Nov 24, 2025
Routine
2 major violations. 2 corrected on site.
82
Oct 9, 2025
Routine
2 major violations. 1 minor violation. 2 corrected on site.
78
Apr 28, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
82
Dec 10, 2024
Routine
1 critical violation. 4 major violations. 2 minor violations. 6 corrected on site.
52
Aug 22, 2024
Routine
4 critical violations. 2 minor violations. 3 corrected on site.
50
Violations — Apr 13, 2026 Inspection
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed handwashing sink in the back of house near the serving window with a cart blocking the hand sink at 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. Person in charge (PIC) relocated all items blocking handwash sink at time of inspection
5-205.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cooked pig's blood with temperatures of 48*F in the prep table at time of inspection. Per cook, pig's blood was cooked about an hour prior to inspection. Cook moved pig's blood to walk-in cooler to rapid cool at time of inspection. Discussed with PIC about not cooling in prep tables as they are not made to cool down food at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(B)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed multiple knives stored between prep tables in the back of house. Observed tongs stored on splash guard of handwashing sink in the front of house at 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 re-washed & properly stored at time of inspection
3-304.12
Physical facilities not cleaned at required frequency
Inspector notes: Observed food debris and grease build up throughout the back of house (wire racks above dish pit, fryers, back wall behind cooking area, and the inside of the freezer) at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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