Saigon Social
Last inspected: Feb 26, 2026
58
Score
During an inspection on February 26, 2026, Saigon Social in Manhattan, NY, was cited for three critical and two minor violations, including improper food temperature storage and pest control issues. While the facility has maintained a mostly low-risk record across three total inspections, this recent visit resulted in a moderate risk designation.
3
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Cycle Inspection / Initial Inspection
3 critical violations. 2 minor violations.
View 5 violations
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
58
Mar 16, 2024
Cycle Inspection / Re-inspection
1 critical violation.
View 1 violation
Hot tcs food item not held at or above 140 °f.
02B
86
May 6, 2023
Cycle Inspection / Initial Inspection
4 critical violations. 1 minor violation.
View 5 violations
Hot tcs food item not held at or above 140 °f.
02B
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
03B
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
52
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