Sai Gon Hot Pot
Last inspected: Apr 2, 2026
29
Score
Public records currently show only two inspections for Sai Gon Hot Pot. The most recent visit was on Apr 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Compared to the prior visit, inspectors found more to write up: 16 violations versus four before.
Looking across the full record, non-food contact surfaces clean is the recurring theme, flagged two times.
Compared to other North Kingstown restaurants (averaging 88), there's room to close the gap. This restaurant has more on its record than most do.
2
Inspections
0
Critical latest
9
Major latest
7
Minor latest
Inspection History
Apr 2, 2026
Routine
9 major violations. 7 minor violations. 8 corrected on site.
View 16 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-203.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings throughout kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (weighing table) was observed with an accumulation of rodent droppings. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black and brown biofilm. The food contact surfaces of equipment must be clean to sight and touch. See disposal.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following food items were observed stored out of refrigeration at the cookline area at the time of inspection... 1) Bean sprouts, noodles and cut lettuce were observed held out of refrigeration on cookline at 54-57 degrees Fahrenheit. 2) Eggs were observed held out of refrigeration in food preparation area at 60 degrees Fahrenheit. Per interview with PIC, food items have been out of refrigeration for less than 2 hours prior. All food items were relocated to ice bath at time of inspection. Reviewed proper cold holding procedures with PIC.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Soup was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the back kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the dishwasher was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm. Establishment to sanitize in 3 bay sink until serviced and dispensing proper concentration.
4-501.115
Food stored improperly or exposed to contamination
Inspector notes: Various foods were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Various foods located in reach-in freezer were uncovered and unprotected from contamination.
3-307.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice used for drinks. See disposal.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator (bar) door gaskets were observed torn and in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of: 1. Light shield (previous water damage) 2. Shelving throughout kitchen (food residue/other debris)
4-602.13
29
Aug 8, 2025
Reinspection for Opening
2 major violations. 2 minor violations.
View 4 violations
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The facility is lacking test strips to measure the concentration of the Quaternary ammonium sanitizing solution for the dishwasher.
4-301.12
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The three bay sink located at the bar was in poor repair, inspector observed leak from faucet.
4-301.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Equipment not in good repair or proper adjustment
Inspector notes: Observed leaking pipe under hand sink at time of inspection. Plumbing systems to be maintained in good repair.
4-501.11
74
Frequently Asked Questions
When was Sai Gon Hot Pot last inspected?
The most recent health inspection at Sai Gon Hot Pot on file is from Apr 2, 2026. The public record contains two inspections in total.
What is the most common violation at Sai Gon Hot Pot?
Across the inspection record, non-food contact surfaces clean has been cited two times, more than any other issue at Sai Gon Hot Pot.
How does Sai Gon Hot Pot compare to other restaurants in North Kingstown?
Sai Gon Hot Pot most recently scored 29 out of 100, which is lower than the North Kingstown average of 88.
Has Sai Gon Hot Pot's inspection record improved over time?
No. Recent inspections at Sai Gon Hot Pot have flagged more violations than earlier ones, ticking from about four per visit to around 16 more recently.
What does a high risk rating mean?
A high risk rating at Sai Gon Hot Pot 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.
Nearby Restaurants