SAIGON BAR VIETNAMESE & JAPANESE CUISINE

Name: SAIGON BAR VIETNAMESE & JAPANESE CUISINE
Address: 4869 OKEECHOBEE BLVD STE 2, WEST PALM BEACH, FL, 33417, US
Rating: 19.9

4869 OKEECHOBEE BLVD STE 2, WEST PALM BEACH, FL 33417

License #6020122

🍱 Japanese/Sushi ℹ️

19.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 8, 2026 · 6 findings · 3 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAIGON BAR VIETNAMESE & JAPANESE CUISINE in WEST PALM BEACH currently holds an InspectFL Health Score of 19.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 68 total violations — 33 critical, 24 major, 11 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 8, 2026 shows 6 observation rows: 3 critical, 3 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SAIGON BAR VIETNAMESE & JAPANESE CUISINE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] 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. Cook line reach in cooler; cooked chicken (50F - Cold Holding); raw shrimp (45F - Cold Holding) Per operator foods held in reach cooler overnight; not prepared or portioned today. See stop sale
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler Pans containing cooked meat date marked from 9/26. Per operator that date was when product was cooked, portioned and frozen , held refrigerated 1 additional day no new date mark, operator corrected.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler; cooked chicken (50F - Cold Holding); raw shrimp (45F - Cold Holding) Per operator foods held in reach cooler overnight; not prepared or portioned today. See stop sale
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and started touching clean utensils and equipment without washing hands first. Operator educated employee who then washed hands.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food service manager on duty with 4 or more employees. Manager arrived during inspection
[41-17-4] Spray bottle containing toxic substance not labeled. In dining area Unlabeled spray bottle containing glass cleaner, discussed with operator who labeled bottle

Disposition: Warning Issued
[25-05-4] Single-service articles improperly stored. Cups and lids stored under drain pipe from hand washing sink expo side cook line. Operator moved
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Red peppers over washed and peeled onions Operator stored properly
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then handling clean dishes Cook handling cell phones then handling cooking of items. Employee washed hands
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handling raw beef then handling clean utensils Employee washed hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw scallops over cooked pork Walk in freezer Raw beef over cooked fish balls Operator stored properly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler #1 Raw beef over cooked noodles Flip top cooler #3 Raw beef over cut carrots Operator stored properly
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Raw chicken over raw beef Operator stored properly
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Peanut sauce with milk 9/16
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cooked line Cooked rice, spring rolls, boba tea pearls, milk See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2 cooked beef 47F cold holding, cooked chicken 47F cold holding, , cooked pork 50F cold holding, across from stovetop. Flip top cooler #3 across from grill bean sprouts 46F cold holding Per operator all products stored for less than 4 hours. Per operator all products not prepared or portioned today. Operator iced down all products
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cooked line Cooked rice, spring rolls, boba tea pearls, milk See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of stovetop flame turned off next to slicer. chicken broth 119F hold holding Per operator stored for approximately 1 hour. Operator turned flame back on to reheat product to 165F++
[01C-03-4] Clams tags not marked with last date served.
[01C-01-4] No tag on/for original container of raw, in-shell clams Operator provided

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-03-4] Dead roaches on premises. Dinning room under the table
[08B-38-4] Pickles ginger stored on floor sushi area Advised operator to stored above floor
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe dishwasher washing pots and pans with just soap and water and placing them with clean dishes. Operator returned it to dishwasher to proper sanitized.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Not available for fresh farm raised salmon received from vendors
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler and reach in coolers Raw beef over seaweed Raw beef over beef soup Shell egg over sauces Raw beef over noodles Operator stored properly
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef small reach in cooler next to fryer. Operator stored properly
[35A-05-4] Roach activity present as evidenced by live roaches found. On chair on sushi bar area.
[01B-02-5] 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. Inside small reach in cooler next to fryer raw shrimp(48-55F) cold holding. Per operator product stored for longer than 4 hours. Per operator product not prepared or portioned today. See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, cooked rice, bean sprouts, rehydrated noodles, cut cabbage over 4 hours.See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside small reach in cooler next to fryer raw shrimp(48-55F) cold holding. Per operator product stored for longer than 4 hours. Per operator product not prepared or portioned today. See stop sale Sushi bar cooked eel 50F cold holding peanut butter sauce 48F(Cold Holding), At flip top cooler across from burners. cooked beef (51F)Cold Holding; cooked sliced chicken (50F)Cold Holding Small reach in cooler next to fryer Raw beef (48-55F) Cold Holding, raw chicken (48-55F) Cold Holding, raw pork (48-55F) Cold Holding, #2, raw beef (48F Cold Holding), Per operator products not prepared or portioned today Per operator products stored for approximately 3 hours. Operator moved items to reach in freezer
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, cooked rice, bean sprouts, rehydrated noodles, cut cabbage over 4 hours.See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; beef soup (large pot) (109F - Hot Holding) At cook line; shrimp egg rolls 85F - Hot Holding) chicken soup (120F - Hot Holding);. Per operator products stored for approximately 2 hours. Operator turned flame back on to reheat products to 165F+
[11-07-5] 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. Emailed poster to operator
[11-27-4] 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. Email procedures to operator
[01C-02-4] Establishment not maintaining clam tags for 90 days.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef soup 43F; beef soup (59F - Cooling)at4:00pm since 11:00am at 4:15 57F cooling . Inside walk in cooler inside deep covered containers. At this current cooling rate product will not cool to 41F within 6 hours, Operator decided to moved soups to flame to reheat and restart cooling process
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat cutter Operator clean and sanitized
[31A-09-4] Handwash sink not accessible for employee use at all times. Multiple pots blocking hand washing sink prep area sink. Operator removed
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple sushi rolls
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items with time mark but not procedures available Emailed Time as a public health control to operator