SAIGON BAR VIETNAMESE & JAPANESE CUISINE

Name: SAIGON BAR VIETNAMESE & JAPANESE CUISINE
Address: 4869 OKEECHOBEE BLVD STE 2, WEST PALM BEACH, FL, 33417, US
Rating: 82.6

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

License #6020122

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SAIGON BAR VIETNAMESE & JAPANESE CUISINE in WEST PALM BEACH currently holds an InspectFL Health Score of 82.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 17 total violations — 8 critical, 3 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*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.

Inspection Completed - No Further Action
[35B-01-4] Exterior back kitchen door has a gap at the threshold that opens to the outside.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Operator had employee clean dish machine during inspection.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine, in kitchen. Operator cleaned and sanitized during inspection.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator replace sanitizer with a full bucket and corrected to 50ppm.
[29-42-4] Vacuum breaker missing at mop sink faucet or on splitter added to mop sink faucet. Employee purchased and installed vacuum breaker during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in 75F standing water at cook line. Operator dumped water.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed food employee reporting agreement form to operator.

Administrative complaint recommended
[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
[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
[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
[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
[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
[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
[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
[01C-01-4] No tag on/for original container of raw, in-shell clams Operator provided

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