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Saigon Restaurant

Saigon Restaurant
8501 Astronaut Blvd
Suite 1 & 2
Cape Canaveral, FL 32920
(321)613-3858

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 5448270
Inspection Date: Friday, January 02, 2015
Inspection Number: 2426575
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 5330778
Inspection Date: Monday, October 27, 2014
Inspection Number: 2426575
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Hood is greasy **. Repeat Violation**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. To go cup in soy sauce **Corrected On-Site** **. Repeat Violation**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Duck sauce scoop **Corrected On-Site** **. Repeat Violation**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Fish case. Gave thermometer **Corrected On-Site** **. Repeat Violation**
52-01-4 Intermediate.Identity of food or food product misrepresented. Crab is really krab

Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 5240055
Inspection Date: Thursday, July 17, 2014
Inspection Number: 2380212
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 5224287
Inspection Date: Thursday, May 15, 2014
Inspection Number: 2380212
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of High Priority Violations: 3
Number of Intermediate Violations: 7
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Hood greasy
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Rice has a to go cup in it
14-45-4 Basic.Dirty paperused to line nonfood-contact shelves.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ciffee **. Repeat Violation**
40-06-4 Basic.Employee personal items stored in walk in cooler with food served to the public. Children's medicine and bottles on walk in cooler shelf above bean sprouts for the public.
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Childrens helmets by to go containers. There are childrens toys, bikes etc in the and throughout the kitchen and food prep area
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has glass bracelet
36-73-4 Basic.Floor soiled/has accumulation of debris. Kitchen
36-47-4 Basic.Hood soiled with accumulated grease.
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 88f **. Repeat Violation**
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Cup in oil and dry spice container **Corrected On-Site**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. There is a to go cup in the soy sauce **Corrected On-Site**
35B-05-4 Basic.Outer openings not protected during operation and vermin and/or environmental cross contamination present. Window and back door open
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Bean sprouts 46f, rice 45f, walk in cooler. Corrcetive action taken.
35A-02-4 High Priority.Live, small flying insects in food preparation area. I live on the lie
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn 45f. Corrective action taken
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. To go containers in large plastic bin
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles at room temp **Corrected On-Site**
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Lid on oil and died spice mix **Corrected On-Site**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Childrens toys in the way of the handink **Corrected On-Site** **. Repeat Violation**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.
35A-01-4 Intermediate.Nonservice animals in the food establishment or on premises. Cat wondered into the kitchen due to the open door
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in

Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 5186107
Inspection Date: Thursday, April 03, 2014
Inspection Number: 2309988
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 4993258
Inspection Date: Friday, January 31, 2014
Inspection Number: 2309988
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 26
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing. Both rest room **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. Walk in cooler **Warning**
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **Warning**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system. **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. **Warning**
10-24-4 Basic.In-use knife/knives stored in crack between equipment and wall. Meat cleaver **Warning**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 86° **Warning**
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Hand sink by upright cooler **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Rest room and kitchen **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. For sugar **Warning**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Warning**
14-55-4 Basic.Uncleanable knife block in use to store knives. Cook line **Warning**
41-13-4 High Priority.Butane stored with/above food, dry storage area **Warning**
41-12-4 High Priority.Medicine stored in refrigerator/cooler with food. **Corrected On-Site** **Warning**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Grouper and salmon. Must be fully cooked can not be served raw for sushi. Salmon is purchased from MB seafood they for died a letter that states salmon is raised in net pens fed parasite free food. Grouper must be fully cooked to the minimum cooking temp of 145° for 15 seconds **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 74° must be discarded at 2:30 pm **Warning**
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Cook line north end **Corrected On-Site** **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at ALL handwash sinks **Corrected On-Site** **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. Cook line and prep area **Corrected On-Site** **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi roce **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For prep lady that just came in today. (mom) **Warning**

Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 4993257
Inspection Date: Monday, July 15, 2013
Inspection Number: 2309987
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of High Priority Violations: 4
Number of Intermediate Violations: 8
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Hood system is greasy
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Baby bottles not in a seperate container in walk in
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has bracelet on
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. To go cup in sauce in storage area
43-01-4 Basic.Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doorsThere is bed in the office
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Line
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected on site to 100pm
08B-02-4 High Priority.Displayed food not properly protected from contamination. Numerous chopped vegetables cover by napkins and cloths
01A-14-4 High Priority.Operator unable to provide invoice to verify the source of the food. See stop sale. Sams club salmon missing invoice
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Whole shell eggs over carrotts
03A-04-4 High Priority.Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 71f sitting out.
11-03-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. No verifyable health policy on site
22-05-4 Intermediate.Cutting board(s) stained/soiled. Line
53B-17-4 Intermediate.Employee training does not include food allergen awareness information.
53A-09-4 Intermediate.Establishment has no 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.
01D-02-4 Intermediate.Failure to maintain freezing records on nonexempt fish for 90 days.
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi items shall be marked on each line item
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Corrected on site
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 4993257
Inspection Date: Monday, July 15, 2013
Inspection Number: 2309987
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of High Priority Violations: 4
Number of Intermediate Violations: 8
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Hood system is greasy
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Baby bottles not in a seperate container in walk in
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has bracelet on
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. To go cup in sauce in storage area
43-01-4 Basic.Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doorsThere is bed in the office
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Line
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected on site to 100pm
08B-02-4 High Priority.Displayed food not properly protected from contamination. Numerous chopped vegetables cover by napkins and cloths
01A-14-4 High Priority.Operator unable to provide invoice to verify the source of the food. See stop sale. Sams club salmon missing invoice
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Whole shell eggs over carrotts
03A-04-4 High Priority.Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 71f sitting out.
11-03-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. No verifyable health policy on site
22-05-4 Intermediate.Cutting board(s) stained/soiled. Line
53B-17-4 Intermediate.Employee training does not include food allergen awareness information.
53A-09-4 Intermediate.Establishment has no 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.
01D-02-4 Intermediate.Failure to maintain freezing records on nonexempt fish for 90 days.
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi items shall be marked on each line item
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Corrected on site
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server

Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 4870972
Inspection Date: Thursday, February 21, 2013
Inspection Number: 2260363
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 4842191
Inspection Date: Friday, February 15, 2013
Inspection Number: 2260363
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Items in prep box holding greater than 41F for several hours **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef CH 47f, chicken CH 46f, meatballsCH 447f **Warning**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Warning**
04-01-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Large prep box **Warning**
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar scoop is a to go cut **Warning**
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 80f **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle between uses. **Warning**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook **Warning**
29-08-4 Basic.Plumbing system in disrepair. Handsink by drie through **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: SAIGON REST
License Number: 1506398
License ID: 5487665
Inspection Visit ID: 4840854
Inspection Date: Monday, December 03, 2012
Inspection Number: 2260232
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
31-13-1 Critical.- Observed less than 1 handwash sink or number required by law for employees. Missing sink by window. Provide sink per plans prior to opening.
53A-01-2 Critical.- Manager lacking proof of Food Manager Certification.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Saigon Restaurant in Cape Canaveral Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cape Canaveral's Saigon Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Saigon Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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