Saigonese Authentic Vietnamese Cuisine
2692 N University Dr Unit 2, Sunrise, FL 33322 · Permanent Food Service · License 1608771
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Containers and bag of raw chicken stored above bags of cooked beef fat in double doors reach in freezer. Manager inverted during inspection.
Fixed on the spot
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Containers of raw chicken stored above container of raw pork in walk in cooler. Manager inverted..
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pork broth prepared over 24 hours not date marked. Manager dated 08-11 during inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: 1) Bags of rice stored on floor in dry storage room.
2) Cases of oil stored on floor in kitchen. Elevated during inspection.
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both bathrooms
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.