Saigon Wok
1810 Town Center Blvd Unit 5, Fleming Island, FL 32003 · Permanent Food Service · License 2001389
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection6 high priority (2 fixed on the spot, 1 repeat), 1 intermediate, 7 basic-42
- Administrative complaint on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score38
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 visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in prep area, Rice 2.5hr (100°F- Cooling), operator stated he unplugs rice cooker and leaves rice in hot plate on counter to cool then puts into cooler. Discussed with operator proper cooling procedures. Operator discarded rice.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cart next to grill Fried Chicken (67°F - Cold Holding). Operator stated he took chicken out of cooler to cook on grill. Then got busy and left on cart.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on cart next to grill Pho broth (102,120°F - Hot Holding). Operator states puts pho broth on and off grill to keep hot.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed in prep area, Rice 2.5hr (100°F- Cooling), operator stated he unplugs rice cooker and leaves rice in hot plate on counter to cool then puts into cooler. Discussed with operator proper cooling procedures. Operator discarded rice.
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.
Observed in walk-in freezer, package of commercial packaged raw chicken over non commercially packaged spring rolls in a ziploc bag. Employee relocated chicken to bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed in bathroom hallway, quaternary sanitizer bucket at 500+ Ppm. Employee discarded and remade bucket. Retested at 200ppm.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed in ware wash area, clean hand slicer stained with food residue. Also, observed cutting board on prep table across from water heater stained with food residue.
Basic7
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Observed ripped and soiled tin foil on both sides of wok station as well as on top of stove with pans stored on it.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black/green mold like substance on interior and interior door of bulk ice bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple reach in cooler gaskets throughout kitchen soiled with food debris. Observed reach in freezer gaskets soiled with black/green mold like substance. Observed Grease build up on hood filters as well as on backside of stove top.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed in dry storage area next to clear door cooler. large plastic food containers not inverted or covered.
Equipment and utensils not properly air-dried - wet nesting.
Observed on shelf in prep area, metal pans stacked while wet.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floors under back prep room equipment soiled with food debris. Observed walls behind ware washing equipment soiled with black/green mold like substance. Observed ceiling tiles in kitchen with water damage.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee backpack sitting on top of container of oil in dry storage area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.