Saigon Coffee and Sandwiches
10150 Beach Blvd Unit 9, Jacksonville, FL 32246 · Permanent Food Service · License 2616406
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 Sep 29 routine inspection6 high priority (1 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 8 basic-52
- Administrative complaint on Sep 29Counts in full until a follow-up finds the problems fixed-20
- Safety score28
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 visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
See Stop Sale. Observed 12 packs of already prepackaged beef jerky stored on front counter top as grab and go with sticker on front package showing operators restaurant business name on package along with ingredients. Manager stated this is purchased from a person in Orlando, Florida but has no proof of invoice, contact name of person or business name to verify approved source. Manager stated she pays the person for these items using individual name on Zelle. Stop sale issued.
Administrative complaint
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1/2 and 1/2 creamer (52°F - Cold Holding), stored in front counter reach in cooler from over night with no additional preparation done today as per employee. Stop sale issued. Unit ambient temperature at 44°F with ice build up in back near fan.
Stop Sale issued due to food originating from an unapproved source.
Observed 12 packs of already prepackaged beef jerky stored on front counter top as grab and go with sticker on front package showing operators restaurant business name on package along with ingredients. Manager stated this is purchased from a person in Orlando, Florida but has no proof of invoice, contact name of person or business name to verify approved source. Manager stated she pays the person for these items using individual name on Zelle. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1/2 and 1/2 creamer (52°F - Cold Holding), stored in front counter reach in cooler from over night with no additional preparation done today as per employee. Stop sale issued. Unit ambient temperature at 44°F with ice build up in back near fan.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw prep beef stored over bread in reach in cooler. Employee properly stored
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw prep frozen meat stored in direct contact inside non-food grade bag in reach in freezer. Cooked noodles stored in direct contact inside non-food grade bag in reach in cooler
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Operator has menu item # 24 ( Vietnamese Egg Coffee ) made with raw egg yolk. Items is noted and identified on display menu on monitor in restaurant but not on in house grab and go customer menus. Operator in process of making new menus and will also add consumer advisory on menu
Repeat violation
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked pork, cooked rice, cooked chicken with no date marked stored in reach in cooler. Manager stated some prep 2 days ago and some since Saturday
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Two spray bottles not labeled and stored over ice machine. Manager stated it's water
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen meat liquid stock stored thawing on prep table at room temperature. Manager place in reach in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic soda bottles stored on floor in front counter area.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle stored in direct contact inside dry rice
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee handling food prep with bracket on wrist
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave soiled with old food debris. Interior of oven with grease build up on foil sheet
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Under oven door handle soiled with encrusted food debris
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop bucket not hung
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.