Saigon Sushi

1866 14 Ave, Vero Beach, FL 32960 · Permanent Food Service · License 4100448

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 10, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (2 repeats)
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

10 violations found

First visitAug 10, 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.
10 violations found:
- 1 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish over bean sprouts
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided operator with new form
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Battery dead in dispenser next to 3 bay sink
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Stainless steel cooler at servers station
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Reach in freezer
  Ice buildup in reach-in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Sushi bar
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters have grease buildup
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Glasses at servers station
- Code 25, Single-service items: Single-service articles improperly stored.
  Box of to go containers on floor in storage area
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.