Saigon Sips and Bites
1686 S Congress Ave, Palm Springs, FL 33461 · Permanent Food Service · License 6022605
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-11
- Safety score89
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 5, 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 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Eggs held at room temperature in prep area for less than 2 hours. Operator moved item to reach in cooler to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. boba pearls (79°F - Hot Holding) held at front counter for less than 2 hours, per operator.
Operator blacked item in steam table and began reheating to 165°F.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in back prep area.
Operator provided.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Bin of bread stored on floor in back prep area.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on in use food containers in glass reach in cooler.
Repeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.