Saigon Bar Vietnamese & Japanese Cuisine
4869 Okeechobee Blvd Ste 2, West Palm Beach, FL 33417 · Permanent Food Service · License 6020122
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Nov 3 complaint inspection4 high priority (1 fixed by the Nov 3 follow-up, 3 fixed on the spot), 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered kitchen from dining room, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and donned new pair of single use gloves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container, in direct contact with washed/peeled/cut cucumbers.
Operator discarded cucumbers and removed paper towel from container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 10ppm). Advised Operator to manually sanitize dishes in triple sink until machine repaired and able to sanitize properly.
Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged (ROP) fish (raw hamachi) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Operator stated hamachi thawed in package under cold running water 1 hour prior, removed from reduced oxygen packaging.
Fixed on the spot
Earlier inspections 1
B85Complaint inspection6 violations, 3 high priority No follow-up needed
- First visitOct 8, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Cook line reach in cooler; cooked chicken (50°F - Cold Holding); raw shrimp (45°F - Cold Holding) Per operator foods held in reach cooler overnight; not prepared or portioned today. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line reach in cooler; cooked chicken (50°F - Cold Holding); raw shrimp (45°F - Cold Holding) Per operator foods held in reach cooler overnight; not prepared or portioned today. See stop sale
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen and started touching clean utensils and equipment without washing hands first. Operator educated employee who then washed hands.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In walk in cooler Pans containing cooked meat date marked from 9/26. Per operator that date was when product was cooked, portioned and frozen , held refrigerated 1 additional day no new date mark, operator corrected.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In dining area Unlabeled spray bottle containing glass cleaner, discussed with operator who labeled bottle
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food service manager on duty with 4 or more employees. Manager arrived during inspection
Fixed on the spot
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.