Saigon Sizzle LLC

870 Saxon Blvd Ste 41, Orange City, FL 32763 · Permanent Food Service · License 7403930

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Jul 28, 2026

What drove the grade

Food prepared in a private home.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

11 violations found

First visitJul 28, 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.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Food prepared in a private home.
  See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Shredded carrots and radishes, shredded at home. Operator instructed to discard .
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Front counter make table. Cooked shrimp prepared 24 hours ago, not date marked. Operator updated
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Sandwich stored at front counter low boy unit,.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - table next to fryers soiled with food debris. - table under flat top soiled with food debris.
- Code 36, Floors, walls, ceilings and ventilation: Kitchen floor tiles missing and/or in disrepair.
  Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen floor soiled/has accumulation of debris.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License is not on site.
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.
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.