SAIGON NOODLE AND GRILL

Name: SAIGON NOODLE AND GRILL
Address: 2405 E WASHINGTON ST, ORLANDO, FL, 32803, US
Rating: 37.1

2405 E WASHINGTON ST, ORLANDO, FL 32803

License #5813345

🍜 Thai/Vietnamese ℹ️

37.1 Grade F / 100

Failing Health Score

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Latest inspection

November 3, 2025 · 24 findings · 1 critical

Routine - Food

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Quick take

SAIGON NOODLE AND GRILL in ORLANDO currently holds an InspectFL Health Score of 37.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on November 3, 2025. Across those visits, inspectors documented 121 total violations — 13 critical, 22 major, 86 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 27, 2023

The latest inspection on November 3, 2025 shows 24 observation rows: 1 critical, 4 major, and 19 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

121

Coverage note

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SAIGON NOODLE AND GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[32-08-5] Bathroom waste receptacle not constructed of easily cleanable material. No trash can in employee restroom in kitchen area by hot water heater
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup with no lid at server area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf with clean equipment
[13-03-4] Employee with no hair restraint while engaging in food preparation. For male and female cooks
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting of drinks cups in server area next to soda machine, standing water on tray with cups
[14-11-5] Equipment in poor repair. White one door stand up freezer ( with no handle) has plastic cover missing on inside of unit, exposing materials
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of screen door for south side kitchen exit, main door opened during hours of operation Gap at top of door for kitchen exit on north side of building
[36-24-5] Hole in or other damage to wall. Water damage and hole in wall behind hot water heater and ice machine
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water at 78f for rice
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up in between wok and single burner at cook line Debris/food build up under single burner at cook line Grease build up and hanging from pipe of suppression system over woks at cook line
[35B-03-4] Outer openings not protected with self-closing doors. Exit door on north side of building from kitchen
[29-49-6] Standing water in bottom of reach-in-cooler. Cooler at cook line and sliding door cooler by walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall under dish machine has a black debris Fan cover in walk in cooler has dust build up
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink at ware wash area with dish machine Pinhole in faucet at hand sink in side server area, water spraying onto shelf with powders for drinks
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[46-04-4] Exit door locked. For reporting purposes only. Exit door on north side of building locked during hours of operation
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over stock in walk in freezer
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink at ware wash area with dish machine hand sink blocked by trash can
[53A-05-6] 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/ Only 1 Certified food manager for facility and she is not working today

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Open/hole in ceiling in back prep area with slicer
[32-12-6] Covered waste receptacle not provided in womens bathroom. Employee unisex restroom
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen door at kitchen exit door has gap at bottom of door. Main door opened during hours of operation
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. On wall by ice machine
[36-24-5] Hole in or other damage to wall. Hole in wall behind ice machine
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on water at 85f at cook line
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in cooler at cook line Standing water in stand up coke cooler across from ware wash
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles missing on wall in employee restroom
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container not labeled in server area
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Lee Buckroth food manager certificate expired on 1/22/25.
[53A-05-6] 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/

Disposition: Emergency order recommended
[36-24-5] Hole in or other damage to wall. Hole in wall behind ice machine
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Open/hole in ceiling in back prep area with slicer
[32-12-6] Covered waste receptacle not provided in womens bathroom. Employee unisex restroom
[35A-03-4] Dead roaches on premises. 30 dead roaches in glue trap on floor under grill at cook line 20 dead roaches on glue trap under cooler at cook line 3 dead roaches on floor under dish machine 2 dead roaches on floor in prep area to left of ware wash area Total 55 dead roaches
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen door at kitchen exit door has gap at bottom of door. Main door opened during hours of operation
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. On wall by ice machine
[36-73-4] Floor soiled/has accumulation of debris. Heavy grease and food build up on floor under fryers, grill, griddle area at cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on handle at wok
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on water at 85f at cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease and food build up under grill and griddle at cook line on table
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in cooler at cook line Standing water in stand up coke cooler across from ware wash
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Tiles missing on wall in employee restroom
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container not labeled in server area
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting carrots with no gloves
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauce in cooler at cook line Pooled eggs over cooked chicken in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. 5 live roaches in glue trap on floor under grill at cook line 4 live roaches on table leg of grill on prep table at cook line 1 live roaches on floor under dish machine 10 live roaches in glue trap under cooler at cook line Total 20 live roaches
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Lee Buckroth food manager certificate expired on 1/22/25.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[31A-09-4] Handwash sink not accessible for employee use at all times. Metal tray on basin of hand sink at ware wash area with items on tray Plastic bowl in basin of hand sink in back prep area with slicer
[53A-05-6] 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/

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door has gap around door
[08B-38-4] Food stored on floor. Buckets of soup stored on floor of walk-in-cooler and walk-in-freezer . Cases of water on floor in back storage area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in cup of 80° water. Operator took scoop out of water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled in soup kitchen and cook line soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler cooler shelfs rustede
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand wash station cook line soiled, Wall at dish area soiled and damaged
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over sprouts and bottles tea in walk-in-cooler Operator moved steaks
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table following items out of temperature per operator from previous day: Cooked beef 54°, cooked shrimp 51°, meatballs 50°, sliced raw beef 49°, raw beef 47°, cooked chicken 48°, raw shrimp 47°, calamari 46°, rice noodles 48°
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts on counter per operator less than 1 hour 70° Operator iced for immediate temperature recovery Make table following items out of temperature per operator from previous day: Cooked beef 54°, cooked shrimp 51°, meatballs 50°, sliced raw beef 49°, raw beef 47°, cooked chicken 48°, raw shrimp 47°, calamari 46°, rice noodles 48
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers and freezer not date markings.

Disposition: Emergency order recommended
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self closing.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelving units.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at back door when door closed
[36-73-4] Floor soiled/has accumulation of debris. Floor along cook line heavily soiled.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between wall and table
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water less than 135°
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Upright freezer along next to 3 door glass cooler door has exposed insulation
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Single service spoons and fork presented with handles down in cup.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 16 rodent dropping found on floor in dry storage area by bags of rice. Under shelving and behind freezer. 14 rodent droppings found on floor in soup kitchen under drink bag in box, along wall, under shelving. Total of 30 droppings. Operator cleaned up droppings.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak 44°, beef 46-50° less than 4 hours. Per operator cooler recently stocked. Sprouts 79° approximately 2 hours. Operator placed product in cooler for immediate temperature recovery
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator form
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can in from of hand wash sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator form and operator had current employees sign and date form before end of inspection