SAIGON WOK

Name: SAIGON WOK
Address: 1810 TOWN CENTER BLVD UNIT 5, FLEMING ISLAND, FL, 32003, US
Rating: 80.8

1810 TOWN CENTER BLVD UNIT 5, FLEMING ISLAND, FL 32003

License #2001389

🥡 Chinese ℹ️

80.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

January 16, 2026 · 12 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAIGON WOK in FLEMING ISLAND currently holds an InspectFL Health Score of 80.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 41 total violations — 12 critical, 10 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 17, 2025

The latest inspection on January 16, 2026 shows 12 observation rows: 4 critical, 4 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SAIGON WOK has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[36-73-4] Floor soiled/has accumulation of debris. Flooring under the shelving in the walk-in cooler and walk-in freezer is soiled.
[08B-38-4] Food stored on floor. Case of oil by back prep table stored on the floor. Container of rice and heads of cabbage stored on the floor in the walk-in cooler.
[22-16-4] Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelf liners are soiled. Shelving in small reach-in cooler by back exit is soiled.
[33-34-4] Storage area not maintained clean and organized. Dry storage room at back exit is in disarray. Multiple cases/miscellaneous items on the floor. Storage area inaccessible.
[14-31-5] Nonfood-grade bags used in direct contact with food. Spring rolls in direct contact with grocery bag in flip top reach in cooler in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored on top of heads of cabbage. Also, open raw beef stored on top of cooked noodles. Also, open raw chicken stored over raw beef and noodles. Also, open raw chicken wings stored over onions.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of rice on prep table at 48F. Per operator, rice left out for approximately two hours. Rice moved to walk-in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Spring rolls held on time controls have no time marking. Operator states prepared 20 minutes prior and added time marking. Also, no written procedures available. Provided DBPR Form HR 5022-090.
[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. No written procedures available. Provided DBPR Form HR 5030-104.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by drink prep area is blocked by a cart.
[31B-03-4] No soap provided at handwash sink. No soap at handwash sink by dishmachine. Employee replenished soap.
[41-17-4] Spray/squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid at dishmachine.

Disposition: Warning Issued
[35B-03-4] Outer openings not protected with self-closing doors. Back exit door missing self-closing device.
[25-05-4] Single-service articles improperly stored. Cases of carry out boxes stored on the floor of back storage closet.
[22-41-4] 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. Dishmachine tested at 0ppm chlorine. Operator found chemical bucket under machine empty. Operator replaced with new chemical. Machine ran one cycle and tested at 50ppm chlorine.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sort and stack dirty dishes then went to walk in cooler, brought raw meat to the kitchen and placed meat in reach in cooler then finished getting a take out order together without changing gloves or washing hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer in kitchen at 118F. Operator states rice placed in warmer approximately 30 minutes prior. Operator reheated rice to 207F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine for dishwasher sanitizing. Only quaternary ammonium strips are available.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Hayden O. not provided. Employee employed since March 2023.
[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. Some employee food handler reporting agreements not completed.
[41-17-4] Spray/Squirt bottle containing toxic substance not labeled. Unlabeled squirt bottle with green liquid on shelf in dishroom. Employee labeled.