SAIGONESE

Name: SAIGONESE
Address: 5100 W COLONIAL DR, UNIT 27, ORLANDO, FL, 32808, US
Rating: 91

5100 W COLONIAL DR, UNIT 27, ORLANDO, FL 32808

License #5811515

91 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SAIGONESE in ORLANDO currently holds an InspectFL Health Score of 91 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 12 total violations — 2 critical, 2 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 24, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

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DBPR

*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: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee removed colander from hand sink in server prep area.
[14-45-4] Cardboard used to line nonfood-contact shelves. Employee removed cardboard from shelves in dry storage area.
[08B-38-4] Food stored on floor. Employee removed containers of beef and pork from the floor in walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels from tables throughout kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured water out of containers of utensils on cook line.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[01C-04-4] Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Employee discarded all containers with oysters and clams with no tags.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Employee removed all cardboard from shelves in walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Employee removed knives from In between prep tables and took them to dish area to be cleaned.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Employee removed paper towels on top of shrimp,mint and spinach in reach in cooler in prep area.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse