✓
Saigon Seafood Restaurant
June 13, 2025 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 7 code checks were marked passed.
Checks marked passed
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Cooked chicken 63F cooked lobster 80F / Sitting out on counter / PIC states food was out for 1 hour / Items moved to refrigeration / Provide 41F or below
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Hot Water and Chemical-Methods (P)criticalInspector note: High temp dish machine 255F rinse / Irreversible temperature measuring device reading 155F / Repair machine to provide 180F-194F / 3 bay sink will be used until machine is properly repaired
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In-Use Utensils Between-Use Storage (C)Inspector note: Utensils in stagnant water / Discontinue and store clean and dry
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Nonfood Contact Surfaces (C)Inspector note: Exterior of bulk food bins with visible soils / Clean to remove
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Outer Openings Protected (C)Inspector note: Back door open / Allowing for fly entry / Keep doors closed or provide a proper screen door
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Storing Maintenance Tools (C)Inspector note: Brooms stored on floor / Elevate at least 6" off of floor when not in use
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Cleaning Frequency and Restrictions (C)Inspector note: Cookline is in need of a deep clean to remove heavy soils and grease build up
What changed since the previous inspection?
Compared with Fail on May 27, 2025: 7 previous findings did not recur.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.