SAIGON DELI

1237 S JACKSON ST, Seattle, WA 98144 · Restaurant (Seating 0-12)

Inspection summary

SAIGON DELI has been inspected 82 times by Public Health – Seattle & King County since February 14, 2006. The most recent inspection, on September 29, 2026, found no infractions.

32 of 82 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 64 times across 34 separate inspections, most recently on July 20, 2023. For example: 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 32 times across 26 separate inspections, most recently on April 2, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 19 times across 16 separate inspections, most recently on October 8, 2024. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 18 times across 18 separate inspections, most recently on June 4, 2024. For example: 3100 - Food properly labeled; proper date marking
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 13 times across 10 separate inspections, most recently on October 22, 2014. For example: 0400 - Hands washed as required

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

82 inspections

Educational InspectionSep 29, 2026
0 infractions
Routine Inspection/Field ReviewApr 2, 2026
2 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
Routine Inspection/Field ReviewMar 6, 2025
2 infractions
- 5000 - Posting of permit; mobile establishment name easily visible
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
Routine Inspection/Field ReviewOct 8, 2024
3 infractions
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
Routine Inspection/Field ReviewJun 4, 2024
2 infractions
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3100 - Food properly labeled; proper date marking
  - BLUE
Routine Inspection/Field ReviewJul 20, 2023
5 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
  - RED
- 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Routine Inspection/Field ReviewNov 15, 2022
4 infractions
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 3100 - Food properly labeled; proper date marking
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 1300 - Food contact surfaces cleaned and sanitized; no cross contamination
  - RED
Routine Inspection/Field ReviewAug 27, 2021
0 infractions
Routine Inspection/Field ReviewMay 30, 2019
4 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
Consultation/Education - FieldJan 23, 2019
0 infractions
Return InspectionSep 7, 2018
0 infractions
Routine Inspection/Field ReviewAug 20, 2018
2 infractions
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewMay 14, 2018
0 infractions
Consultation/Education - FieldFeb 13, 2018
0 infractions
Routine Inspection/Field ReviewOct 16, 2017
7 infractions
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Return InspectionFeb 22, 2017
0 infractions
Routine Inspection/Field ReviewFeb 9, 2017
6 infractions
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldOct 14, 2016
0 infractions
Return InspectionJul 14, 2016
0 infractions
Return InspectionJun 15, 2016
0 infractions
Routine Inspection/Field ReviewJun 2, 2016
5 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewJun 29, 2015
6 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
Routine Inspection/Field ReviewMar 5, 2015
7 infractions
- 4800 - Physical facilities properly installed,...
  - BLUE
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Consultation/Education - FieldDec 26, 2014
0 infractions
Routine Inspection/Field ReviewOct 22, 2014
5 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled.
  - BLUE
- 0400 - Hands washed as required
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Return InspectionJul 14, 2014
0 infractions
Routine Inspection/Field ReviewJun 27, 2014
6 infractions
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Routine Inspection/Field ReviewFeb 25, 2014
3 infractions
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
Routine Inspection/Field ReviewAug 14, 2013
0 infractions
Consultation/Education - FieldJun 12, 2013
0 infractions
Return InspectionMar 13, 2013
0 infractions
Return InspectionFeb 25, 2013
0 infractions
Return InspectionFeb 20, 2013
0 infractions
Return InspectionFeb 15, 2013
0 infractions
Routine Inspection/Field ReviewFeb 14, 2013
13 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2300 - Proper Consumer Advisory posted for raw ...
  - RED
- 1300 - Food contact surfaces used for raw meat...
  - RED
- 1400 - Raw meats below and away from RTE food
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2600 - Compliance with risk control plans, variances,...
  - RED
Return InspectionFeb 7, 2013
3 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 1100 - Proper disposition of returned, served...
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionJan 29, 2013
4 infractions
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 0400 - Hands washed as required
  - RED
Return InspectionJan 11, 2013
6 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewJan 10, 2013
6 infractions
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0400 - Hands washed as required
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1400 - Raw meats below and away from RTE food
  - RED
Consultation/Education - FieldNov 13, 2012
0 infractions
Routine Inspection/Field ReviewJul 3, 2012
2 infractions
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionApr 17, 2012
3 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewApr 6, 2012
2 infractions
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewNov 14, 2011
3 infractions
- 1400 - Raw meats below and away from RTE food
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 1500 - Proper handling of pooled eggs
  - RED
Consultation/Education - FieldJul 13, 2011
0 infractions
Routine Inspection/Field ReviewJan 26, 2011
3 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 1600 - Proper cooling procedure
  - RED
Consultation/Education - FieldJul 13, 2010
0 infractions
Return InspectionJul 9, 2010
2 infractions
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 0100 - PIC certified by accredited program...
  - RED
Return InspectionJul 9, 2010
7 infractions
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
Routine Inspection/Field ReviewJul 8, 2010
20 infractions
- 3000 - Proper thawing methods used
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 3900 - Single use and single service articles properly...
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities...
  - BLUE
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 3600 - Proper eating, tasting, drinking, or tobacco use
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 5000 - Posting of permit; mobile establishment name...
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0400 - Hands washed as required
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Return InspectionApr 28, 2010
2 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities...
  - BLUE
Return InspectionApr 9, 2010
4 infractions
- 4700 - Garbage, refuse properly disposed; facilities...
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0200 - Food Worker Cards current for all food...
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewMar 5, 2010
3 infractions
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionSep 24, 2009
1 infraction
- 3300 - Potential food contamination prevented during ...
  - BLUE
Return InspectionAug 19, 2009
5 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewAug 4, 2009
10 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 3900 - Single use and single service articles properly...
  - BLUE
- 1400 - Raw meats below and away from RTE food
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldMay 26, 2009
0 infractions
Routine Inspection/Field ReviewFeb 20, 2009
12 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 3600 - Proper eating, tasting, drinking, or tobacco use
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4200 - Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities...
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
Routine Inspection/Field ReviewNov 20, 2008
6 infractions
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4700 - Garbage, refuse properly disposed; facilities...
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
Return InspectionMay 12, 2008
1 infraction
- Warewashing facilities properly installed,...
  - BLUE
Consultation/Education - FieldApr 17, 2008
0 infractions
Return InspectionApr 8, 2008
3 infractions
- Physical facilities properly installed,...
  - BLUE
- Food-contact surfaces maintained, clean, sanitized
  - BLUE
- Insects, rodents, animals not present; entrance...
  - BLUE
Consultation/Education - FieldApr 1, 2008
0 infractions
Return InspectionMar 24, 2008
0 infractions
Return InspectionMar 10, 2008
3 infractions
- Proper labeling, signage
  - BLUE
- No room temperature storage; proper use of time...
  - RED
- Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewFeb 23, 2008
5 infractions
- Garbage, refuse properly disposed; facilities...
  - BLUE
- Proper labeling, signage
  - BLUE
- Warewashing facilities properly installed,...
  - BLUE
- Proper hot holding temperatures (less than 130° F )
  - RED
- No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldDec 28, 2007
0 infractions
Return InspectionNov 2, 2007
0 infractions
Consultation/Education - FieldOct 24, 2007
0 infractions
Routine Inspection/Field ReviewOct 18, 2007
3 infractions
- Proper labeling, signage
  - BLUE
- No room temperature storage; proper use of time...
  - RED
- Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewOct 3, 2007
4 infractions
- Proper labeling, signage
  - BLUE
- Adequate handwashing facilities
  - RED
- No room temperature storage; proper use of time...
  - RED
- Proper hot holding temperatures (less than 130° F )
  - RED
Return InspectionJun 26, 2007
1 infraction
- Proper labeling, signage
  - BLUE
Return InspectionJun 18, 2007
1 infraction
- Proper labeling, signage
  - BLUE
Return InspectionApr 25, 2007
1 infraction
- Proper labeling, signage
  - BLUE
Consultation/Education - FieldApr 11, 2007
0 infractions
Routine Inspection/Field ReviewFeb 23, 2007
2 infractions
- Garbage, refuse properly disposed; facilities...
  - BLUE
- Proper hot holding temperatures (less than 130° F )
  - RED
Return InspectionDec 28, 2006
0 infractions
Routine Inspection/Field ReviewDec 27, 2006
3 infractions
- Potential food contamination prevented during ...
  - BLUE
- Proper eating, tasting, drinking, or tobacco use
  - BLUE
- Garbage, refuse properly disposed; facilities...
  - BLUE
Return InspectionDec 27, 2006
1 infraction
- No room temperature storage; proper use of time...
  - RED
Return InspectionOct 23, 2006
0 infractions
Routine Inspection/Field ReviewAug 24, 2006
11 infractions
- Proper labeling, signage
  - BLUE
- In-use utensils properly stored
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Adequate ventilation; lighting; designated area...
  - BLUE
- Employee cleanliness and hygiene
  - BLUE
- Garbage, refuse properly disposed; facilities...
  - BLUE
- In-use utensils properly stored
  - BLUE
- Warewashing facilities properly installed,...
  - BLUE
- Wiping cloths properly used, stored
  - BLUE
- PIC certified by accredited program...
  - RED
- No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldFeb 14, 2006
0 infractions

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SAIGON DELI

Inspection summary

What these findings mean

Food temperature controlHigher risk

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

Food source, labelling and allergensHigher risk

Handwashing and staff hygieneHigher risk

About this data

82 inspections

Nearby inspected facilities