SAIGON VIETNAM DELI

1200 S JACKSON ST Ste E, SEATTLE, WA 98144 · Restaurant (Seating 0-12)

Inspection summary

SAIGON VIETNAM DELI has been inspected 77 times by Public Health – Seattle & King County since February 8, 2006. The most recent inspection, on September 30, 2026, found no infractions.

25 of 77 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 72 times across 38 separate inspections, most recently on January 8, 2024. For example: 1900 - No room temperature storage; proper use of time as a control, procedures available
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 20 times across 19 separate inspections, most recently on March 6, 2025. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
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 16 times across 15 separate inspections, most recently on October 15, 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 16 times across 15 separate inspections, most recently on January 8, 2024. For example: 0600 - Adequate handwashing facilities
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 14 times across 12 separate inspections, most recently on January 8, 2024. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

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.

77 inspections

Educational InspectionSep 30, 2026
0 infractions
Routine Inspection/Field ReviewApr 2, 2026
1 infraction
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
Routine Inspection/Field ReviewMar 6, 2025
1 infraction
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
Routine Inspection/Field ReviewOct 15, 2024
2 infractions
- 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
  - BLUE
- 3100 - Food properly labeled; proper date marking
  - BLUE
Routine Inspection/Field ReviewJun 11, 2024
2 infractions
- 3100 - Food properly labeled; proper date marking
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
Return InspectionJan 16, 2024
0 infractions
Routine Inspection/Field ReviewJan 8, 2024
7 infractions
- 4200 - Food-contact surfaces maintained, cleaned, sanitized
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 1900 - No room temperature storage; proper use of time as a control, procedures available
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
- 0600 - Adequate handwashing facilities
  - RED
- 1400 - Raw meats below and away from ready-to-eat food; species separated
  - RED
- 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
  - RED
Return InspectionJul 19, 2023
0 infractions
Return InspectionApr 6, 2023
2 infractions
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time as a control, procedures available
  - RED
Routine Inspection/Field ReviewMar 14, 2023
10 infractions
- 4000 - Food and nonfood surfaces properly used and constructed; cleanable
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 4300 - Nonfood-contact surfaces maintained and clean
  - BLUE
- 4900 - Adequate ventilation; lighting; designated areas used
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance controlled
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
  - RED
- 1900 - No room temperature storage; proper use of time as a control, procedures available
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
  - RED
Routine Inspection/Field ReviewMar 17, 2022
3 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 1600 - Proper cooling procedure
  - RED
Routine Inspection/Field ReviewSep 7, 2021
4 infractions
- 3400 - Wiping cloths properly used, stored; sanitizer concentration
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
  - RED
Routine Inspection/Field ReviewAug 6, 2020
1 infraction
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionJun 4, 2019
0 infractions
Return InspectionMay 20, 2019
4 infractions
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
- 1600 - Proper cooling procedure
  - RED
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewMay 2, 2019
5 infractions
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Consultation/Education - FieldJan 7, 2019
0 infractions
Routine Inspection/Field ReviewAug 22, 2018
0 infractions
Return InspectionMay 14, 2018
0 infractions
Routine Inspection/Field ReviewApr 27, 2018
3 infractions
- 1600 - Proper cooling procedure
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldJan 2, 2018
0 infractions
Routine Inspection/Field ReviewJul 31, 2017
3 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3400 - Wiping cloths properly used, stored, proper sanitizer
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionFeb 28, 2017
0 infractions
Return InspectionFeb 10, 2017
0 infractions
Routine Inspection/Field ReviewJan 20, 2017
5 infractions
- 1600 - Proper cooling procedure
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Consultation/Education - FieldDec 19, 2016
0 infractions
Return InspectionSep 16, 2016
5 infractions
- 0100 - PIC certified by accredited program or compliance with code, or correct answers
  - RED
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Routine Inspection/Field ReviewAug 29, 2016
5 infractions
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 2110 - Proper cold holding temperatures (greater than 45° F)
  - RED
Return InspectionApr 18, 2016
0 infractions
Routine Inspection/Field ReviewMar 30, 2016
5 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 1600 - Proper cooling procedure
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Routine Inspection/Field ReviewJun 10, 2015
7 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3700 - In-use utensils properly stored
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
- 2200 - Accurate thermometer provided and used ...
  - RED
- 1600 - Proper cooling procedure
  - RED
- 2120 - Proper cold holding temperatures ( 42° F to 45° F)
  - RED
Routine Inspection/Field ReviewJan 26, 2015
2 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
Consultation/Education - FieldOct 22, 2014
0 infractions
Return InspectionMay 27, 2014
2 infractions
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionMay 14, 2014
0 infractions
Routine Inspection/Field ReviewApr 28, 2014
7 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 3300 - Potential food contamination prevented during delivery, preparation, storage, display
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
- 0200 - Food Worker Cards current for all food workers; new food workers trained
  - RED
- 2500 - Toxic substances properly identified,...
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewJan 28, 2014
3 infractions
- 3700 - In-use utensils properly stored
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Consultation/Education - FieldSep 9, 2013
0 infractions
Routine Inspection/Field ReviewJul 23, 2013
3 infractions
- 2600 - Compliance with risk control plans, variances, plan of operation; valid permit; appr procedur
  - RED
- 1400 - Raw meats below and away from ready to eat food; species separated
  - RED
- 1710 - Proper hot holding temperatures (less than130 degrees)
  - RED
Return InspectionJan 29, 2013
0 infractions
Routine Inspection/Field ReviewJan 10, 2013
4 infractions
- 3400 - Wiping cloths properly used, stored
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 0400 - Hands washed as required
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldNov 13, 2012
0 infractions
Return InspectionApr 26, 2012
0 infractions
Routine Inspection/Field ReviewApr 17, 2012
2 infractions
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
Routine Inspection/Field ReviewApr 9, 2012
5 infractions
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
- 0200 - Food Worker Cards current for all food...
  - RED
- 1400 - Raw meats below and away from RTE food
  - RED
Routine Inspection/Field ReviewNov 14, 2011
3 infractions
- 0600 - Adequate handwashing facilities
  - RED
- 1400 - Raw meats below and away from RTE food
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldJul 13, 2011
0 infractions
Routine Inspection/Field ReviewApr 28, 2011
2 infractions
- 1600 - Proper cooling procedure
  - RED
- 1400 - Raw meats below and away from RTE food
  - RED
Routine Inspection/Field ReviewDec 22, 2010
4 infractions
- 4700 - Garbage, refuse properly disposed; facilities...
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 0400 - Hands washed as required
  - RED
Consultation/Education - FieldJul 13, 2010
0 infractions
Return InspectionMay 12, 2010
0 infractions
Return InspectionApr 27, 2010
2 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionApr 9, 2010
2 infractions
- 4800 - Physical facilities properly installed,...
  - BLUE
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewMar 5, 2010
3 infractions
- 3100 - Proper labeling, signage
  - BLUE
- 0700 - Food obtained from approved source
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Return InspectionDec 30, 2009
1 infraction
- 3100 - Proper labeling, signage
  - BLUE
Return InspectionNov 4, 2009
2 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
Return InspectionOct 23, 2009
3 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 0400 - Hands washed as required
  - RED
Return InspectionSep 24, 2009
4 infractions
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 0400 - Hands washed as required
  - RED
- 1710 - Proper hot holding temperatures (less than 130° F )
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewAug 20, 2009
13 infractions
- 2900 - Adequate equipment for temperature control
  - BLUE
- 3100 - Proper labeling, signage
  - BLUE
- 4300 - Non-food contact surfaces maintained and clean
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4900 - Adequate ventilation; lighting; designated area...
  - BLUE
- 3000 - Proper thawing methods used
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 4000 - Food and non-food surfaces properly used and...
  - BLUE
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 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
Consultation/Education - FieldAug 4, 2009
0 infractions
Routine Inspection/Field ReviewMay 26, 2009
4 infractions
- 3300 - Potential food contamination prevented during ...
  - BLUE
- 4400 - Plumbing properly sized, installed,...
  - BLUE
- 3200 - Insects, rodents, animals not present; entrance...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewMar 3, 2009
4 infractions
- 4100 - Warewashing facilities properly installed,...
  - BLUE
- 4800 - Physical facilities properly installed,...
  - BLUE
- 0600 - Adequate handwashing facilities
  - RED
- 1900 - No room temperature storage; proper use of time...
  - RED
Consultation/Education - FieldJul 7, 2008
0 infractions
Routine Inspection/Field ReviewMar 11, 2008
4 infractions
- Food and non-food surfaces properly used and...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Plumbing properly sized, installed,...
  - BLUE
- No room temperature storage; proper use of time...
  - RED
Return InspectionDec 27, 2007
1 infraction
- Proper labeling, signage
  - BLUE
Return InspectionDec 12, 2007
2 infractions
- Physical facilities properly installed,...
  - BLUE
- Proper labeling, signage
  - BLUE
Return InspectionNov 20, 2007
3 infractions
- Proper labeling, signage
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- Proper hot holding temperatures (less than 130° F )
  - RED
Routine Inspection/Field ReviewNov 5, 2007
6 infractions
- Garbage, refuse properly disposed; facilities...
  - BLUE
- Proper labeling, signage
  - BLUE
- Physical facilities properly installed,...
  - BLUE
- Adequate handwashing facilities
  - RED
- Proper hot holding temperatures (less than 130° F )
  - RED
- No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewSep 11, 2007
6 infractions
- Physical facilities properly installed,...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Proper labeling, signage
  - BLUE
- Proper thawing methods used
  - BLUE
- Food-contact surfaces maintained, clean, sanitized
  - BLUE
- 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 23, 2007
1 infraction
- Proper labeling, signage
  - BLUE
Consultation/Education - FieldApr 9, 2007
0 infractions
Routine Inspection/Field ReviewFeb 21, 2007
4 infractions
- Posting of permit; mobile establishment name...
  - BLUE
- Potential food contamination prevented during ...
  - BLUE
- Proper labeling, signage
  - BLUE
- Adequate handwashing facilities
  - RED
Routine Inspection/Field ReviewOct 23, 2006
4 infractions
- Potential food contamination prevented during ...
  - BLUE
- Non-food contact surfaces maintained and clean
  - BLUE
- Proper Consumer Advisory posted for raw ...
  - RED
- No room temperature storage; proper use of time...
  - RED
Routine Inspection/Field ReviewMay 25, 2006
4 infractions
- Proper thawing methods used
  - BLUE
- Warewashing facilities properly installed,...
  - BLUE
- Adequate handwashing facilities
  - RED
- Food Worker Cards current for all food...
  - RED
Consultation/Education - FieldFeb 8, 2006
0 infractions

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SAIGON VIETNAM DELI

Inspection summary

What these findings mean

Food temperature controlHigher risk

Cleaning and sanitizingHigher risk

Food source, labelling and allergensHigher risk

Handwashing and staff hygieneHigher risk

Protecting food from contaminationHigher risk

About this data

77 inspections

Nearby inspected facilities