SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Saigon 88 last inspected?
The most recent inspection on record was on Feb 9, 2026. The result listed by Sacramento County Environmental Management Department was “PASS”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Mar 8, 2024 to Feb 9, 2026.
Has Saigon 88 ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Mar 8, 2024.
The Full Inspection History
9 inspections
Routine
Feb 9, 2026
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
COOLING METHODS
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Feb 9, 2026 · Original Source
Routine
Nov 24, 2025
PASS
1 recorded violation
notedCode —Handwashing
Official Wording
HANDWASHING FACILITIES
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Sacramento County Environmental Management Department, Nov 24, 2025 · Original Source
Follow-Up
Nov 24, 2025
MINOR VIOLATIONS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Nov 24, 2025 · Original Source
Routine
May 28, 2025
PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES [Corrected at time of Inspection]
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, May 28, 2025 · Original Source
Follow-Up
Feb 24, 2025
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Feb 24, 2025 · Original Source
Routine
Feb 20, 2025
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
TIME AS A PUBLIC HEALTH CONTROL [Corrected at time of Inspection], COOLING METHODS
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Feb 20, 2025 · Original Source
Follow-Up
Mar 12, 2024
PASS
0 recorded violations
No violations recorded in this inspection.
Official record from Sacramento County Environmental Management Department, Mar 12, 2024 · Original Source
Follow-Up
Mar 11, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES, TIME AS A PUBLIC HEALTH CONTROL
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Sacramento County Environmental Management Department, Mar 11, 2024 · Original Source
Routine
Mar 8, 2024
CONDITIONAL PASS
1 recorded violation
notedCode —Food temperature
Official Wording
HOT AND COLD HOLDING TEMPERATURES, COOLING METHODS
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.