More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Saigon Fusion last inspected?
The most recent inspection on record was on Nov 10, 2026. The result listed by Boston Inspectional Services Department was “Failed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
15 inspections on record, from Dec 4, 2023 to Nov 10, 2026.
Has Saigon Fusion ever been closed by the health department?
No closure appears in the 15 inspection records we hold for this business. The earliest is dated Dec 4, 2023.
The Full Inspection History
15 inspections
Inspection
Nov 10, 2026
Failed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker expired on 10.12.26.Provide a proper hood cleaning from a licensed company.Post the new sticker.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Nov 10, 2026 · Original Source
Inspection
Jul 2, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 2, 2026 · Original Source
Inspection
Apr 23, 2026
Passed
1 recorded violation
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker expired on 9.22.25.Provide a proper hood cleaning from a licensed company.Post the new sticker.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Apr 23, 2026 · Original Source
Inspection
Apr 7, 2026
Failed (extension granted)
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the interior of the chest freezer to remove soils.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker expired on 9.22.25.Provide a proper hood cleaning from a licensed company.Post the new sticker.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Apr 7, 2026 · Original Source
Inspection
Mar 24, 2026
Failed
2 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the interior of the chest freezer to remove soils.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.006/6-501.14-CCleaning and sanitizing
Official Wording
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Inspector’s Notes
The hood sticker expired on 9.22.25.Provide a proper hood cleaning from a licensed company.Post the new sticker.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Mar 24, 2026 · Original Source
Inspection
Oct 6, 2025
Passed
3 recorded violations
criticalCode 590.002(E)/2-201.11-PFPermits, training, and postings
Official Wording
(B) & (E) Responsibility of Permit Holder Person in Charge and Conditional Employees (Pf )
Inspector’s Notes
Per recommendation from Boston Public Health-The business has Voluntarily closed. All staff must be tested and cleared to return to work by BPHC before approval to re-open
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Per an ongoing illness investigation The consumer advisory is missing the disclosure"these items are served raw undercooked or cooked to order" (*) asterisk all necessary items
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed. 08/26/25 Plumber is schedule to be on site tomorrow for the air gap. provide plumber report to keila.Depina@boston.gov Per discussion with the manager on 9.4.25 A 30 day extension has been provided to complete the air gap repair
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Oct 6, 2025 · Original Source
Inspection
Sep 4, 2025
Voluntarily closed
3 recorded violations
criticalCode 590.002(E)/2-201.11-PFPermits, training, and postings
Official Wording
(B) & (E) Responsibility of Permit Holder Person in Charge and Conditional Employees (Pf )
Inspector’s Notes
Per recommendation from Boston Public Health-The business has Voluntarily closed. All staff must be tested and cleared to return to work by BPHC before approval to re-open
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)
Inspector’s Notes
Per an ongoing illness investigation The consumer advisory is missing the disclosure"these items are served raw undercooked or cooked to order" (*) asterisk all necessary items
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed. 08/26/25 Plumber is schedule to be on site tomorrow for the air gap. provide plumber report to keila.Depina@boston.gov Per discussion with the manager on 9.4.25 A 30 day extension has been provided to complete the air gap repair
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Boston Inspectional Services Department, Sep 4, 2025 · Original Source
Inspection
Aug 26, 2025
Failed (extension granted)
18 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No procedure for vomit/ diarrhea clean up kit./ Provide
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
CFPM Certificate expired 10/2/22 and Allergen Certificate expired 11/21/22 .Provide certified food manager and allergen trained manager
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Inspector’s Notes
Oberved eggs store on top of veggies. Stored all Raw Food Below ready to eat food. 2 doors reach in unit/properly store all raw foods below ready to eat foods
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
sauce stored in three bay sink / discontinued.. Corrected on site by PIC
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode 590.003/3-602.11-CFood source and labeling
Official Wording
Food Labels (C)
Inspector’s Notes
Observed Multiples container in the fridge without date mark provide
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Clean thoughout the kitchen flloor under the sheving stove and under the 3 bay sink to remove all soilds build up clean the hood vent to remvove grease build up.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Clean inside the ice machine to remove debris build up. clean and organize the kitchen shelving remove all foils from stove range
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Observed soiled wiping cloths on /properly stotop of dishmanchine.properly store all wiping cloths in a sanitizing solution at the required 200ppm
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
The handsink in the kitchen was blocked with equipment. Remove items and provide access to handsink. (There was a handsink in the front where the employee could wash their hands)
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed. 08/26/25 Plumber is schedule to be on site tomorrow for the air gap. provide plumber report to keila.Depina@boston.gov
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed hood vents and exhaust vents with grease build up clean to remove Clean the wall througout the kitchen to remove soils build up Restroom clean the vent to remove dust
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
The back area in the kitchen is cluttered with boxes and products. Discard unused or empty boxes and organize products so effective cleaning can be done. observed in need of organizing and cleaning. Mop sink is cluttered with Products clean to remove to have access to the sink .
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Aug 26, 2025 · Original Source
Inspection
Aug 19, 2025
Failed
18 recorded violations
majorCode 590.002/2-501.11-PFCleaning and sanitizing
Official Wording
Clean-up of Vomiting and Diarrheal Events (Pf)
Inspector’s Notes
No procedure for vomit/ diarrhea clean up kit./ Provide
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
CFPM Certificate expired 10/2/22 and Allergen Certificate expired 11/21/22 .Provide certified food manager and allergen trained manager
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
sauce stored in three bay sink / discontinued.. Corrected on site by PIC
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode 590.003/3-602.11-CFood source and labeling
Official Wording
Food Labels (C)
Inspector’s Notes
Observed Multiples container in the fridge without date mark provide
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode 590.004/4-101.19-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
Clean thoughout the kitchen flloor under the sheving stove and under the 3 bay sink to remove all soilds build up clean the hood vent to remvove grease build up.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-601.11-CCleaning and sanitizing
Official Wording
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Inspector’s Notes
Clean inside the ice machine to remove debris build up. clean and organize the kitchen shelving remove all foils from stove range
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 590.004/4-901.12-CCleaning and sanitizing
Official Wording
Wiping Cloths Air Drying Location (C)
Inspector’s Notes
Observed soiled wiping cloths on /properly stotop of dishmanchine.properly store all wiping cloths in a sanitizing solution at the required 200ppm
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
The handsink in the kitchen was blocked with equipment. Remove items and provide access to handsink. (There was a handsink in the front where the employee could wash their hands)
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.
criticalCode 590.005/5-402.11-PWater, plumbing, and sewage
Official Wording
Backflow Prevention (P)
Inspector’s Notes
Prep sinks without proper air gap for backflow prevention. Provide. Use a colander until properly plumbed.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed hood vents and exhaust vents with grease build up clean to remove Clean the wall througout the kitchen to remove soils build up Restroom clean the vent to remove dust
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s Notes
The back area in the kitchen is cluttered with boxes and products. Discard unused or empty boxes and organize products so effective cleaning can be done. observed in need of organizing and cleaning. Mop sink is cluttered with Products clean to remove to have access to the sink .
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.