A97
SAIGON PALACE
5215 SOUTH BV, SUITE B, Charlotte, NC 28217
Restaurant · NC permit/State ID 2060014360
Latest gradeA (97)
Last inspectedOct 22, 2026
Inspections on record38
On record sinceAug 23, 2013
Score history
Aug 23, 2013Higher is betterOct 22, 2026
Inspections & violations
Oct 22, 2026 A 97 · 5 violations
Inspector comments: PIC stated establishment is scheduled for ownership change on January 1st 2027. EHS gave business card to potential new owner to stay in contact to schedule date and time for transitional walkthrough.
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Employee eating next to clean dish side of dish machine. *CDI - Employee relocated to eat their lunch.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine Chlorine Sanitizer below proper concentration and unable to consistently dispense sanitizer at proper concentration. Dish Machine would test fine after priming sanitizer and then after 2 full cycles the sanitizer would test below proper concentration again. PIC contacted Owners to conduct repairs. *CDI - Owner arrived onsite and repaired dish machine EHS observed consistent tests of sanitizer at proper concentration.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
*Observed - Large Cooked Beef chuck and Frozen cooked Shrimp without date marking. *CDI - PIC date marked items.
*Observed - Sliced Roasted Pork in right flip top unit date marked for today. PIC stated it was the same roasted pork located in the WIC that was date marked 10/17. PIC stated employee must’ve date marked for today as the day he sliced it. EHS informed PIC that all date marking must indicate date in which items were cooked/prepped. *CDI - PIC corrected date marking.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Red Sanitizer bucket with sanitizer below proper concentrations. Sanitizer Solution tested at 0ppm. *CDI - PIC emptied and refilled buckets with sanitizer at proper concentration, 50ppm.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing to Left door of left flip top unit.
Jun 10, 2026 A 98 · 3 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Multiple foods in WIC above 41F, see temp chart for details. Some foods in Left Flip Top moved from WIC this morning also above 41F. *CDI - PIC voluntarily discarded items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large Pork Roast, Eggrolls, Sprouts and Sliced Pork prepped this morning with slow rate of cooling after 55minutes. *CDI - PIC transferred items into more shallow metal containers and removed suran wrap covering to allow for improved cooling rate.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets at low concentration. *CDI - Emptied sanitizer buckets to make new sanitizer solution.
Jan 23, 2026 A 98.5 · 2 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Multiple plastic containers of soups frozen without date marking in Standing RIF. PIC stated containers of soup were cooked 2 days ago on Wednesday. *CDI - PIC date marked items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Red Sanitizers buckets with sanitizer at too strong of concentration above 200ppm. *CDI - PIC diluted the sanitizer with water to correct concentration.
Sep 11, 2025 A 98.5 · 4 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - RTE foods stored in flip top lowboy directly below Raw flip top items. *CDI - PIC moved items to remove possible contamination correcting storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bucket of Noodles stored directly on the floor. *CDI - PIC removed bucket from floor placing it on shelf.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. *Observed - Gaskets on both Flip Top Lowboys tearing. Repair.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Cracked Tiles throughout kitchen.
Jun 13, 2025 A 98 · 5 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment using poster that only requires employees to report on 3 out of 5 symptoms, and does not mention big 6 reportable illness. CDI- EHS discussed employee health with PIC and provided handout to be posted for food employees.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed shredded lettuce prepped this morning being held in flip top immediately after prep to cool. EHS observed shredded lettuce cooling at a rate of 0F/min. Observed noodles cooked before establishment opened cooling at a rate of 0.36F/min while in first parameter. CDI- EHS discussed effective cooling methods with PIC, PIC removed overfilled deep pan of shredded lettuce from flip top unit to WIC, PIC removed noodles from bowl to a sheet pan.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets of 2D prep unit with debris and residue accumulation, and floors of WIC and WIF with food debris and heavy residue accumulation. Increase cleaning frequency.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tiles in pathway where prep sinks and back 3-comp sink is located; cracked, damaged, not smooth and easily cleanable, and in need of repair.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed WIC at 1.5 foot candles. Increase lighting to at least 10 foot candles.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s personal water bottle stored on prep surface. PIC had food employee remove bottle to designated area.
Feb 21, 2025 A 95.5 · 8 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one hand sink by entrance of kitchen. CDI - PIC added hand towels. (0)
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous soups, frozen shrimp, and wontons in freezer unlabeled for the day they were prepared. PIC stated these items are cooked then frozen. Then these items are immediately cooked for service. Shrimp is the only item that is cooked, frozen, thawed, then stored. EHS advised all items need to be date marked for day 1 of prep. EHS did observe one bag of shrimp in make table thawed and stored. EHS advised PIC that shrimp needs to be dated for day 1 of prep then the day it is thawed.
Observed cooked tofu and noodles in WIC without date marks.
CDI - PIC was able to add labels to all items during inspection. (1.5)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility utilizing TPHC for vermicelli noodles. Facility is using place cards for time slots for noodles even though noodles are replenished frequently. EHS advised new time stamps shall be made each time new product is replenished and product should be discarded every four hours. CDI - PIC updated time stamps for new batch of noodles. (1.5)
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility without written procedures for time but holding noodles on time. EHS observed time place cards for item but no written procedure could be provided. CDI - EHS provided procedure and PIC filled out during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#28 · Toxic substances properly identified stored & used
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of oven cleaner and a pesticide sprayer of cleaner unlabeled. CDI - PIC added labels. (0)
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two containers of lettuce stored in water. CDI - PIC drained water from lettuce. (1) REPEAT.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in chlorine at 0ppm. CDI - PIC emptied container and made new bucket of sanitizer. (0.5)
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting of a few pans in clean dish area. (0)
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and air vents accumulating dust and debris. Increase cleaning frequency to avoid accumulation. (0).
Oct 25, 2024 A 97.5 · 5 violations
Inspector comments: FACILITY USES APPROVED YELLOW FOOD COLORING FOR calamari
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates and bowls with food debris. CDI.. Items were move to dishwasher to w/r/s
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#39 · Contamination prevented during food preparation, storage & display
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce stored in water in WIC.
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing bean sprouts and leafy greens without hair restraints
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper handle in uncooked rice and sugar. CDI.. PIC scoops were moved so handle was no longer touching sugar and rice
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed milk stored in original tin can. CDI.. Milk was discarded.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several multiuse bowls and plates with chips and crack. CDI.. PIC discarded multiuse items
Jun 5, 2024 A 94 · 9 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle not sanitized equipment then use gloves as a utensil to handle bean sprouts. Observed same employee adjust pants and handle RTE carrots using gloves as a utensil. CDI- PIC intervened, voluntarily discarded pho ingredients and had employee wash hands prior to donning new gloves.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee attempt to change gloves after handling raw meat without a hand wash. CDI-PIC had employee wash hands.
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed beef brisket, bean sprouts, and pho broth uncovered in walk in cooler. CDI- PIC covered foods.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded lettuce cooling at a rate of 0 degrees per minute, see temperature chart. Shredded lettuce would not have properly cooled without EHS intervention. CDI- PIC added more ice to shredded lettuce and put in lowboy cooler to cool.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw shrimp frequently pulled out of cooler above 41F, see temperature chart. CDI- PIC put raw chicken and raw shrimp on 4 hour TPHC.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce cooling in flip top with lid open, unit is next to grill. CDI- PIC put more ice on shredded lettuce and put in lowboy cooler.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −2
Corrected during inspectionRepeat violation
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed scallops, shrimp, and calamari stored with undrained ice in metal container. CDI- PIC removed ice and scallops, shrimp, and calamari were put on 4 hour TPHC. REPEAT
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of reach in freezers in need of cleaning. Clean.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout kitchen. Repair.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on top of prep top and on cook line. CDI- PIC put drinks on low shelf away from food and equipment.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over items used for customers. Designate separate area for personal items away from items used for customers.
Dec 20, 2023 A 94 · details not yet loaded
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Sep 6, 2023 A 95 · details not yet loaded
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Jun 28, 2023 A 95 · details not yet loaded
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Mar 30, 2023 A 96 · details not yet loaded
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Aug 3, 2022 A 97.5 · details not yet loaded
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Jun 1, 2022 A 97.5 · details not yet loaded
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Mar 16, 2022 A 96 · details not yet loaded
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Dec 6, 2021 A 95 · details not yet loaded
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Aug 16, 2021 A 97 · details not yet loaded
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Jun 23, 2021 A 97 · details not yet loaded
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Mar 25, 2021 A 97.5 · details not yet loaded
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Oct 29, 2020 A 97.5 · details not yet loaded
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Jun 26, 2020 A 95 · details not yet loaded
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Oct 2, 2019 A 95.5 · details not yet loaded
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May 29, 2019 A 96 · details not yet loaded
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Feb 4, 2019 A 96.5 · details not yet loaded
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Oct 1, 2018 A 97 · details not yet loaded
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Jun 22, 2018 A 97.5 · details not yet loaded
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Feb 23, 2018 A 97 · details not yet loaded
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Jun 14, 2017 A 97 · details not yet loaded
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Jan 31, 2017 A 97 · details not yet loaded
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Aug 24, 2016 A 97 · details not yet loaded
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Jun 30, 2016 A 97 · details not yet loaded
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Feb 22, 2016 A 95 · details not yet loaded
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Oct 26, 2015 A 94 · details not yet loaded
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Jun 18, 2015 A 93.5 · details not yet loaded
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Jan 15, 2015 A 94.5 · details not yet loaded
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Jul 2, 2014 A 94.5 · details not yet loaded
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Nov 14, 2013 A 96.5 · details not yet loaded
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Aug 23, 2013 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SAIGON PALACE” or State ID 2060014360). Inspection type (routine vs. follow-up) is not published in the county's data.