Santa Clara County, CA

Saigon Sip

Name: Saigon Sip
Address: 1711 Branham Ln # A7, Santa Clara County, CA

1711 Branham Ln # A7

Last inspected Aug 4, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Aug 4, 2026

Pass

2 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Wall around hand wash station located at front service line without commercially approved walls. [CA] Walls and/or floors in food preparation area shall be durable, smooth, nonabsorbent, and easily cleanable surface. 2. Found one unapproved floor board between front service and kitchen entrance. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

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.

More about cleaning or sanitizing problems

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. Found unapproved VCS2000 (flat top with oven) on site. [CA] Equipment was not submitted to plan check department. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Plan check required. 2. Found 1-compartment sink install in prep area. Facility previously did not have 1-compartment sink. [CA] Plan check required for new equipment. Submit plans to health department. 3. Found a newly added equipment double cylinder frutose device on counter top. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Santa Clara County Department of Environmental Health, Aug 4, 2026 · Original Source

Routine Inspection

Jul 21, 2026

Pass

2 recorded violations

minorCode K48Other

Official wording

Plan review

Inspector’s notes

Lacking prep sink on site. Observed the following sinks only: 3-compartment sink, hand sink & mop sink. [CA] Facility intends to prep food. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Found walls at front service line without approved material. Observed paint line substance on wall. Observed wall not smooth and easily cleanable. [CA] Walls and/or floors in food preparation area shall be kept clean and would approved material.

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.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source

Follow-Up Inspection

Sep 19, 2025

Closed

The health department recorded a closure at this inspection.

2 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Some food residue accumulation were observed below the front display case, the back and front preparation/storage tables. [CA] Conduct a thorough cleaning of the floor area. There are some holes on the wall located behind the tables in the front service area. [CA] To prevent vermin infestation, please seal the holes.

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.

More about cleaning or sanitizing problems

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

One live cockroach was observed on the clean utensil storage cabinet located back in the preparation area. One dying cockroach was also observed on the cutting board located back in the kitchen area. Multiple dead cockroaches were also observed below the front and back preparation tables. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall be closed. Please contact the district inspector for a follow-up inspection. During a follow-up inspection, no live or dead vermin, indication of the dropping, gnawing, or rat rub marking should be observed. The owner of the facility must provide a pest control company report which indicate what interventions were conducted and observed violations and recommendations. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation tables and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed. This follow-up inspection is conducted free of charge. However, subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645, minimum two hours, during non-business hours, and upon inspector availability. The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Sep 19, 2025 · Original Source

Routine Inspection

Sep 16, 2025

Closed

The health department recorded a closure at this inspection.

1 recorded violation

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Major: 1. Found LIVE cockroaches in the following areas: 2 near warewash area and 1 in sticky trap behind chest freezer. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Priscilla Mark. 4. The person in charge during inspection, Phil, has been informed that the facility must close immediately. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Minor: Found DEAD cockroaches in the following areas: in sticky traps (near handsink-front, behind chest freezer, behind 2 door reach in, warewash area, under refrigeration units, near back corner of food facility, under display case, shelving), in aisles going toward restroom, under refrigeration units, handsink in prep area and near 1 door reach in beverage at front service line. [CA] Eliminate all evidence of DEAD cockroaches. Clean and sanitize all effected areas. Provide approved pest control services.

In plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Sep 16, 2025 · Original Source

Routine Inspection

Jun 26, 2025

Pass

6 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Found DEAD cockroaches in the following areas: under warewash sink, under refrigeration unit, storage area and in middle compartment sink.

In plain English

More about signs of rodents or insects

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Found leaking drain line under 3 compartment sink middle section and right section. Observed buckets used to capture leak at drain line. [CA] Secure leak.

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.

More about water, plumbing, or sewage problems

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Found accumulated food debris under cooking equipment and under refrigeration unit. [CA] Routinely clean.

In plain English

More about signs of rodents or insects

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured tiramisu holding at 45F in 2 door sliding display case. [CA] Maintain all cold PHFs held at or below 41F.

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.

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured hot water holding at 114F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108.

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.

More about water, plumbing, or sewage problems

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Major: 1. Lacking single use paper towel at the ONLY hand wash station in back prep area. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator directed to provide single use paper towel. 2. Lacking soap at the ONLY hand wash station in back prep area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator directed to provide soap. Minor: Found single paper towel stored outside of mounted dispenser at hand wash station located at front hand wash station. [CA] Single-use sanitary towels shall be provided in dispensers.

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.