More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Saigon Subs & Rolls last inspected?
The most recent inspection on record was on Oct 13, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Sep 29, 2023 to Oct 13, 2026.
Has Saigon Subs & Rolls ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Sep 29, 2023.
The Full Inspection History
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 13, 2026
Approved - Minor Violations
3 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair.
Observed a baseboard strip separating from the wall in the kitchen area. Must be fixed so surfaces are smooth for cleaning and prevent debris accumulation.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed that the ambient air temperature measuring device was missing from small fridge in the front. Must have one inside the cooler.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed excessive ice buildup inside the freezer. Maintain equipment in good repair and condition, and remove accumulated ice as necessary.
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.
Official record from Cincinnati Health Department, Oct 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 10, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 10, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 7, 2026
Not In Compliance
6 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed the area below the hand washing station is soiled. Must be cleaned.
2. Observed dust accumulation on the ceiling where the stove ventilation hood is located. Must be cleaned.
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.
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s Notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted.
1. Observed missing tiles on the floor in front of the refrigeration units. Landlord must cover the floors with tiles so it is easily cleanable.
2. Observed ceiling tiles missing or moved over. Must be covered to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The physical facilities were not maintained in good repair.
1. Observed baseboards coming off the walls under the hand washing station and other parts of the kitchen. Must be firmly attached to the wall.
2. Damaged outlet in the kitchen. Must be fixed.
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed no date marking for food items that were prepared today stored in the refrigeration unit. Must date mark all stored food if keeping longer than one day.
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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers.
Observed food stored in freezers is not properly covered. Must be covered.
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.
There is no test kit available for measuring the concentration of the sanitizer.
Observed that there is no chlorine test strip. Person in charge does have Quat testing strips but must also carry chlorine test strip. PIC stated they will order them.
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 Cincinnati Health Department, Apr 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 13, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 25, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.2(C)Handwashing
Official Wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
Equipment and/or components were not maintained in good working order.
Observed rear hand sink in disrepair (broken plumbing).
Provide necessary repairs. PIC indicated service call would be placed.
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas.
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.
Official record from Cincinnati Health Department, Jun 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 29, 2023
Not Abated
3 recorded violations
notedCode 3717-1-02.3(A)Contamination
Official Wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s Notes
"Food contamination-eating
Employees were eating, drinking or using tobacco in non-designated areas."
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.
"OBSERVATION: Equipment cleanliness-food contact
Food-contact surfaces were soiled.
Observed interior components of ice machine soiled with residues.
CORRECTIVE ACTION:
PIC to ensure equipment is cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch."
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.
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
Inspector’s Notes
"OBSERVATION: Using a handwashing facility-Accessibility
Access to handwashing facility blocked.
Observed rear hand sink access blocked by equipment.
CORRECTIVE ACTION: PIC relocated equipment.
PIC to ensure all hand washing stations are accessible within facility."
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.