LITTLE SAIGON CUISINE

Food that was previously cooked and refrigerated was being served to customers after being reheated to an unsafe temperature, meaning harmful bacteria may not have been killed before it reached your plate.

Code 02C

The restaurant was storing perishable foods like fish, eggs, or other items that need to stay cold at temperatures warm enough for dangerous bacteria to grow.

Code 02G

There are mice living inside this restaurant, and they may have gotten into the food.

Code 04L

The restaurant is leaving condiments (like ketchup, mustard, or hot sauce) in open containers that anyone can touch or contaminate, instead of using individual packets or squeeze bottles controlled by staff.

Code 06C

Hot food that should be kept steaming hot (like soups, meats, or cooked vegetables) was sitting at a temperature low enough for dangerous bacteria to grow.

Code 02B