Saigon Drip Cafe was last inspected on October 9, 2026 and scored 30 points. Inspectors found 2 violations, 2 of them critical.
Latest inspection
October 9, 2026 · Routine Inspection/Field Review
Score: 30 points
2 critical-
CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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CriticalFood temperature25 pts
Food was left at room temperature without proper time controls.
Official wording (code 1900)
No room temperature storage; proper use of time as a control, procedures available
Inspection history
12 inspections on record
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 35 points
Routine Inspection/Field Review
2 critical Show violations
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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Unsatisfactory 30 points
Routine Inspection/Field Review
2 critical Show violations
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
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Unsatisfactory 10 points
Return Inspection
1 critical Show violations
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CriticalManagement & training10 pts
Permit or required written food-safety procedures weren’t in order.
Official wording (code 2600)
Compliance with valid permit; operating and risk control plans, and required written procedures
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Unsatisfactory 10 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalManagement & training10 pts
Permit or required written food-safety procedures weren’t in order.
Official wording (code 2600)
Compliance with valid permit; operating and risk control plans, and required written procedures
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 40 points
Routine Inspection/Field Review
2 critical1 general Show violations
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CriticalManagement & training10 pts
Permit or required written food-safety procedures weren’t in order.
Official wording (code 2600)
Compliance with valid permit; operating and risk control plans, and required written procedures
-
CriticalFood temperature25 pts
Food was left at room temperature without proper time controls.
Official wording (code 1900)
No room temperature storage; proper use of time as a control, procedures available
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GeneralFood handling5 pts
Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.
Official wording (code 3400)
Wiping cloths properly used, stored; sanitizer concentration
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Satisfactory 0 points
Return Inspection
No violations
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Unsatisfactory 65 points
Routine Inspection/Field Review
4 critical1 general Show violations
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CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
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CriticalFood temperature5 pts
Cold food was held slightly too warm (42–45°F).
Official wording (code 2120)
Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
-
CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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CriticalFood temperature25 pts
Food was left at room temperature without proper time controls.
Official wording (code 1900)
No room temperature storage; proper use of time as a control, procedures available
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GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
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Unsatisfactory 25 points
Routine Inspection/Field Review
1 critical Show violations
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
-
Unsatisfactory 65 points
Routine Inspection/Field Review
3 critical1 general Show violations
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
CriticalFood temperature25 pts
Hot food was held below 130°F.
Official wording (code 1710)
Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
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GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
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More in Seattle
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 4 weeks ago. Always confirm with the official record.