SAVOURE-VIETNAMESE EATERY

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Feb 27, 2026

   ✕
   4 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post the Certified Food Protection Manager certificate.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

2. Feb 2, 2026

   ✕
   8 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Label all containers of food and food ingredients with their common name.
   • Post the Certified Food Protection Manager certificate.

3. Jan 29, 2025

   ✕
   3 violations

   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep a log to record employee illness symptoms. Have it available upon request.

4. May 21, 2024

   ✕
   4 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Protect food from cross-contamination by using packages or covered containers.
   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

5. Jan 30, 2024

   ✕
   4 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Protect food from cross-contamination by using packages or covered containers.
   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

6. Feb 14, 2023

   ✕
   3 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Discontinue using wood and wood wicker as a food contact surface.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

7. Jan 31, 2023

   ✕
   11 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned