[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on May 11 and does not represent the establishment’s current or future status.]
The Sacramento County Environmental Management Department conducted a routine health inspection at Saigon Alley Kitchen and Bar on May 11.
The inspection report identified several major health code violations, including improper food temperatures and unsanitary conditions. The restaurant received a yellow placard following the inspection.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Saigon Alley Kitchen and Bar
When: May 11, 2026
Where: 4630 Natomas Blvd, Sacramento, CA 95835, United States
Saigon Alley Kitchen and Bar a Vietnamese restaurant offering a variety of soups and noodle dishes. According to the official inspection report, the violations included:
- A handwashing station opposite the fryer was blocked by a rolling cart, and a bowl of noodles was kept inside the sink. Staff were instructed to keep the handwashing station accessible at all times.
- The handwashing sinks also had a non-functional hand soap dispenser. It was corrected on-site, and the staff was told to keep all hand soap dispensers functional.
- Trays of rice noodles and egg noodles were stored on the prep counter at 56°F and 55°F. The employees stated that both the rice and egg noodles were stored on the prep counter one hour before the inspection. During the inspection, employees moved both noodles back into the walk-in freezer and corrected the violation. The staff was advised to maintain all PHFs at 41°F or below.
- Several other PHF items were also stored improperly, including a tray of shrimp rolls and vermicelli noodles kept on top of other trays of food items in the top refrigerator. A tray of 64°F shrimp spring rolls was stored in a 2-door upright refrigerator.
- Staff were instructed not to store food on top of other trays of food items in the top section of the cold-top refrigerator. PHFs are required to be kept at 41°F or below. Spring rolls and noodles were discarded immediately during the inspection.
- An overfilled tray of raw beef was stored at 48°F in the top section of the refrigerator. Employees were asked to maintain a temperature of 41°F or below and not overfill food items past the insert tray fill line. The employees were instructed to fully submerge the tray in the cold top refrigerator immediately.
- The report stated that no TPHC was found for a tray of egg rolls at 84°F and two trays of chicken wings at 77°F. The last dated TPHC log for egg rolls and chicken wings was on April 21. The affected food items were thrown away during the inspection.
- An employee was observed eating in the kitchen area. The employees were asked to discontinue this practice immediately.
- Old food debris was noted inside clean bowls below the prep counter, which were kept facing up. The employees were advised not to store clean bowls below the prep counter. All bowls were moved into a 3-compartment sink for proper rewashing, rinsing, sanitizing, and air-drying during the inspection.
- The report noted that boxes of food items were stored directly beneath the ice buildup inside the walk-in freezer. The staff was instructed to immediately move all food items from beneath the ice buildup.
- The inspection report also noted several uncovered food containers on dry storage shelves. The restaurant staff was asked to cover all food items at all times when not in use.
- Five trays of raw beef were stored above ready-to-eat food items inside the walk-in freezer. The restaurant was asked to immediately store all raw beef below ready-to-eat food items.
- One bowl of spring rolls, one tray of lettuce, and one bowl of vermicelli noodles were stored on top of produce inside a small cold-top refrigerator. The violation was corrected on site, and the process was asked to be discontinued immediately.
- The report found old food debris on the floor beneath all cooking equipment and shelves inside the walk-in refrigerators. The restaurant is required to clean the equipment and refrigerators within 7 days.
- Ice buildup on the bottom of the condensation unit inside the walk-in freezer was also found. The restaurant was told to immediately move all food items from under the ice buildup and clean it within 15 days.
- The restaurant was reusing cardboard as a liner for a clean soup bowl kept below the prep counter. The practice must be discontinued immediately. The employees were informed that the reuse of cardboard is not approved and that soup bowls must be stored in approved locations.
- A cutting board was drying behind the 2-compartment sink faucet, tongs were hanging on the oven handle, and knives and spatulas were stored on unclean shelves. These practices were discontinued, and all equipment was immediately stored in an approved location.
- Two fire extinguishers were kept on the floor in the kitchen area. Staff were instructed to immediately secure pressurized cylinders to a rigid structure.
- Ice scoops were stored above ice machines in the kitchen area and near the drink station. The staff was advised to immediately store all ice scoops in an approved location.
- The sanitizer level was measured at less than 200 ppm inside the sanitizer bucket next to the service station. The staff was instructed to provide a minimum of 100 ppm chlorine / 200 ppm quaternary ammonia sanitizer at all times. The violation was corrected on-site.
- An employee’s phone, wallet, and personal items were stored inside clean bowls on bowl shelves. The employees were directed to wash, rinse, sanitize, and air-dry all the bowls during the inspection. The staff was asked to discontinue storing personal items in clean utensils.
A detailed inspection report is available here.
Follow-up Inspection
Due to all the violations stated in the report, the restaurant received a yellow placard. The restaurant must correct all violations before requesting a reinspection. A reinspection will be conducted to verify compliance.
