EAST BOSTON, MA - Health department officials identified compliance issues at New Saigon in an inspection dated 08/11/2025.
The facility operates from 985 BENNINGTON ST in East Boston, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 14 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.
The first violation concerned food safety requirements. Inspectors documented: (A)-(P) Person-In-Charge-Duties (Pf). Regulatory standards exist to minimize health risks to consumers.
The second violation concerned handwashing procedures. Inspectors documented: Wiping Cloths Use Limitation (C). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The third violation regarded food storage. Inspectors documented: Food Storage-Preventing Contamination from the Premises (C). Improper storage can lead to cross-contamination between raw and ready-to-eat foods.
The fourth violation concerned food safety requirements. Inspectors documented: Miscellaneous Sources of Contamination (C). Non-compliance with safety standards may create conditions that compromise food safety.
The fifth violation involved temperature control. Inspectors documented: (A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.
The sixth violation concerned temperature control. Inspectors documented: Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
The seventh violation involved temperature control. Inspectors documented: Food Temperature Measuring Devices (Pf). The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The eighth violation involved food safety requirements. Inspectors documented: Cutting Surfaces (C). Violations of health codes can increase the risk of foodborne illness.
The 9th violation related to food equipment. Inspectors documented: (A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf). Damaged cutting boards and surfaces can harbor bacteria in cracks and crevices.
The 10th violation involved food safety requirements. Inspectors documented: Nonfood Contact Surfaces (C). Non-compliance with safety standards may create conditions that compromise food safety.
The 11th violation involved hand sanitation. Inspectors documented: Using a Handwashing Sink-Operation and Maintenance (Pf). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The 12th violation involved food safety requirements. Inspectors documented: System Maintained in Good Repair (C). Health code violations require correction to maintain safe operating conditions.
The 13th violation related to handwashing procedures. Inspectors documented: Handwashing Cleanser Availability (Pf). According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The 14th violation concerned cleaning procedures. Inspectors documented: Cleaning Floors Dustless Methods (C). FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Boston Public Health Commission. The establishment had violations identified during the 08/11/2025 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Boston Public Health Commission. For more information about restaurant inspection regulations in this area, visit the Massachusetts Food Code. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Local Health Department
The establishment was cited for health code violations during the inspection. See the full article for detailed violation information.
Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Improper storage can lead to cross-contamination between raw and ready-to-eat foods. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Damaged cutting boards and surfaces can harbor bacteria in cracks and crevices. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.
This inspection data is sourced directly from Boston Public Health Commission. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Massachusetts Food Code (105 CMR 590), FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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