What is Saigon Soul's health inspection score?

Saigon Soul has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Saigon Soul last inspected?

Saigon Soul was last inspected on May 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Saigon Soul have?

Saigon Soul has 33 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Saigon Soul safe to eat at?

Saigon Soul has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Saigon Soul serve?

Saigon Soul serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Saigon Soul

Name: Saigon Soul
Address: 24202 104TH AVE SE STE 108, Kent, 98030
Rating: 49

24202 104TH AVE SE STE 108, Kent

Last inspected 10mo ago

▲Improving

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0Poor

American•Kent

Ranked #579 of 632 in KentBetter than 17% of american restaurants

Improving

6 inspections

Last: May 15, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

5.5

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food storageHigh Priority

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+58 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

24202 104TH AVE SE STE 108, Kent, WA 98030

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Violation Timeline

Apr 2023

1 inspections

8 high priority

3 intermediate

Apr

Apr 2024

1 inspections

2 high priority

3 intermediate

Aug 2024

1 inspections

Aug

Feb 2025

2 inspections

14 high priority

3 intermediate

May 2025

1 inspections

May

Inspection History

6 records on file

2 Consultation/Education - Field1 Return Inspection3 Routine Inspection/Field Review

May 25

Consultation/Education - Field InspectionLatestClean

No violations

100/100inspection score

Feb 25

Return Inspection Inspection

5 High

5 total5 risk factors

25/100inspection score

−50 pts

High Priority (5)

−50 pts

IV2ZUV9QZ3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IV6LD9YDR1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5
IVQLPM0ME0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVW4HAMYS1900 - No room temperature storage; proper use of time as a controlRisk Factor−25
IVKM1VH0S2500 - Toxic substances properly identified, stored, usedRisk Factor−10

Base deductions−50 pts

Risk factor bonus (5× +5)−25 pts

Feb 25

Routine Inspection/Field Review Inspection

9 High3 Med

12 total9 risk factors

0/100inspection score

−109 pts

High Priority (9)

−100 pts

IVMNXKJQA1600 - Proper cooling procedureRisk Factor−25
IV9BNTUGY3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IV91APFRZ0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IVRCXKOIM1300 - Food contact surfaces cleaned and sanitized; no cross contaminationRisk Factor−15
IV333FKNC1900 - No room temperature storage; proper use of time as a controlRisk Factor−25
IVKPZ3KBG1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5
IV2L2Y1CV2600 - Compliance with valid permit; operating and risk control plans and required written procedureRisk Factor−10
IVUSIW20X3100 - Food properly labeled; proper date markingRisk Factor−5
IVWPCOQFB4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5

Intermediate (3)

−9 pts

IV0H9JDHH3900 - Single-use and single-service articles properly stored, used−3
IVYEG599R3000 - Proper thawing methods used−3
IVWVHSFCW4300 - Non-food contact surfaces maintained and clean−3

Base deductions−109 pts

Risk factor bonus (9× +5)−45 pts

Aug 24

Consultation/Education - Field InspectionClean

No violations

100/100inspection score

Apr 24

Routine Inspection/Field Review Inspection

2 High3 Med

5 total2 risk factors

55/100inspection score

−38 pts

High Priority (2)

−30 pts

IVMCVKFA73100 - Food properly labeled; proper date markingRisk Factor−5
IVLFJIEW51900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Intermediate (3)

−8 pts

IVKL67FJY3000 - Proper thawing methods used−3
IVM7ZGQAU4800 - Physical facilities properly installed,...−2
IVG4LPY2L3900 - Single-use and single-service articles properly stored, used−3

Base deductions−38 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Routine Inspection/Field Review Inspection

8 High3 Med

11 total8 risk factors

0/100inspection score

−93 pts

High Priority (8)

−85 pts

IVHD8EOHB3400 - Wiping cloths properly used, stored, sanitizer concentrationRisk Factor−5
IV91O00W54000 - Food and non-food surfaces properly used and constructed; cleanableRisk Factor−5
IVFOJZZLY4200 - Food-contact surfaces maintained, clean, sanitizedRisk Factor−5
IVHQXJBBK2110 - Proper cold holding temperatures (greater than 45° F)Risk Factor−10
IVTKKETXS1400 - Raw meats below and away from ready-to-eat food; species separatedRisk Factor−5
IVFVJKK9A1600 - Proper cooling procedureRisk Factor−25
IVTVJDEGN0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager onRisk Factor−5
IV9XAKBHY1900 - No room temperature storage; proper use of time as a controlRisk Factor−25

Intermediate (3)

−8 pts

IVSQJI7AM3700 - In-use utensils properly stored−3
IVFS0AEWW4300 - Non-food contact surfaces maintained and clean−3
IV1VGE21I4800 - Physical facilities properly installed,...−2

Base deductions−93 pts

Risk factor bonus (8× +5)−40 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Seattle/King County · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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