Public Health reinstates Saomai Restaurant's sanitary permit

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  Published in Health and Fitness on Tuesday, September 9th 2025 at 8:17 GMT by Pacific Daily News

Saomai Restaurants Regain Sanitary Permit After Health Department Review

A local health authority has lifted the suspension on Saomai Restaurants’ sanitary permit, restoring the popular Vietnamese‑inspired chain’s ability to serve food to the people of Guam. The decision follows a thorough re‑inspection that confirmed the business had addressed the sanitary deficiencies that had led to the suspension in the first place.

The reinstatement comes after a month‑long hiatus that saw Saomai’s two main locations—the Saomai Express on Guam Highway 10 and the Saomai Grill on Auwake Road—operate without a valid permit. During that period, the Public Health Department conducted a series of inspections, identifying a number of health code violations, ranging from inadequate refrigeration temperatures to improper storage of raw ingredients. In response, the chain’s management pledged to remedy the issues and submitted a remediation plan to the department.

A Timeline of Events

The health department’s initial inspection took place on July 14, 2024. The inspector’s report cited several critical violations, including:

• Refrigeration: Two of the restaurant’s refrigerators were operating above the maximum temperature of 41°F, potentially compromising food safety.
• Cross‑contamination: The kitchen lacked clearly marked separate work areas for raw and cooked foods, raising concerns about cross‑contamination.
• Food handling practices: Employees were observed using the same cutting board for meats and vegetables without proper sanitation.
• Record‑keeping: The restaurant was missing daily temperature logs, a requirement under Guam’s Food Service Establishment regulations.

Based on the report, the Public Health Department issued a notice of violation and suspended Saomai’s sanitary permit effective July 28. The suspension barred the chain from serving food until the violations were corrected and a new inspection cleared the establishment.

Saomai’s owner, Mr. Leanh Kuo, immediately engaged with the department, noting in a statement that “we are committed to meeting the highest standards of food safety.” Kuo reported that the restaurant had hired a food safety consultant, implemented a rigorous training program for all kitchen staff, and invested in a new temperature monitoring system. Within a week, the chain had updated its storage facilities and reorganized the kitchen to minimize cross‑contamination risks.

Re‑Inspection and Approval

On August 23, a health inspector revisited Saomai Express and Saomai Grill. The re‑inspection found that all previously identified violations had been resolved. The refrigerators were operating within the required temperature range, and separate work areas for raw and cooked foods were clearly marked and segregated. Food handlers had demonstrated proper use of gloves and handwashing procedures, and the restaurant’s logbooks were complete and up to date.

“The restaurant has clearly addressed all the points of concern from the initial inspection,” said Dr. Angela Reyes, director of the Public Health Department. “Their proactive approach to rectifying the issues and ensuring ongoing compliance was impressive. As a result, we are pleased to restore their sanitary permit.” The permit will remain in effect until the next scheduled inspection in February 2025.

Community and Industry Response

The suspension had already taken a toll on Saomai’s business. The chain reported a 30% drop in sales during the month of the suspension, with many customers turning to alternative dining options. The temporary closure also affected supply chain relationships, with vendors delaying deliveries due to uncertainty over the restaurant’s operational status.

Local restaurant owners expressed mixed feelings about the reinstatement. “It’s good to see Saomai taking food safety seriously,” said Maria Santos, owner of a neighboring Mexican taqueria. “But it also reminds us that we must never become complacent with our own hygiene practices.” A former employee of Saomai, who wished to remain anonymous, noted that the chain’s commitment to training staff after the inspection had “made a noticeable difference in how we handle food.”

Public health officials emphasize that the incident underscores the importance of strict compliance with food safety regulations. “The health of our residents is paramount,” Reyes added. “We are committed to ensuring all food service establishments uphold the highest standards. Saomai’s swift response to the violations serves as a reminder that accountability can lead to positive change.”

Looking Forward

Saomai’s reinstatement is being seen as a turning point for the chain, which has a reputation for offering quick, affordable Vietnamese cuisine. The restaurant plans to use the opportunity to launch a “Clean Kitchen” campaign, featuring weekly spot‑checks and transparency reports posted on its website and social media channels. Mr. Kuo stated that the chain will continue to invest in staff education, “so that we can prevent any future lapses and maintain the trust of our customers.”

Meanwhile, the Public Health Department has announced plans to increase routine inspections across Guam’s food service establishments, focusing on refrigeration, cross‑contamination, and record‑keeping. The department also encourages restaurant owners to conduct self‑audits and seek professional guidance if needed.

In the wake of the incident, Saomai restaurants have reaffirmed their commitment to safe food practices. With the sanitary permit restored, patrons can once again enjoy the chain’s signature pho, banh mi, and other Vietnamese staples, confident that the food served meets the stringent health standards set by Guam’s public health authorities.