HALONG BAY 2
10500 ULMERTON RD UNIT 282 & 288, Largo FL 33771 · 727-253-4593
Last inspected May 26, 2026 · 11 visits since December 2023
APR 24
SEP 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at cook line Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026020291 | Dec 5, 2025 | Apr 27, 2026 | $160 |
| 3--2019032472 | Jun 19, 2019 | Jul 26, 2019 | $800 |
| 3--2019022617 | Apr 16, 2019 | May 22, 2019 | $520 |
Inspection history
11 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime.
All Reach-in cooler interior/shelves have accumulation of soil residues.
Buildup of food debris/soil residue on equipment door handles. All at cook line temp
Employee eating in a food preparation or other restricted area. Employee was eating soup at deli cooler
Show the remaining 6 findings ▾
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto clean equipment. At line grease running down walls and dripping on food contact services.
Floor area(s) covered with standing water. Near three compartment sink
Food stored on floor. Observed 5 lbs raw chicken wings in white bin under reach in deli cooler at cook line temp was 43 degrees
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with all gaskets of all deli cooler soiled food debris.
Standing water in bottom of reach-in-cooler. Middle of cook line
May 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. RAID near dry storage in kitchen
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cracked raw eggs in 1/2 pan on wire rack beside cook line temperature 56 degrees
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side deli cooler raw shrimp (55F - Cold Holding); cooked sliced chicken (56F - Cold Holding); bean sprouts (50F - Cold Holding); cooked pork (54F - Cold Holding) Moved all items to freezer Observed cracked 6 raw eggs in 1/2 pan on wire rack beside cook line temperature 56 degrees
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Blinking states 56 degrees
Food-contact surface soiled with food debris, mold-like substance or slime.
No probe thermometer provided to measure temperature of food products.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. observed four chefs in back of kitchen, observed three service employees observed one chef working in sushi station, but I only observed three employee training.
All Reach-in cooler interior/shelves have accumulation of soil residues.
Buildup of food debris/soil residue on equipment door handles. All at cook line temp
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating in a food preparation or other restricted area. Employee was eating soup at deli cooler
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto clean equipment. At line grease running down walls and dripping on food contact services.
Floor area(s) covered with standing water. Near three compartment sink
Food stored on floor. Observed 5 lbs raw chicken wings in white bin under reach in deli cooler at cook line temp was 43 degrees
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with all gaskets of all deli cooler soiled food debris.
Standing water in bottom of reach-in-cooler. Middle of cook line
Mar 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 7 findings ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Dining room added with 22 additional seats.
Nonfood-grade bags used in direct contact with raw beef and cooked pasta in walk-in cooler.
Incorrect chemical test kit provided for measuring the concentration of the chlorine sanitizer solution used in the three-compartment sink and/or dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dining room with Sushi bar added with reach-in cooler, storage room behind sushi bar with restroom, reach-in freezer, hand wash sink, prep room with electric oven, and five reach-in freezers.
Ceiling tile water damage in storage room behind sushi bar.
Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2025.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Use of portable grease laden fat-fryers in rooms located behind sushi bar.
Feb 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate3 Basic
Show 8 findings ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Dining room added with 22 additional seats.
Nonfood-grade bags used in direct contact with raw beef and cooked pasta in walk-in cooler.
Incorrect chemical test kit provided for measuring the concentration of the chlorine sanitizer solution used in the three-compartment sink and/or dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dining room with Sushi bar added with reach-in cooler, storage room behind sushi bar with restroom, reach-in freezer, hand wash sink, prep room with electric oven, and five reach-in freezers.
Ceiling tile water damage in storage room behind sushi bar.
Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2025.
Employee restroom behind sushi bar located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Use of portable grease laden fat-fryers in rooms located behind sushi bar.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority7 Intermediate12 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. 6lb can of baby corn is dented at seam. Located on shelf near walk-in cooler.
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Dining room added with 22 additional seats.
Nonfood-grade bags used in direct contact with raw beef and cooked pasta in walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Six commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in reach-in cooler in prep area near sushi bar.
Employee washed hands in a sink other than an approved handwash sink. Observed employee in kitchen wash hands in three-compartment sink. Discussed with operator purpose of hand wash sink.
Handwash sink used for purposes other than handwashing. Hand wash sink near ice machine in kitchen used to store plastic container. Operator removed container.
Incorrect chemical test kit provided for measuring the concentration of the chlorine sanitizer solution used in the three-compartment sink and/or dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dining room with Sushi bar added with reach-in cooler, storage room behind sushi bar with restroom, reach-in freezer, hand wash sink, prep room with electric oven, and five reach-in freezers.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink near ice machine in the kitchen. Operator provided soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink near ice machine in kitchen. Operator turned water line on. Hot water reading 93f.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
Ceiling tile water damage in storage room behind sushi bar.
Cloth used as a food-contact surface. Wiping cloth used to cover cut cabbage in walk-in cooler. Operator removed towels.
Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2025.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on top of reach-in cooler in prep room behind smoothie counter.
Employee restroom behind sushi bar door left open other than during cleaning or maintenance.
Employee restroom behind sushi bar located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler door located near ice machine in kitchen.
Reach-in cooler near ice machine interior have accumulation of soil residues.
Six commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Located in reach-in cooler in prep area near sushi bar.
Standing water in bottom of reach-in-cooler near ice machine in kitchen.
Stored food not covered. Raw beef not covered in walk-in cooler. Operator covered item.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Use of portable grease laden fat-fryers in rooms located behind sushi bar.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate15 Basic
Show 23 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced chlorine sanitizer bucket. Rechecked sanitizer reading 50pom.
Nonfood-grade bags used in direct contact with cooked pork in walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 5lb ROP yellow fin tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter. Operator placed items in ice bath. Rechecked reading a. spicy tuna (49F - Cold Holding); 40f b. Krab (49F - Cold Holding); raw salmon 40f c. raw salmon (51F - Cold Holding) 42f
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer on top of reach-in freezer used more than 4 hours soiled food buildup. Cutting boards on reach-in coolers in kitchen is soiled with food buildup between cracks.
Metal bowl and plastic container stored inside bowl of hand wash sink on cooks line. Employee removed items.
No paper towels or mechanical hand drying device provided at handwash sink near ice machine in kitchen. Operator provided paper towels.
No soap provided at handwash sink near ice machine in kitchen. Operator provided soap.
5lb bag of yellow fin tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects present in control devices in kitchen.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in pepper garlic flakes in dry-storage area.
Ceiling/ceiling tile shows water damage in room behind sushi counter.
Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair along cooks line.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk-in cooler soiled with mold-like substance. Soiled gaskets on reach-in cooler doors on cooks line.
Reach-in cooler at front counter interior have accumulation of soil residues.
Reuse of single-service or single-use articles. Five gallon soy sauce containers reused to store foods.
Stored food not covered. Multiple containers of vegetables, broth, and raw chicken not covered in walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp stored in container on top of reach-in freezer in kitchen not thawing under running cold water or refrigeration at 41f or below.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at cook line Priority: High Priority
Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. 48 Raw eggs in carton under deli cooler at cook line. Small tub in container of scallops 78 cold holding Tofu small plastic tubs under deli cooler at cook line. shelf next to cook line Cooked eggs at cook line on shelf next to cook line 80 degrees 1/2 pan of Scrambled eggs on shelf at cook line 83 degrees 1/2 pan of garlic in oil at cook line on shelf 82 degrees Employee unaware when all items put their. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelf next to cook line Cooked eggs at cook line on shelf next to cook line 80 degrees 1/2 pan of Scrambled eggs on shelf at cook line 83 degrees 1/2 pan of garlic in oil at cook line on shelf 82 degrees Priority: High Priority
Observed: Food stored on floor. Large bag of onions on floor near prep area at cook line. Employee discarded 48 Raw eggs in carton under deli cooler at cook line. Small tub in container of scallops Tofu small plastic tubs under deli cooler at cook line. Cooked eggs at cook line on shelf next to cook line 80 degrees Raw shelled cracked eggs in 1/2 pan pan all at cook line. Priority: Basic
Apr 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line Screen on grill soiled
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 8 high priority.
8 High priority4 Intermediate9 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. Ground bean sauce can 5lbs Hoisin sauce 5lbs Manager segregated
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine employee set up three compartment sink with quaternary Sanitizer 200ppm.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water temp 76 degrees Fahrenheit at boba deli cooler. Employee took water out.
Operating with an expired Division of Hotels and Restaurants license. 2 1 24 renewal during inspection
Pesticide-emitting strip present in food prep area. Pest strips near and over reach in freezer. Manager removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over wonton wraps in reach in freezer. Employee moved raw shrimp to lower shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee with dirty dishes to plated food no hand wash. Educated employees and management.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 44F Cream cheese 50F in deli reach in cooler on sushi line.employee moved to reach in cooler for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line Screen on grill soiled
Handwash sink used for purposes other than handwashing. Hand washing sink at front boba sink used for washing dishes. Educated
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 10 employees working with food PIC no proof of Certifed Food Manager. Owner/ CERtifed Food Manager showed up during in.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in sushi bar. Employee replaced paper towels.
Accumulation of debris on exterior of warewashing machine. Top of dish washer soiled with debris.
Damaged/spoiled/recalled food not properly segregated. Dry storage rack. Ground bean sauce can 5lbs Hoisin sauce 5lbs
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board. Employee removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep tables at wait station.
Ice buildup in reach-in freezer. No prep cook area.
Interior of microwave has accumulation of black substance/grease/food debris. Wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind the soda fountain dispenser soiled
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at boba station. Manger moved
Wiping cloth chlorine sanitizing solution not at proper minimum strength. now 50
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate12 Basic
Show 21 findings ▾
Non-food grade paper/paper towel used as liner for food container. Wiping cloth inside sushi rice. Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line on wall egg (85F - Cold Holding) Cook put on stove to cook Now at temp 155F On prep table near cook line in small bowl oil and onions (50F - Cold Holding) Cook put in oven Near dishwasher noodles (50F - Cold Holding) Put in fridge retemped at 43F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice time not marked on sushi rice employee labeled time stamp..
Food-contact surface soiled with food debris, mold-like substance or slime. Sitting boards soiled Soda nozzle soiled
Handwash sink not accessible for employee use at all times. Chair in front of Hand washing sink at sushi station.
Handwash sink used for purposes other than handwashing. Hand washing sink was being used to washing dishes.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certifed Food Manager with 10 employees present.certified food manager arrive 10 minutes into inspection.
No paper towels or mechanical hand drying device provided at handwash sink near sushi station employee refilled paper towels.
Spray bottle containing toxic substance not labeled. Employe labeled spray bottle of sanitizer.
Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled. Employee cleaned
Bowl or other container with no handle used to dispense food. Bowl inside syrup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of house
Cutting board has cut marks and is no longer cleanable. Back of kitchen near dishwasher
Duct tape used to repair nonfood-contact surface. On reach in cooler near dishwasher.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink overtop of sauces.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice big bowl made out of soft wood.
Floor area(s) covered with standing water. Standing water back of house
Food stored on floor. Oil stored on floor
Ice buildup in all reach-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs inside sprouts
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on sushi station prep table.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.