HUONG VIET RESTAURANT
5286 W COLONIAL DR, Orlando FL 32808 · 4077309835
Last inspected Apr 23, 2026 · 14 visits since November 2023
OCT 24
MAR 25
JUN 25
AUG 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 1 under prep table 1 on hand sink 1 on microwave
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025075056 | Aug 6, 2025 | Dec 10, 2025 | $800 |
| 4--2025065139 | Jun 12, 2025 | Oct 13, 2025 | $800 |
| 4--2025000582 | Jan 8, 2025 | Feb 13, 2025 | $400 |
| 4--2024006287 | Nov 27, 2023 | Apr 11, 2024 | $200 |
| 4--2018011087 | Feb 8, 2018 | Jul 10, 2018 | $800 |
Inspection history
14 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed employee eating hand wash sink next to entrance had kitchen items stored in the sink. Operator removed items
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at hand at time of routine inspection
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/ 6 working employees are currently working without a manager present at time of routine inspection
No paper towels or mechanical hand drying device provided at handwash sink. Operator refilled paper towel dispenser
Show the remaining 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled Operator clean the ice machine doing routine inspection
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both female and male public bathroom not self closing
Employee eating while preparing food. Observed employee eating rice while preparing food at prep table
Equipment in poor repair. Observed walk in freezer door gasket is in poor repair
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler interior is soiled i.e. floors and walls
Aug 6, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.); pork cooked (50F - Cold Holding); shrimp (52F - Cold Holding); eggs boiled (59F - Cold Holding); squid (53F - Cold Holding) Located in prep table on the cook line. rice noodles on counter (67F - Cold Holding); cut lettuce on counter (57F - Cold Holding) Ambient air in cooler 50F Foods in table less than 4 hours.
Ceiling tile missing. Over reach in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipe in the kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse Nader prep table next to spices and other items.
Equipment and utensils not properly air-dried - wet nesting. Containers under prep table.
Equipment and utensils not rinsed between washing and sanitizing.
Equipment in poor repair. Gaskets on reach in cooler, located on the cook line.
Floor tiles missing and/or in disrepair. Dry storage area.
Single-service articles not stored inverted or protected from contamination. To go boxes located under prep table.
Aug 5, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.); pork cooked (50F - Cold Holding); shrimp (52F - Cold Holding); eggs boiled (59F - Cold Holding); squid (53F - Cold Holding) Located in prep table on the cook line. rice noodles on counter (67F - Cold Holding); cut lettuce on counter (57F - Cold Holding) Ambient air in cooler 50F Foods in table less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice noodles hydrated (90F - Hot Holding. Less than 4 hours outside of cooler.
Ceiling tile missing. Over reach in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipe in the kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse Nader prep table next to spices and other items.
Equipment and utensils not properly air-dried - wet nesting. Containers under prep table.
Equipment and utensils not rinsed between washing and sanitizing.
Equipment in poor repair. Gaskets on reach in cooler, located on the cook line.
Floor tiles missing and/or in disrepair. Dry storage area.
Food stored on floor. Case of vegetables.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handles of pots wrapped with soiled towels and rubber bands.
Single-service articles not stored inverted or protected from contamination. To go boxes located under prep table.
Aug 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.); pork cooked (50F - Cold Holding); shrimp (52F - Cold Holding); eggs boiled (59F - Cold Holding); squid (53F - Cold Holding) Located in prep table on the cook line. rice noodles on counter (67F - Cold Holding); cut lettuce on counter (57F - Cold Holding) Ambient air in cooler 50F Foods in table less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice noodles hydrated (90F - Hot Holding. Less than 4 hours outside of cooler.
Ceiling tile missing. Over reach in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipe in the kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse Nader prep table next to spices and other items.
Equipment and utensils not properly air-dried - wet nesting. Containers under prep table.
Equipment and utensils not rinsed between washing and sanitizing.
Equipment in poor repair. Gaskets on reach in cooler, located on the cook line.
Floor tiles missing and/or in disrepair. Dry storage area.
Food stored on floor. Case of vegetables.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handles of pots wrapped with soiled towels and rubber bands.
Single-service articles not stored inverted or protected from contamination. To go boxes located under prep table.
Jun 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Container in hand sink located at entrance to kitchen. Manager removed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverages located on prep table next to dish.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and other employee items stored under prep table with clean equipment.
Equipment and utensils not properly air-dried - wet nesting. Pans in storage
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Throughout cook line under equipment.
Floor tiles missing and/or in disrepair. In dry storage area
Food stored on floor. Rice and other items in dry storage area.
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Hole in the wall under dry storage.
Jun 12, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Roach excrement present. 75 next to hand sink at entrance to kitchen 60 along the under side of shelving of dry storage area. 50 near the exit door that's located near the dry storage area.
Handwash sink not accessible for employee use at all times. Container in hand sink located at entrance to kitchen. Manager removed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom
Dead roaches on premises. 1 next to hand sink 1 on shelf next to clean dishes located on expo station 3 under cook line 20 under shelves in dry storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverages located on prep table next to dish.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and other employee items stored under prep table with clean equipment.
Equipment and utensils not properly air-dried - wet nesting. Pans in storage
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Throughout cook line under equipment.
Floor tiles missing and/or in disrepair. In dry storage area
Food stored on floor. Rice and other items in dry storage area.
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. Hole in the wall under dry storage.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, over sauces in walk in cooler. Operator immediately corrected. ( corrected on site) raw shell egg over cooked pork in walk in cooler
Floor tiles missing and/or in disrepair. Cracked tile floor on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Side of pot cooker -Gaskets in second prep cooler
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, over sauces in walk in cooler. Operator immediately corrected. ( corrected on site) raw shell egg over cooked pork in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef, pork, cooked pork, cut lettuce (43-48F - Cold Holding). In first prep cooler. Less than 4hrs per operator. Operator put on ice for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stove: beef, pork, 93F-126F hot holding 1hr. Advised to reheat to 165F for temperature recovery
Handwash sink used for purposes other than handwashing. -Lid in hand sink at entry to kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some menu items are served with running egg and not indicated in menu. Operator corrected all menus.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with sign. Operator immediately posted
Bowl or other container with no handle used to dispense food. in brown, sugar, rice containers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables. Operator immediately removed
Floor tiles missing and/or in disrepair. Cracked tile floor on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Side of pot cooker -Gaskets in second prep cooler
Time/temperature control for safety food thawed in an improper manner. Case of pork thawing next to sink at room temperature. Operator moved to cooler
Working containers of food removed from original container not identified by common name. Salt/pepper blend, brown sugar, sugar containers.
Oct 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority2 Intermediate15 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to dry hands lining pans of vegetables
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (52F - Cold Holding); krab (52F - Cold Holding); quail eggs (52F - Cold Holding). Manager states items in cooler less than 4 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager borrowed strips.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork, chicken in make table.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Manager removed bowl.
Ceiling tile missing. Over reach in cooler Also a few holes in dry storage and over prep table.
Cutting board has cut marks and is no longer cleanable. 3 cutting boards. Medium green, white, and red. Manager discarded boards.
Equipment in poor repair. Gasket's on prep table are torn and soiled. Ambient air in table at 60F. Walk-in freezer gaskets torn.
Food stored on floor. Meat in walk-in freezer. Oil in dry storage area. Manager picked them up.
Food-contact surface not smooth and easily cleanable. Handle of pots secured to pots with soiled towels. Manager removed towels from handle.
Hole in or other damage to wall. Under triple sink
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. In ice machine on front service counter. Manager stood up scoop.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in Spices. Manager stood up scoop.
Silverware/utensils stored upright with the food-contact surface up. Silverware located in container of each table with handle down.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cardboard attached to wall over perp station. Manager removed cardboard.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Working containers of food removed from original container not identified by common name. Sugar in large bin. Manager labeled container.
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority2 Intermediate15 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to dry hands lining pans of vegetables
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (52F - Cold Holding); krab (52F - Cold Holding); quail eggs (52F - Cold Holding). Manager states items in cooler less than 4 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager borrowed strips.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork, chicken in make table.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Manager removed bowl.
Ceiling tile missing. Over reach in cooler Also a few holes in dry storage and over prep table.
Cutting board has cut marks and is no longer cleanable. 3 cutting boards. Medium green, white, and red. Manager discarded boards.
Equipment in poor repair. Gasket's on prep table are torn and soiled. Ambient air in table at 60F. Walk-in freezer gaskets torn.
Food stored on floor. Meat in walk-in freezer. Oil in dry storage area. Manager picked them up.
Food-contact surface not smooth and easily cleanable. Handle of pots secured to pots with soiled towels. Manager removed towels from handle.
Hole in or other damage to wall. Under triple sink
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. In ice machine on front service counter. Manager stood up scoop.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in Spices. Manager stood up scoop.
Silverware/utensils stored upright with the food-contact surface up. Silverware located in container of each table with handle down.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cardboard attached to wall over perp station. Manager removed cardboard.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Working containers of food removed from original container not identified by common name. Sugar in large bin. Manager labeled container.
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Bowl and utensils in sink. Staff removed.
Employee with no hair restraint while engaging in food preparation. Kitchen staff
Food stored on floor. Beef in the floor in the walk in freezer
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. 1 under prep table 1 on hand sink 1 on microwave
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.; shelled eggs ambient (90F - Cold Holding) on counter next to fryer less than 4 hours. Staff place in cooler to cool.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); beef (49F - Cold Holding); beef tripe (49F - Cold Holding); cut lettuce (49F - Cold Holding); shelled eggs ambient (90F - Cold Holding) in make table less than 4 hours. Staff place in cooler to cool.
Handwash sink not accessible for employee use at all times. Bowl and utensils in sink. Staff removed.
Manager or person in charge lacking proof of food manager certification. Unable to locate
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. Unable to locate
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Unable to locate
Dead roaches on premises. 12 dead on trap next to hand sink
Employee with no hair restraint while engaging in food preparation. Kitchen staff
Food stored on floor. Beef in the floor in the walk in freezer
Nov 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate14 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (65F - Cold Holding); shrimp (56F - Cold Holding). Manager placed in cooler to cool.
No paper towels or mechanical hand drying device provided at handwash sink. Women
Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Men's
Ceiling tile missing. Throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top shelf of make table over cook line. Staff removed and discarded.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash in the middle and no rinse. Manager let water out.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Under equipment throughout kitchen
Hole in or other damage to wall. Under triple sink Dry storage area
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Between make table. Manager removed.
In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F
No handwashing sign provided at a hand sink used by food employees. Mens management added a sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table Shelves of prep tables
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Nov 27, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority2 Intermediate14 Basic
Show 18 findings ▾
Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings in dry storage area on shelf with dishes. Staff removed and discarded dishes swept and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (65F - Cold Holding); shrimp (56F - Cold Holding). Manager placed in cooler to cool.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pho with under cooked beef. Manager added notation on menu.
No paper towels or mechanical hand drying device provided at handwash sink. Women
Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Men's
Ceiling tile missing. Throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top shelf of make table over cook line. Staff removed and discarded.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash in the middle and no rinse. Manager let water out.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Under equipment throughout kitchen
Hole in or other damage to wall. Under triple sink Dry storage area
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Between make table. Manager removed.
In-use tongs stored on equipment door handle between uses. On stove handle. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F
No handwashing sign provided at a hand sink used by food employees. Mens management added a sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table Shelves of prep tables
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
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.