VIET-NOMZ
11798 E COLONIAL DR, Orlando FL 32817 · 407-619-0510
Last inspected May 4, 2026 · 8 visits since July 2023
JUN 24
OCT 24
MAY 25
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Observed 1 live small flying insects at prep area not landing at any food. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018001266 | Jan 2, 2018 | Jan 25, 2018 | $300 |
| 4--2017007819 | Dec 23, 2016 | Mar 7, 2017 | $200 |
| 4--2015053922 | Oct 19, 2015 | Dec 30, 2015 | $200 |
Inspection history
8 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate15 Basic
What the inspector wrote — 24 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. noodle cooked 6 hours ago (74F - cooling )
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs then went to prep the other cooked food without washing hand or changing her gloves.
Live, small flying insects found Observed 1 live small flying insects at prep area not landing at any food. Next routine visit per supervisor.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over broth at the walk-in cooler.
Show the remaining 20 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodle cooked 6 hours ago (74F - Cold Holding) Noodle sit out at time control since 11 am
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Noodle sit out at time control since 11 am
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitizer used for sanitizer bucket not test strips available.
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. New hire been there for 2 month.
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. New hired been there for 2 month no certification.
Ceiling tile missing. Back of the house area by the dish washer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house area dish area.
Cutting board has cut marks and is no longer cleanable. Make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored at prep table back of the house. Operator removed it.
Equipment in poor repair. Gasket torn walk-in and walk-in freezer door.
Exterior door has a gap at the threshold that opens to the outside. Exit door.
Floor soiled/has accumulation of debris. Throughout kitchen equipment.
Food stored on floor. Buckets of marinade sauce stored on floor at the walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Really really heavy at the walk-in freezer.
In-use tongs stored on equipment door handle between uses. Tong stored on stove door. Operator removed it.
Light not functioning. One out by the hoods.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exit door.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator changed the buckets second check 200 ppm,.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above rice noodles at the walk-in cooler.
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. See stop sale. No time mark at the rice noodles operator stated it's been out for 1 hours and she add label.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggie rolls (120F - Hot Holding) Second temp 165f.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing her hand at the 3 compartment sink.
Ceiling tile missing. Back of the house.
Cutting board has cut marks and is no longer cleanable. Make table.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee preparing beef role chewing gum.
Equipment in poor repair. Gasket torn at the drawer under the grill,walk-in cooler and walk-in freezer door.
Exterior door has a gap at the threshold that opens to the outside. Exit door.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
Light not functioning. One out by the hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves.
May 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
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. Eggs and beans sprouts on time no time marked. Operator stated that's been there less than 2 hours and he added time.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food without beard guard.
Food stored on floor. Buckets of broth stored on floor at the walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
Light not functioning. One out by the hoods.
Stored food not covered. Raw beef Meat stored on walk-in freezer no covered or wrapped directly on the shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at the make table. Operator moved it to the sanitizer buckets.
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top make table the one facing grill#1 shredded chicken cooked (53f- Cold Holding); raw beef steak (57F - Cold Holding); beef brisket cooked (56- Cold Holding); tofu (53f - Cold Holding); meatballs (57f- Cold Holding). Operator stated that the food been at this color less than 3 hours and he did moved all the food to the walk-in freezer to cool down.
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. Eggs and beans sprouts on time no time marked. Operator stated that's been there less than 2 hours and he added time.
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. Provided to operator.
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. Only observed 3 employees certification out of 15 total employees. Third time repeat violations that's why AC required.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food without beard guard.
Food stored on floor. Buckets of broth stored on floor at the walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
Light not functioning. One out by the hoods.
Stored food not covered. Raw beef Meat stored on walk-in freezer no covered or wrapped directly on the shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at the make table. Operator moved it to the sanitizer buckets.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over container of noodles in prep cooler
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg in drawer cooler. Operator immediately discarded
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Multiple buckets of pho in walk in cooler. Covers 160F-170F 30 minutes. Operator immediately removed from cooler and uncovered
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.
Ceiling tile missing. In back kitchen area over dry storage
Cutting board has cut marks and is no longer cleanable. On prep table cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch
Employee with no beard guard/restraint while engaging in food preparation.
Food stored in a prohibited area. Bucket of noodles under soap dispenser at hand sink on cook line
In-use tongs stored on equipment door handle between uses. On oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of Stove and fryers
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Unwashed produce over ready to eat carrots, daikon
Jun 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in server area for take out orders at 45F less then 1 hour. Recommended operator to use an ice bath for temperature recovery
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. 1 employee hired for more then 2 months
Spray bottle containing toxic substance not labeled. Bottle with degreaser not labeled in dishwasher area
Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar container
Covered waste receptacle not provided in women's bathroom. Both bathrooms are unisex neither have the cover waste receptacle
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Floor in walk in cooler with food debris
Food stored on floor. Bag of onions on floor located in back of the kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in walk in freezer
Stored food not covered. Beef in walk in freezer not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell egg in container in reach in cooler drawer under grill.
Handwash sink not accessible for employee use at all times. Hand sink blocked by noodles bucket
Handwash sink used for purposes other than handwashing. Hand sink in back had plastic containers in basin
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks over prep area in kitchen
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf in back area
Food stored on floor. Bagged Onions, boxed oil, on floor in back kitchen area Buckets of soup cooling on floor vin back kitchen area
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over marinade in walk in cooler
Accumulation of debris on exterior of warewashing machine. Top of dish machine Old labels on containers at dish storage area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of case of mayonnaise
Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in cooking food without hair net or hat
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by back door
In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle Knives stored between make table and prep table on Cooks line
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.