CAFE BICH NGA

Name: CAFE BICH NGA
Address: 5572 PARK BLVD, PINELLAS PARK, FL, 33781, US
Rating: 0

5572 PARK BLVD, PINELLAS PARK, FL 33781

License #6217769

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CAFE BICH NGA in PINELLAS PARK currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 97 total violations — 24 critical, 13 major, 60 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 30, 2026 included 3 critical violations, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on March 23, 2026

The restaurant was allowed to reopen on March 30, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Emergency Order Callback Complied
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
[14-69-4] Ice buildup in reach-in freezer. Vissani reach in freezer
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
[25-05-4] Single-service articles improperly stored. On floor on dry storage near
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
[08B-12-5] Stored food not covered. Bags Sugar and rice under table top oven and microwave
[40-06-5] Cell phone Employee personal items stored on top of small oven near cook line
[22-08-4] Interior of oven and microwave has accumulation of food debris.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
[02C-04-5] 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. Cooked Tenderloin in reach in freezer no date mark with prep date made on 3-16

Emergency Order Callback Not Complied
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
[25-05-4] Single-service articles improperly stored. On floor on dry storage near
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line
[29-20-5] Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
[35A-04-4] Rodent activity present Observed 5 rodent droppings in dry storage area under wooden shelves behind hand made wall.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
[08B-12-5] Stored food not covered. Bags Sugar and rice under table top oven and microwave
[14-69-4] Ice buildup in reach-in freezer. Vissani reach in freezer
[40-06-5] Cell phone Employee personal items stored on top of small oven near cook line
[22-08-4] Interior of oven and microwave has accumulation of food debris.
[14-01-5] Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
[02C-04-5] 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. Cooked Tenderloin in reach in freezer no date mark with prep date made on 3-16

Emergency order recommended
[02C-04-5] 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. Cooked Tenderloin in reach in freezer no date mark with prep date made on 3-16
[14-01-5] Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
[25-05-4] Single-service articles improperly stored. On floor on dry storage near
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line
[29-20-5] Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
[35A-21-4] Rodent burrow or rodent nesting materials present. Box of single service hole on bottom corner
[08B-12-5] Stored food not covered. Bags Sugar and rice under table top oven and microwave
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
[22-08-4] Interior of oven and microwave has accumulation of food debris.
[40-06-5] Cell phone Employee personal items stored on top of small oven near cook line
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment

Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork in bucket of water on counter at back door
[23-24-4] All Buildup of food debris/soil residue on equipment door handles. Throughout
[35A-02-7] Live, small flying insects found 1 live flying insect near hand wash sink. 1 live flying insect near cook line. 2 live flying insects lading on prep table at cook line. 1 live flying insect nuts on front counter 1 live flying insect at service station.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Gray water on ground near back door
[08B-31-4] Food stored in undrained ice. Shrimp in reach in cool storage in undrained ice
[22-16-4] All throughout establishment Reach-in cooler interior/shelves have accumulation of soil residues.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[14-31-5] Nonfood-grade bags used in direct contact with food.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not on date mark on any items throughout establishment. Pho soups, cooked shrimp, sliced beef.
[16-14-4] Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side reach in cooler cooked shrimp (45F - Cold Holding); blood sausage (45F - Cold Holding); pork stomach (45F - Cold Holding); quail egg (45F - Cold Holding); Bean sprouts 52 Degrees cold holding second reach in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 Cup of nuts on front counter due to flying insect landed on them.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed came in from the outside Employee used three compartment sink to rinse hands. Instructed to use hand wash sink.

Community reaction

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Community pulse