HALONG BAY 2

Name: HALONG BAY 2
Address: 10500 ULMERTON RD UNIT 282 & 288, LARGO, FL, 33771, US
Rating: 7.3

10500 ULMERTON RD UNIT 282 & 288, LARGO, FL 33771

License #6217107

7.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 26, 2026 · 10 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HALONG BAY 2 in LARGO currently holds an InspectFL Health Score of 7.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 137 total violations — 30 critical, 31 major, 76 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

September 24, 2024

The latest inspection on May 26, 2026 shows 10 observation rows: no critical rows, 1 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

137

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

HALONG BAY 2 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Met Inspection Standards
[22-16-4] All Reach-in cooler interior/shelves have accumulation of soil residues.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All at cook line temp
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee was eating soup at deli cooler
[36-63-4] 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.
[36-22-4] Floor area(s) covered with standing water. Near three compartment sink
[08B-38-4] Big pot of Pho soup on floor at cook line temp 113 degrees cooling
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with all gaskets of all deli cooler soiled food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Middle of cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Near three compartment sink
[08B-38-4] 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
[22-16-4] All Reach-in cooler interior/shelves have accumulation of soil residues.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All at cook line temp
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee was eating soup at deli cooler
[36-63-4] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with all gaskets of all deli cooler soiled food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Middle of cook line
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. RAID near dry storage in kitchen
[01B-13-4] 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
[03A-02-5] 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
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Blinking states 56 degrees
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-13-5] 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.

Disposition: Warning Issued
[36-32-5] Ceiling tile water damage in storage room behind sushi bar.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
[21-05-5] Cloth used as a food-contact surface. Wiping cloth used to cover cut cabbage in walk-in cooler. Operator removed towels.
[50-09-4] Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2025.
[40-06-5] 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.
[32-02-4] Employee restroom behind sushi bar door left open other than during cleaning or maintenance.
[32-04-4] Employee restroom behind sushi bar located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[23-03-4] 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.
[22-16-4] Reach-in cooler near ice machine interior have accumulation of soil residues.
[06-09-1] 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.
[29-49-6] Standing water in bottom of reach-in-cooler near ice machine in kitchen.
[08B-12-5] Stored food not covered. Raw beef not covered in walk-in cooler. Operator covered item.
[01B-01-4] Dented/rusted cans present. See stop sale. 6lb can of baby corn is dented at seam. Located on shelf near walk-in cooler.
[28-12-4] Establishment operating with changed menu and/or increased seating without septic system approval for such change. Dining room added with 22 additional seats.
[14-31-5] Nonfood-grade bags used in direct contact with raw beef and cooked pasta in walk-in cooler.
[01B-13-4] 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.
[12A-03-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink near ice machine in kitchen used to store plastic container. Operator removed container.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the chlorine sanitizer solution used in the three-compartment sink and/or dishmachine.
[51-16-7] 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.
[53B-01-5] 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.
[31B-03-4] No soap provided at handwash sink near ice machine in the kitchen. Operator provided soap.
[27-16-4] 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.
[45-04-4] 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.

Disposition: Met Inspection Standards
[06-09-1] 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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects present in control devices in kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] 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.
[36-32-5] Ceiling/ceiling tile shows water damage in room behind sushi counter.
[14-09-4] Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
[36-17-5] Floor tiles missing and/or in disrepair along cooks line.
[51-18-6] No copy of latest inspection report available.
[23-03-4] 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.
[22-16-4] Reach-in cooler at front counter interior have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. Five gallon soy sauce containers reused to store foods.
[08B-12-5] Stored food not covered. Multiple containers of vegetables, broth, and raw chicken not covered in walk-in cooler.
[06-01-5] 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.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-41-4] 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.
[14-31-5] Nonfood-grade bags used in direct contact with cooked pork in walk-in cooler.
[01B-13-4] 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.
[03A-02-5] 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
[22-02-4] 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.
[31A-11-4] Metal bowl and plastic container stored inside bowl of hand wash sink on cooks line. Employee removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near ice machine in kitchen. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink near ice machine in kitchen. Operator provided soap.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish washer soiled with debris.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dry storage rack. Ground bean sauce can 5lbs Hoisin sauce 5lbs
[12B-07-4] 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.
[40-06-5] 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.
[14-69-4] Ice buildup in reach-in freezer. No prep cook area.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind the soda fountain dispenser soiled
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at boba station. Manger moved
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. now 50
[01B-01-4] Dented/rusted cans present. See stop sale. Ground bean sauce can 5lbs Hoisin sauce 5lbs Manager segregated
[22-41-4] 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.
[10-05-5] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 2 1 24 renewal during inspection
[41-24-4] Pesticide-emitting strip present in food prep area. Pest strips near and over reach in freezer. Manager removed.
[08A-02-6] 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.
[12A-02-4] 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.
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line Screen on grill soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at front boba sink used for washing dishes. Educated
[53A-02-7] 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.
[31B-02-4] 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.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Oil stored on floor
[14-69-4] Ice buildup in all reach-in freezer.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled. Employee cleaned
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl inside syrup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of house
[14-09-4] Cutting board has cut marks and is no longer cleanable. Back of kitchen near dishwasher
[14-71-4] Duct tape used to repair nonfood-contact surface. On reach in cooler near dishwasher.
[40-06-5] 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.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice big bowl made out of soft wood.
[36-22-4] Floor area(s) covered with standing water. Standing water back of house
[10-06-5] 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
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on sushi station prep table.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Wiping cloth inside sushi rice. Removed
[03A-02-5] 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.
[03F-02-5] 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. .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sitting boards soiled Soda nozzle soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Chair in front of Hand washing sink at sushi station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink was being used to washing dishes.
[53A-05-6] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near sushi station employee refilled paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Employe labeled spray bottle of sanitizer.