HALONG BAY

Name: HALONG BAY
Address: 2192 MAIN ST STE A, DUNEDIN, FL, 34698, US
Rating: 34.8

2192 MAIN ST STE A, DUNEDIN, FL 34698

License #6208123

34.8 Grade F / 100

Failing Health Score

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Latest inspection

May 27, 2026 · 16 findings · 2 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

HALONG BAY in DUNEDIN currently holds an InspectFL Health Score of 34.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, inspectors documented 99 total violations — 22 critical, 17 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 14, 2025

The latest inspection on May 27, 2026 shows 16 observation rows: 2 critical, 3 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

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*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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance. Operator cleaned ice machine during visit.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop sugar and flour in kitchen. Operator removed bowls.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of cook line and behind deep friers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and. Ents soiled with grease and debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards grooved in kitchen.
[35A-03-4] Dead roaches on premises. 2 dead roaches on top of dish machine. 1 dead roach in employee restroom. Operator removed roaches and cleaned and sanitized area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over sugar and flour.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container in kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep tables on cook line and prep station. Operator moved knives.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves soiled with debris. Operator cleaned microwaves during visit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exteriors of deep friers soiled with debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored of ready to eat noodles in walk in cooler. Operator moved beef.
[41-10-4] Toxic substance/chemical improperly stored. Employee used cigarettes stored on top of ice machine in kitchen. Operator disposed of cigarettes.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with debris. Shelves of walk in cooler soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to store abrasive sponge. Operator removed sponge.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggrolls not date marked in walk in cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for rice. Operator replaced bowl with scoop.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers and microwaves soiled with debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen and cook line.
[35A-03-4] Dead roaches on premises. 1 dead roach next to reach in cooler in waitstation 2 dead roaches by hand sink in waitstation 1 dead roach in between cabinets in waitstation. 2 roach egg sacks on top of dish machine Operator removed roaches and cleaned and sanitized area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table on cook line. Employee beverage on shelf above reach in cooler on cook line.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor by deep frier and on cook line.
[08B-38-4] Food stored on floor. Frozen soups stored on floor of freezer. Operator moved frozen soup to proper location.
[36-24-5] Hole in or other damage to wall. Wall by stove has a hole in it.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in coolers on cook line. Operator removed knife.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in kitchen have accumulation of debris. Operator removed debris from microwaves.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with debris,
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rust pitted to surface of reach in coolers.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler requires flashlight to identify items.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of soy sauce unlabeled in kitchen. Operator added label to soy sauce.
[08B-02-4] Displayed food not properly protected from contamination. Containers of bean sprouts and cleaned celery uncovered in walk in cooler. Operator covered food items
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat noodles in walk in cooler. Operator removed beef and placed in proper area.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings above each in freezer next to wait station. 1 rodent dropping on top of dish machine. Operator disposed of droppings and cleaned and sanitized area.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Wash cloth sanitizer measured 200ppm. Operator remade to 100ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with Debris
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach stored in waitstation.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken. Operator relocated.
[35A-03-4] Dead roaches on premises. 1 dead roach in the floor in the employee restroom 2 dead roaches under microwave and toaster on cookline. Operator discarded and sanitized.
[36-73-4] Floor soiled/has accumulation of debris. Soiled floor behind equipment on cookline and walk in cooler under racks.
[08B-38-4] Food stored on floor. Soy sauce in kitchen. Container of food in walk in freezer on the floor. 2 containers of vegetables on the floor in the walk in cooler. Operator relocated.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup on sides of kitchen equipment and fryers.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Operator has the back door open and has a screened door, but the screen door has a large gap at the bottom and gaps around the door. I asked the manager if they can close the door, and they said no because the pressure will make the front door hard to open.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher place soiled equipment into dish machine, then touch clean equipment without handwashing. Discussed with employee who translated to dishwasher.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoops in water that is 125F. Discussed with manager who removed from water.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezers filled with raw and ready to eat foods that are not commercially packaged and are touching or not properly stored. They are all wrapped. Discussed with manager the need to properly store food items in the freezer if foods are not commercially packaged.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw beef above ready to head vegetables in the walk in cooler. Operator relocated foods.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine. Operator refilled to 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Soiled stove top.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food particles and aluminum scrub in hand wash sink. Discussed with manager who removed both.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and chicken prepared yesterday morning with no date mark. Operator began to add date marks to food.

Disposition: Emergency order recommended
[32-07-4] Bathroom facility not clean. Restroom used by staff soiled sink, soiled toilet, soiled mirror and soiled floor. Discussed the importance of of keeping the restroom clean and sanitized to avoid the spread of germs
[36-73-4] Floor soiled/has accumulation of debris. Floors and walls have an accumulation of of food debris, dust , dirt and grease on cook line, prep areas, storage areas.
[08B-38-4] Food stored on floor. Bag of onions on the floor of walk in cooler. Operator moved onions to a minimum of 6" off the floor. Discussed the importance of of storing all foods a minimum of 6" off the floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables, fixed equipment exterior.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door opened. Operator closed door.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Meat being tawed under running water no full emerged in the water. Discussed proper thawing with operator
[14-06-4] Wood food-contact surface not properly sealed. Bottom shelf of steam table is wood that has not been sealed. Unable to properly clean
[12A-29-4] Employee touched raw chicken and then handled clean equipment or utensils, without washing hands. Discussed proper hand washing with operator.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings observed on the lid of bulk flour container 2 droppings observed on ledge under electrical box. Total 32 rodent droppings. Manager cleaned and sanitized the bulk flour container and the ledge under electrical box.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 51F cold hold, second temperature 45F cooling 3:00pm. Shrimp stored in bowl above the pans of the make table for less than 4 hours. Operator moved shrimp to lower reach in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Top of steam table has an accumulation of grease and food debris. Cutting boards on cook line stained and soiled.. Prep tables soiled with food debris. 2 pans have a heavy build up of grease and food debris on interior and exterior of pan. Discussed dangers of having an accumulation of grease and food debris such as bacterial growth and fire hazard. Discussed the importance of keeping food contact surfaces clean and sanitized.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverage on cutting boards located at prep table next to food and clean equipment.
[08B-38-4] Food stored on floor. Bag in box beverages, buckets of food in walk in cooler, metal bowl containing carrots, multiple frozen foods in walk in freezer. Discussed th importance of storing all food a minimum of 6" from the floor.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Screen door has gaps around the door frame leading to the outside. Discussed the need to keep exterior door closed to keep flies from coming in.
[08B-12-5] Stored food not covered. Walk in cooler- Prepared vegetables, rice noodles, soaked, cracked eggs, beef. Discussed the need to cover/ protect food during storage.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths not stored in sanitizer solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles and food containers holding food removed from its original not labeled with common name. Discussed the importance of of labeling all foods once removed from its original container.
[41-07-4] Container of medicine improperly stored. Prescription medicine stored on lower shelf next to flour. Employee moved medicine.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs, moved eggs touching the inner lip of container and then touched clean equipment, no hand wash.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen on cook line . No contamination observed.
[14-31-5] Nonfood-grade bags used in direct contact with food. Food held in grocery bag in walk in freezer. Discussed the importance of of using only bags or container approved for food storage
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F - Cold Holding);; cooked pork (49F - Cold Holding); cabbage cut (49F - Cold Holding); bean sprouts (50F - Cold Holding); rice noodles soaked (48F - Cold Holding); raw chicken (48F - Cold Holding). Cook stated that the refrigerator unit wasnt working properly yesterday so a service tech has been called. He stated the food was brought to the cooler when the restaurant opened less than 4 hours ago. Cook placed all food in the freezer for quick cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, cutting board at area where pho is prepared, interior of reach in freezer, ingredient bins.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eye round steak not identified as raw in pho
[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. Beef cooked in establishment and frozen no date marked.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer Advisory for raw and undercooked meats. Consumer Advisory was provided to operator who posted it during the inspection.

Disposition: Warning Issued
[32-07-4] Bathroom facility not clean. Bathroom located in the kitchen for staff has soiled sink and toilet..
[14-05-4] Cardboard used to line food-contact shelves. Cardboard placed on top of a chest cooler and used as prep area, Discussed the need to used only non porous surfaced so that they can be properly washed and sanitized.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 open bottles of water and 1 travel mug stored on clean prep tables.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board, cell phone in cup on prep table. Operator removed cell phones.
[08B-38-4] Food stored on floor. Walk in cooler- 4 buckets of food stored on the floor Walk in freezer- multiple cases of food stored on the floor Kitchen- 3 containers of fryer oil stored on the floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in prep area.Discussed the need to use a non porous material to help cutting boards from slipping.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork thawed to reach a temperature of 52F. Operator placed in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles and dry ingredient containers on the cooks line contain food removed from its original container and not labeled with common name. Discussed the need to label all foods once they are removed from its original container.
[41-07-4] Container of medicine improperly stored. Pepto Bismuth stored in glass reach in cooler in server area. Manager removed medication Bottle of prescription medicine stored on upper shelf of refrigerated unit with paper bags cook moved medication
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Foods were held in bowels above the rim of the refrigerated unit. Operator placed items in the refrigerator. Discussed the importance of keeping foods stored below the rim of the refrigeration unit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Prep table of cook line heavily soiled
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, spring rolls cooked shrimp. Cooked chicken. Frozen cooked chicken not dated with the date the chicken was cooked and placed in the freezer.Operator was able to determine the prep dater and dated accordingly