HALONG BAY VIETNAMESE CUISINE

Name: HALONG BAY VIETNAMESE CUISINE
Address: 5944 34 ST N. STE 39-43, ST. PETERSBURG, FL, 33714, US
Rating: 0

5944 34 ST N. STE 39-43, ST. PETERSBURG, FL 33714

License #6214063

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2025 · 15 findings · 1 critical

Complaint Full

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Quick take

HALONG BAY VIETNAMESE CUISINE in ST. PETERSBURG 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 12 times from Florida DBPR, with the most recent inspection on September 30, 2025. Across those visits, inspectors documented 244 total violations — 48 critical, 45 major, 151 minor.

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The latest inspection on September 30, 2025 shows 15 observation rows: 1 critical, 0 major, and 14 minor.

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100%

Inspector notes

244

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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

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Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in cooler units soiled throughout establishment
[51-11-4] Carbon dioxide/helium tanks not adequately secured next to drink syrups on stairs leading to kitchen.
[36-06-4] Discussed with manager to replace cardboard as needed.
[16-01-4] Dishmachine has no data plate/operating specifications.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease under cook-lines in kitchen. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with grease at cookline.
[08B-38-4] Manager instructing employees to relocate items in walk-in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at cookline.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Very heavily accusation of grease on hood system and throughout the kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in outer reach-in chest freezers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves across from cookline, above reach-in cooler, soiled heavily with grease. Exterior of cooking equipment heavily soiled Gaskets soiled on reach-in cooler units through establishment Handwash sink located at cookline heavily soiled with grease.
[35B-05-4] Screen door at rear broken. Owner advised he is ordering a new door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues in multiple cold holding units throughout the kitchen.
[14-31-5] Manager actively relocating items into food grade bags
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Two extinguishers, one silver one red, in pass to kitchen with the gauge in the red.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Both restrooms left open.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoops in multiple reach-in coolers in the kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles to reach-in cooler units soiled throughout establishment
[51-11-4] Carbon dioxide/helium tanks not adequately secured next to drink syrups on stairs leading to kitchen.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard on floor in walk-in cooler, soiled not changed as needed.
[14-45-4] Cardboard used to line nonfood-contact shelf at cookline.
[16-01-4] Dishmachine has no data plate/operating specifications.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Make employees observed with no hair restraint in the kitchen.
[36-22-4] Floor area(s) covered with standing water at dish-machine.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease under cook-lines in kitchen. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with grease at cookline.
[08B-38-4] Food stored on floor. Soy sauce buckets and box of chicken stored on floor inside walk-in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at cookline.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Very heavily accusation of grease on hood system and throughout the kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in outer reach-in chest freezers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves across from cookline, above reach-in cooler, soiled heavily with grease. Exterior of cooking equipment heavily soiled Gaskets soiled on reach-in cooler units through establishment Handwash sink located at cookline heavily soiled with grease.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to kitchen open to breezeway on North side of building.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues in multiple cold holding units throughout the kitchen.
[08B-12-5] Stored food not covered. Stored food in walk-in cooler and standing reach-in freezer observed not covered.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels lining cut/washed cucumber inside reach-in cooler across from cookline.
[14-31-5] Nonfood-grade bags used in direct contact with food. To-go bags used to store food in reach-in freezers
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chopped frozen meat, not commercially packaged stored above ready-to-eat sauces in walk-in freezer.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw animal foods, chopped pork, portioned and commingled inside reach-in chest freezer with fish.
[35A-04-4] Rodent activity present as evidenced by (34) rodent droppings found. (21) droppings observed in exterior dry storage room, located in breezeway (10) droppings located in the outer breezeway (3) droppings located in dry storage area, in Southern vacant dining room.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink in dish area observed with steel wool and rice debris inside. Observed manager fill a sanitizer bucket with water from same sink. Handwash sink across from dim sum cook-line storing paper and utensils. Items were removed. Discussed with manager using sinks only for their intended purpose.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inside standing reach-in cooler along West wall, inside reach-in coolers across from cookline, items prepared onsite not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles observed in wait area.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Two extinguishers, one silver one red, in pass to kitchen with the gauge in the red.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Inside multiple containers in dry storage room bowls and plastic tubs used to dispense rice and other dry products. Manager removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Multiple handles on reach-in coolers in kitchen with heavy build up of debris.
[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 in walk-in cooler
[14-11-5] Equipment in poor repair. Torn gasket on reach-in cooler across from three compartment sink in kitchen.
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Empty can in rear outer storage area observed with cigarette butts.
[08B-32-4] Food being prepared outside. Observed employees beginning to thaw commercially packaged beef in a sink located in the rear closed off area of the establishment. Said area is not fully enclosed. Spoke with manager immediately to place the item under refrigeration or thaw under cool running water inside the kitchen. Manager moved beef into cooler to thaw.
[08B-38-4] Food stored on floor. Raw shrimp and raw chicken stored on floor in walk-in cooler. Manager relocated and elevated items.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside flour in dry storage room with handle touching product. Manager corrected scoop to face up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach-in coolers in the kitchen soiled is old food and grease. Build up of debris and old grease on bottom of prep tables in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach-in coolers interiors soiled.
[25-32-4] Reuse of single-service or single-use articles. Togo bags used to store food throughout establishment.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler across from cook-line in northeast corner of kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed commercially packaged beef submerged in standing water in rear sink. Manager relocated beef to walk-in cooler to thaw.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth observed on prep table in wait stations.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 - 10 can of mushrooms dented
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees on cook-line touch his soiled clothes and then handle clean utensils. Spoke with manager regarding proper handwashing techniques.
[29-45-4] Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Hose observed submerged in standing water where establishment was thawing commercially packaged raw beef.
[14-31-5] Nonfood-grade bags used in direct contact with food. Take out plastic bags bags, trash bags used to cover and store food throughout multiple cold holding units. Discussed with manager to cease using no food-grade bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in reach-in freezer located in rear outer storage area stored above commercially packaged wonton wrappers.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above intact beef in reach-in cooler located next to rear door. Manager relocated items.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg cracked in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature taken at 1:30 PM cut lettuce (55F - Cold Holding) cut tomato (55F - Cold Holding) sprouts (55F - Cold Holding) Manager placed items on ice. Retemps on items taken at 2:30 PM Temperature taken at 1:30 PM cut lettuce (41F - Cold Holding) cut tomato (42F - Cold Holding) sprouts (40F - Cold Holding)
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk not datemarked when opened. Discussed with manager to have items date marked.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Handwash sink next to wok station with virtually no pressure caused by excessive grease buildup on faucet. Manager removed end cap of faucet which allowed water to freely flow.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink next to dishmachine observed with utensils inside. Operator removed and relocated items.
[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. Dim sum prepared and frozen not date-marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle un labled in dining room. Manager labled as glass cleaner.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flies in trap device over prep table near back door of kitchen
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line and prep station
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Packs of cigarettes stored with un packaged single service items on cooks line
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[08B-38-4] Food stored on floor. Buckets of sauces on floor in cooler Cases of fryer oil on floor in dry storage
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in cooks line and walk in coolers heavily soiled with food debris
[16-46-4] Old labels stuck to food containers after cleaning.
[14-20-4] Ripped/worn tin foil used as shelf cover. Top of cooks line
[25-05-4] Single-service articles improperly stored. Cases of napkins on floor in upper deck of dining room
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[01B-01-4] Dented/rusted cans present. See stop sale. Four 5# can soy sauce dented Two #10 cans pineapple chunks Two #10 cans mushrooms One #10 can bamboo shoots
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hands on dirty apron after adjusting cooking equipment in fryer with no hand wash
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked chicken after cooking it and place it into to go box.
[08B-27-4] Food placed in soiled container/equipment. Produce washed then placed back in soiled delivery container
[22-12-5] Metal stem-type thermometer soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. T shirt bags used to store food in several areas of kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ducks over buckets of ready to eat sauces in the walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Comminuted raw pork over raw shrimp in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (62F - Cold Holding) oil and garlic (64F - Cold Holding) Pork (45F - Cold Holding); shrimp (46F - Cold Holding); Poultry (46F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork cooked 77f. Operator reheated to 188f in 10 mins
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on right side of cooks line used as a dim sum prep station
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dim sum from previous day in prep area reach in cooler Most of the unpackaged items in the walk in freezer
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 or more dead flies in bug light over prep station in kitchen. Operator removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler and microwave handles
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on make lines in kitchen and on tea station in server area
[13-03-4] Employee with no hair restraint while engaging in food preparation. All of the employees preparing food with the exception of one bald man.
[08B-38-4] Food stored on floor. Cases of fryer oil on floor in dry storage
[36-24-5] Hole in or other damage to wall. Walk in cooler with produce
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cooks line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler gaskets heavily soiled or in disrepair
[29-08-4] Plumbing system in disrepair. Mop sink hose line heavily taped and held together with soiled rags
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Tripe thawing in standing water
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several laying on Hobart mixer near dish area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ducks hanging over cooked noodles in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 62. Employee put ice bags on sprouts
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee using hand wash sink as a prep station on cooks line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dim sum from previous day in reach in cooler not date marked
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 25 dead and trapped flies in light control device in kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda station not properly secured.
[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 walk in cooler.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered receptacle in employee restroom.
[35A-03-4] Dead fly on marinated meat in walk in cooler. Operator removed 2# of unwholesome meat.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line has multiple beverages above food prep area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating food on cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Pot of ribs on floor of walk in cooler also soy sauce.
[10-08-5] Ice scoop handle in contact with ice. Server area ice bin for drink machine.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop for outside ice machine stored on dirty surface.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink by dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and reach in coolers soiled with food residue.
[35B-12-4] Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Outside prep area shrimp are thawing in an unprotected area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line
[08B-12-5] Stored food not covered. All food items in walk in cooler stored but covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Meat in standing water. Employee started running water over meat
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of hoisin sauce, 5 pounds. 3 dented cans of soy sauce, 15 pounds.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees put gloves on doing multiple tasks all with out hand wash
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees bagging ready to eat noodles with bare hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over cooked dumplings in reach in freezer
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Dead fly on marinated meat in walk in cooler. Operator removed 2# of unwholesome meat.
[41-10-4] Toxic substance/chemical improperly stored. Bleach stored on dry goods storage shelf next to single service to go lids in rear storage area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee on cooks line sing hand wash sing as a staging area for plating 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Near dish machine
[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. Everything in walk in freezer and reach in freezer

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks at soda station not properly secured.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep table in kitchen. Manager removed.
[08B-38-4] Food stored on floor. Soy sauce stored on floor of walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink in server station area.
[01B-01-4] Dented/rusted cans present. See stop sale. 64 ounce soy sauce can dented in rear dry goods storage area.
[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. Dish washer scraps dirty dishes and puts away clean dishes with no hand wash in between.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in kitchen area not landing on food or food contact surfaces.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cream cheese in upright reach in cooler next to wood top countertop. Manager stored correctly.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout the kitchen have built up food debris.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2 hand wash sinks removed according to plans on file. Hand wash sink on cook line and hand wash sink by fryer station area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at server station used to rinse out blender.
[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/
[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/. Operator has moved three compartment sink from original plans and removed 2 hand wash sinks from plans on file.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer at handrail near restrooms.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair throughout kitchen.
[36-11-4] Floors not maintained smooth and durable throughout kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in rear outside shed of kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Container without handle stored inside a container of baking soda on bottom shelf of prep table near mop sink. Operator removed container.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on shelf in warewashing area.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. 5lb can of ground bean sauce dented at seam b. #10 can of water chestnut slices dented at seam.
[35A-03-4] Dead roaches on premises. 2 dead roaches on shelf in dry-storage room. Operator discarded roaches, cleaned and sanitized shelves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys, glasses and cell phone stored on shelf with clean equipment on cooks line across from grill and on shelf across from fat-fryer.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glass plates in plastic tub on shelf warewashing area not air-dried.
[14-11-5] Equipment in poor repair. Upright refrigerator at front counter missing radiator grill.
[08B-38-4] Food stored on floor. Multiple 5 gallon containers of soy sauce stored on floor in walk-in freezer. Container of chicken feet on floor in walk-in cooler. Operator removed chicken feet from floor in walk-in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and three-compartment sink.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching uncooked rice in container on bottom shelf of prep table on cooks line. Operator removed handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago soiled with food debris.
[14-42-4] Multiple hood filters missing from automatic fire suppression/exhaust system.
[51-13-4] No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all reach-in coolers in kitchen. Microwave exterior soiled with food debris buildup.
[35B-03-4] Outer openings not protected with self-closing doors. Rear door to kitchen is not self-closing. Door is open.
[22-16-4] Reach-in cooler on cooks line and upright refrigerator near mop sink interior/shelves have accumulation of soil residues.
[21-10-4] Soiled dry wiping cloth stored on top of cutting board on cooks line.
[29-49-6] Standing water in bottom of reach-in-cooler located in front of three-compartment sink.
[08B-12-5] Stored food not covered. Multiple containers raw shrimp not covered in walk-in cooler. Operator covered items.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth stored on top of cutting board on reach-in cooler across from grill.
[01B-01-4] Dented/rusted cans present. See stop sale. Dry-storage shelf a. 5lb can of ground bean sauce dented at seam b. #10 can of water chestnut slices dented at seam.
[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 employee touch soiled dishes then retrieve clean dishes from dishmachine without washing hands. Discussed with operator proper hand-hygiene techniques. Employee rewashed dishes.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cut lettuce with bare hand. Cut lettuce is not being heated to 145f or added to other ingredients cooked or heated to 145f. Operator discarded lettuce. Stop sale not warranted. Discussed with operator proper hand-hygiene techniques.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings on shelf in dry-storage. Operator discarded rodent droppings, cleaned and sanitized shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 1:30pm Operator placed items in ice bath. Re temp at 2:30pm a. cut tomatoes (48F - Cold Holding); 40f b. cut lettuce (57F - Cold Holding); discarded c. Sprouts 48F - Cold Holding) 39f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table in rice cooker at 1:50pm. Operator turned up temperature on rice cooker. Re temp at 2:35pm a. cooked rice (123F - Hot Holding) 171f Discussed time as a public health control as an option. Will email DBPR Form HR 5022-90. Time as a public health control.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in prep area soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Raw chicken sink stored in hand wash sink in warewashing area. Employee removed raw chicken feet, cleaned and sanitized sink. Discussed with operator the hand wash sink is to be used as washing hands only.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in employee restroom in warewashing area. Operator provided paper towels.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Thu Kha 02-27-2024 2. Banh Liau 02-27-2024
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled spray bottle.