MIA'S VIETNAMESE CUISINE

Name: MIA'S VIETNAMESE CUISINE
Address: 2720 STICKNEY POINT RD, SARASOTA, FL, 34231, US
Rating: 66.1

2720 STICKNEY POINT RD, SARASOTA, FL 34231

License #6806036

🍜 Thai/Vietnamese ℹ️

66.1 Grade F / 100

Failing Health Score

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Latest inspection

April 14, 2026 · 6 findings · 1 critical

Routine - Food

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Minor

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Quick take

MIA'S VIETNAMESE CUISINE in SARASOTA currently holds an InspectFL Health Score of 66.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 47 total violations — 11 critical, 8 major, 28 minor.

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The latest inspection on April 14, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

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MIA'S VIETNAMESE CUISINE has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.Observed several soiled drawer and bulk food lids and top of containers. Observed reach in cooler door gaskets soiled throughout kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Observed on cutting board on reach in cooler top.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn foil on shelf cover and on wall behind equipment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over raw broccoli in reach in cooler top.
[11-26-1] 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. Emailed to operator.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on reach in cooler and microwave door handles.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed clean utensils stored underneath the paper towel dispenser at the hand sink in the service station. The operator moved the clean utensils.
[36-73-4] Floor soiled/has accumulation of debris underneath the equipment on the cook line.
[35B-02-4] Insect control device installed over food preparation area. Observed a racquet style bug zapper stored with spices in the kitchen. The operator removed the bug zapper.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled with an accumulation of grease.
[25-05-4] Single-service articles improperly stored. Observed plastic to go containers stored on the floor in the storage area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water in the kitchen. The operator placed the chicken in a reach in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop bucket in front of the mop sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork blood stored over a container of soup in the reach in cooler bread the dishmachine. The operator properly stored the pork blood.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tapioca boba pearls (98F - Hot Holding) at the server station. The operator stated the pearls have been held for less than 2 hours. The operator added the tapioca pearls to the time for public health control form.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed pork soup not properly date marked when removed from the freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared and held for more than 24 hours with no date mark.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2023.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed an employee eating in the kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the single door reach in cooler on the cook line.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed electric fly swatter stored on top of a container of black pepper in the kitchen storage area. The operator removed the electric swatter.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed frozen raw chicken stored in a non-food grade bag in the reach in freezer near the ice machine. Observed egg roll wraps stored in a non-food grade bag in the reach in cooler near the dishmachine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw shrimp in the reach in cooler near the dish machine. The operator properly stored the raw foods.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle an electric fly swatter then change gloves without washing hands the handle a clean food service bowl. Educated the employee on proper hand washing procedures.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal container lids stored in the handwashing sink on the cook line. The operator removed the lids.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seafood soup prepared on-site not properly date marked. Observed shrimp egg rolls prepared on site not properly date marked. The operator stated the above foods were prepared over 24 hours prior.