VIET-NOMZ

Name: VIET-NOMZ
Address: 11798 E COLONIAL DR, ORLANDO, FL, 32817, US
Rating: 48.5

11798 E COLONIAL DR, ORLANDO, FL 32817

License #5812342

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.5 Grade F / 100

Failing Health Score

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Quick take

VIET-NOMZ in ORLANDO currently holds an InspectFL Health Score of 48.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 36 total violations — 9 critical, 4 major, 23 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 May 4, 2026 shows 24 observation rows: 6 critical, 3 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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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.

Disposition: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over broth at the walk-in cooler .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodle cooked 6 hours ago (74F - Cold Holding) Noodle sit out at time control since 11 am
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong stored on stove door . Operator removed it .
[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. New hire been there for 2 month .
[14-11-5] Equipment in poor repair. Gasket torn walk-in and walk-in freezer door .
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator changed the buckets second check 200 ppm ,.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitizer used for sanitizer bucket not test strips available.
[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. New hired been there for 2 month no certification.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler .
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table .
[36-36-4] Ceiling tile missing. Back of the house area by the dish washer .
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. noodle cooked 6 hours ago (74F - cooling )
[35A-02-7] Live, small flying insects found Observed 1 live small flying insects at prep area not landing at any food . Next routine visit per supervisor.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs then went to prep the other cooked food without washing hand or changing her gloves .
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Noodle sit out at time control since 11 am
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored at prep table back of the house. Operator removed it .
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exit door .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen equipment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door .
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[08B-38-4] Food stored on floor. Buckets of marinade sauce stored on floor at the walk-in cooler .
[36-62-4] Light not functioning. One out by the hoods.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house area dish area .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Really really heavy at the walk-in freezer.

Community reaction

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Community pulse