VO AN VIETNAMESE RESTAURANT

Name: VO AN VIETNAMESE RESTAURANT
Address: 1821 N STATE ROAD 7, MARGATE, FL, 33063, US
Rating: 60.5

1821 N STATE ROAD 7, MARGATE, FL 33063

License #1601782

🍜 Thai/Vietnamese ℹ️

60.5 Grade F / 100

Failing Health Score

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Latest inspection

March 2, 2026 · 2 findings · 1 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

VO AN VIETNAMESE RESTAURANT in MARGATE currently holds an InspectFL Health Score of 60.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 58 total violations — 14 critical, 19 major, 25 minor.

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The latest inspection on March 2, 2026 shows 2 observation rows: 1 critical, 0 major, and 1 minor.

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Inspection coverage

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Inspector notes

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VO AN VIETNAMESE RESTAURANT 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk container of pho broth and sugar, observed bowls used as scoop
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat sauces and produce. Operator reorganized

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in soup bucket. Operator removed
[08B-38-4] Food stored on floor. Buckets of soup broths stored on floor out side of walk in cooler. Operator stored food on shelves in walk in cooler
[36-24-5] Hole in or other damage to wall. Hole in wall at stairway leading to upstairs freezers
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in three door cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple squeeze bottles of cooking oil unlabeled in kitchen
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Advised operator to use dish washer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in flip top cooler. Operator reorganized
[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. Reviewed big 6 with operator
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator has no record of shell stock tags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bowl stored in employee hand sink by kitchen. Operator removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits for dish washing facilities

Disposition: Warning Issued
[25-05-4] Single-service articles improperly stored. In upstairs storage area, multiple cases of to go items and lids on floor.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry cloth on end of cutting board at cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On cutting board by end of triple sink, containers of pig ears and bagged frozen chicken in standing water. Employee moved items to walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple squeeze bottles of oil around cook line not labeled.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On cutting board on top of 3 door cooler in prep area, cooked rice noodles (78F - Cooling). Per employee, noodles prepared and placed out of temperature control on cutting board at 11:00am. No cooling able to take place at ambient temperature. Employee moved noodles to reach in cooler to rapid chill to 70F.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to prepare spring rolls without first washing hands. Reviewed with employees proper hand washing procedures and employee washed hands for next orders.
[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. Employee bagged raw cut vegetables from fliptop unit and placed in to go container with cooked noodles without washing hands and putting on gloves. Stopped employee, discarded vegetables, and employee used tongs to remake.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In upstairs chest freezer, raw chicken carcasses in standard printed to go bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, containers of raw non commercially wrapped steaks above containers of non commercially portioned raw shrimp. Employee rearranged items for proper separation.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On cutting board on top of 3 door cooler in prep area, cut leaf lettuce (77F - Cooling). Per employee, lettuce prepared and placed out of temperature control onto counting board at 11:00am. No cooling able to take place at ambient temperature. Employee moved lettuce to reach in cooler to rapid chill.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags available from previous fresh clams. Employees unaware of need to keep and date tags. Reviewed proper policy to date and keep tags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand sink by cook line to run water over rice paper to make spring rolls. Advised employee to use dedicated pan of water to wet rice papers.
[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. Multiple portioned quart containers of soups in upstairs freezers all missing date mark from when made and frozen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple buckets of prepared beef soup, fish soup, and various sauces in walk in cooler not date marked. Per employee, all prepared 2 and 3 days ago. Employee began to mark containers.

Disposition: Warning Issued
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed raw clams at make table reach in by kitchen with no tag. Operator verified raw clams in walk in cooler with tag attached are part of same batch. Educated operator on proper tag maintenance, tag must follow all portioned raw clams. Advised operator to make copies of original tag to place in containers that are stored separately from original container with tag.
[25-05-4] Single-service articles improperly stored. Multiple boxes of single use cups and to go boxes stored on floor at upstairs dry storage area. Advised operator to store 6 inches from floor.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Chicken stored in direct contact with thank you Togo bags at reach in freezer upstairs. Advised operator to remove from thank you to go bags and store in food safe storage bags. Operator has food safe store bags on location.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked shrimp at walk in freezer, cooked shrimp not in commercial packaging. Operator stored properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cooked chicken reach in cooler at cook line, raw clams over cooked pork reach in cooler by tall sliding reach in cooler at prep area. Operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice noodles (52F - Cold Holding) Observed container of cooked rice noodles sitting out at cook line. Per operator, left out until order comes in then cooked to order. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator returned to walk in cooler.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator buys fresh clams for fully cooked preparation, but no tags produced for previously sold fresh clams at time of inspection. Educated operator on proper shellfish tag maintenance.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At upstairs employee restroom. Operator provided paper towels.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available at time of inspection. Advised operator to purchase probe thermometer as soon as possible.
[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. Observed multiple containers of frozen soup not date marked at tall reach in freezer upstairs. Educated operator on proper product labeling of food items produced in house, frozen and then pulled out of freezer for later use.
[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 rice noodles and multiple containers of soup/broth no date label at walk in cooler. Per operator, all products prepared in excess of 24 hours ago. Advised operator of proper product labeling practices.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Squirt bottle with soap not labeled at mop sink, squirt bottle with bleach sanitizer no label by dish machine. Operator labeled properly.