NUDO VIETNAMESE CUISINE
10111 SAN JOSE BLVD STE 9
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/7/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Raw meats in containers on floor in walk in cooler.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food debris on cleaned pans. Moved by manager for cleaning **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water dripping from pipe at rear of Dish machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled Spice containers. Food rack.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Supply bucket empty. Inspector intervened assisted in resetting Dish machine **Corrective Action Taken**
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish machine employee unaware of correct sanitizing methods and how to operated Dish machine Rinsed utensils in sink then stacked them on shelf. Inspector intervened assisted in resetting Dish machine and **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Degreaser.
Food safety inspection conducted on 1/7/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 9/12/2024
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers / microwave.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over cleaned utensils. Rear rack. Employee cell phone on prep table. Moved by manager. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water. 82°. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Packet frozen beef thawing at room temperature. Moved by manager. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pans , utensils in kitchen Hand Wash Sink. Items not sanitized. Manager intervened. Items moved for ware washing. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand Wash Sink used for washing pans.
- 53A-05-6:Intermediate - 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/ 6 employees onsite with no Certified Food Manager present. Arrived later. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
- 02B-02-5:Intermediate - 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 undercooked beef in pho. Gave sign. Posted by manger. Corrected On-Site
Food safety inspection conducted on 9/12/2024 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 6/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/24/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Items in cooler opposite grill. Cooked beef 51°. Cooked chicken 50°. Raw beef 48°. Cooked pork 50°. Tripe 49°. Sprouts 49°. Krab 49° Per Person In Charge : items placed about 10:30 am. Items moved to another cooler and/ or iced down. Doors not tight fitting seal. Warning
- 08B-38-4:Basic - Food stored on floor. Bucket of basil on floor . Kitchen. Moved by manager. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 78°. Wait station. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. In Cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor leak at Three compartment sink faucet.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cooler opposite grill. Cooked beef 51°. Cooked chicken 50°. Raw beef 48°. Cooked pork 50°. Tripe 49°. Sprouts 49°. Krab 49° Per Person In Charge : items placed about 10:30 am. Items moved to another cooler and/ or iced down. **Corrective Action Taken** Warning
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer at 15° in ice water.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle , sanitizer, by wait station. Repeat Violation
Food safety inspection conducted on 6/24/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 1/29/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Foods In containers on floor in walk in cooler.
- 53A-05-6:Intermediate - 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/ About 6 food service employees onsite with no certified food manger present.
- 02B-02-5:Intermediate - 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 on raw meats on menu. Emailed sign. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at wait station.
Food safety inspection conducted on 1/29/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 8/21/2023
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand wash sign at rear Hand wash sink.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Wait station.
- 08B-12-5:Basic - Stored food not covered. Uncovered prepped onions, sauce in walk in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen meats thawing on counter in kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : wait station.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sprouts and boba . Marked by manager. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by large equipment in front.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large utensil in prep line Hand wash sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at wait station.
Food safety inspection conducted on 8/21/2023 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).