VIET ROLLS
901 WEST INDIANTOWN RD BAY #16
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/21/2024
High Priority
4
Intermediate
4
Basic
0
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 Employees walked in from the back door and started dispensing drink ice and prepping vegetables without washing hands first. After operator provided soap and paper towels to the only hand sink in kitchen, employees went to wash their hands. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade to go bags used in direct contact with raw beef in chest freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut cucumbers. Operator removed the eggs. Corrected On-Site
- 22-45-4:High Priority - Slicer Food-contact surfaces not sanitized after cleaning, before use. Do not use slicer not properly sanitized. Employee cleaning slicer no sanitizer available. Operator went to a store to buy chlorine.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in sink in kitchen. Operator removed dishes. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to the store to buy chlorine to sanitize. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen.
Food safety inspection conducted on 2/21/2024 revealed 8 total violations (4 high priority, 4 intermediate, 0 basic).
Inspection on 8/12/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 51-09-4:Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. On license 10 seats reposted; inside dining room approximately 24 seats; Provided Seating Evaluation Form - From follow-up inspection 2023-08-12: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasked- went from placing stickers on plastic cups to preparing foods for customers; put gloves on without washing hands first; Operator educated; employee washed hands; Corrected On-Site - From follow-up inspection 2023-08-12: Employee touched their pants and returned to cutting lettuce without changing gloves and washing hands; operator educated; employee washed hands and changed gloves; Admin Complaint Corrected On-Site
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded lettuce in three door cooler at cook line; Raw beef stored above shredded cooked chicken in three door at cook line Raw beef container stored on top of cooked beef in cooler at cook line Advised operator to stored food based on cooking temperature; educated ; printed poster **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-08-12: Raw shell eggs over sauces in three door cooler at cook line Operator stored properly Admin Complaint Corrected On-Site
Food safety inspection conducted on 8/12/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 8/11/2023
High Priority
10
Intermediate
5
Basic
4
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl used to dispense rice Operator removed
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks next to clean dishes above three compartment sink; drink on prep table at cook line;
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. On license 10 seats reposted; inside dining room approximately 24 seats; Provided Seating Evaluation Form
- 08B-38-4:Basic - Food stored on floor- rice container next to three door cooler; Operator stored properly Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasked- went from placing stickers on plastic cups to preparing foods for customers; put gloves on without washing hands first; Operator educated; employee washed hands; Corrected On-Site
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Whole cooked chickens stored inside three compartment sink near dirty dishes and utensils Asked operator to store properly; as per operator chicken to be pulled off bones later; Educated operator on food protection
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed off food debris from tongs without soap rinse and sanitizer;
- 14-31-5:High Priority - Nonfood-grade bags- Walmart shopping bags used in direct contact with raw pork in reach in freezer at cook line; Educated operator
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged stored over rice paper and Eggrolls commercially packaged in chest freezer at cook line; Raw chicken commercially packaged stored over beef bones not packaged at all in chest freezer at cook line; Advised operator to store food based minimum cooking temperature; Ducati's ; printed storage poster;
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded lettuce in three door cooler at cook line; Raw beef stored above shredded cooked chicken in three door at cook line Raw beef container stored on top of cooked beef in cooler at cook line Advised operator to stored food based on cooking temperature; educated ; printed poster **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cooked Chicken on 4 hour plan was moved to reach cooler after 2:30; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried tofu (80F - Cold Holding); as per operator using TPHC; food not listed on the form and tracking time board; food added on time; Corrected On-Site
- 03F-01-5:High Priority - 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. Cooked Chicken on 4 hour plan was moved to reach cooler after 2:30; See Stop Sale
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. whole cooked chicken (98-113F - Hot Holding) inside three compartment sink; as per operator food out of temperature for approximately 1 hour; operator too busy to put food inside cooler
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded chicken (96-100F - Cooling)at 2:30 to 96 F at 2:55 since 1:45 ; in reach in cooler at cook line; food stored in closed plastic bags and stacked on top of each other during cooling process; at this rate food will not reach 70 F within # hours; operator opened bags **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- no chlorine test strips Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Operator provided Corrected On-Site Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken, beef, noodles and shrimp on 4 hour plan Printed out plan Corrected On-Site
- 53B-13-5:Intermediate - 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.
Food safety inspection conducted on 8/11/2023 revealed 19 total violations (10 high priority, 5 intermediate, 4 basic).