VIET NOMZ
4044 West Lake Mary Boulevard
Florida, 32746
Seminole County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
1
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. - water well of dish machine soiled - inside-facing areas of doors soiled
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowls in bulk chicken and beef seasoning
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. - clean food pans stored next to dish chemical bucket
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below triple sink
- 22-09-5:Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. - soup broth containers on steam table. Manager states no backup containers for new batch of broth
- 51-18-6:Basic - No copy of latest inspection report available.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - open can of Celsius water in walk in freezer
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm). Manager made new solution. Final reading 200 ppm
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pho beef (43F-44F - Cold Holding)
- 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. - cooked noodles - spring rolls - bean sprouts **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer has accumulation on old food debris - cutting board on cookline stained and grooved.
Food safety inspection conducted on 1/28/2025 revealed 15 total violations (2 high priority, 1 intermediate, 12 basic).
Inspection on 8/29/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. - jugs of cooking oil **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - veggie broth held overnight (52F - Cold Holding); - beef broth held overnight (48f-50fF - Cold Holding) COOK LINE: - raw beef (48 - Cold Holding) **Warning** - From follow-up inspection 2024-08-29: - Beef broth 38f - Chicken broth 39f - raw beef 49f. Manager states item sells out in an hour. Establishment has decreased the amount of raw beef brought to reach in cooler and will start using ice to help maintain proper temperatures. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to dish machine storing pitcher of water **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
Food safety inspection conducted on 8/29/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 8/28/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook line employee wearing watch - cook employee wearing bracelet **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 08B-38-4:Basic - Food stored on floor. - jugs of cooking oil **Warning**
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. - knives stored between prep table and wall **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over soup broth in walk in cooler **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - veggie broth held overnight (52F - Cold Holding); - beef broth held overnight (48f-50fF - Cold Holding) COOK LINE: - raw beef (48 - Cold Holding) **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at triple sink **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to dish machine storing pitcher of water **Warning**
- 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. - provided to operator **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of purple liquid **Warning**
Food safety inspection conducted on 8/28/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).