HALONG BAY 2
10500 ULMERTON RD UNIT 282 & 288
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
4
Intermediate
4
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 5lb bag of yellow fin tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects present in control devices in kitchen.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in pepper garlic flakes in dry-storage area.
- 36-32-5:Basic - Ceiling/ceiling tile shows water damage in room behind sushi counter.
- 14-09-4:Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair along cooks line.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk-in cooler soiled with mold-like substance. Soiled gaskets on reach-in cooler doors on cooks line.
- 22-16-4:Basic - Reach-in cooler at front counter interior have accumulation of soil residues.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Five gallon soy sauce containers reused to store foods.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of vegetables, broth, and raw chicken not covered in walk-in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp stored in container on top of reach-in freezer in kitchen not thawing under running cold water or refrigeration at 41f or below.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced chlorine sanitizer bucket. Rechecked sanitizer reading 50pom. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with cooked pork in walk-in cooler.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5lb ROP yellow fin tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter. Operator placed items in ice bath. Rechecked reading a. spicy tuna (49F - Cold Holding); 40f b. Krab (49F - Cold Holding); raw salmon 40f c. raw salmon (51F - Cold Holding) 42f Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer on top of reach-in freezer used more than 4 hours soiled food buildup. Cutting boards on reach-in coolers in kitchen is soiled with food buildup between cracks.
- 31A-11-4:Intermediate - Metal bowl and plastic container stored inside bowl of hand wash sink on cooks line. Employee removed items. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near ice machine in kitchen. Operator provided paper towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink near ice machine in kitchen. Operator provided soap. Corrected On-Site
Food safety inspection conducted on 4/10/2025 revealed 23 total violations (4 high priority, 4 intermediate, 15 basic).
Inspection on 9/24/2024
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 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/20/2024
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Observed: Food stored on floor. Large bag of onions on floor near prep area at cook line. Employee discarded 48 Raw eggs in carton under deli cooler at cook line. Small tub in container of scallops Tofu small plastic tubs under deli cooler at cook line. Cooked eggs at cook line on shelf next to cook line 80 degrees Raw shelled cracked eggs in 1/2 pan pan all at cook line. Corrected On-Site Warning Priority: Basic
- 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at cook line Warning Priority: High Priority
- 03A-03-5:High Priority - Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Warning Priority: High Priority
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. 48 Raw eggs in carton under deli cooler at cook line. Small tub in container of scallops 78 cold holding Tofu small plastic tubs under deli cooler at cook line. shelf next to cook line Cooked eggs at cook line on shelf next to cook line 80 degrees 1/2 pan of Scrambled eggs on shelf at cook line 83 degrees 1/2 pan of garlic in oil at cook line on shelf 82 degrees Employee unaware when all items put their. Warning Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelf next to cook line Cooked eggs at cook line on shelf next to cook line 80 degrees 1/2 pan of Scrambled eggs on shelf at cook line 83 degrees 1/2 pan of garlic in oil at cook line on shelf 82 degrees Warning Priority: High Priority
Food safety inspection conducted on 9/20/2024 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).
Inspection on 4/8/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line Screen on grill soiled Repeat Violation Warning - From follow-up inspection 2024-04-08: Cutting boards soiled at cook line **Time Extended**
Food safety inspection conducted on 4/8/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/2/2024
High Priority
8
Intermediate
4
Basic
9
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish washer soiled with debris. Warning
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dry storage rack. Ground bean sauce can 5lbs Hoisin sauce 5lbs Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board. Employee removed drink. Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep tables at wait station. Corrected On-Site Repeat Violation Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer. No prep cook area. Repeat Violation Warning
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Wait station. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind the soda fountain dispenser soiled Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at boba station. Manger moved Corrected On-Site Repeat Violation Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. now 50 Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Ground bean sauce can 5lbs Hoisin sauce 5lbs Manager segregated Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine employee set up three compartment sink with quaternary Sanitizer 200ppm. Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water temp 76 degrees Fahrenheit at boba deli cooler. Employee took water out. Corrected On-Site Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 2 1 24 renewal during inspection Corrected On-Site Warning
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Pest strips near and over reach in freezer. Manager removed. Corrected On-Site Warning
- 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 shrimp over wonton wraps in reach in freezer. Employee moved raw shrimp to lower shelf. Corrected On-Site Warning
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee with dirty dishes to plated food no hand wash. Educated employees and management. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 44F Cream cheese 50F in deli reach in cooler on sushi line.employee moved to reach in cooler for quick chill. Corrected On-Site Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line Screen on grill soiled Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front boba sink used for washing dishes. Educated Repeat Violation Warning
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. 10 employees working with food PIC no proof of Certifed Food Manager. Owner/ CERtifed Food Manager showed up during in. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in sushi bar. Employee replaced paper towels. Corrected On-Site Warning
Food safety inspection conducted on 4/2/2024 revealed 21 total violations (8 high priority, 4 intermediate, 9 basic).
Inspection on 12/19/2023
High Priority
3
Intermediate
6
Basic
12
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled. Employee cleaned Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl inside syrup.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of house
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Back of kitchen near dishwasher
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On reach in cooler near dishwasher.
- 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 drink overtop of sauces.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice big bowl made out of soft wood.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water back of house
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor
- 14-69-4:Basic - Ice buildup in all reach-in freezer.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs inside sprouts
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on sushi station prep table.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth inside sushi rice. Removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line on wall egg (85F - Cold Holding) Cook put on stove to cook Now at temp 155F On prep table near cook line in small bowl oil and onions (50F - Cold Holding) Cook put in oven Near dishwasher noodles (50F - Cold Holding) Put in fridge retemped at 43F. Corrected On-Site
- 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. Rice time not marked on sushi rice employee labeled time stamp. . Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sitting boards soiled Soda nozzle soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of Hand washing sink at sushi station.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink was being used to washing dishes.
- 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/ No Certifed Food Manager with 10 employees present.certified food manager arrive 10 minutes into inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near sushi station employee refilled paper towels. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Employe labeled spray bottle of sanitizer. Corrected On-Site
Food safety inspection conducted on 12/19/2023 revealed 21 total violations (3 high priority, 6 intermediate, 12 basic).