PS VIETMI CAFE
8475 S JOHN YOUNG PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./several drinks on table next to sauces. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor./oil cartons on storage room floor.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over noodles and ready to eat kimchee, cook line reach in cooler. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired 2024. Repeat Violation
Food safety inspection conducted on 4/2/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 10/30/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair./above front line prep table.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./all AC vent throughout the entire establishment.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair./walk in freezer gasket torn.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sandwich warmer bottom shelf soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./party trays in dry storage room/ Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm, rechecked 200ppm/ Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork 44F, raw chicken 45F/front line reach in cooler, less than 4 hours/moved to reach in freezer, rechecked raw pork 41F and raw chicken 42F/ Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pork 91F on cook line holding unit, less than 4 hours, reheated to 165F. **Corrective Action Taken** Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificates expired.
Food safety inspection conducted on 10/30/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 2/15/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.
- 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's purse on top of food, front line bottom shelf/ Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./two cooks in kitchen/ Corrected On-Site Repeat Violation
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust./a bag of onions stored under kitchen hand sink.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./0ppm, rechecked 200ppm Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw eggs spread (for sandwiches) stored over cooked shrimp, front line reach in cooler/ Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef, walk in freezer.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked steak hot holding at 108F, out for 1 hour, reheated on the grill, rechecked 175F. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/15/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 10/10/2023
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drinks on kitchen prep table/ Corrected On-Site
- 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's cellphone on kitchen prep table/ Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./cook.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons at front counter/ Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink leaking.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./0ppm, rechecked 200ppm. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./shredded lettuce cold holding at 52F/front counter prep table for less than 4 hours/moved back to other cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled beef hot holding on cook line at 126F, less than 4 hours/reheated to 165F. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./a container of detergent stored next to cut onions, kitchen small table/ Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink./kitchen hand sink/ Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two employees training certificates expired.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./chemical spray bottle not labeled/front counter. Repeat Violation
Food safety inspection conducted on 10/10/2023 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).