DirtyFLRestaurant Inspection Data

VIETALY

VIETALY located in SARASOTA has undergone 4 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 4 reports on file

1987 RINGLING BLVD, SARASOTA 34236

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

12/31/2025· 2mo ago

Visit ID: 13603816

Met Inspection Standards

1 basic

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler interior on cook line. Warning - From follow-up inspection 2025-12-31: **Time Extended**

12/29/2025· 2mo ago

Visit ID: 13601940

Follow-up Inspection Required

5 high, 5 int, 10 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above dish area soiled. Warning
  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately 25 dead roaches under hand washing sink near cook line. Observed approximately 10 dead roaches behind stand up reach in freezer next to the ice machine. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep shelf on cook line above reach in cooler. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors under all the equipment kitchen throughout kitchen soiled. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed several containers of food stored on the floor in walk in cooler, walk in freezer and dry storage areas. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. Observed four 3in x 3in holes above prep counter next to walk in cooler. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven above cook lone soiled. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under prep tables in dish washing area soiled. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler on cook line soiled. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler interior on cook line. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling a ready to eat strawberry and lime with bare hand while cutting. Employee discarded items. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed Bread in to go bag in walk in cooler. Operator removed items from bag. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee handling a ready to eat strawberry and lime with bare hand while cutting. Employee discarded items. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner stored next to food on a shelf in dry storage area. Owner removed the stainless steel cleaner. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled on shelf under prep counter. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer and meat fork in hand washing sink near 2 compartment sink. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels and either hand washing sink in establishment. Employee brought a roll of paper towels. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink on cook line. Operator changed out soap. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at hand washing sink near cook line. Operator turned water back on. Corrected On-Site Warning

8/7/2025· 7mo ago

Visit ID: 13484745

Met Inspection Standards

1 basic

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet on the hand wash sink next to the cook line leaking. Warning - From follow-up inspection 2025-08-07: **Time Extended**

8/6/2025· 7mo ago

Visit ID: 10923900

Follow-up Inspection Required

3 high, 3 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No soap at the hand wash sink next to the cook line. Owner placed soap at the hand wash sink. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in the bottom of the reach in cooler on the left side of the cook line. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet on the hand wash sink next to the cook line leaking. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice (86F - Hot Holding) stored in hot holding on the cook line. Owner stated the rice was stored in hot holding for more than 4 hours. Employee discarded the rice. All the following items were stored in the reach in cooler on the left side of the cook line Beef (50F - Cold Holding); Ground beef (54F - Cold Holding); Shrimp (55F - Cold Holding); Cut tomatoes (54F - Cold Holding); Bean sprouts (60F - Cold Holding); Cut Cabbage (59F - Cold Holding); Cooked onions (53F - Cold Holding); Cooked noodles (52F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the left side of the cook line Beef (50F - Cold Holding); Ground beef (54F - Cold Holding); Shrimp (55F - Cold Holding); Cut tomatoes (54F - Cold Holding); Bean sprouts (60F - Cold Holding); Cut Cabbage (59F - Cold Holding); Cooked onions (53F - Cold Holding); Cooked noodles (52F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (86F - Hot Holding) stored in hot holding on the cook line. Owner stated the rice was stored in hot holding for more than 4 hours. Employee discarded the rice. Warning