HALONG BAY VIETNAMESE CUISINE
5944 34 ST N. STE 39-43
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/4/2024
High Priority
1
Intermediate
2
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flies in trap device over prep table near back door of kitchen **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-04: **Time Extended** **Corrected On-Site**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Buckets of sauces on floor in cooler Cases of fryer oil on floor in dry storage **Repeat Violation** **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in cooks line and walk in coolers heavily soiled with food debris **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Top of cooks line **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases of napkins on floor in upper deck of dining room **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. T shirt bags used to store food in several areas of kitchen **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
Food safety inspection conducted on 12/4/2024 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).
Inspection on 11/25/2024
High Priority
10
Intermediate
6
Basic
14
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flies in trap device over prep table near back door of kitchen **Warning**
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line and prep station **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. Packs of cigarettes stored with un packaged single service items on cooks line **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 08B-38-4:Basic - Food stored on floor. Buckets of sauces on floor in cooler Cases of fryer oil on floor in dry storage **Repeat Violation** **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cooks line **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in cooks line and walk in coolers heavily soiled with food debris **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Warning**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Top of cooks line **Warning**
- 25-05-4:Basic - Single-service articles improperly stored. Cases of napkins on floor in upper deck of dining room **Warning**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Four 5# can soy sauce dented Two #10 cans pineapple chunks Two #10 cans mushrooms One #10 can bamboo shoots **Warning**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hands on dirty apron after adjusting cooking equipment in fryer with no hand wash **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 touch cooked chicken after cooking it and place it into to go box. **Warning**
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Produce washed then placed back in soiled delivery container **Warning**
- 22-12-5:High Priority - Metal stem-type thermometer soiled. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. T shirt bags used to store food in several areas of kitchen **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ducks over buckets of ready to eat sauces in the walk in cooler **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Comminuted raw pork over raw shrimp in walk in cooler **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (62F - Cold Holding) oil and garlic (64F - Cold Holding) Pork (45F - Cold Holding); shrimp (46F - Cold Holding); Poultry (46F - Cold Holding) **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. Pork cooked 77f. Operator reheated to 188f in 10 mins **Corrected On-Site** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on right side of cooks line used as a dim sum prep station **Repeat Violation** **Warning**
- 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/ **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- 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. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dim sum from previous day in prep area reach in cooler Most of the unpackaged items in the walk in freezer **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
Food safety inspection conducted on 11/25/2024 revealed 30 total violations (10 high priority, 6 intermediate, 14 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
4
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 or more dead flies in bug light over prep station in kitchen. Operator removed **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and microwave handles
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on make lines in kitchen and on tea station in server area
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. All of the employees preparing food with the exception of one bald man.
- 08B-38-4:Basic - Food stored on floor. Cases of fryer oil on floor in dry storage
- 36-24-5:Basic - Hole in or other damage to wall. Walk in cooler with produce
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler gaskets heavily soiled or in disrepair
- 29-08-4:Basic - Plumbing system in disrepair. Mop sink hose line heavily taped and held together with soiled rags
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tripe thawing in standing water
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several laying on Hobart mixer near dish area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ducks hanging over cooked noodles in walk in cooler. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 62. Employee put ice bags on sprouts **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee using hand wash sink as a prep station on cooks line. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dim sum from previous day in reach in cooler not date marked
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
Food safety inspection conducted on 11/12/2024 revealed 19 total violations (2 high priority, 4 intermediate, 13 basic).
Inspection on 9/12/2024
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line has multiple beverages above food prep area. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
- 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating food on cook line. **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and reach in coolers soiled with food residue. **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ **Repeat Violation** **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Everything in walk in freezer and reach in freezer **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
Food safety inspection conducted on 9/12/2024 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 9/11/2024
High Priority
8
Intermediate
5
Basic
17
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 25 dead and trapped flies in light control device in kitchen. **Warning**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda station not properly secured. **Repeat Violation** **Warning**
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of walk in cooler. **Warning**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom. **Warning**
- 35A-03-4:Basic - Dead fly on marinated meat in walk in cooler. Operator removed 2# of unwholesome meat. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line has multiple beverages above food prep area. **Repeat Violation** **Warning**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating food on cook line. **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. Pot of ribs on floor of walk in cooler also soy sauce. **Repeat Violation** **Warning**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Server area ice bin for drink machine. **Warning**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for outside ice machine stored on dirty surface. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink by dish machine. **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and reach in coolers soiled with food residue. **Warning**
- 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Outside prep area shrimp are thawing in an unprotected area **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line **Warning**
- 08B-12-5:Basic - Stored food not covered. All food items in walk in cooler stored but covered. **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meat in standing water. Employee started running water over meat **Corrected On-Site** **Warning**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of hoisin sauce, 5 pounds. 3 dented cans of soy sauce, 15 pounds. **Repeat Violation** **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees put gloves on doing multiple tasks all with out hand wash **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 employees bagging ready to eat noodles with bare hands. **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. **Repeat Violation** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over cooked dumplings in reach in freezer **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead fly on marinated meat in walk in cooler. Operator removed 2# of unwholesome meat. **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach stored on dry goods storage shelf next to single service to go lids in rear storage area. **Warning**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Repeat Violation** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee on cooks line sing hand wash sing as a staging area for plating dishes. **Warning**
- 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/ **Repeat Violation** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dish machine **Warning**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Everything in walk in freezer and reach in freezer **Warning**
Food safety inspection conducted on 9/11/2024 revealed 30 total violations (8 high priority, 5 intermediate, 17 basic).