Nudo Vietnamese Cuisine

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At callback, observed in stand up cooler in prep area half and half (49°F-50°F - Cold Holding), white rice (45°F - Cold Holding). Observed the door bouncing open, operator stated she will have somebody come to repair it.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed cooked chicken, cooked shrimp (48°F-50°F - Cold Holding) in top of flip top reach-in cooler across from wok station. Operator stated the lid was open and the hot steam from the cooker of Kong bean on prep table made it warm. Operator stated she will have employees keep lid closed. Also, heavy whipping cream, half and half (49°F-50°F - Cold Holding) in stand up cooler in prep area. Observed a stainless plate covering racks on shelves preventing air flow to lower shelving. Operator rearranged reach-in cooler. Also, house made flan (46°F - Cold Holding) in front beer cooler behind computer stand. Operator stated server had door open.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed two boxes of beef stored in prep area to thaw. Operator having employee place in walk-in-cooler to finish thawing.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Observed multiple sealed boxes and sealed packages of food stored on floor in walk in freezer.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Observed a container with multiple utensils stored in standing water on table in front of rice warmers across from service station. Operator emptied water from container.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed cup/bowl without handle used to dispense rice, salt, and sugar on cook line. Operator removed bowls and souflee cups from all foods.
  • High priority: Nonfood-grade bags used in direct contact with food. Observed cut cabbage stored in direct contact of a non food grade recycled thank you bag in stand up reach-in cooler in prep area.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade of can opener soiled with residue.
  • 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. Observed Dishwasher (Chlorine 0ppm). Operator primed machine and then changed out bucket of sanitizer with a new bucket and ran a couple of cycles. Retested at 100ppm.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach-in cooler in prep area and reach in freezer next to prep area soiled with black substance.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple large pots on clean storage shelf at end of cook line not inverted/ protected.
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf across from warewashing area unable to properly air dry
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed hand wash sink at front service station used for dumping. Discussed with operator.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of cook line. Operator replenished paper towels.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket in a manner to not allow mop to dry. Operator repositioned mop.

The inspector came back and found the problems fixed.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees. Person in charge needs more time to obtain.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed flying insects land on three beef bones used for soup in prep sink.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made two days ago per person in charge with no date mark.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed noodles, chicken, broth, tofu, tofu, beef, shrimp, noodles in walk in cooler at 44-45°F. Items further away from the door at 41°F. Person in charge states had door open for prep. Ambient temperature of unit 39°F by end of inspection.
• Thermometers provided and accurate
  • Intermediate: Probe thermometer not accurate within plus or minus 2°F. Probe thermometers provided testing at 10°F and 20°F in ice bath.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed beef and beef bones thawing in standing water in the kitchen. Observed bag of beef thawing at room temperature. Person in charge began cooking bones and brisket, moved bag of beef to walk in cooler.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler observed bowl holding bag of raw chicken and bag of raw shrimp together. Also, in walk in freezer observed raw chicken no longer commercially packaged stored over intact beef.
  • Basic: Food stored on floor. Bowl of chicken and shrimp in plastic bags stored on floor in walk in cooler. Also, several food items stored in cases on floor in office.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Multiple bulk dry goods have to go containers utilized as scoops.
  • Basic: Duct tape used to repair nonfood-contact surface. Tape observed on clean strainer in kitchen at clean dishware storage area. Also, spatula at clean dishwasher with cracked edges missing pieces.
  • High priority: Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with tofu in walk in cooler not food grade.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Movable cutting boards with staining.
  • 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. Dishmachine testing at 0ppm even after priming. Person in charge called for service during inspection. Person in charge got to work by end of inspection. Retested at 50ppm.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulated.
• Single-service items
  • Basic: Single-service articles improperly stored. Cases of single service items stored on floor at server pos area.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb below server hand wash sink missing vacuum breaker.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed employee utilizing the server hand wash sink to refill sauces. Observed lids in sink. Person in charge removed.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 20 flying insects in back storage area of kitchen where onion storage, prep table are located. Observed flying insects landing in not in use slicer on prep table. Observed three flying insects around triple sink land on beef bones used to make soup, see stop sale. Observed approximately 10 flying insects at server line hand wash sink and hand wash sink drain. Flying insects observed landing on clean dishware. Observed approximately 5 flying insects near hand wash sink on cookline, flying insects landing on exposed paper towels at sink. Observed approximately 5 flying insects around open container of hoisin sauce and chili sauce on shelf below prep line.
  • Basic: Dead roaches on premises. Observed one dead roach inside not in use reach in cooler drawers below cookline.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Chemicals stored over cases of beef bouillon stored in office.
• Manager certification and employee training
  • Intermediate: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training certificates expired 4.2025.