Viet Kitchen
4300 Cleveland Ave Ste 120, Fort Myers, FL 33901 · Permanent Food Service · License 4607649
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic (2 repeats)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed bean sprouts (74°F - Cold Holding) in kitchen, the operator states they have been out approximately 30 minutes and placed in walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs over cut limes in walk in cooler, the operator relocated the eggs.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw shell eggs over raw beef in reach in cooler ,the operator relocated the items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed no food-grade buckets being used for soup/broth.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed containers of broth not date marked in walk in cooler.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwash sink at cook line hot water shut off, operator turned on during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed water treatment device dated 4/11/23.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed multiple spices removed from original container not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed buckets of soup/broth on floor of walk in freezer. The operator moved the items.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensils stored on equipment door handle between uses.
Observed multiple strainers on oven doors of cook line, the operator removed.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair near ware washing area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.