Viet-Nomz
7581 University Blvd, Winter Park, FL 32792 · Permanent Food Service · License 5812364
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 Sep 1 routine inspection1 high priority (fixed on the spot), 1 intermediate, 7 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 49°F, meatballs 50°F, tofu 49°F, cut tomatoes 49°F, sprouts 51°F and beef broth 51°F. Per operator temperatures rising less than 3 hours. Advised operator to move tcs items to different cooler o use ice for temperature recovery.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Handwash sink next to fryers
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Beef broth in walk in cooler. Operator removed from floor
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife between equipment at cook line. Operator removed knife
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs stored in Oven handles. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Hot holding unit not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler at 50°F. Operator has app to monitor temperatures. Temperature in Cooler started to rise at 12:30pm from 40°F to 50°F
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sink at cook line. Operator placed sign during inspection
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
At 3 compartment sink
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.