Halong Bay
2192 Main St Ste A, Dunedin, FL 34698 · Permanent Food Service · License 6208123
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 6 intermediate (2 fixed on the spot, 2 repeats), 15 basic (3 repeats); basic violations cost 12 at most-36
- Safety score64
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 visitNov 2, 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.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over ready to eat noodles and bean sprouts in walk in cooler. Operator moved items.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Medicine stored on top of microwave in kitchen.
Intermediate6
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.
Noodles, chicken and beef prepared yesterday not date marked. Operator added dates.
Fixed on the spotRepeat violation
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient air thermometer of each in cooler near dry storage stated it was 33°F. Food in unit was 60°F
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Shelves of walk in cooler soiled with debris, cutting boards soiled
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink in kitchen blocked by boxes. Operator moved boxes.
Fixed on the spot
No soap provided at handwash sink.
No soap or paper towels at hand sink in wait station.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Long Vu Ha Ly Juanito Lee Sandy Hua
Basic15
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Containers of rice and flour unlabeled in kitchen. Operator added labels.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Bean sprouts uncovered in walk in cooler.
Food stored on floor.
Food stored on floor of walk in freezer.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between fryer and stoves. Operator moved knives.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages on prep table in kitchen.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees not wearing hair restraint while preparing food.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowls used as scoop in kitchen. Operator removed bowls.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in kitchen.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler unable to keep food cold. Says 33°F food was temping 60°F. Operator stated food was prepped in the morning and placed in unit at 9. Instructed operator to place items in other cooler.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave soiled.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
3 dead roaches in wait station 1 dead roach in dry storage area 1 dead roach in kitchen by fryers. Operator disposed of roaches and sanitized area.
Fixed on the spotRepeat violation
Exterior door has a gap at the threshold that opens to the outside.
Noticeable gap under door leading to exit in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Soiled cardboard on floor above fryers.
Floor area(s) covered with standing water.
Standing water on floor surrounding fryers.
Floor soiled/has accumulation of debris.
Floors behind fryers and stoves soiled with debris
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.