Quan Ngon Bistro
6129 Park Blvd, Pinellas Park, FL 33781 · Permanent Food Service · License 6217681
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 4 complaint inspection4 high priority (3 fixed by the Oct 16 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic-24
- Extension granted on Aug 25, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Plans observed and submitted sent to plan review
More time given
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Deli cooler across from cook line sticky rice patties (64°F - Cold Holding) On plate top of deli cooler fill line. Stop sale made at 8:00am.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Deli cooler across from cook line sticky rice patties (64°F - Cold Holding) On plate top of deli cooler fill line. Stop sale made at 8:00am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Buffet line Pork (121°F - Hot Holding)
Code 22, Food-contact surfaces clean and sanitized: 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. Was 0 ppm changed bucket
Fixed on the spot
Intermediate3
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 beans and rice noodle no date marked in two door reach in cooler.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Plastic lid inside hand wash sink front counter. Employee moved
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. During walk-through of revise plans observed old ladies room removed and now has three door reach in freezer with dry storage rack and two door walk-in cooler added her last plan dated in June are not accurate and do not reflect all food surface equipment. Outside of back door walk in cooler not on plans.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of flour on floor dry storage employee moved.
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.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
Utensils used for stirring store on the floor near Cook line employee moved.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone on cutting board
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.
- Stop sale
- An order that the food can’t be sold or served.