Viet Nomz

4044 W Lake Mary Blvd, Lake Mary, FL 32746 · Permanent Food Service · License 6905471

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
8 high priority (7 fixed by the Sep 17 follow-up, 2 repeats), 2 intermediate (2 repeats), 12 basic (2 repeats); basic violations cost 12 at most
-51
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Bean sprouts removed from cooler bottom
  More time given
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
Basic5
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time givenFixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 8 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food controlled by time saved from day prior.
  - 1/2 container of bean sprouts
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. WALK IN COOLER - cooked veggie broth datemarked 9/13 (49f-52f - Cold Holding) - chicken broth datemarked 9/13 (46f-48f - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  COFFEE STATION - milk (46°F - Cold Holding); - oat milk (52°F - Cold Holding) SIDE STATION - bean sprout date marked 9/13 (49°F - Cold Holding). Per operator held overnight
  Repeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  WALK IN COOLER - cooked veggie broth datemarked 9/13 (49f-52f - Cold Holding) - chicken broth datemarked 9/13 (46f-48f - Cold Holding)
  Repeat violation
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  - cooked noodles - 1/2 container of bean sprouts
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. - 1/2 container bean sprouts date marked 9/13. Operator states held at cooler overnight.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  - dish washer loaded dish machine with dirty dishes then put on gloves to use the meat slicer, no handle used wash.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - hand wash sink at dish station blocked by cart and rice cooker
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  - operator states sanitizer - bottle of pink liquid
  Repeat violation
Basic12
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  - tongs on oven door handle
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  - at cookline
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  - cookline employee
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  - cookline employee wearing watch.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - plastic cup no handle used to dispense bulk seasoning
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - bottom shelf of prep table at cookline - hood filters - mop sink and walls and floor around mop sink - cart holding rice cooker
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  - ice buckets
  Equipment and utensils not properly air-dried - wet nesting.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  - below fryers
- 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.
  - portable speaker and bag in container with customer food below prep counter
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.