PS VIETMI CAFE

High Priority - Nonfood-grade containers used for food storage - direct contact with food./pre cooked eggs rolls stored in a raw chicken box/kitchen 3 door reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half cold holding at 48F overnight/front counter reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./half and half cold holding at 48F overnight/front counter reach in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer/back kitchen prep table.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./home made fresh garlic butter (also with egg yolks) made two days ago no date marked/feint line reach in cooler.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored with dry goods/storage room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Single stove soiled with grease build up.

Basic - Single-service articles not stored inverted or protected from contamination./to go boxes and lids at front line/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cooking equipments/cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over ready to eat kimchee and sauces, cook line reach in cooler/ Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked rice cold holding at 48F, less than 4 hours/moved to reach in freezer/temperature rechecked at 41F/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled pork hot holding at 110F on grill, less than 2 hours per cook/reheated to 170F/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink used to store tongs/removed immediately/ Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./several opened drinks on kitchen prep table/ Corrected On-Site Repeat Violation

Basic - Food stored on floor./a bag on onions on dry storage room floor/ Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop in 71F standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Bread warmer bottom tray soiled/front line.

Basic - Old labels stuck to food containers after cleaning.

Basic - Outer openings not protected with self-closing doors.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives./front counter.

Basic - Working containers of food removed from original container not identified by common name./chicken powder and other condiments not labeled/dry storage room.

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over noodles and ready to eat kimchee, cook line reach in cooler. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificate expired 2024. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./several drinks on table next to sauces. Corrected On-Site Repeat Violation

Basic - Food stored on floor./oil cartons on storage room floor.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm, rechecked 200ppm/ Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork 44F, raw chicken 45F/front line reach in cooler, less than 4 hours/moved to reach in freezer, rechecked raw pork 41F and raw chicken 42F/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pork 91F on cook line holding unit, less than 4 hours, reheated to 165F. Corrective Action Taken Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training certificates expired.

Basic - Ceiling/ceiling tile shows damage or is in disrepair./above front line prep table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./all AC vent throughout the entire establishment.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site

Basic - Equipment in poor repair./walk in freezer gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sandwich warmer bottom shelf soiled.

Basic - Single-service articles not stored inverted or protected from contamination./party trays in dry storage room/ Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./0ppm, rechecked 200ppm Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw eggs spread (for sandwiches) stored over cooked shrimp, front line reach in cooler/ Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef, walk in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked steak hot holding at 108F, out for 1 hour, reheated on the grill, rechecked 175F. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's purse on top of food, front line bottom shelf/ Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./two cooks in kitchen/ Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust./a bag of onions stored under kitchen hand sink.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./0ppm, rechecked 200ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./shredded lettuce cold holding at 52F/front counter prep table for less than 4 hours/moved back to other cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled beef hot holding on cook line at 126F, less than 4 hours/reheated to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored./a container of detergent stored next to cut onions, kitchen small table/ Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink./kitchen hand sink/ Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two employees training certificates expired.

Intermediate - Spray bottle containing toxic substance not labeled./chemical spray bottle not labeled/front counter. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drinks on kitchen prep table/ Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cellphone on kitchen prep table/ Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation./cook.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons at front counter/ Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink leaking.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm, rechecked 200ppm/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./flame grill soiled with grease build up.

Intermediate - Spray bottle containing toxic substance not labeled./front counter chemical spray bottle/ Corrected On-Site

Basic - Food stored on floor./a case of raw chicken on walk in freezer floor/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.

Basic - Single-service articles improperly stored./a case of drinking cups on floor next to ice machine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetable stored over sauces.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./wall behind cook line grill soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over soup,walk in cooler/ Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times./a bowl of frozen food stored in front of the kitchen hand sink/removed immediately/ Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop fried chicken, walk in cooler/ Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sandwich maker bottom shelf soiled with food debris, front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.

Basic - Wood food-contact surface not properly sealed./boba tea cup rim touching non sealed wood/front counter/ Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used in rice Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ointment reach in cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Containers in walk in freezer Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Corn starch and rice Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to noodles in walk in cooler.Raw shell eggs stored over tofu in reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Half and half,47 f held more than four hours.Stop Sale.

High Priority - Toxic substance/chemical improperly stored.Tylenol stored above prep table in kitchen. Oven cleaner stored over three comp sink in kitchen.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Half and half in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Can opener is soiled.

Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner at the front line.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.License states 25 but establishment has 30 seats. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor.Sauces in walk in cooler.

Basic - Light shield is missing in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Filters under hood suppression system.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.

Basic - Space in ceiling above three comp sink.