HALONG BAY 2

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - All Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All at cook line temp Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee was eating soup at deli cooler Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto clean equipment. At line grease running down walls and dripping on food contact services. Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Near three compartment sink Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed 5 lbs raw chicken wings in white bin under reach in deli cooler at cook line temp was 43 degrees Warning - From follow-up inspection 2026-05-26: Big pot of Pho soup on floor at cook line temp 113 degrees cooling Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with all gaskets of all deli cooler soiled food debris. Repeat Violation Warning - From follow-up inspection 2026-05-26: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Middle of cook line Repeat Violation Warning - From follow-up inspection 2026-05-26: Time Extended

High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Dining room added with 22 additional seats. Warning - From follow-up inspection 2026-02-09: Time Extended - From follow-up inspection 2026-03-16: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with raw beef and cooked pasta in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2026-02-09: Time Extended - From follow-up inspection 2026-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the chlorine sanitizer solution used in the three-compartment sink and/or dishmachine. Warning - From follow-up inspection 2026-02-09: Time Extended - From follow-up inspection 2026-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - 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/. Dining room with Sushi bar added with reach-in cooler, storage room behind sushi bar with restroom, reach-in freezer, hand wash sink, prep room with electric oven, and five reach-in freezers. Warning - From follow-up inspection 2026-02-09: Plans were submitted on 12/05/2025. Deficiency letter was sent to operator on 1/20/2026 Time Extended - From follow-up inspection 2026-03-16: Denial packet sent on 2/24 due to lack of communication to plan review Admin Complaint

Basic - - From initial inspection : Basic - Ceiling tile water damage in storage room behind sushi bar. Repeat Violation Warning - From follow-up inspection 2026-02-09: Time Extended - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2025. Warning - From follow-up inspection 2026-02-09: Time Extended - From follow-up inspection 2026-03-16: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Use of portable grease laden fat-fryers in rooms located behind sushi bar. - From follow-up inspection 2026-02-09: Time Extended - From follow-up inspection 2026-03-16: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced chlorine sanitizer bucket. Rechecked sanitizer reading 50pom. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with cooked pork in walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5lb ROP yellow fin tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter. Operator placed items in ice bath. Rechecked reading a. spicy tuna (49F - Cold Holding); 40f b. Krab (49F - Cold Holding); raw salmon 40f c. raw salmon (51F - Cold Holding) 42f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer on top of reach-in freezer used more than 4 hours soiled food buildup. Cutting boards on reach-in coolers in kitchen is soiled with food buildup between cracks.

Intermediate - Metal bowl and plastic container stored inside bowl of hand wash sink on cooks line. Employee removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near ice machine in kitchen. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink near ice machine in kitchen. Operator provided soap. Corrected On-Site

Basic - 5lb bag of yellow fin tuna commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects present in control devices in kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in pepper garlic flakes in dry-storage area.

Basic - Ceiling/ceiling tile shows water damage in room behind sushi counter.

Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.

Basic - Floor tiles missing and/or in disrepair along cooks line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk-in cooler soiled with mold-like substance. Soiled gaskets on reach-in cooler doors on cooks line.

Basic - Reach-in cooler at front counter interior have accumulation of soil residues.

Basic - Reuse of single-service or single-use articles. Five gallon soy sauce containers reused to store foods.

Basic - Stored food not covered. Multiple containers of vegetables, broth, and raw chicken not covered in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp stored in container on top of reach-in freezer in kitchen not thawing under running cold water or refrigeration at 41f or below.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line Screen on grill soiled Repeat Violation Warning - From follow-up inspection 2024-04-08: Cutting boards soiled at cook line Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping cloth inside sushi rice. Removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line on wall egg (85F - Cold Holding) Cook put on stove to cook Now at temp 155F On prep table near cook line in small bowl oil and onions (50F - Cold Holding) Cook put in oven Near dishwasher noodles (50F - Cold Holding) Put in fridge retemped at 43F. Corrected On-Site

High Priority - 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. Rice time not marked on sushi rice employee labeled time stamp. . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sitting boards soiled Soda nozzle soiled

Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of Hand washing sink at sushi station.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink was being used to washing dishes.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certifed Food Manager with 10 employees present.certified food manager arrive 10 minutes into inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near sushi station employee refilled paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Employe labeled spray bottle of sanitizer. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled. Employee cleaned Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl inside syrup.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of house

Basic - Cutting board has cut marks and is no longer cleanable. Back of kitchen near dishwasher

Basic - Duct tape used to repair nonfood-contact surface. On reach in cooler near dishwasher.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink overtop of sauces.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice big bowl made out of soft wood.

Basic - Floor area(s) covered with standing water. Standing water back of house

Basic - Food stored on floor. Oil stored on floor

Basic - Ice buildup in all reach-in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs inside sprouts

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on sushi station prep table.

High Priority - Toxic substance/chemical improperly stored. Chemical spray stored on shelf above food items in dry storage. Operator removed. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with DBPR HR Forms 5030-103 and 5030-104

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler. Operator dated during inspection Corrected On-Site

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

Basic - Food stored on floor. -Deep fryer oil on cooks line -Multiple items in walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven adjacent to ice machine

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two employee drinks in cooler in server area. Operator removed Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee touched glasses then began handling food items without washing hands Discussed proper hand washing procedures with operator during inspection Warning - From follow-up inspection 2022-11-29: Time Extended

High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. -operator stated that mop water is dumped outside Observed no mop sink during time of inspection. Warning - From follow-up inspection 2022-11-29: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over spring roll in double door reach in freezer in kitchen -raw shell eggs over mushrooms and ginger in walk-in cooler Discussed proper hierarchy with operator during time of inspection. Warning - From follow-up inspection 2022-11-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil(77F - Cold Holding) Item was held out for less than 4 hours Operator moved item to the reach in cooler during time of inspection. Corrective Action Taken Warning - From follow-up inspection 2022-11-29: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -hand soap and cleaning products on shelf next to single service items at restrooms Warning - From follow-up inspection 2022-11-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board in kitchen at prep table and dish drying rack -stove top has accumulation of food residue -rice cooker has accumulation of food residue Repeat Violation Warning - From follow-up inspection 2022-11-29: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. -observed a sushi bar and a sushi prep room that is not reflected on the plan Warning - From follow-up inspection 2022-11-29: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork in kitchen prepped on 9/18/22 Operator date marked during inspection Corrected On-Site Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl in water at double door reach in freezer Operator moved bowl during time of inspection. Corrected On-Site Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -at exit door Repeat Violation Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys on green rack with plates in kitchen area -hand bag next to single service lids in sushi prep room Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -zip ties used to repair steamer pot lids at front counter Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at three compartment sink in kitchen Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -bottles with vinegar on the floor in dry storage area Repeat Violation Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in double door reach-in freezer in kitchen Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -at prep sink in sushi bar prep room area Operator moved knife during time of inspection. Corrected On-Site Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -toaster over adjacent of dish machine has accumulation of food residue Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler adjacent of grill Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gasket adjacent of ice machine has accumulation of slime -gasket of reach in freezer chest in kitchen has accumulation of residue -shelf above prep table in kitchen has accumulation of grease -cart next to cooks line has accumulation of grease -sides of cooking equipments on cooks line have accumulation of food residue -pipes at cooks line have accumulation of grease -standing fan above reach in freezer chest has accumulation of dust -rack above reach in freezer chest has accumulation of dust -walk-in cooler shelves have accumulation of food residue Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. -at prep station in kitchen Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -multiple food items in walk-in cooler below 40 degrees Fahrenheit Repeat Violation Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -on prep station at front counter Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles in kitchen Warning - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - floor at cooks line has accumulation of grease and food residue -Standing water on floor at ice machine Ceiling vents throughout kitchen have accumulation of dust -wall at three compartment sink has accumulation of food residue -wall at reach in freezer chest has accumulation of dust and food residue Warning - From follow-up inspection 2022-11-29: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee removed metal pan from hand washing sink and then picked cucumbers off the floor and did not change gloves and wash hands. Inspector intervened and instructed employee to remove gloves and wash hands. Discussed good hand washing practices with operator.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector emailed Big 6 handouts.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard soiled with food debris. Cutting boards on reach in coolers in kitchen soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to ice machine blocked by metal pan. Employee removed pan. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink next to ice machine in kitchen.

Intermediate - No soap provided at handwash sink. At hand washing sink next to ice machine in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken, cold noodles in walk in cooler.

Basic - Cloth used as a food-contact surface. Wet wiping cloth on sushi rice behind sushi bar. Operator removed wet wiping cloth. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee water bottle on shelf next to foood grade bags. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened energy drink in server cooler. Employee discarded open water bottle and open energy drink.. Corrected On-Site

Basic - Food stored on floor. Cucumbers on floor in front of three compartment sink. Employee removed cucumbers from floor and put on table. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior and shelves of all reach in coolers in kitchen soiled with food debris.

Basic - Stored food not covered. Beef broth in walk in cooler not covered. Employee covered. Corrected On-Site

High Priority - Employee drank then engaged in food preparation without washing hands. Be hind Sushi bar

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel under foods in sushi bar. Discussed the use of food safe liners like deli sheets or coffee filters

High Priority - 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. See stop sale.

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

Basic - Employee eating in a food preparation or other restricted area..

Basic - Floor soiled/has accumulation of debris. Walk in cooler and behind and under fixed equipment.

Basic - Stored food not covered. Walk in cooler, cut onions,shrimp, cabbage. Operator covered items in walk in cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wiping cloths in sanitizer solution. Corrected On-Site