CAFE BICH NGA

Name: CAFE BICH NGA
Address: 5572 PARK BLVD, PINELLAS PARK, FL, 33781, US
Rating: 0

5572 PARK BLVD, PINELLAS PARK, FL 33781

License #6217769

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

CAFE BICH NGA in PINELLAS PARK currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 121 total violations — 33 critical, 16 major, 72 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

121

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on March 23, 2026

The restaurant was allowed to reopen on March 30, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Emergency Order Callback Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
[40-06-5] Cell phone Employee personal items stored on top of small oven near cook line
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-69-4] Ice buildup in reach-in freezer. Vissani reach in freezer
[22-08-4] Interior of oven and microwave has accumulation of food debris.
[25-05-4] Single-service articles improperly stored. On floor on dry storage near
[08B-12-5] Stored food not covered. Bags Sugar and rice under table top oven and microwave
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
[02C-04-5] 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 Tenderloin in reach in freezer no date mark with prep date made on 3-16
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment

Emergency Order Callback Not Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
[40-06-5] Cell phone Employee personal items stored on top of small oven near cook line
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-69-4] Ice buildup in reach-in freezer. Vissani reach in freezer
[22-08-4] Interior of oven and microwave has accumulation of food debris.
[25-05-4] Single-service articles improperly stored. On floor on dry storage near
[29-20-5] Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
[08B-12-5] Stored food not covered. Bags Sugar and rice under table top oven and microwave
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
[35A-02-7] 0 live flying insects observed during Call Back
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
[35A-04-4] 4 rodent drips dry storage area under wooden cabinet. Employee cleaned during inspection.
[35A-21-4] No rodent burrow observed
[02C-04-5] 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 Tenderloin in reach in freezer no date mark with prep date made on 3-16
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line

Emergency Order Callback Not Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
[40-06-5] Cell phone Employee personal items stored on top of small oven near cook line
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-69-4] Ice buildup in reach-in freezer. Vissani reach in freezer
[22-08-4] Interior of oven and microwave has accumulation of food debris.
[25-05-4] Single-service articles improperly stored. On floor on dry storage near
[29-20-5] Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
[08B-12-5] Stored food not covered. Bags Sugar and rice under table top oven and microwave
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
[35A-02-7] 1 live flying insect in dry storage
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
[35A-04-4] Rodent activity present Observed 5 rodent droppings in dry storage area under wooden shelves behind hand made wall.
[35A-21-4] Rodent burrow or rodent nesting materials present. Box of single service hole on bottom corner
[02C-04-5] 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 Tenderloin in reach in freezer no date mark with prep date made on 3-16
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line

Emergency Order Callback Not Complied
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-69-4] Ice buildup in reach-in freezer. Vissani reach in freezer
[22-08-4] Interior of oven and microwave has accumulation of food debris.
[25-05-4] Single-service articles improperly stored. On floor on dry storage near
[14-01-5] Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
[40-06-5] Cell phone Employee personal items stored on top of small oven near cook line
[29-20-5] Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
[08B-12-5] Stored food not covered. Bags Sugar and rice under table top oven and microwave
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
[35A-02-7] 1 live flying insect observation near dry storage front of restaurant 1 live flying insect observation at front entrance.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
[35A-04-4] 4 rodent droppings present during Call Back inspection dry storage
[35A-21-4] Rodent burrow or rodent nesting materials present. Box of single service hole on bottom corner
[02C-04-5] 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 Tenderloin in reach in freezer no date mark with prep date made on 3-16
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line

Emergency order recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
[14-69-4] Ice buildup in reach-in freezer. Vissani reach in freezer
[25-05-4] Single-service articles improperly stored. On floor on dry storage near
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line
[29-20-5] Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
[10-05-5] In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
[22-08-4] Interior of oven and microwave has accumulation of food debris.
[02C-04-5] 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 Tenderloin in reach in freezer no date mark with prep date made on 3-16
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
[40-06-5] Cell phone Employee personal items stored on top of small oven near cook line
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-12-5] Stored food not covered. Bags Sugar and rice under table top oven and microwave
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
[35A-02-7] Live, small flying insects found 1 live flying insects landing on top of freezer middle of kitchen 3 flying insects landing on cutting board black on top of freezer middle of kitchen

Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 Cup of nuts on front counter due to flying insect landed on them.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pork in bucket of water on counter at back door
[14-31-5] Nonfood-grade bags used in direct contact with food.
[23-24-4] All Buildup of food debris/soil residue on equipment door handles. Throughout
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Gray water on ground near back door
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not on date mark on any items throughout establishment. Pho soups, cooked shrimp, sliced beef.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef storage over rolls inside white reach in freezer Bag of Raw chicken storage over top puff pastry
[12A-20-4] Employee washed hands with no soap. Observed Employee washed rinse hands in three compartment sink did not use soap. Instructed to use hand wash sink and use soap during inspection.
[35A-02-7] Live, small flying insects found 1 live flying insect near hand wash sink. 1 live flying insect near cook line. 2 live flying insects lading on prep table at cook line. 1 live flying insect nuts on front counter 1 live flying insect at service station.
[36-65-5] Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed a small grill in middle of kitchen during walk through.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[21-10-4] Soiled dry wiping cloth in use.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side reach in cooler cooked shrimp (45F - Cold Holding); blood sausage (45F - Cold Holding); pork stomach (45F - Cold Holding); quail egg (45F - Cold Holding); Bean sprouts 52 Degrees cold holding second reach in cooler.
[16-14-4] Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[16-15-4] Accumulation of debris on drainboards or equivalent. Above three compartment sink.
[22-16-4] All throughout establishment Reach-in cooler interior/shelves have accumulation of soil residues.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[35B-03-4] Outer openings not protected with self-closing doors. Screen door back of kitchen no self closing

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