VIET NOMZ

Name: VIET NOMZ
Address: 4044 W LAKE MARY BLVD, LAKE MARY, FL, 32746, US
Rating: 22.7

4044 W LAKE MARY BLVD, LAKE MARY, FL 32746

License #6905471

🍜 Thai/Vietnamese ℹ️

22.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 17, 2026 · 7 findings · 1 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

VIET NOMZ in LAKE MARY currently holds an InspectFL Health Score of 22.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 90 total violations — 20 critical, 14 major, 56 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 17, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

VIET NOMZ has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
[23-03-4] 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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-73-4] Floor soiled/has accumulation of debris. - below fryers
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COFFEE STATION - milk (46F - Cold Holding); - oat milk (52F - Cold Holding) SIDE STATION - bean sprout date marked 9/13 (49F - Cold Holding). Per operator held overnight
[31A-09-4] Handwash sink not accessible for employee use at all times. - hand wash sink at dish station blocked by cart and rice cooker

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit 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)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COFFEE STATION - milk (46F - Cold Holding); - oat milk (52F - Cold Holding) SIDE STATION - bean sprout date marked 9/13 (49F - Cold Holding). Per operator held overnight
[03F-02-5] 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
[10-20-4] In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch.
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic cup no handle used to dispense bulk seasoning
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[31A-09-4] Handwash sink not accessible for employee use at all times. - hand wash sink at dish station blocked by cart and rice cooker
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[41-17-4] Spray bottle containing toxic substance not labeled. - operator states sanitizer - bottle of pink liquid
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit 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)
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. - cookline employee
[01B-19-5] Time/temperature control for safety food controlled by time saved from day prior. - 1/2 container of bean sprouts
[03F-04-5] 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.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. - at cookline
[36-73-4] Floor soiled/has accumulation of debris. - below fryers
[12A-07-5] 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.
[40-06-5] 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
[23-03-4] 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

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. - water well of dish machine soiled - inside-facing areas of doors soiled
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic bowls in bulk chicken and beef seasoning
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. - clean food pans stored next to dish chemical bucket
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-73-4] Floor soiled/has accumulation of debris. - below triple sink
[22-09-5] Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. - soup broth containers on steam table. Manager states no backup containers for new batch of broth
[51-18-6] No copy of latest inspection report available.
[16-46-4] Old labels stuck to food containers after cleaning.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. - open can of Celsius water in walk in freezer
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm). Manager made new solution. Final reading 200 ppm
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pho beef (43F-44F - Cold Holding)
[03F-02-5] 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 - spring rolls - bean sprouts
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer has accumulation on old food debris - cutting board on cookline stained and grooved.