VIET-NOMZ

Name: VIET-NOMZ
Address: 11798 E COLONIAL DR, ORLANDO, FL, 32817, US
Rating: 0

11798 E COLONIAL DR, ORLANDO, FL 32817

License #5812342

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 28, 2026 · 17 findings · 1 critical

Routine - Food

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 ORLANDO 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 8 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 101 total violations — 17 critical, 13 major, 71 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 October 28, 2026 shows 17 observation rows: 1 critical, 1 major, and 15 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

101

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.

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Gasket torn walk-in freezer door and walk-in cooler door .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer .
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer buckets 0 ppm Operator changed the sanitizer bucket second check 200 ppm .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop bucket -mop sink -fan stored by the mop sink area .
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee hand sink back area blocked .
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Showing as dark leak back area .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[16-03-4] Accumulation of debris inside warewashing machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of water stored next to customer food at the storage shelves.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Front area make table cutting boards both of them .
[36-17-5] Floor tiles missing and/or in disrepair. Cracked floor throughout kitchen missing baseboards back area .
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Back area by the exit door smell odors .
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored one on floor and the other one stored in mop buckets .
[35A-02-8] Live, small flying insects found. Observed 1 live flying insects at prep area back of house not landing at any food . Next routine visit per supervisor.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Back of the house area by the dish washer .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house area dish area .
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored at prep table back of the house. Operator removed it .
[14-11-5] Equipment in poor repair. Gasket torn walk-in and walk-in freezer door .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen equipment.
[08B-38-4] Food stored on floor. Buckets of marinade sauce stored on floor at the walk-in cooler .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Really really heavy at the walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong stored on stove door . Operator removed it .
[36-62-4] Light not functioning. One out by the hoods.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exit door .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler .
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator changed the buckets second check 200 ppm ,.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. noodle cooked 6 hours ago (74F - cooling )
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking eggs then went to prep the other cooked food without washing hand or changing her gloves .
[35A-02-7] Live, small flying insects found Observed 1 live small flying insects at prep area not landing at any food . Next routine visit per supervisor.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over broth at the walk-in cooler .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodle cooked 6 hours ago (74F - Cold Holding) Noodle sit out at time control since 11 am
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Noodle sit out at time control since 11 am
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat sanitizer used for sanitizer bucket not test strips available.
[11-26-1] 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. New hire been there for 2 month .
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New hired been there for 2 month no certification.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch .
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food without beard guard .
[08B-38-4] Food stored on floor. Buckets of broth stored on floor at the walk-in cooler .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer .
[36-62-4] Light not functioning. One out by the hoods.
[08B-12-5] Stored food not covered. Raw beef Meat stored on walk-in freezer no covered or wrapped directly on the shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at the make table . Operator moved it to the sanitizer buckets .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top make table the one facing grill#1 shredded chicken cooked (53f- Cold Holding); raw beef steak (57F - Cold Holding); beef brisket cooked (56- Cold Holding); tofu (53f - Cold Holding); meatballs (57f- Cold Holding). Operator stated that the food been at this color less than 3 hours and he did moved all the food to the walk-in freezer to cool down .
[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. Eggs and beans sprouts on time no time marked . Operator stated thats been there less than 2 hours and he added time .
[11-26-1] 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. Provided to operator.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only observed 3 employees certification out of 15 total employees. Third time repeat violations thats why AC required.