Ps Vietmi Cafe
Last inspected: Feb 4, 2026
41
Score
The health department has logged eight inspections at Ps Vietmi Cafe, the earliest from 2022. The newest entry in the record is dated Feb 4, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Restaurants in Orlando average 79, so Ps Vietmi Cafe trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
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**
03A-02-5
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.
14-15-4
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.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer/back kitchen prep table.
22-02-4
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.
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cooking equipments/cook line.
36-27-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
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.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Single stove soiled with grease build up.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./to go boxes and lids at front line/ **Corrected On-Site**
25-06-4
41
Oct 31, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
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**
08A-05-6
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**
03A-02-5
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**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink used to store tongs/removed immediately/ **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.
50-09-4
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**
12B-07-4
Basic - Food stored on floor./a bag on onions on dry storage room floor/ **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop in 71F standing water.
10-07-4
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.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic knives./front counter.
25-02-4
Basic - Working containers of food removed from original container not identified by common name./chicken powder and other condiments not labeled/dry storage room.
02D-01-5
37
Apr 2, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
50-17-3
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**
08A-05-6
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**
53B-14-5
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**
12B-07-4
Basic - Food stored on floor./oil cartons on storage room floor.
08B-38-4
61
Oct 30, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
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**
22-43-4
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**
03A-02-5
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**
03B-01-6
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.
53B-14-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair./above front line prep table.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./all AC vent throughout the entire establishment.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair./walk in freezer gasket torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sandwich warmer bottom shelf soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./party trays in dry storage room/ **Corrected On-Site**
25-06-4
43
Feb 15, 2024
Complaint Full
4 critical violations. 4 minor violations.
View 8 violations
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.
08A-20-5
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**
03B-01-6
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**
22-43-4
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**
08A-05-6
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.
50-09-4
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**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation./two cooks in kitchen/ **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored in a location that is exposed to splash/dust./a bag of onions stored under kitchen hand sink.
08B-36-4
45
Oct 10, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
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**
22-43-4
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.
03A-02-5
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**
03B-01-6
High Priority - Toxic substance/chemical improperly stored./a container of detergent stored next to cut onions, kitchen small table/ **Corrected On-Site**
41-10-4
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.
11-26-1
Intermediate - No soap provided at handwash sink./kitchen hand sink/ **Corrected On-Site**
31B-03-4
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled./chemical spray bottle not labeled/front counter. **Repeat Violation**
41-17-4
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**
12B-07-4
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**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation./cook.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
24-08-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons at front counter/ **Corrected On-Site**
25-02-4
Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink leaking.
29-11-4
27
Mar 31, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
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**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./flame grill soiled with grease build up.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled./front counter chemical spray bottle/ **Corrected On-Site**
41-17-4
Basic - Food stored on floor./a case of raw chicken on walk in freezer floor/ **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.
23-03-4
Basic - Single-service articles improperly stored./a case of drinking cups on floor next to ice machine.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetable stored over sauces.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./wall behind cook line grill soiled.
36-27-5
55
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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**
08A-05-6
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**
31A-09-4
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**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sandwich maker bottom shelf soiled with food debris, front counter.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
36-27-5
Basic - Wood food-contact surface not properly sealed./boba tea cup rim touching non sealed wood/front counter/ **Corrected On-Site**
14-06-4
61
Frequently Asked Questions
When was Ps Vietmi Cafe last inspected?
The most recent health inspection at Ps Vietmi Cafe on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Ps Vietmi Cafe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Ps Vietmi Cafe.
How does Ps Vietmi Cafe compare to other restaurants in Orlando?
Ps Vietmi Cafe most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Ps Vietmi Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Ps Vietmi Cafe have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ps Vietmi Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ps Vietmi Cafe inspected?
Based on the inspection history on file, Ps Vietmi Cafe is inspected around three times per year on average.
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