Viet Kitchen
Last inspected: Sep 9, 2025
29
Score
Across the available record, Viet Kitchen has nine inspections on file, the first dated 2022. The most recent report on file is from Sep 9, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to two violations before.
Across the inspection history, “employee beverage container on a food preparation table” is the issue that surfaces most often, recorded four times.
Viet Kitchen's latest score of 29 falls below the Tampa average of 79. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
3
Major latest
7
Minor latest
Inspection History
Sep 9, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed metal bowls in three compartment sink but not sanitize after. Discussed with manager during time of inspection. Employee rewashed all bowls and sanitized inside Dish machine during time of inspection. **Corrected On-Site**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Raw frozen pork and raw frozen chicken stored over Ready to eat frozen soup in Reach in freezer, located inside employee office.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over frozen soup in Reach in freezer, located inside side employee office. Manager relocated raw frozen chicken to an approved location during time of inspection. **Corrected On-Site**
08A-02-6
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. No time mark for cut lettuce, cooked pork, bean sprouts. Manager added time during time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen area soiled. Interior of ice machine soiled with dirt and calcium build-up.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for oil and garlic in kitchen area. Manager added oil and garlic mixture to plan during time of inspection. **Corrected On-Site**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen area with cut marks.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair broken gasket in Reach in freezer, adjacent to Walk in cooler.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on kitchen prep table next to Dish machine. Employee relocated drink to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal Ice cream inside Reach in freezer not segregated from food to public, adjacent to Dish machine.
08B-49-4
Basic - Food stored on floor. Jug of oil stored on floor in back kitchen area adjacent to Walk in cooler. Bags of sugar, rice, canned longan, and canned jackfruit stored on floor in employee office. Manager relocated canned foods to an approved location during time of inspection. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple Reach in cooler and Reach in freezer in kitchen area are soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 personal drinks inside Reach in freezer adjacent to Dish machine. Employee removed drink during time of inspection. **Corrected On-Site**
12B-13-4
29
Mar 12, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container of mint leaves in the handwashing sink near the dish machine. Manager removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons used to scoop rice in water temping at 73F. Manager removed. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used in a container of seasoning in the dry storage area. Manager removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks on the back prep table in the kitchen. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed two bags of rice being stored on the floor in the dry storage room. Discussed proper storage with manager. **Repeat Violation**
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease build up on the outside walls of of the walk in cooler .
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the back prep table. Manager removed. **Corrected On-Site**
21-09-4
64
Oct 25, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw meats stored in shopping bags in office Reach in freezer. Operator began removing foods in shopping bags during time of inspection. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 45F at 11:31am used at 11:00am. Operator placed half and half in freezer during time of inspection, retempted at 40F at 12:15pm. **Corrective Action Taken**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer in bucket over 200+ppm inside kitchen area. Operator readjusted to 100ppm during time of inspection. **Corrected On-Site**
41-18-4
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher inside Employee handwash sink next to drinks service station. Operator removed pitcher during time of inspection. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board with deep cuts next to deli slicer. Operator disposed of cutting board during time of inspection. **Corrective Action Taken**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over peppers inside kitchen Reach in freezer. Personal drinks stored over boxes of gloves inside kitchen. Personal drinks stored over small Reach in cooler on service line. Operator relocated all personal drinks during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. No segregation of personal foods in Reach in freezer in kitchen area. No segregation of personal foods in Walk in cooler. Personal food stored over sauce bucket. Operator relocated all personal foods during time of inspection. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Boxes of canned jackfruit, fish sauce, and hoisin sauce stored on floor in office. Operator relocated all boxes on floor to an approved location during time of inspection. **Corrected On-Site**
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Made on-site foods for customer grab-and-go in dining room Reach in cooler not labeled, flan, teas, and Vietnamese desserts.
02D-03-4
45
Jan 9, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags over cooked rice in bowl Employee removed bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cook noodles. Walk in cooler. Employee removed to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: beef 44 f 2nd 43 f management placed ice on cook beef broth **Corrected On-Site**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked noodles and cook pork with plastic wrap during cooling process
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef not dated in reach in cooler.
02C-02-5
52
Sep 22, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Sep 20, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table by walk in cooler. 5 live roaches inside of wiring outside the walk in cooler. 1 live roach under hand washing sink operator killed roach. - From follow-up inspection 2023-09-20: 3 live roaches In electrical wire on out side of walk in cooler 4 live roaches inside electrical unit wall panel employee sprayed chemical and removed live roaches. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-20: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on wall behind three compartment sink. 1 dead roach under prep table by walk in cooler. 2 dead roaches behind the reach in freezer kitchen entrance. 1 dead roach behind the hand washing sink. - From follow-up inspection 2023-09-20: 1 dead roach under three compartment sink 1 dead roach under reach in cooler. **Time Extended**
35A-03-4
74
Feb 20, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 2 times at 0 ppm discussed with operator to use three compartment sink wash rinse and sanitize method Observed chlorine for three compartment sink food contact surfaces sanitizer. tested again at 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler Cook egg roll 56 f **Repeat Violation**
03A-02-5
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. Raw seed sprouts not time marked operator determined time and placed time mark. **Corrected On-Site** **Repeat Violation**
03F-02-5
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 for operator by email.
11-27-4
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. Provided for operator by email. **Corrective Action Taken**
11-26-1
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested 4 times at 96f-112f Inspector advised operator to use three compartment sink to wash rinse and sanitize dishes. Observed chlorine for three compartment sink food contact surfaces sanitizer.
16-53-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner.raw beef sitting in buckets thawing not under water or in walk in cooler.
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm operator remade to 100 ppm **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
21-38-4
39
Aug 30, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw seed sprouts: 68 f operator placed in reach in cooler. 2nd temp 72 f **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 operator marked time of lettuce and basil.
03F-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At 93 f operator removed water. **Corrected On-Site** **Repeat Violation**
10-05-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out time as public health and put items that were just washed and prepped lettuce and basil and operator placed on time at 10 am
03F-10-5
Intermediate - No soap provided at handwash sink. Operator restocked. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in prep kitchen.
12B-09-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. **Repeat Violation**
12B-07-4
45
Frequently Asked Questions
When was Viet Kitchen last inspected?
The most recent health inspection at Viet Kitchen on file is from Sep 9, 2025. The public record contains nine inspections in total.
What is the most common violation at Viet Kitchen?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Viet Kitchen.
How does Viet Kitchen compare to other restaurants in Tampa?
Viet Kitchen most recently scored 29 out of 100, which is lower than the Tampa average of 79.
Has Viet Kitchen's inspection record improved over time?
No. Recent inspections at Viet Kitchen have averaged around 10 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Viet Kitchen 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 Viet Kitchen inspected?
Based on the inspection history on file, Viet Kitchen is inspected around three times per year on average.
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