Viet Nam Palace
Last inspected: Mar 19, 2026
100
Score
Viet Nam Palace has been inspected 11 times since 2022. The most recent report on file is from Mar 19, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around 17 violations to closer to eight violations per visit over the last few inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
Among Orange Park restaurants, the typical score is 73; Viet Nam Palace is comfortably above that bar. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
No violations found.
100
Mar 9, 2026
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open raw shrimp stored over ready-to-eat soup in walk-in cooler. Employee moved soup to proper storage. Also, opened raw chicken stored over opened raw pork in small reach-in cooler by ice machine. Employee moved chicken to the bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler #1, multiple grocery bags in direct contact with produce. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting limes with bare hands. Limes are used on ready-to-eat salads. Inspector coached employee and employee washed hands and put on gloves. **Corrective Action Taken**
09-01-4
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. Dishmachine tested at 0ppm chlorine. **Warning**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in dishroom. **Repeat Violation**
41-17-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Angelet,hired January 6, 2026.
53B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage next to ice scoop on shelf above ice machine. Employee moved beverage. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment with heavy food/grease build up. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 76F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with grease build up. Interior of left microwave in kitchen is soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler #1 has a soiled gasket. Left door gasket on large flip top reach in cooler is soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water at three compartment sink. Employee placed running water over chicken. **Corrected On-Site** **Repeat Violation**
06-01-5
33
Sep 30, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
May 7, 2025
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Bottle of headache medicine on shelf at prep table. Employee moved medicine to proper storage. **Corrected On-Site**
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pre wash and load dirty dishes on to dish rack then put away clean dishes without washing hands before putting clean dishes away. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Portioned bags of raw chicken stored over fries in walk in cooler. Employee rearranged products to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall behind char grill.
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce on kitchen counter at 76F. Per employee, lettuce cut 1.25 hours prior. Employee voluntarily discarded cut lettuce. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two soda nozzles on right of machine have debris inside the nozzles. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of wok station has grease/debris build up. Walk in cooler gasket is soiled. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved tongs to proper storage. **Corrected On-Site**
10-20-4
Basic - Food stored in a location that is exposed to splash/dust. Cases of oil stored under and around handwash sink in kitchen. Splash observed onto cases when washing hands. Also, pan of sauce stored on the floor near stove. Employee moved sauce to walk in cooler. **Corrected On-Site**
08B-36-4
Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Multiple vents and ceiling tiles soiled in kitchen. Floor in walk in cooler is soiled. **Repeat Violation**
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee moved beverage to proper storage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as shelf liner in walk in cooler.
14-45-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks in dry storage room are unsecured. **Repeat Violation**
51-11-4
30
Nov 21, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
16
Jun 25, 2024
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca pearls at front counter at 80F. Operator states prepared 3 hours prior. Inspector discussed holding on time controls, provided DBPR Form HR 5022-090 and assisted operator in completing form. Operator placed tapioca pearls on time control during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at sink by dish machine and at three compartment sink hangs below the flood rim. **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored above cut vegetables in kitchen reach in cooler. Employee rearranged to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Multiple grocery bags in direct contact with beef and pork in walk in freezer and produce in walk in cooler. Cardboard used to line shelf at prep table with onions and shelf in walk in cooler with sauces. **Repeat Violation** **Admin Complaint**
14-31-5
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. Dish machine tested at 10pm chlorine. Employee adjusted machine and retested at 100ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink. Employee states mop water is being dumped in the sink by the dish machine. Mop sink is next to dish room.
28-07-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Hoang Lam not at establishment, shown on phone.
53B-09-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at kitchen hand wash sink. Manager states has a new dispenser ordered. **Corrective Action Taken**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid in dish room. Manager discarded. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate and front interior top sides of soda machine ice bin has black mold-like substance.
22-20-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water in handwashing sink at kitchen entrance is slow draining. Cold water valve on kitchen hand wash sink does not work. **Repeat Violation**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in bowl in three compartment sink with no running water. Employee moved pork to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter at kitchen side expo window. **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in freezer gaskets are soiled. **Repeat Violation**
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer available for walk in cooler.
05-09-4
Basic - Food stored on floor. Bag in box soda and hot sauce stored on the floor in dry storage room.
08B-38-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table cutting board by the slicer. Employee moved to appropriate location. **Corrected On-Site**
12B-02-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license is from prior owner.
50-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine is not inverted. Multiple clean utensils stored in container with debris below prep table.
24-05-4
Basic - Ceiling/ceiling tiles/vents/floor soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and surrounding ceiling tile at kitchen expo side window is soiled. Walk in cooler floor is soiled. **Repeat Violation**
36-34-5
18
Apr 23, 2024
Routine - Food
5 critical violations. 8 major violations. 10 minor violations.
View 23 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed pre-rinse nozzle assembly hanging below the flood rim of sink at dishmachine.
29-37-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Bowl of raw shell egg stored in same container on top of snow peas in flip top reach in cooler. Employee moved eggs to bottom of reach in cooler. **Corrected On-Site**
08A-08-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef in walk in freezer and raw beef and produce in walk in cooler stored in grocery bags with all products in direct contact with grocery bags.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Pork at 49F and sausage at 47F in flip top reach in cooler. Employee states both have been in same cooler overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork at 49F and sausage at 47F in flip top reach in cooler. Employee states both have been in same cooler overnight.
01B-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. No written procedures available. Provided DBPR HR Form 5030-104 to person in charge. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blender on prep table is soiled on interior and exterior with food debris. Employee states it was not used today.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen by walk in freezer is blocked by rice cooker and stand in front of the sink. Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at kitchen entrance. Operator replenished towels. **Corrected On-Site**
31B-02-4
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. No proof available. Provided and reviewed DBPR HR Form 5030-103 with person in charge. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at handwash sink at kitchen entrance. Operator replaced soap. **Corrected On-Site**
31B-03-4
Intermediate - 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. No proof of training for Tung Le, hired over 60 days ago.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles on dishroom shelf with clear liquid. Employee states all are sanitizer and labeled bottles. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line food-contact shelves. Cardboard used as a shelf liner at prep table storing bagged onions.
14-05-4
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and surrounding ceiling tiles at expo window on kitchen side are soiled. Floor at three compartment sink and at ice machine is soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pots on storage rack outside back exit are not inverted. Employee turned all over. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Multiple tiles missing at back exit on the left.
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic cups at soda machine at front service station.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 75F beside rice cooker. Employee discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer and walk in cooler gaskets are soiled.
23-03-4
Basic - Plumbing system in disrepair. Cold water handle on hand wash sink in kitchen by expo does not work, valve spins but does not turn on any cold water.
29-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at kitchen entrance has a slow drain.
29-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table by the slicer. Employee removed from table. **Corrected On-Site**
21-12-4
13
Nov 13, 2023
Routine - Food
6 critical violations. 4 major violations. 10 minor violations.
View 20 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. Dish machine tested at 0ppm chlorine. Chemical bucket is empty. Operator expects delivery of more chemical today or tomorrow. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen, raw beef stored over ready to eat sauce and cooked noodles. Operator moved beef to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh ground garlic in pan at front of grill in kitchen at 76F. Employee states prepared and set out on counter at approximately 11:00. Temperature taken at approximately 3:30.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Fresh ground garlic in pan at front of grill in kitchen at 76F. Employee states prepared and set out on counter at approximately 11:00. Temperature taken at approximately 3:30.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca pearls at front counter at 124F. Operator increased heat and temperature approximately 20 minutes later at 143F. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded faucet in dishroom missing vacuum breaker.
29-34-4
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. No written procedures available. Provided DBPR HR 5030-104 to operator. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach in cooler in kitchen are soiled. **Repeat Violation**
22-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer available for ware washing. Employee purchased bleach during inspection for use in the three compartment sink. **Corrected On-Site**
22-38-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at three compartment sink.
41-17-4
Basic - Drain cover(s) missing. Drain cover missing to left of three compartment sink. Cold water faucet handle on hand wash sink in kitchen is not operating. Employee has replacement part and will complete repair today. **Corrective Action Taken**
29-18-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on rack outside back exit door not inverted.
24-05-4
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and surrounding ceiling tiles in kitchen at expedite window are dusty. Floor under and behind equipment in kitchen is soiled. **Repeat Violation**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and around deflector plate of ice machine has black mold-like substance.
22-20-5
Basic - Wood food-contact surface not properly sealed. Wood shelf in walk in cooler is not sealed. **Repeat Violation**
14-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust.
14-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two employee beverages in reach in cooler in kitchen. Employee removed both. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer and walk in cooler gaskets are soiled. Plating around nozzles on soda machine are soiled. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Handle for scoop in sugar bin. Operator moved to proper storage. Utensils for rice in water at front counter at 76F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Hole in or other damage to wall. Wall behind faucet at utility sink in dish room is in disrepair.
36-24-5
17
Jul 26, 2023
Routine - Food
No violations found.
100
Feb 8, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in dish area missing vacuum breaker.
29-42-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce in walk in cooler stored in grocery bags.
14-31-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cutting vegetables then scooped vegetable pieces off of the floor with gloved hands and continued cutting vegetables without changing gloves and washing hands.
12A-29-4
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. No written procedures available. Provided/discussed DBPR HR 5030-104 with operator. **Corrected On-Site**
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. No proof of food employee reporting responsibilities available. Provided and discussed DBPR Form HR 5030-103 to operator.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles above mop sink. Employee labeled both spray bottles. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris. Floor under all kitchen equipment and ceiling throughout kitchen with build up of debris. **Repeat Violation**
36-73-4
Basic - Ceiling tile missing. Multiple ceiling tiles missing above walk in cooler and walk in freezer.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On rack at back door, pots not inverted. Employee inverted all pots. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Case of shrimp and soups stored on the floor in walk in freezer. Also, case of bag in box soda on floor in dry storage room. Employee moved all to proper storage. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Also, walk in freezer gasket soiled. Also, underplating around nozzles on soda machine on server line is soiled. **Repeat Violation**
23-03-4
37
Jul 6, 2022
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Frequently Asked Questions
When was Viet Nam Palace last inspected?
The most recent health inspection at Viet Nam Palace on file is from Mar 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Viet Nam Palace?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Viet Nam Palace.
How does Viet Nam Palace compare to other restaurants in Orange Park?
Viet Nam Palace most recently scored 100 out of 100, which is higher than the Orange Park average of 73.
Has Viet Nam Palace's inspection record improved over time?
Yes. Recent inspections at Viet Nam Palace have averaged around eight violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Viet Nam Palace means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Viet Nam Palace inspected?
Based on the inspection history on file, Viet Nam Palace is inspected around three times per year on average.
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