Viet Nomz
Last inspected: Jan 8, 2026
45
Score
The health department has logged 10 inspections at Viet Nomz, the earliest from 2022. The latest inspection on file is from Jan 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Viet Nomz's latest score of 45 falls below the Lake Mary average of 79. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Aug 1, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2025-08-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-08-01: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink at cookline - From follow-up inspection 2025-08-01: **Time Extended**
29-11-4
86
Jul 31, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
35
Jan 28, 2025
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pho beef (43F-44F - Cold Holding)
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 cannot be determined. - cooked noodles - spring rolls - bean sprouts **Corrected On-Site**
03F-02-5
Intermediate - 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.
22-02-4
Basic - Accumulation of debris inside warewashing machine. - water well of dish machine soiled - inside-facing areas of doors soiled
16-03-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowls in bulk chicken and beef seasoning
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. - clean food pans stored next to dish chemical bucket
24-07-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. - below triple sink
36-73-4
Basic - 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
22-09-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - 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
12B-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm). Manager made new solution. Final reading 200 ppm
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
37
Aug 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - veggie broth held overnight (52F - Cold Holding); - beef broth held overnight (48f-50fF - Cold Holding) COOK LINE: - raw beef (48 - Cold Holding) **Warning** - From follow-up inspection 2024-08-29: - Beef broth 38f - Chicken broth 39f - raw beef 49f. Manager states item sells out in an hour. Establishment has decreased the amount of raw beef brought to reach in cooler and will start using ice to help maintain proper temperatures. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to dish machine storing pitcher of water **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food stored on floor. - jugs of cooking oil **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
08B-38-4
70
Aug 28, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over soup broth in walk in cooler **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - veggie broth held overnight (52F - Cold Holding); - beef broth held overnight (48f-50fF - Cold Holding) COOK LINE: - raw beef (48 - Cold Holding) **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to dish machine storing pitcher of water **Warning**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided to operator **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of purple liquid **Warning**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at triple sink **Warning**
12A-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook line employee wearing watch - cook employee wearing bracelet **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Food stored on floor. - jugs of cooking oil **Warning**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. - knives stored between prep table and wall **Warning**
10-17-4
39
Jan 29, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at both hand wash sinks at facility **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in spray bottle stored at dish wash area has no label
41-17-4
Basic - Food not stored at least 6 inches off of the floor. Noodles soaking in containers stored on floor by dish wash area Case of chicken stored on floor at walk in cooler Case of shrimp stored on floor at walk in freezer Case of cooking oils stored on floor at dry storage area by back door **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep table and wall at prep area **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handles at cooks line **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Spring rolls on cooks line stored under cart with no cover **Corrected On-Site**
08B-12-5
67
Sep 13, 2023
Routine - Food
3 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
86
Mar 20, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
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 DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A pink mold like substance is present on the white divider
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In the large bins pho base
14-01-5
Basic - Employee preparing food in customer section of dining area. Portioning of sauces
08B-48-4
Basic - Food stored on floor. In the stock room . Soda boxes, single service items in the floor In the kitchen oil cases , vegetable and beef flavored pho on the floor , dukes mayo
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the line between the make cooler and table
10-17-4
Basic - Light shield damaged/in disrepair. In the side stock room the light lens is missing
38-01-4
Basic - Water leaking from pipe and/or faucet/handle. Drain at the line hand wash sink leaking on the floor creating standing water
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Employee corrected **Corrected On-Site**
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over the dish machine
36-34-5
58
Oct 19, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Frequently Asked Questions
When was Viet Nomz last inspected?
The most recent health inspection at Viet Nomz on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Viet Nomz?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Viet Nomz.
How does Viet Nomz compare to other restaurants in Lake Mary?
Viet Nomz most recently scored 45 out of 100, which is lower than the Lake Mary average of 79.
Has Viet Nomz's inspection record improved over time?
Yes. Recent inspections at Viet Nomz have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Viet Nomz 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 Nomz inspected?
Based on the inspection history on file, Viet Nomz is inspected around three times per year on average.
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