Viet Thai Cafe
Last inspected: Mar 17, 2026
52
Score
The health department has logged nine inspections at Viet Thai Cafe, the earliest from 2022. The newest entry in the record is dated Mar 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to two violations before.
“In-use tongs stored on equipment door handle between uses” comes up most often, recorded four times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
0
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink. Hand sink next to ice machine located in dry storage area. **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage area. **Warning**
36-37-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Medium green board **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on the shelf with chopsticks and napkins. **Repeat Violation** **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located in dry storage area. **Warning**
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
52
Sep 19, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler at wait station : half and half ; (44F-52F cold holding. All less than 4hrs. Operator immediately moved to other cooler for temp recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most prepared temperature sensitive items
02C-02-5
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. Most expired
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In flour **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry rice container **Corrected On-Site**
10-01-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Freezer/fridge. And chest freezer in hallway to bathrooms. Not secured
08B-63-4
Basic - Working containers of food removed from original container not identified by common name. -Peanut sauce, chili sauce, curry, and multiple other sauces
02D-01-5
58
Apr 24, 2025
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminder to renew
50-17-3
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. On the counter less than 4 hours. Staff added time mark. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to ice machine. Manager added paper towel. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole around pipe in prep area, near entrance to kitchen.
36-32-5
Basic - Cloth used as a food-contact surface. Towel used in make table in a pan of basil. Manager removed towel. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Cove molding at floor/wall juncture broken/missing. At exit of kitchen.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 medium yellow cutting boards. Staff discarded boards. **Corrective Action Taken**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and beverage held on the shelf above cook line. Manager removed items. **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. Soda fountain. Manager removed. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On stove. Management removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125F. Manager turned up the heat on the steam table. **Corrective Action Taken**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on the cook line.
14-36-5
Basic - Light not functioning. In dry storage
36-62-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables on the cook line.
14-47-4
Basic - Single-service articles improperly stored. Case on floor in dry storage area. Manager picked them up. **Corrected On-Site**
25-05-4
35
Sep 11, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator has added 4 way splitter.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in dining room.
41-17-4
Basic - Cloth used as a food-contact surface. Towel used in pan with fresh herbs.
21-05-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door. **Corrected On-Site**
10-20-4
70
Apr 4, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
82
Nov 1, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Dry storage area under sink. **Repeat Violation** - From follow-up inspection 2023-11-01: **Time Extended**
36-03-4
95
Oct 31, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on make table. Operator killed roach and washed rinsed and sanitized area. Next day call back per Linda Franz. **Warning**
35A-05-4
Basic - Cloth used as a food-contact surface. Towel in fresh herbs.
21-05-5
Basic - Cove molding at floor/wall juncture broken/missing. Dry storage area under sink. **Repeat Violation**
36-03-4
Basic - Ice scoop handle in contact with ice. Drink station. **Corrected On-Site**
10-08-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Above open container of cornstarch. **Corrected On-Site**
21-44-1
70
Jun 1, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Dec 12, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over fish in reach in freezer across from ice machine **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pork over rice noodles in two door cooler across from three compartment sink **Corrected On-Site**
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. In kitchen **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice bin **Corrected On-Site**
10-01-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler in kitchen at bottom, reach in freezer in dry storage area **Repeat Violation**
14-36-5
Basic - Cove molding at floor/wall juncture pulled away from wall. Under handsink in dry storage area next to ice machine, under small black refrigerator in server area **Repeat Violation**
36-03-4
61
Frequently Asked Questions
When was Viet Thai Cafe last inspected?
The most recent health inspection at Viet Thai Cafe on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Viet Thai Cafe?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Viet Thai Cafe.
How does Viet Thai Cafe compare to other restaurants in Orlando?
Viet Thai Cafe most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Viet Thai Cafe's inspection record improved over time?
No. Recent inspections at Viet Thai Cafe have averaged around 11 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Viet Thai 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 Viet Thai Cafe inspected?
Based on the inspection history on file, Viet Thai Cafe is inspected around three times per year on average.
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