Viet Village
Last inspected: Oct 28, 2025
67
Score
Across the available record, Viet Village has 10 inspections on file, the first dated 2022. The most recent report on file is from Oct 28, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Ready-to-eat” accounts for the largest share of issues, appearing two times across the record.
Compared to other Fort Myers restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
67
Jul 29, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Nov 22, 2024
Routine - Food
No violations found.
100
Nov 15, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
78
Aug 21, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hot dogs 126F hot hold less than 4 hours. Operator placed hot dogs directly on grill. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink.
31A-11-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
70
Mar 12, 2024
Routine - Food
No violations found.
100
Jan 9, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with bread at cook line. Operator switched to food grade containers. **Corrected On-Site** **Warning**
14-31-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed hot dogs not date marked in walk in cooler. **Warning**
02C-03-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw, precooked meats, sauces not date marked in walk in cooler. **Warning**
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Observed bucket of onions stored on floor in walk in cooler. **Warning**
08B-47-4
Basic - Carbon dioxide/helium tanks not adequately secured. Togo window area. **Warning**
51-11-4
Basic - In-use ice scoop stored on top of ice machine between uses. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. **Corrected On-Site** **Warning**
10-07-4
52
Oct 16, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Women's restroom. Operator fixed. **Corrected On-Site**
31B-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms. **Corrected On-Site**
31B-04-4
86
Jan 9, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Sep 12, 2022
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 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. Observed chlorine concentration at 0 ppm. Operator called technician. **Corrective Action Taken**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Observed three 6lb cans of Bamboo Shoots, Red Kidney beans, and cheddar cheese sauce dented. Cans separated to be returned to distributor.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean sprouts 78F cold hold less than 4 hours. Operator double panned bean sprouts with ice. Rechecked temperature 36F. **Corrected On-Site**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Precooked foods in walk in cooler.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked rice not date marked in walk in cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at end of cook line.
27-16-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food dust. Cook line.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler.
08B-49-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line.
21-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons. Operator inverted. **Corrected On-Site**
24-18-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
21-08-4
32
Frequently Asked Questions
When was Viet Village last inspected?
The most recent health inspection at Viet Village on file is from Oct 28, 2025. The public record contains 10 inspections in total.
What is the most common violation at Viet Village?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Viet Village.
How does Viet Village compare to other restaurants in Fort Myers?
Viet Village most recently scored 67 out of 100, which is lower than the Fort Myers average of 80.
Has Viet Village's inspection record improved over time?
Results have been roughly steady. Inspections at Viet Village have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Viet Village means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Viet Village inspected?
Based on the inspection history on file, Viet Village is inspected around three times per year on average.
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