Vietnamex Express Cafe
Last inspected: Feb 3, 2026
74
Score
Vietnamex Express Cafe appears in inspection records 11 times, starting in 2022. The most recent report on file is from Feb 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded three times.
By comparison, the average North Palm Beach facility scores 78, putting Vietnamex Express Cafe on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations.
View 2 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. Dishwasher (Chlorine 0ppm) fixed to 50 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables in 3 door cooler ; stored properly **Corrected On-Site**
08A-04-5
74
Dec 3, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired on Vanessa Perez. 2/7/2023 **Warning** - From follow-up inspection 2025-12-03: **Time Extended** - From follow-up inspection 2025-12-03: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen **Warning** - From follow-up inspection 2025-12-03: Same **Time Extended** - From follow-up inspection 2025-12-03: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Flip top cooler broken and dirty inside on cook line **Warning** - From follow-up inspection 2025-12-03: Same **Time Extended** - From follow-up inspection 2025-12-03: **Time Extended**
14-11-5
82
Dec 2, 2025
Routine - Food
9 critical violations. 7 major violations. 4 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/1/25 **Warning**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw beef over French fries Told operator to stored properly **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer dry storage Raw chicken over raw beef Reach in freezer cook line Raw chicken over raw beef Advised operator to stored properly **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. Cooked beef 45F cold holding, sour cream 48F cold holding. Per operator products stored since yesterday and not prepared or portioned today. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. Cooked beef 45F cold holding, sour cream 48F cold holding. Per operator products stored since yesterday and not prepared or portioned today. See stop sale **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Degreaser stored next to clean pots and pans Operator removed **Corrected On-Site** **Warning**
41-10-4
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. At 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
22-41-4
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. Employee washed dishes with soap and water then proceeded to prepared food without washing hands Advised operator to teach employee how to properly wash hands when hands get dirty **Warning**
12A-13-4
High Priority - Live, small flying insects found Approximately 40 live small flying insects landing on unwashed lemons, bag of onions, clean plates, sealed spices and a container with pineapple skin with vinegar on cook line. Advised operator to re wash clean plates **Warning**
35A-02-7
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Warning**
11-07-5
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. Emailed to operator **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired on Vanessa Perez. 2/7/2023 **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line Operator provided **Corrected On-Site** **Warning**
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. Emailed to operator **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. On cook line Operator provided **Corrected On-Site** **Warning**
31B-03-4
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. Observed a bag with cooked beef previously frozen inside reach in freezer on cook line. Operator date marked **Corrected On-Site** **Warning**
02C-04-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen **Warning**
36-27-5
Basic - Ice buildup in reach-in freezer. Dry storage **Warning**
14-69-4
Basic - Food stored on floor. Throughout the kitchen , bags of onions. Advised operator to stored properly **Warning**
08B-38-4
Basic - Equipment in poor repair. Flip top cooler broken and dirty inside on cook line **Warning**
14-11-5
11
Mar 13, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fries in reach in freezer at prep area; not commercially packaged Advised to store properly
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bird butt over cooked pork and beans in cooler at prep station Stored properly **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can by moving it to a different placed , touched clean equipment, touched foods without changing gloves and washing hands; educated Employee washed hands **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (120F - Hot Holding)on the stove Food out of temperature for approximately 30 minutes; operator turned heat on beans to reheat to 165 F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at servers station - unable to turn on; 2 handwash sinks available in the kitchen
27-16-4
50
Nov 20, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
47
Apr 25, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayonnaise in upright cooler. Explained and manager rearranged **Corrected On-Site**
08A-05-6
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. Emailed one.
11-27-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
32-04-4
74
Jan 29, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - Cooke tofu (63F - Cold Holding); cooked rice noodles (62F - Cold Holding) operator states not portioned or prepared today held over 4 hours in make table - see stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - Cooke tofu (63F - Cold Holding); cooked rice noodles (62F - Cold Holding) operator states not portioned or prepared today held over 4 hours in make table - see stop sale. **Warning**
01B-02-5
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. Dishwasher (Chlorine 0ppm) - no chlorine sanitizer in stock - operator to order. **Warning**
22-41-4
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Next to hot line/dish area hand sink. **Warning**
27-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Fry basket inside hot line hand sink - operated removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Stored food not covered. Uncovered meat in reach on freezer - operator covered. **Corrected On-Site** **Warning**
08B-12-5
50
Apr 6, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
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. I emailed operator form.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
86
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
67
Jul 15, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Make table 1 - cooked noodles (48F - Cold Holding) held overnight more than 4 hours and not removed from cooler - see stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Make table 1 - cooked noodles (48F - Cold Holding) held overnight more than 4 hours and not removed from cooler - see stop sale.
01B-02-5
Basic - Stored food not covered. Make table 1 - Cooked tofu - operator covered. **Corrected On-Site**
08B-12-5
70
Frequently Asked Questions
When was Vietnamex Express Cafe last inspected?
The most recent health inspection at Vietnamex Express Cafe on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Vietnamex Express Cafe?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Vietnamex Express Cafe.
How does Vietnamex Express Cafe compare to other restaurants in North Palm Beach?
Vietnamex Express Cafe most recently scored 74 out of 100, which is lower than the North Palm Beach average of 78.
Has Vietnamex Express Cafe's inspection record improved over time?
No. Recent inspections at Vietnamex Express Cafe have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vietnamex Express Cafe 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 Vietnamex Express Cafe inspected?
Based on the inspection history on file, Vietnamex Express Cafe is inspected around three times per year on average.
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