Hello Vietnam 3
Last inspected: Apr 14, 2026
86
Score
Hello Vietnam 3 has been inspected nine times since 2024. On Apr 14, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Across the inspection history, “certified food protection manager” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 97, which Hello Vietnam 3's 86 doesn't quite reach. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed deli slicer stored as clean and per PIC was clean and ready to use with visible food debris under the blade and on the food contact surface to hold the meat in place. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Consecutive repeat violation: 2nd
4-601.11(A)
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, they are working on getting the certification and enrolled to take certification. Consecutive repeat violation: 3rd
2-102.12(A)
86
Jan 29, 2026
Routine
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed 4 containers of cooked beef broth with vegetable ingredients in 5 gallon containers in the walk-in cooler between 50*F-55*F at the time of inspection. Per PIC, TCS broth was cooked and began the cooling process the previous day around 9pm. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC was instructed to discard all TCS foods improperly cooled at time of inspection
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed broth on the oven top with burner off at 117*F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, broth was reheated two hours prior to the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Observed deli slicer stored as clean and per PIC was clean and ready to use with visible food debris under the blade and on the food contact surface. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
Using Dressing Rooms and Lockers
(corrected on site)
Inspector notes: Observed two different cellphones stored on top of cutting boards on the prep tables, employee glasses case and personal bag stored above the cold tables by the cookline. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. The person in charge (PIC) removed the items
6-501.110
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 2nd
2-102.12(A)
61
Oct 27, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked broth with vegetable ingredients in 5 gallon containers in the walk-in cooler between 48-51*F at the time of inspection. Per PIC TCS broth was cooked and began the cooling process the previous day. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed rolling cart blocking handwashing sink by dishwasher and a cart blocking the handwashing sink by the walk-in cooler at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Plumbing system not maintained in good repair
Inspector notes: Observed handwashing sink by the walk-in cooler with PVC pipe disconnected from sink at the time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
70
Jun 6, 2025
Routine
1 minor violation.
View 1 violation
Food stored improperly or exposed to contamination
Inspector notes: Observed in walk-in freezer bus tubs of frozen food being stored directly on the ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
95
Feb 14, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed broth being cooled outside of the walk-in cooler in 5-gallon buckets. Broth measured above 135*F during time of inspection and had not yet entered acute cooling. Instructed employees to ensure TCS foods are cooled in containers less than 4 inches deep, filling larger containers only halfway, and/or cooling items in an ice bath. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC was given guidance documents on proper cooling methods
3-501.15(A)
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
86
Sep 23, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed the handwashing sink at the back of the kitchen to be covered by a sheet pan and a stock pot. Discussed with PIC keeping all handwashing sinks available for use. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
86
Jul 8, 2024
Reinspection
No violations found.
100
Jul 5, 2024
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Handwashing sink water not at required temperature
Inspector notes: Observed hand sink at the back of the kitchen next to the prep sink without cold or hot water, but with running water at 88°F. Other sinks within the establishment also had running water, but no hot water. PIC stated that maintenance had been contacted. Hand washing sinks must have a minimum of 100°F and all other sinks a minimum of 110°F available. Discussed MCESD's policy regarding permit suspension for no hot water after 24 hours. A 24-hour reinspection will be conducted. 2nd Consecutive Violation
5-202.12(A)
Food stored improperly or exposed to contamination
Inspector notes: Observed in the walk-in cooler 5-gallon buckets of pickled vegetables sitting on the floor. Additionally observed in the walk-in freezer boxes of frozen packaged beef sitting on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
86
Jun 26, 2024
Routine
4 critical violations. 2 major violations. 2 minor violations. 7 corrected on site.
View 8 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed in the reach-in cooler portion of the prep table a container of raw shrimp above a container of raw, shredded, RTE lettuce. Additionally observed in the walk-in cooler a container of pre-mixed eggroll filling containing raw, chopped chicken above raw, not RTE vegetables. Discussed with PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed at the front prep table a container of cooked tapioca pearls (boba) at 90°F. Per PIC the boba had been there for 1.5 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Hands not washed when required
(corrected on site)
Inspector notes: Observed employee using gloved hands to place raw beef and raw chicken into a pot of broth and then using gloved hands to rotate whole onions on the grill without changing gloves or washing hands. Had PIC instruct employee to properly wash hands at a hand sink and put on new gloves. Discussed the importance of proper hand washing and when hand washing is required with the PIC. Hands must be washed at any time contamination occurs and when changing tasks
2-301.14
Medicines stored or used improperly
(corrected on site)
Inspector notes: Observed in the reach-in cooler portion of the prep table a bottle of Pepto-Bismol next to a container of shredded lettuce. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection
7-207.11(B)
Handwashing sink water not at required temperature
(corrected on site)
Inspector notes: Observed hand sink at the back of the kitchen next to the prep sink without cold water and with hot water at 135°F. Discussed with PIC that hand sinks should have water that is at least 100°F but not too hot as to discourage handwashing. Instructed PIC to have the sink serviced as to provide both hot and cold water before re-inspection on 07/05/2024
5-202.12(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed in the reach-in cooler portion of the prep table a tray of wrapped, pre-cooked rice noodles without a datemark. According to employee, the rice noodles had been prepared two days prior. Additionally observed in the walk-in cooler a tray of cooked spaghetti noodles without a datemark. According to employee, the noodles had been prepared two days prior. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Food stored improperly or exposed to contamination
Inspector notes: Observed in the walk-in cooler 5-gallon buckets of pickled vegetables sitting on the floor. Additionally observed in the walk-in freezer boxes of frozen packaged beef sitting on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed wet wiping cloths sitting on the prep table outside of sanitizing solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
41
Frequently Asked Questions
When was Hello Vietnam 3 last inspected?
The most recent health inspection at Hello Vietnam 3 on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Hello Vietnam 3?
Across the inspection record, “certified food protection manager” has been cited five times, more than any other issue at Hello Vietnam 3.
How does Hello Vietnam 3 compare to other restaurants in Phoenix?
Hello Vietnam 3 most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
Has Hello Vietnam 3's inspection record improved over time?
Results have been roughly steady. Inspections at Hello Vietnam 3 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hello Vietnam 3 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 Hello Vietnam 3 inspected?
Based on the inspection history on file, Hello Vietnam 3 is inspected around five times per year on average.
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