Vietcrave
Last inspected: Nov 12, 2025
100
Score
Vietcrave has been inspected four times since 2025. The most recent report on file is from Nov 12, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been moving in the right direction: eight violations last time, zero this time.
Across the inspection history, non-food contact surfaces clean is the issue that surfaces most often, recorded two times.
Vietcrave's latest score of 100 sits above the Smithfield average of 78. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Re-Inspection
No violations found.
100
Oct 29, 2025
Routine
4 critical violations. 3 major violations. 8 minor violations. 5 corrected on site.
View 15 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Open containers of food observed stacked with the top container on the food below. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Food not cooled to safe temperature within required time
Inspector notes: Beef, which was prepared in advance, was 110 degrees after nearly 2 hours, so was reheated, and will be broken down into smaller pieces to cool after reheating to at least 165 degrees F. Cooling logs given and must be maintained for all foods cooled. Inspector will review at Reinspection.
3-501.14
Equipment material allows contamination or unsafe migration
Inspector notes: Numerous non-food plastic containers observed being used for food storage. Food-grade equipment must be used.
4-101.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Bags of bean sprouts observed inside containers of unpackaged cut lettuce. Bean sprouts were removed, and lettuce was washed during inspection.
3-302.11
Ready-to-eat food not date marked
Inspector notes: Tapioca was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Large pieces of beef observed cooling in a large plastic covered bowl greater than four inches deep. Beef was divided and placed in freezer. Beef and chicken observed cooling in prep unit. Items were relocated to freezer.
3-501.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the chest freezer have an accumulation of debris.
4-602.13
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Cutting board observed stored behind the faucet handles at the food prep sink. Cleaned equipment and utensils must be stored in a clean dry location, where they are not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
4-903.11(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
In-use utensils: properly stored
Inspector notes: Employees' clothing or other personal belongings (phone) observed stored in the food prep area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
27
Oct 3, 2025
Reinspection for Opening
1 critical violation.
View 1 violation
Backflow prevention air gap not adequate
Inspector notes: The pipes from the ice machine and food prep sink have an air break, not an air gap.
5-202.13
86
Oct 2, 2025
Opening
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Backflow prevention air gap not adequate
Inspector notes: The pipes from the ice machine and food prep sink have an air break, not an air gap.
5-202.13
Plumbing not installed to prevent backflow
Inspector notes: A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-203.14
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Wood blocks area used beneath equipment legs in the kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Some pieces of new equipment have original delivery plastic on them.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The oil recycle bin area has an accumulation of vegetation.
5-501.115
Physical facilities not in good repair
Inspector notes: One small area of the floor is in poor repair, with a tile missing and a debris-filled space. The physical facilities must be maintained in good repair.
6-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine). During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the kitchen are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
47
Frequently Asked Questions
When was Vietcrave last inspected?
The most recent health inspection at Vietcrave on file is from Nov 12, 2025. The public record contains four inspections in total.
What is the most common violation at Vietcrave?
Across the inspection record, non-food contact surfaces clean has been cited two times, more than any other issue at Vietcrave.
How does Vietcrave compare to other restaurants in Smithfield?
Vietcrave most recently scored 100 out of 100, which is higher than the Smithfield average of 78.
Has Vietcrave's inspection record improved over time?
Yes. Recent inspections at Vietcrave have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at Vietcrave means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants
Explore More
→
All locations in Smithfield