Nudo Vietnamese Cuisine
Last inspected: Nov 10, 2025
47
Score
Inspectors have visited Nudo Vietnamese Cuisine 14 times, with records going back to 2022. On Nov 10, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “spray bottle containing toxic substance not labeled” is the recurring theme, flagged four times.
The city-wide average sits at 74, which Nudo Vietnamese Cuisine's 47 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
47
Aug 6, 2025
Routine - Food
No violations found.
100
Aug 4, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef. 48. Raw pork 50. Cooked chicken 48. Sprouts 48. Shrimp 48. Cooked pork 48. In reach in cooler / make table. Opposite grill near kitchen entrance. Revolving stock placed about 12 noon. Items iced down. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-04: At today's callback : beef 60°. Raw beef 55°. Cooked chicken 50°. Cooked pork 50°. Cut tomato, 50°. Sprouts 55°. Kraft 50°. Shrimp 50°. reach in cooler / make table. Opposite grill. Items placed at 11 am. Items iced down some moved to walk in cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler not holding potentially hazardous (time/temperature control for safety) foods to 41 or below. Raw beef. 48. Raw pork 50. Cooked chicken 48. Sprouts 48. Shrimp 48. Cooked pork 48. In reach in cooler / make table. Opposite grill near kitchen entrance. Revolving stock placed about 12 noon. Items iced down. - From follow-up inspection 2025-08-04: At today's callback : beef 60°. Raw beef 55°. Cooked chicken 50°. Cooked pork 50°. Cut tomato, 50°. Sprouts 55°. Kraft 50°. Shrimp 50°. reach in cooler / make table. Opposite grill. **Time Extended**
14-74-7
82
Aug 1, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
55
Jan 7, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Supply bucket empty. Inspector intervened assisted in resetting Dish machine **Corrective Action Taken**
22-45-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish machine employee unaware of correct sanitizing methods and how to operated Dish machine Rinsed utensils in sink then stacked them on shelf. Inspector intervened assisted in resetting Dish machine and **Corrective Action Taken**
53B-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Degreaser.
41-17-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Water dripping from pipe at rear of Dish machine.
29-11-4
Basic - Food stored on floor. Raw meats in containers on floor in walk in cooler.
08B-38-4
Basic - Old food stuck to clean dishware/utensils. Old food debris on cleaned pans. Moved by manager for cleaning **Corrective Action Taken**
16-48-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled Spice containers. Food rack.
02D-01-5
55
Sep 12, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pans , utensils in kitchen Hand Wash Sink. Items not sanitized. Manager intervened. Items moved for ware washing. **Corrective Action Taken**
22-45-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand Wash Sink used for washing pans.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees onsite with no Certified Food Manager present. Arrived later. **Corrected On-Site**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for undercooked beef in pho. Gave sign. Posted by manger. **Corrected On-Site**
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers / microwave.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over cleaned utensils. Rear rack. Employee cell phone on prep table. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water. 82°. **Repeat Violation**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Packet frozen beef thawing at room temperature. Moved by manager. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
21-12-4
43
Jun 26, 2024
Complaint Full
No violations found.
100
Jun 24, 2024
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cooler opposite grill. Cooked beef 51°. Cooked chicken 50°. Raw beef 48°. Cooked pork 50°. Tripe 49°. Sprouts 49°. Krab 49° Per Person In Charge : items placed about 10:30 am. Items moved to another cooler and/ or iced down. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle , sanitizer, by wait station. **Repeat Violation**
41-17-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer at 15° in ice water.
05-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Items in cooler opposite grill. Cooked beef 51°. Cooked chicken 50°. Raw beef 48°. Cooked pork 50°. Tripe 49°. Sprouts 49°. Krab 49° Per Person In Charge : items placed about 10:30 am. Items moved to another cooler and/ or iced down. Doors not tight fitting seal. **Warning**
14-74-7
Basic - Food stored on floor. Bucket of basil on floor . Kitchen. Moved by manager. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 78°. Wait station. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. In Cooler.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Minor leak at Three compartment sink faucet.
29-11-4
52
May 2, 2024
Complaint Full
No violations found.
100
Jan 29, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ About 6 food service employees onsite with no certified food manger present.
53A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on raw meats on menu. Emailed sign. **Corrective Action Taken**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at wait station.
41-17-4
Basic - Food stored on floor. Foods In containers on floor in walk in cooler.
08B-38-4
70
Aug 21, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
41
Oct 26, 2022
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
64
Oct 21, 2022
Complaint Full
No violations found.
100
Aug 19, 2022
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times. Multiple utensils, pots in rear Hand Wash Sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures for Time Temperature Controlled for Safety. Gave , and explained forms. **Repeat Violation**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : rear kitchen. Cleaned by manager. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating in rear kitchen.
12B-02-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing at cookline. (Removed for cleaning )
14-42-4
Basic - Stored food not covered. Uncovered prepped vegetables in walk in cooler.
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Moved by manager. Employee jacket on utensils rack. **Corrected On-Site** **Repeat Violation**
40-06-5
45
Frequently Asked Questions
When was Nudo Vietnamese Cuisine last inspected?
The most recent health inspection at Nudo Vietnamese Cuisine on file is from Nov 10, 2025. The public record contains 14 inspections in total.
What is the most common violation at Nudo Vietnamese Cuisine?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Nudo Vietnamese Cuisine.
How does Nudo Vietnamese Cuisine compare to other restaurants in Jacksonville?
Nudo Vietnamese Cuisine most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Nudo Vietnamese Cuisine's inspection record improved over time?
Yes. Recent inspections at Nudo Vietnamese Cuisine have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Nudo Vietnamese Cuisine 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 Nudo Vietnamese Cuisine inspected?
Based on the inspection history on file, Nudo Vietnamese Cuisine is inspected around four times per year on average.
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