Ha Long Bay

Year by year

Inspections

1. Sep 25, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Sep 25, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

3. Sep 22, 2026 Re-Inspection · Immediate Suspension
   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Evidence of pests observed at the lower level of the establishment. 1.Live roaches observed on the walls across the walk-in cooler, on the floor behind the food preparation tables, on the wall behind the ice machine. 2. Dead roaches observed on the floor in different areas of the basement. 3. No activity observed in the kitchen, bar area or dining areas.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

4. Oct 30, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The Food prep sink in the basement does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located in the basement by the food prep sink of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

5. Oct 29, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The Food prep sink in the basement does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken tenders 89 F cooling improperly in a deep bus tub with the lid on, for more than 1 hour .

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Several food items in prep coolers were observed to be unwrapped or uncovered. 1. Chicken, curry puff in the bottom Turbo-air two cooler uncovered. 2. Cut carrots, cabbages observed to be unwrapped or uncovered in the top prep cooler, with no cover.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the basement by the food prep sink of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Cooking oil is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the Auto Chlor low temp dish machine in the Kitchen is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Imitation duck meat 45 F in the top prep cooler adjacent to the dish machine being cold held at above 41 degrees F. Half & half 44 F in the Avantco beverage cooler in the bar.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TOXICS - USE CONDITIONS

     Quaternary ammonia (Quat sanitizer) at >500 ppm in the wet wiping clothes bucket is not being used according to manufacturer`s use directions.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

6. Apr 18, 2025 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Door sweep missing, with a gap at the bottom of the back door to the kitchen.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PEST - HARBORAGE

     Excess unused crates and boxes of electrical and other materials in the basements contains unnecessary items which provide harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for all pests.

     Code WFC 6-501.111