PHO VIET NOODLE HOUSE & RESTAURANT

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. Three door reach in cooler broken not in use requires repair or replacement. - From follow-up inspection 2026-02-25: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Chest freezer in kitchen has gasket held on with duct tape. Repeat Violation - From follow-up inspection 2026-02-25: Time Extended

Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lighting in kitchen very dim, one section out by rice cookers. - From follow-up inspection 2026-02-25: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Tile under cook equipment and back shelves soiled. - From follow-up inspection 2026-02-25: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops in employee bathroom not stored to dry. - From follow-up inspection 2026-02-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Evidence of tea being dumped in front counter hand sink, stained tea in sink. - From follow-up inspection 2025-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quat test strips available. Repeat Violation - From follow-up inspection 2025-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken curry not date marked when prepared. - From follow-up inspection 2025-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. Several employee training certificates have been altered from date of training to expiration date. - From follow-up inspection 2025-10-23: operator odered Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several expired training certifications - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Food processor has blue tape to repair plastic top. Large white deep freezer gasket held with duct tape - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under cook line equipment heavily soiled - From follow-up inspection 2025-10-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table with rice cooker, table with boba sealer, prep table shelves all have old food debris. Hood filters have grease build up Repeat Violation - From follow-up inspection 2025-10-23: Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator forgot to put time. 11am to 3 pm. Has 5 minutes 2:55pm then will discard and cook new batch. 3pm to 7pm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer food debris Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Stored food not covered. Sugar and spices

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken thighs (45F - Cold Holding), had chicken sitting out to work with it.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half cream not date marked after opening.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer has food debris on inner side of blade.

Intermediate - Microwave missing fan guard cover/splatter shield.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed time plan and went over procedures. rice noodles (83F - put on time plan ); (89F - boba put on time plan Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer wore off bottle. Relabeled Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on top of ice machine. Corrected On-Site

Basic - Equipment in poor repair. White deep freezer, gasket held on with duct tape. Food processor has blue tape holding it together.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven has heavy grease build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of monster in reach in refrigerator with establishment food Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Items on cart are not labeled..

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. Sent operator copy Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking sink by triple sink Corrected On-Site

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. Sent operator copy Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in cooler and freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Squid being thawed at room temperature in sink. Still frozen. Educated operator Also Shrimp Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat veggies reach in cooler Raw beef over ready to eat veggies reach in cooler Warning - From follow-up inspection 2024-01-17: Raw chicken stored over cooked duck in veggie cooler Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle red liquid Corrected On-Site Warning - From follow-up inspection 2024-01-17: Bottle not labeled. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using bowls no handle to scoop sugar Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-01-17: Bowl in sugar, employee replaced with handle scoop. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach in freezer torn Repeat Violation Warning - From follow-up inspection 2024-01-17: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water temped at 81F Warning - From follow-up inspection 2024-01-17: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and half and half

Intermediate - Handwash sink used for purposes other than handwashing. Rice in sink Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Hien

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dishwasher in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Coke cups in front Repeat Violation

Basic - Equipment in poor repair. Gaskets chest freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Gaskets white upright freezer Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ ppm. Corrected to 75 ppm Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork 2 door upright cooler Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Mens bathroom Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk and egg nog upright cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets white freezer Gaskets chest freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Light not functioning. Hood fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets white freezer Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.renewed license during inspection Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400 ppm corrected to 50 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink by triple sink blocked by prep cart Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine. Inside of doors

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup in rice Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 1 in kitchen 2 by freezer out of kitchen by bathroom Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Gaskets reach in freezer Repeat Violation

Basic - Food stored on floor. Bag of sugar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets white reach in freezer Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - emailed operator new time plan, current time plan does not have all food items Corrective Action Taken

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. - meatballs in white cooler

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - light brown cutting board in cookline

Basic - Floors not maintained smooth and durable. - grout missing in warewashing machine area

Basic - Working containers of food removed from original container not identified by common name. - chicken in two door reach-in-cooler