PHO BOWL

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. - From follow-up inspection 2026-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2026-03-31: The owner placed paper towels at handwashing sink in kitchen. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-03-31: Observed all food handler certificates still expired. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled behind cook line. - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2026-03-31: The wiping cloth was removed from under cutting board, Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat shrimp in walk-in cooler. The owner moved the raw beef beside the raw pork. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and chicken not date marked in walk-in cooler.

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

Basic - Dead roaches on premises. Observed 3 dead roaches in mop sink in storage area. The owner sanitized and cleaned mop sink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled behind cook line.

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing hands. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in walk-in cooler. The manager moved the raw pork above the raw beef. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (53F - Cold Holding) in reach-in cooler across from cook line. The manager place ice on sprouts. Corrective Action Taken Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 2 compartment sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

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. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and sugar. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Standing water in bottom of reach-in-cooler. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw shrimp thawing in stand water. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings over raw pork in walk-in cooler. The owner moved the raw chicken wings beside the raw pork in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lamb (47F - Cold Holding); pork (47F - Cold Holding) in reach-in cooler across from cook line. The owner discarded the pork and lamb. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink behind front counter blocker by dirty dishes. The dirty dishes was removed from handwashing sink. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touching cloths and apron while engaging in food preparation. Educated operator on proper handwashing and not touching cloths while engaging in food preparation. Corrective Action Taken Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach In dry storage area. The owner sanitized area were roach was observed. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Warning

Intermediate - No soap provided at handwash sink in kitchen. Warning

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Working containers of food removed from original container not identified by common name in dry storage area. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. Warning

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. Repeat Violation Warning

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Warning

Basic - In-use tongs stored on equipment door handle between uses. The operator removed tongs from oven door. Corrected On-Site Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

High Priority - Nonfood-grade bags used in direct contact with food in stand up reach-up freezers. Repeat Violation Warning

High Priority - Raw animal food stored over or with unwashed produce in walk-in cooler. The operator moved raw chicken to bottom shelf in walk-in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (49F - Cold Holding) in reach-in cooler across from cook line. The open moved shrimp into walk-in cooler. Corrective Action Taken Warning

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. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in hand washing sink in kitchen. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. Repeat Violation Warning

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. Emailed manager DBPR Form HR 5030-103. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, pork and beef in walk-in cooler not date marked. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

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. Observed ambient temperature 48F in reach-in cooler across from cook line. Warning

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

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning