PHO PIER 77

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately eight droppings found in the bar area; three on a soda box, and five on the floor. Admin Complaint - From follow-up inspection 2026-05-19: No rodent activity observed at callback. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl stored inside handwashing sink. Operator removed during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef stored in plastic container inside walk-in cooler without date mark.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed one ceiling tile in kitchen not smooth easily cleanable.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in kitchen tile peeling between dish machine and make table. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 containers of frozen soup stored outside for thawing per operator. Operator placed in walk-in cooler during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager placed paper towels at hand wash sinks can not. Corrected On-Site

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

Basic - Ceiling tile missing in kitchen between dish machine and make bar.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile peeling in kitchen between dish machine and make bar. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple cambros, bowls and pots stored outside with out protection.

Basic - Cloth used as a food-contact surface under cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened drink with straw stored on shelf above make bar next to expo dishes. Repeat Violation

Basic - Employee personal food stored in upright glass cooler not properly identified and segregated from food to be served to the public.

Basic - Floor area(s) covered with standing water in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door frame is built up with ice.

Basic - No conspicuously located ambient air temperature thermometer in walk in cooler.

Basic - Single-service articles improperly stored. Food containers and cups stored on floor next to bar near kitchen entry.

Basic - Soiled dry wiping cloth in use on prep table next to cutting board.

Basic - Stored food not covered. Cold hold- upright freezer- wontons, wrapped shrimp and spring rolls stored un covered.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area located outside in closet room.

Basic - Wet mop not stored in a manner to allow the mop to dry. We mop stored in bucket outside kitchen back door.

Basic - Working containers of food removed from original container not identified by common name. Sliced beef stored in upright reach in cooler not labeled.

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. Observed 1 server and 2 cooks, no proof of current food handler training. Warning - From follow-up inspection 2025-04-17: No proof of current food handler training for cooks. Time Extended - From follow-up inspection 2025-05-19: No current food handler training provided upon callback. Admin Complaint

High Priority - Employee scrubbed hands with a lemon stored on side of hand wash sink, no soap afterwards. Discussed with employee. Employee washed hands with soap. Corrected On-Site

High Priority - Food received from unapproved source/no invoice provided to verify source. No invoice provided for greenish-brown sauce in Huy Fong Foods sriracha bottle. See Stop Sale. Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes in bar hand wash sink. Discussed with employee, employee rehashed dishes in dish machine. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Food received from unapproved source/no invoice provided to verify source. No invoice provided for greenish-brown Huy Fong Foods sriracha. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Fresh stick noodles 47F, per employees noodles delivered previous day. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Fresh stick noodles 47F, per employees noodles delivered previous day. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris behind slicer blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bartender/server washing dishes in bar hand wash sink.

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. This violation is being addressed on a previous inspection from 2-13-25

Intermediate - Spray bottle containing toxic substance not labeled. Blue substance on cart near bathrooms.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob not working at kitchen hand wash sink. Cold side temperature 72F.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles in women's restroom.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above back door to kitchen soiled.

Basic - Clean utensils stored between equipment and wall. Knives stored between wall and three compartment sink.

Basic - Employee beverage container on a food preparation table near dish pit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled. Repeat Violation

Basic - Reuse of single-service or single-use articles. Sriracha bottles reused for greenish-brown sauce.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons and forks behind bar stored food contact surface up.