PHO VIET NOODLE HOUSE & RESTAURANT II

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. Dish washer at 0 ppm, no sanitizer hooked up, suction laying on top of bucket. Corrected to 50 ppm.Corrected On-Site Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired April 1, 2026, log onto account or call 850-487-1395 to renew.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork and sprouts in reach in cooler. 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. Cooked proteins in reach in cooler and make table cooked yesterday at 1pm, not date marked.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near microwave has no hot water supply. Corrected On-Site

Basic - Equipment in poor repair. Two door reach in cooler not working, no food in it.

Basic - Ice scoop handle in contact with ice. Tongs for lemon wedges in ice front counter. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 79f. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers and fire suppression piping soiled with grease. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes used in kitchen to clean counters not stored in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 50f cold holding. Operator had out suggest rapid chill in freezer Recheck cooked pork 43f cold holding. Corrected On-Site

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/

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. Warning

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. Duc Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling back corner of kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses on cutting board Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in raw chicken Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation

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

Basic - Single-service articles improperly stored. To go containers and chop sticks dry storage Corrected On-Site

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

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 opened yesterday 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. Suki

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Current

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone over prep table Corrected On-Site

Basic - Food stored on floor. Sauces walk in cooler Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Small refrigerator Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in reach in freezer - From follow-up inspection 2024-08-06: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer Repeat Violation - From follow-up inspection 2024-08-06: Time Extended

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

Basic - Equipment in poor repair, gaskets torn on standing reach-in cooler Repeat Violation

Basic - Gaskets on reach in cooler under make table soiled with food debris and mildew like substance Repeat Violation

Basic - Ice buildup in reach-in cooler over condenser fan Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

Basic - Walls soiled with accumulated grease, food debris, and dust. Repeat Violation

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. *bean sprouts 53F in drink cooler by server station, ambient thermometer reading 52F, operator stated was stocked this morning at 10am, found at 1230, suggest rapid chill and moving to other drink cooler. Corrected On-Site

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 Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than hand washing, Noodles draining in hand wash sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked beef, cooked at 1000 found at 1215 at 86F. Bowl of Eggs out on counter, no time plan.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. *curry in reach-in cooler and reach-in freezer, no labels indicating when food was prepared, frozen or thawed.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk-in and water heater Repeat Violation

Basic - Cloth used as a food-contact surface, hand towels used to cover bean sprouts in walk-in cooler

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. *reach in drink cooler by server station, huge block of ice possibly blocking air flow.

Basic - Ice build up in freezers, drink, white standing and chest reach-in freezers.

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

Basic - Stored food not covered in reach-in cooler, imitation crab, squid, fish balls

Basic - Wall to the left of fryers soiled with accumulated grease.

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

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 Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

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

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. Chu Bui Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop soy sauce walk in cooler

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above hot water heater Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. Reach in white tall cooler. Gaskets Reach in tall white freezer. Gaskets Repeat Violation

Basic - Food stored on floor. Vinegar. Soy sauce Corrected On-Site Repeat Violation

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

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers Corrected On-Site

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

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 not dated Corrected On-Site

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

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

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. Chu Bui

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above hot water heater Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Gaskets upright freezer and cooler white

Basic - Food stored on floor. Flour Kimchi and tea walk in cooler 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

Basic - Working containers of food removed from original container not identified by common name. Sugar brown sugar

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated Corrected On-Site Warning - From follow-up inspection 2022-02-02: Time Extended - From follow-up inspection 2022-02-17: 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. Beef meatballs, shrimp Corrected On-Site Warning - From follow-up inspection 2022-02-02: Time Extended - From follow-up inspection 2022-02-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. By water heater tile water damage Warning - From follow-up inspection 2022-02-02: Time Extended - From follow-up inspection 2022-02-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen also .Igor shields Warning - From follow-up inspection 2022-02-02: Time Extended - From follow-up inspection 2022-02-17: Time Extended

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

Intermediate - Spray bottle containing toxic substance not labeled. Pink cleaner front counter Corrected On-Site

Basic - Food stored on floor. Container tea walk in cooler

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Cook line