DirtyFLRestaurant Inspection Data

PHO QUE 91

Food safety records indicate PHO QUE 91 in APOPKA has 7 inspections with a 2.8/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 7 reports on file

713 Orange Blossom Trail
Florida, 32703
Chalet North
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

9/17/2025· 5mo ago

Visit ID: 10912874

Met Inspection Standards

3 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice flap of interior of ice machine
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women and men's restroom door
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on shelf with dry goods at storage
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork,beef and shrimp temping between 32F-34F thawing on side of grill at cooks line. Operator moved to reach in cooler Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by mop sink
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked tofu stored in container lined and covered with paper towel Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp and pork temping between 47F-52F cold holding .Per operator items were bought from freezer and slightly microwaved less than 2 hours. Operator placed items on ice for temperature recovery **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line had container in sink Corrected On-Site

3/19/2025· 11mo ago

Visit ID: 10708263

Met Inspection Standards

1 high, 1 int, 3 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils for guests stored at tables not inverted, discussed proper storage, operator removed Utensil and placed at warewashing to re-wash Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of case of HOISIN sauce Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices in containers not labeled Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food in cold holding unit stored directly in contact with to go bags
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach with water in spray bottle not labeled Corrected On-Site

10/30/2024· 1y 4mo ago

Visit ID: 8723732

Met Inspection Standards

1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor on cooks line Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 2 food containers stored with clean containers cracked Corrected On-Site

6/14/2024· 1y 9mo ago

Visit ID: 8684150

Met Inspection Standards

2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
  • 29-18-4:Basic - Drain cover(s) missing. Drain cover off drain at mop sink
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook and prep employee preparing food no hair restraint Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand sink in back prep area Corrected On-Site
  • 53A-05-6: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

6/14/2024· 1y 9mo ago

Visit ID: 8669125

Met Inspection Standards

1 basic

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint Warning - From follow-up inspection 2024-06-14: **Time Extended**

5/7/2024· 1y 10mo ago

Visit ID: 8658643

Follow-up Inspection Required

5 high, 2 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook has no hair restraint Warning
  • 08B-38-4:Basic - Food stored on floor. 2 cases of cooking oil on floor in kitchen Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Cups for customers on floor Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 5 lb can of HOISIN SAUCE - dented Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in prep area Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw poultry over noodles Raw beef over spring rolls Provided operator with safe refrigeration form Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts sitting out 62°; per employee, sprouts out since noon, moved to refrigeration for immediate temperature recovery **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles in shelving with food products Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for any employee over 60 days Warning
  • 11-26-1: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. Provided operator with handout - current employee working signed and dated form **Corrective Action Taken** Warning

3/5/2024· 2y ago

Visit ID: 8618695

Met Inspection Standards

3 int

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rack and cleaning rag in hand sink on line Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased bleach from store during licensing Corrected On-Site