DirtyFLRestaurant Inspection Data

PHO 31 LLC

PHO 31 LLC located in BOYNTON BEACH has undergone 7 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

1035 GATEWAY BLVD STE 213

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10914255

  • 12B-07-4:Basic - Employee open water bottle on a food preparation table next to hand sink in back kitchen.
  • 40-06-5:Basic - Employee personal cell phone stored in or above a food preparation area, next to mixer on prep table next hand sink in back kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under shelf across triple sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glad doors on refrigerator at cook line. Repeat Violation Admin Complaint
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind shelf's across triple sink.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered deep container. See stop sale Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered deep container.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up dirt and debris under shelf in kitchen , then proceeded to cut vegetables without washing hands and changing gloves. Employee went to wash her hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 70F on prep table at cook line. Operator stated sprouts were removed from temperature control approximately 2 hours ago . Not prepped or cooked today. Operator placed sprouts in refrigerator. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 117F in crockpot at front counter. Operator stated beans were reheated approximately 2 hours ago. Crock pot not hot enough. Operator changed temperature setting to high. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered , deep container.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Next to cook line obstructed by cart and pots. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10823339

  • N/A:No Violations Were Observed

Inspection Date: 4/21/2025

Inspection #: Visit ID: 10729917

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust outside of stand up freezer next to walk in cooler. Warning
  • 36-64-5:Basic - Objectionable odors in kitchen under triple sink and dish machine. Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink next to dish machine. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 57F-60F in walk in cooler cooked yesterday. In a covered container. See stop sale Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 57F-60F in walk in cooler cooked yesterday. In a covered container. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reviewed setting up triple sink. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times, cart stored in front of sink at cook line. Operator removed cart. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermo labels available. Warning

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8772941

  • 21-05-5:Basic - Cloth used as a food-contact surface for rice noodles in glass door cooler across cook line. Operator removed cloth. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice inside ice machine. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rim of chest freezer next to walk in cooler soiled. Stand up freezer next to walk in cooler shelf's and bottom soiled.
  • 08B-38-4:Basic - Soy sauce stored on floor across ice machine. Operator placed on a shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw beef stored over/not properly separated from ready-to-eat vegetables in glass door cooler across cook line. Operator removed beef. Corrected On-Site

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8625268

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature <160F). Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-03-12: **Time Extended**

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8371971

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while preparing stock. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket of beef on walk in floor. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef, chicken thawing in bucket of water - operator removed and moved to walk in cooler. Corrected On-Site Repeat Violation Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature <160F). Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink blocked prep table and hotel pans. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 02C-04-5: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. Prepared beans not date mark prepared 2 days prior then put into freezer - operator date marked. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 2 days prior - operator date marked. Corrected On-Site Warning

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8444076

  • 08B-38-4:Basic - Carrots stored on floor in kitchen. Cucumber's stored on the floor in walk in cooler. Operator placed on shelf's. Corrected On-Site Repeat Violation Admin Complaint
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef bone in standing water in triple sink. Repeat Violation Admin Complaint
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, stored herbs in sink. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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. Repeat Violation Admin Complaint