DirtyFLRestaurant Inspection Data

PHO 79

Food safety records indicate PHO 79 in BOYNTON BEACH has 7 inspections with a 3.3/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 7 reports on file

Hidden Cove Drive
Florida, 33314
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

7/21/2025· 7mo ago

Visit ID: 10938326

Met Inspection Standards

1 high, 1 int, 2 basic

  • 08B-49-4:Basic - Employee personal spring not properly identified and segregated from food to be served to the public on a shelf at cook line. Operator removed. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 08A-05-6:High Priority - Raw chicken stored over/not properly separated from ready-to-eat chicken broth in walk in cooler. Operator removed chicken. Corrected On-Site
  • 53B-05-5: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. Expired 4.23.25

12/10/2024· 1y 3mo ago

Visit ID: 10738055

Met Inspection Standards
  • N/A:No Violations Were Observed

12/9/2024· 1y 3mo ago

Visit ID: 8751233

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 12B-07-4:Basic - Employee water container on a food preparation table in prep area. Operator removed. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 125F rice spoons. Operator heated water to 140F. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on slicer. Operator placed in sanitizer bucket. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license exp.12.1.24. Warning
  • 41-17-4:Intermediate - Spray bottle containing sanitizer not labeled in dish area. Operator labeled Corrected On-Site Warning

9/3/2024· 1y 6mo ago

Visit ID: 8872953

Met Inspection Standards

6 basic

  • 08B-38-4:Basic - 1 bag of onions stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site
  • 08B-48-4:Basic - Employee preparing herbs in customer section of dining area on dining room table. Employee moved to kitchen. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on walk in cooler door.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 113F. Crockpot on warm. Operator turned crockpot to high. **Corrective Action Taken**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature in triple sink. Operator turned water on . Corrected On-Site

2/7/2024· 2y 1mo ago

Visit ID: 8605505

Met Inspection Standards
  • N/A:No Violations Were Observed

2/5/2024· 2y 1mo ago

Visit ID: 8514871

Follow-up Inspection Required

2 high, 1 basic

  • 35A-03-4:Basic - Dead roaches on premises. Eight dead roaches under triple sink and dish machine in kitchen Removed. Area cleaned and sanitized. Corrected On-Site Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor under dish machine floor mat in kitchen Operator killed and removed Corrected On-Site Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed handling raw beef with gloves and immediately touched pot handle to begin cooking. No gloves changed and hands not washed. Educated on site. **Corrective Action Taken** Warning

10/2/2023· 2y 5mo ago

Visit ID: 8365362

Met Inspection Standards

1 high, 1 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot spicy soup (112F - Hot Holding) held under 2 hours - operator moved to stove. Recheck hot spicy soup 177F - reheating. Corrected On-Site
  • 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 shrimp prepared from prior day - operator date marked. Corrected On-Site