DirtyFLRestaurant Inspection Data

PHO BAR VIETNAMESE KITCHEN

PHO BAR VIETNAMESE KITCHEN located in DAVIE has undergone 6 health department inspections, achieving a 4.0/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 7 months ago · 6 reports on file

6310 GRIFFIN RD STE B107

Overall Food Safety Rating

★★★★☆ (4.0/5)
Based on 6 health inspection reports

All Inspection Reports

7/25/2025· 7mo ago

Visit ID: 10896505

Met Inspection Standards

1 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On the cook line flip top cooler on the left side.

2/19/2025· 1y ago

Visit ID: 8991242

Met Inspection Standards

1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On the cook line, in the container of ground pork, a small bowl was stored inside and used to portion the food. The item was removed Corrected On-Site
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On the single door reach in freezer in the dry storage area, duct tape is used to create a handle.
  • 14-11-5:Basic - Equipment in poor repair. In the dry storage area, the single door reach in freezer door handle is broken off.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Over the triple sink, a spray bottle containing bleach solution was not labeled. The dish washer labeled the bottle Corrected On-Site

10/4/2024· 1y 5mo ago

Visit ID: 8990901

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

9/30/2024· 1y 5mo ago

Visit ID: 8739983

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Stored on the cutting board on the cook line. The cloth was moved to a sanitizer bucket. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 152F). Triple sink has been set up Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink quaternary solution.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

3/19/2024· 1y 11mo ago

Visit ID: 8595987

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

1/19/2024· 2y 1mo ago

Visit ID: 8361433

Met Inspection Standards

1 high, 1 int, 1 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer
  • 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/ Chef arrived during inspection with current Food Manager Certificate Corrected On-Site