PHO SAIGON VIETNAMESE RESTAURANT
312 South Peninsula Drive
Daytona Beach, Florida, 32118
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F utensil water for spoons used on rice
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from bottom of hood filters
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles, water added 2 hours prior, 67F sitting out at room temperature next to grill. Advised to use time as public health control if leaving out at room temperature.
Food safety inspection conducted on 3/26/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/12/2025
High Priority
5
Intermediate
2
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped insects or other pests, in control devices.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of prep table in back
- 14-11-5:Basic - Equipment in poor repair. -ripped/torn gaskets at stand up freezer -surface rust inside of ice machine in storage room
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils. -dripping grease from base of hood filters/ansul fire suppression lines above woks
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -area below hand sink on cook line
- 36-11-4:Basic - Floors not maintained smooth and durable. -areas of cookline
- 14-69-4:Basic - Ice buildup in reach-in freezer
- 38-01-4:Basic - Light shield damaged/in disrepair. -light shield above storage rack outside of kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of stand up single door freezer on cookline next to cooler
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched cell phone in front of cook line prior to touching packaged food without washing hands
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -non food grade bags used touching food inside stand up freezer in back storage room
- 03A-21-5:High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. -sprouts
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp, cut lettuce 45-47F. Manager stated less than 1 hour, moved to other cooler. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -container of super glue next to flour on shelf of prep table across from dish machine Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cook line hand sink paper towel dispenser
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed above equipment. Notified Fire AHJ. For reporting purposes only. -tabletop deep fryer placed on table next to microwave
Food safety inspection conducted on 2/12/2025 revealed 18 total violations (5 high priority, 2 intermediate, 10 basic).
Inspection on 8/29/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -some damaged tiles around warewashing area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwashing sink behind front counter
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease dripping from hood filters -surface area of fryer exterior
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact/storage of food, inside cooler across from cook line
- 43-02-4:High Priority - Private home/living/sleeping area used to conduct food operation. -storage area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above rice noodles inside cooler across from cook line Corrected On-Site
Food safety inspection conducted on 8/29/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 3/25/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2024-03-25: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-03-25: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -cook line - From follow-up inspection 2024-03-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters - From follow-up inspection 2024-03-25: **Time Extended**
Food safety inspection conducted on 3/25/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 3/21/2024
High Priority
7
Intermediate
3
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead insects in control devices. -monitoring/bait stations inside kitchen under equipment
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cookline
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -under 3 compartment sink/dish machine. Person in charge cleaned up area around floor drain to allow for more adequate drainage. Corrected On-Site
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. -3 compartment sink
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 22-35-5:High Priority - Food preparation sink has soil/old food residue.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with food inside stand up freezer
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - 1 live roach on floor near trash can by hand sink on cookline Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line
Food safety inspection conducted on 3/21/2024 revealed 18 total violations (7 high priority, 3 intermediate, 8 basic).
Inspection on 2/6/2024
High Priority
3
Intermediate
4
Basic
14
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - -Accumulation of dead or trapped roaches, in control devices. -Dead roaches on premises.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -build up around edge/rim of door on top surface
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -near door to entrance of kitchen
- 14-11-5:Basic - Equipment in poor repair. -broken lid to rice container
- 35B-01-4:Basic - Exterior door has a gap at the top threshold that opens to the outside. -back door -Outer openings of establishment cannot be properly sealed when not in operation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind coolers/equipment inside kitchen
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -packaged rice sticks on floor in dry storage room
- 14-69-4:Basic - Ice buildup in reach-in freezers
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting in bulk msg
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -serving spoons/ladel/strainer
- 35B-02-4:Basic - Insect control device installed over food preparation area. -zapper beverage station out front behind counter -early warning bait station on top of prep table near tabletop fryer
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -lowboy prep unit at end of line near toaster oven
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk white seasonings on top of microwave on cook line
- 12A-14-4:High Priority - Cook coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above bagged cut leafy greens inside stand up single door refrigerator near back door
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts inside individual packages 50F less than 1 hour , resting above pan level. Advised to keep low enough product level to allow cold air circulation, employee lessened product load and placed remainder below to cool down. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by garbage can on cook line
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -bottle of condiments stored inside basin to hand sink on cook line Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at cook line
- 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
Food safety inspection conducted on 2/6/2024 revealed 21 total violations (3 high priority, 4 intermediate, 14 basic).
Inspection on 7/31/2023
High Priority
3
Intermediate
4
Basic
14
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped insects, in control devices. -monitoring stations inside storage room in back along floor. -time extended until next unannounced inspection per Selina Liu
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment handles. -storage containers inside kitchen
- 14-05-4:Basic - Cardboard used to line food-contact storage/shelving. -chest freezers
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on station at near end of cookline to kitchen door
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under refrigerators near back door
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven door
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -up front
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -storage racks on line
- 36-64-5:Basic - Objectionable odors in areas of the establishment. -cook line when running hand sink. Advised to clear potential debris inside pipe
- 25-32-4:Basic - Reuse of single-service or single-use articles. -plastic jugs with handle reused for spices on cook line. Due to inability ti clean/sanitize handle this is not adequate for reuse.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -white seasonings/spices
- 48-04-4:Gas powered generator located inside of the building. For reporting purposes only. a¿¿located next to air conditioning unit inside. Manager began moving generator to better location **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -plastic "to go bags" used for direct contact with food inside chest freezer
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ultra pasteurized dairy creamer 51F from more than 4 hours prior
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 48F inside cooler across from cooking equipment on line, ultra pasteurized dairy creamer 51F more than 4 hours up front near register/bar, see stop sale. Advised to verify cooler is holding internal temperature at 41F or below prior to loading dairy back into beverage cooler .
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -food stored inside handnsink in back on cook line
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. -roast/hot food thermometer on site that begins with 50F, no other probe thermometer
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical unlabeled spray bottle up front on dish cart
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke where no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -small fryers on prep counters not above hood suppression
Food safety inspection conducted on 7/31/2023 revealed 23 total violations (3 high priority, 4 intermediate, 14 basic).