DirtyFLRestaurant Inspection Data

PHO COMPANY NOODLE HOUSE VIETNAMESE CUISINE

PHO COMPANY NOODLE HOUSE VIETNAMESE CUISINE located in DELAND has undergone 8 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

111 North Woodland Boulevard
DeLand, Florida, 32720
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13609704

Met Inspection Standards

1 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-01-15: **Time Extended**

1/9/2026· 2mo ago

Visit ID: 13457335

Follow-up Inspection Required

1 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 36-27-5:Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - sides of fryer and grill soiled with grease and food debris . Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Chlorine ppm. **Corrective Action Taken** Repeat Violation Warning

7/9/2025· 8mo ago

Visit ID: 10937328

Met Inspection Standards

2 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in storage area reach in cooler. Operator removed. Corrected On-Site
  • 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. Storage area reach in cooler cooked chicken (48F - Cooling ); rice (47F - Cooling). Placed overnight. Operator instructed to discard.**Corrective Action Taken** **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Thuy N 5-17-2025 Tri N. 5-17-2025.

1/14/2025· 1y 1mo ago

Visit ID: 8843018

Met Inspection Standards

3 high, 1 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked rice in reach in cooler. Operator relocated. 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.10 PPM Chlorine . Operator corrected to 100 ppm. Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store food in reach in freezer and cooler .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table unit . cooked beef /10 minutes (46F-Cold Holding). Operator recently placed in unit, next to cooling shrimp.
  • 31B-02-4:Intermediate - No paper towels by ice machine or mechanical hand drying device provided at handwash sink. Operator restocked. Corrected On-Site

7/29/2024· 1y 7mo ago

Visit ID: 8725765

Met Inspection Standards

1 high, 2 basic

  • 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open end water bottle in kitchen make table. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 ppm. Corrected On-Site

1/12/2024· 2y 2mo ago

Visit ID: 8584422

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and grime, Warning - From follow-up inspection 2024-01-12: **Time Extended**

1/4/2024· 2y 2mo ago

Visit ID: 8459265

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing, under three compartment sink. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and grime, Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food worker filling pitcher with water at washware hand sink,. Educated operator. **Corrective Action Taken** Warning

7/31/2023· 2y 7mo ago

Visit ID: 8347329

Met Inspection Standards

1 high, 1 int, 1 basic

  • 36-73-4:Basic - Floor by ice machine soiled/has accumulation of debris.
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. In container by cookline, pork (117F - Hot Holding)/30 minutes . Operator instructed to reheat. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensils stored in front counter hand sink. Corrected On-Site