PHO 99 VIETNAMESE GRILL
1921 Lane Avenue South
Jacksonville, Florida, 32210
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/28/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee touch clothes and bare body with gloves on then handle ready to eat cabbage without changing gloves. Employee take garbage to dumpster through rear exit of kitchen then return and handle clean containers in dish area without changing gloves and washing hands. Inspector educated person in charge proper glove changing procedures. **Corrective Action Taken** - From follow-up inspection 2025-02-28: At callback observed employee on cook line crack raw shell eggs then handle ready to eat krab sticks without changing gloves and washing hands. Inspector educated person in charge proper glove changing procedures. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 2/28/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/25/2025
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic container with no handle used as scoop in corn starch on cook line. Person in charge removed plastic container. **Corrected On-Site** **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed; red cutting board with grooves and no longer smooth and easily cleanable on prep table next to hand wash sink on cook line. White cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler at end of cook line. **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee chopping green onion with multiple dangling bracelets on. Person in charge educated employee proper jewelry requirements for food handling. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Observed; raw beef thawing in bowl on floor under prep shelf in dish area. Raw beef thawing in bowl on floor under prep table next to hand wash sink on cook line. Raw chicken stored on floor in walk-in freezer. Multiple metal containers of cooling beef broth on floor next to standing reach in freezer across from walk-in cooler. Person in charge removed all food items from floor to proper storage levels. **Corrected On-Site** **Repeat Violation**
- 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. Observed scoop in mono sodium glutamate container with handle in direct contact with product. Person in charge removed scoop handle. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board on prep table next to hand wash sink on cook line. Person in charge removed wet wiping cloth. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled frames and gaskets on doors of reach in coolers on cook line. Soiled hood filters above cook line. **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee beverage with lid stored in reach in cooler with cooked food items on cook line. Person in charge removed beverage from reach in cooler. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef, raw chicken, and raw shrimp thawing at room temperature not under running water. Person in charge moved thawing food items under running water in three compartment sink. **Corrected On-Site** **Repeat Violation**
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloths stored in sanitizer bucket that person in charge stated contained soap and bleach.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed; opened container of of raw tilapia stored over box of unwashed broccoli in reach in cooler on cook line. Person in charge moved raw tilapia to proper storage location. Flat of raw shell eggs stored over box of unwashed lettuce in walk-in cooler. Person in charge moved raw shell eggs to proper storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed opened bags of raw chicken, raw shrimp, and raw beef stored in same container on floor next to three compartment sink. Person in charge stated raw food items were being thawed to be immediately cooked. **Repeat Violation** **Admin Complaint**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee touch clothes and bare body with gloves on then handle ready to eat cabbage without changing gloves. Employee take garbage to dumpster through rear exit of kitchen then return and handle clean containers in dish area without changing gloves and washing hands. Inspector educated person in charge proper glove changing procedures. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed container of baby shampoo stored on wire rack in dry storage next to food items. Person in charge removed baby shampoo. **Corrected On-Site**
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee in prep area cutting green onions while holding onions with a bare hand. Employee was wearing a glove on hand handling knife. Inspector educated person in charge proper preventative measures of bare hand contact. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked goat with temperatures of 67-72F cooling at room temperature after being seasoned. Person in charge stated goat is fully cooked then seasoned and allowed to cool before reheating. Person in charge stated goat had been cooked 1.5 hours prior . Person in charge moved cooked goat to walk-in cooler to finish cooling process. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed; build up of food debris in hand wash sink on cook line. Person in charge cleaned out hand wash sink. Wiping cloth stored in hand wash sink near rear exit of kitchen. Person in charge removed wiping cloth. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 2/25/2025 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 8/26/2024
High Priority
7
Intermediate
2
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed single service item cup with no handle stored in large container of sugar, and one in container of msg. Person in charge removed cups. **Corrected On-Site** **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored under prep table with slicer.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf above food items at end of cook line. Observed opened water bottle stored in reach in cooler on front line with sodas. Person in charge moved all beverages to appropriate location. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed; employee cell phone on prep station in front line. Employee keys stored next to single service items at front station. Observed television remote stored on shelf above prep station at start of cook line. Person in charge moved all employee items to designated area. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans by prep table with slicer with moisture and stacked on top of each other.
- 08B-38-4:Basic - Food stored on floor. Observed large containers of broth stored on floor in kitchen area by stand up reach in cooler. Observed container of raw thawing beef stored on floor under prep table. Observed container of soy sauce stored on floor on cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils on prep station in kitchen area stored in container of standing water at 81F. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler throughout kitchen area. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed; bowl of raw beef sitting on prep station at room temperature person in charge stated was thawing. Container of beef bone on floor under prep station person in charge stated was thawing. Person in charge moved bowl of beef to freezer and container of beef bone to running water. **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut ready to eat lettuce and place into bowl of pho with portion of lettuce above hot water. Spoke to person in charge and pushed lettuce below 170F broth. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in dish machine area. **Repeat Violation** **Admin Complaint**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored on shelf above cooked shrimp in reach in freezer near prep station.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose in dish machine hanging below flood rim. **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp paste opened and portioned into eight single use containers stored at room temperature at 72F. Person in charge stated shrimp paste had been opened two days prior. Observed cooked shallots person in charge stated were cooked two days prior at 71F Observed cooked boba on front line in warmer at 113F. Cooked boba (113F - Hot Holding) Shrimp paste (72F - Cold Holding) Cooked shallots (71F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bowl of bean sprouts on front line at temperature of 70F. Person in charge indicated they are not held on time in lieu of temperature, prepped in morning before open, and placed in reach in cooler at end of lunch shift to be used for dinner shift. Person in charge moved to time as a public health control. Observed shrimp paste opened and portioned into eight single use containers stored at room temperature. Person in charge stated shrimp paste had been opened two days prior. Observed cooked shallots on cook line holding at 71F. Shrimp paste (72F - Cold Holding) Cooked shallots (71F - Cold Holding) Bean sprouts (51-70F - Cold Holding)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked boba on front line in warmer at 113F at 4:00pm for more than 4 hours. Cooked boba (113F - Hot Holding)
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed single use container stored in hand wash sink by back door. Person in charge removed and discarded. **Corrected On-Site** **Repeat Violation**
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Observed two items on menu labeled as "crab." Person in charge stated it is imitation crab and no fresh crab is added to dish. Person in charge provided original packaging which only states crab flavor. Item numbers 29 and 30 on menu. **Admin Complaint**
Food safety inspection conducted on 8/26/2024 revealed 18 total violations (7 high priority, 2 intermediate, 9 basic).