DirtyFLRestaurant Inspection Data

TWENTY PHO HOUR KISSIMMEE

Food safety records indicate TWENTY PHO HOUR KISSIMMEE in KISSIMMEE has 5 inspections with a 2.3/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 5 reports on file

14944 E ORANGE LAKE BLVD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13633967

Met Inspection Standards

2 int, 4 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door at kitchen - From follow-up inspection 2026-02-18: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple tiles in kitchen area - From follow-up inspection 2026-02-18: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Next to boba station soiled with old food debris. - From follow-up inspection 2026-02-18: **Time Extended**
  • 14-12-4:Basic - - From initial inspection : Basic - Utensils in poor condition. Scoops in flour, msg, corn starch have broken handles. - From follow-up inspection 2026-02-18: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer on cooks line soiled with old food debris. - From follow-up inspection 2026-02-18: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine - From follow-up inspection 2026-02-18: **Time Extended**

2/17/2026· 3w ago

Visit ID: 13535648

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested dish machine multiple times. Tested at 0ppm.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door at kitchen
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple tiles in kitchen area
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. 1 plastic lid cracked on drying rack, operator discarded item. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Corn starch and potato starch stored on floor in dry storage. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Next to boba station soiled with old food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in box at room temperature. Operator moved raw beef to walk in cooler. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. Scoops in flour, msg, corn starch have broken handles.
  • 41-07-4:High Priority - Container of medicine improperly stored. Tylenol stored next to microwave at boba station. 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. Tested dish machine multiple times and tested at 0ppm. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer on cooks line soiled with old food debris.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine

9/30/2025· 5mo ago

Visit ID: 10932825

Met Inspection Standards

1 high, 1 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At employee bathroom
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards on drying rack
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of water stored on make table cutting board. Operator moved water bottle. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple tiles throughout kitchen, dry storage and employee bathroom
  • 08B-38-4:Basic - Food stored on floor. Container of fructose stored on floor next to CO2 bottles. Operator moved onto self in dry storage. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water temperature reading 102° on cooks line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on multiple containers on drying rack
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtail (120F - Hot Holding) 2nd temp 165F 2:15; short rib (120F - Hot Holding) 2 temp 175F 2:15. Per operator in hot holding unit less than 4 hours. Operator put items back on stove to bring temperature to 165 or above. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer not labeled. Operator labeled bottle. Corrected On-Site

1/27/2025· 1y 1mo ago

Visit ID: 8893196

Met Inspection Standards

3 high, 4 int, 16 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top
  • 21-05-5:Basic - Cloth used as a food-contact surface. Utensils used for cooking placed on wiping cloth on cookline between uses Operator removed Corrected On-Site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At back door
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk and salad dressing in walk in cooler Operator created employee food bin and moved 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. Employee water bottle on shelf above make line Operator removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under 3 compartment sink/dish machine
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked tile near entrance to kitchen
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. No shelving provided for food in walk in freezer, all product stored on floor Water bottle cases on floor in walk in cooler
  • 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. Scoop in sugar container Operator removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 78F Operator removed, replaced utensils and water, placed water on stove to heat **Corrective Action Taken**
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep area Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at drink station
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several throughout kitchen and in use on cookline
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf above cookline not inverted Operator inverted Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice noodles out for less than an hour per operator (74F - Cold Holding) Operator put into walk in cooler to cool **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba tea made less than 4 hours prior per operator (113F - Hot Holding) Operator turned tea warmer temperature up to heat Recheck 144F **Corrective Action Taken** Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottle on rack with clean dishes Operator removed Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened two days prior per operator, not date marked Operator date marked Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had blank copies, had operator and all employees on site fill them out Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

9/18/2024· 1y 5mo ago

Visit ID: 8515058

Met Inspection Standards

1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom in kitchen.