DirtyFLRestaurant Inspection Data

PHO 321

With 7 documented inspections, PHO 321 in MELBOURNE has achieved a 2.1/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

1270 N WICKHAM RD STE 1

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13460482

Met Inspection Standards

1 high, 1 int, 3 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. Dishwasher not in use, not working, employee states a work order has been submitted. Using triple sink to wash, rinse and sanitize dishes. **Corrective Action Taken**
  • 36-73-4:Basic - Floor drains soiled in kitchen
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cook removed label. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes put on table 1.5 hr tomatoes (55F - Cold Holding), put in walk in to rapid chill. **Corrective Action Taken**
  • 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. Front counter employee Abbey does not have agreement signed, provided for employee and she signed. Corrected On-Site

7/14/2025· 8mo ago

Visit ID: 10877554

Met Inspection Standards

1 high, 1 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes kept with dry food storage shelf. Manager removed. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Manager corrected. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Manager put in container. Corrected On-Site
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Manager discarded ice
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid spray bottles not properly labeled. Employees labeled Corrected On-Site

12/17/2024· 1y 2mo ago

Visit ID: 8824776

Met Inspection Standards

2 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (45F - Cold Holding); pork (45F - Cold Holding), operator turned cooler down to help cold food items on top **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dishwasher has 5g bucket stored on it

7/9/2024· 1y 8mo ago

Visit ID: 8792196

Met Inspection Standards

2 high, 3 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. On front service area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 29-03-4:Basic - Water draining onto floor surface. From roll top on cooler on cookline
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to spigot on front counter
  • 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. Fried chicken thawed in refrigerator not date marked
  • 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. Broth in walk in cooler not date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid not labeled

3/1/2024· 2y ago

Visit ID: 8544631

Met Inspection Standards

1 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline rolltop cooler, top items cooked chicken (45F - Cold Holding); cooked pork (47F - Cold Holding), manager put ice bags on to rapidly chill.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underneath the ice chute on the soda machine has some black mold like build up. Corrected On-Site

11/3/2023· 2y 4mo ago

Visit ID: 8387028

Met Inspection Standards

2 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License posted expired April 1, 2023. License is current.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Masking tape labels stuck on clean lids
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soap stored in Handwash sink Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed noodles in Handwash sink Corrected On-Site

7/18/2023· 2y 7mo ago

Visit ID: 8297762

Met Inspection Standards

1 high, 3 int, 4 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using bowls no handle to scoop flour and rice Corrected On-Site - From follow-up inspection 2023-07-18: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-07-18: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped at 71F by noodle machine Utensils in standing water at 78F by rice hot holding Corrected On-Site - From follow-up inspection 2023-07-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease and dust - From follow-up inspection 2023-07-18: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over noodles and cooked pork - From follow-up inspection 2023-07-18: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At hand sink by dish machine - From follow-up inspection 2023-07-18: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on items in cookline unit reach in ex: cooked chicken, cooked pork No dates on cooked items in walk in cooler - From follow-up inspection 2023-07-18: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink temping at 82-83F - From follow-up inspection 2023-07-18: **Time Extended**