DirtyFLRestaurant Inspection Data

PHO-TASTIC

16772 SW 88 ST

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection on 1/13/2025

High Priority
2
Intermediate
5
Basic
3
Total
10

Inspection Details:

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food without hair restraint. **Warning** - From follow-up inspection 2025-01-13: Employee with no hair restraint while engaging in food preparation. Observed cook preparing food without hair restraint. **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed raw beef and raw tripe not covered at reach in freezer at storage area. **Warning** - From follow-up inspection 2025-01-13: Observed raw beef and raw tripe not covered at reach in freezer at storage area. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with dust near 2 door reach in cooler at kitchen. **Warning** - From follow-up inspection 2025-01-13: Observed wall soiled with dust near 2 door reach in cooler at kitchen. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (72F - Cold Holding); bean sprouts (73F - Cold Holding) at 2 door reach in cooler at storage area. As per employee, products were left out at room temperature for less than 1 hour. Advised employee to submerge container in ice. **Admin Complaint** - From follow-up inspection 2025-01-13: Observed cut cabbage at 73F and bean sprouts at 74F cold holding at room temperature at cook line. As per employee, less than 1 hour. Employee added ice to containers. **Admin Complaint** **Corrective Action Taken**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef stock (120F - Hot Holding); chicken stock (109F - Hot Holding) at room temperature near kitchen entrance door. As per employee, product at room temperature for less than 1 hour. Advised employee to reheat product to 165F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-13: Observed chicken stock at 97F hot holding at room temperature at cook line. As per employee, less than 1 hour. **Admin Complaint**
  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-01-13: No certified food manager for establishment. **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. **Warning** - From follow-up inspection 2025-01-13: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-13: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of agreement to employee health reporting. **Warning** - From follow-up inspection 2025-01-13: Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of agreement to employee health reporting. **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls at front counter, no written plan available. **Warning** - From follow-up inspection 2025-01-13: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls at front counter, no written plan available. **Time Extended**
Health Inspector (2025-01-13)
2025-01-13
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/13/2025 revealed 10 total violations (2 high priority, 5 intermediate, 3 basic).

Inspection on 1/6/2025

High Priority
3
Intermediate
11
Basic
4
Total
18

Inspection Details:

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food without hair restraint. **Warning**
  • 27-10-4:Basic - No hot running water at mop sink. Observed water at 79F at mop sink. Ran water for approximately 3 minutes. **Warning**
  • 08B-12-5:Basic - Stored food not covered. Observed raw beef and raw tripe not covered at reach in freezer at storage area. **Warning**
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with dust near 2 door reach in cooler at kitchen. **Warning**
  • 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. **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (72F - Cold Holding); bean sprouts (73F - Cold Holding) at 2 door reach in cooler at storage area. As per employee, products were left out at room temperature for less than 1 hour. Advised employee to submerge container in ice. **Admin Complaint**
  • 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 beef stock (120F - Hot Holding); chicken stock (109F - Hot Holding) at room temperature near kitchen entrance door. As per employee, product at room temperature for less than 1 hour. Advised employee to reheat product to 165F. **Repeat Violation** **Admin Complaint**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains on ice machine at kitchen. Employee removed cutting board. **Corrective Action Taken** **Warning**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board stored over hand sink at kitchen. Employee removed item. **Corrected On-Site** **Repeat Violation** **Warning**
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Observed hot water at 3 compartment sink at 79F. Ran water for approximately 3 minutes. **Warning**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at kitchen. **Repeat Violation** **Warning**
  • 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. Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of agreement to employee health reporting. **Warning**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls at front counter, no written plan available. **Warning**
  • 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. Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of employee training. **Warning**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 76F-79F at hand sinks at front counter, kitchen and employee bathroom. Ran water for approximately 3 minutes. **Warning**
Health Inspector (2025-01-06)
2025-01-06
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/6/2025 revealed 18 total violations (3 high priority, 11 intermediate, 4 basic).