PHO-TASTIC
16772 SW 88 ST
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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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**
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
Food safety inspection conducted on 1/6/2025 revealed 18 total violations (3 high priority, 11 intermediate, 4 basic).
Inspection on 6/26/2024
High Priority
5
Intermediate
6
Basic
1
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. Observed self closing mechanism disconnected at unisex bathroom.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled containers and then began handling clean containers.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at room temperature in preparation table at cook line. As per manager, for approximately 30 minutes. Employee placed product inside reach in cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 10lb cases of bean sprouts at 71F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (79F - Cold Holding) at room temperature at cook line. As per manager, for approximately 1 hour. Advised manager to submerge containers in ice. Also discussed time as a public health control with manager. Repeat Violation
- 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 chicken broth (117F - Hot Holding) at room temperature near kitchen entrance. As per manager, for approximately 1 hour.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal riser and cooking pots stored in front of hand sink at kitchen. Employee removed items during inspection. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink across from cook line. Employee replenished paper towels.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
Food safety inspection conducted on 6/26/2024 revealed 12 total violations (5 high priority, 6 intermediate, 1 basic).
Inspection on 1/25/2024
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed box of frying oil stored on hallway. Repeat Violation
- 13-03-4:Basic - Observed employee with no hair restraint while engaging in food preparation and cook line.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed plastic milks gallons being reused to store tea. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Observed single service items stored on floor near bathroom.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed empty plastic milk container inside hand washing sink at kitchen area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 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. Manager had new employees sign reporting agreements during inspection. Corrected On-Site
Food safety inspection conducted on 1/25/2024 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).