PHO BOWL
5250 GREEN KEY RD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in restrooms dusty
Food safety inspection conducted on 3/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/5/2025
High Priority
4
Intermediate
1
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Bag of rice on floor in dry storage
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice, ice scoop removed from ice Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing on 3 compartment sink
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, sanitizer bucket empty, operator put new full bucket on machine, now at 100ppm Corrected On-Site
- 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. Dishwasher putting dirty dishes in rack then handling clean dishes without washing hands
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw pork in reach in cooler
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked noodles in warmer on cook line at (110F - Hot Holding) reheated to 167F Corrected On-Site Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Chinh Dinh in charge does not have manager certification
Food safety inspection conducted on 3/5/2025 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to where they are cutting onions, drink removed Corrected On-Site
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while cutting meat Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating in back prep area
- 10-08-5:Basic - Ice scoop handle in contact with ice.Ice scoop handle removed from ice Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers next to dish machine Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then touched cooked tofu to be served to customer, discussed proper hand washing with manager and employee, employee properly washed hands in hand sink **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. noddles (110F - Hot Holding) in Warner on cook line, employee put in microwave to reheat noodles, now at 178F Corrected On-Site
Food safety inspection conducted on 11/21/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 5/1/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12A-13-4:High Priority - - From initial inspection : 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. Dishwasher putting dirty dishes in dish machine then handling the clean dishes without washing hands or changing gloves, discussed proper hand washing with manager Warning - From follow-up inspection 2024-05-01: Dishes not being done at this time **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Chinh and Felipe are the only two kitchen employees that have food safety training certificates Warning - From follow-up inspection 2024-05-01: **Time Extended**
Food safety inspection conducted on 5/1/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/29/2024
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum on cook line while preparing food, employee discarded gum Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Simply lemonade bottles reused for sugar water Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork put in cooler at 12pm (78F - Cooling) in upright cooler in back prep area Warning
- 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. Dishwasher putting dirty dishes in dish machine then handling the clean dishes without washing hands or changing gloves, discussed proper hand washing with manager Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched ear piece that was in his ear then continued to prepare food and touch clean equipment without washing hands or changing gloves, discussed proper hand washing with manager Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken (60F - Cold Holding); pork chops (61F - Cold Holding); chicken wings (66F - Cold Holding) in middle cooler in cook line, unit is turned off, items were put in cooler around 10:30am -garlic in oil (65F - Cold Holding) in bottom part of reach in cooler on cook line -cooked pork put in cooler at 12pm (78F - Cooling) in upright cooler in back prep area Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (60F - Cold Holding); pork chops (61F - Cold Holding); chicken wings (66F - Cold Holding) in middle cooler in cook line, unit is turned off, items were put in cooler around 10:30am -garlic in oil (65F - Cold Holding) in bottom part of reach in cooler on cook line No temperature monitoring Repeat Violation 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. Chinh and Felipe are the only two kitchen employees that have food safety training certificates Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles in kitchen not properly labeled Warning
Food safety inspection conducted on 4/29/2024 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 2/26/2024
High Priority
5
Intermediate
4
Basic
8
Total
17
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red, white and yellow cutting boards White cutting board on reach in cooler across from grill Repeat Violation Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to employee preparing jalapeños Warning
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken wings sitting out at room temperature, some are no longer frozen solid, moved to walk in cooler Corrected On-Site Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel removed Corrected On-Site Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water, water temperature 53F, operator moved to sink with running water Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels in prep area on prep table, towels removed Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over noodles in walk in cooler Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 24 rodent droppings on window seal behind ice machine in prep area of kitchen going into walk in cooler area. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter sitting out on cook line 67F Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sitting out on cook line at 67F Repeat Violation Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. noodles (118F - Hot Holding) reheated to 167F Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and red Cutting boards Can opener Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line has pitcher stored in it, pitcher removed Corrected On-Site Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink on cook line No soap or paper towels at hand sink in prep area Soap and paper towels restocked at hand sinks Corrected On-Site Warning
Food safety inspection conducted on 2/26/2024 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).
Inspection on 2/26/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-02-26: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Red, white and yellow cutting boards White cutting board on reach in cooler across from grill Repeat Violation Warning - From follow-up inspection 2024-02-26: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to employee preparing jalapeños Warning - From follow-up inspection 2024-02-26: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Warning - From follow-up inspection 2024-02-26: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over noodles in walk in cooler Warning - From follow-up inspection 2024-02-26: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and red Cutting boards Can opener Warning - From follow-up inspection 2024-02-26: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line Repeat Violation Warning - From follow-up inspection 2024-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 11/27/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
Food safety inspection conducted on 11/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/22/2023
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. Hot water faucet not working, will not turn Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet on mop sink not working properly Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep area added in back of kitchen, coolers added. Prep tables and shelves added. Table top fryer added in prep area, rice warmer added. Ice machine, blender, reach in cooler, prep sink added at front counter Warning - From follow-up inspection 2023-09-22: **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. Warning - From follow-up inspection 2023-09-22: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. 4 employees with no food handlers training Warning - From follow-up inspection 2023-09-22: **Time Extended**
Food safety inspection conducted on 9/22/2023 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 9/15/2023
High Priority
8
Intermediate
7
Basic
8
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area next to employee making egg rolls Warning
- 12B-01-4:Basic - Employee eating while preparing food. Employee eating while cutting onions Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Applesauce, cheese and fruit in reach in cooler in prep area above chicken, items removed Corrected On-Site Warning
- 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 cell phone on prep table next to spring rolls, cell phone removed Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 27-10-4:Basic - No hot running water at mop sink. Hot water faucet not working, will not turn Warning
- 29-08-4:Basic - Plumbing system in disrepair. Hot water faucet on mop sink not working properly Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee eating, scrapped his plate came into prep area put gloves on and started making spring rolls without washing hands Warning
- 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. Employee hand,big dirty dishes then clean dishes in dish area Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 6 seconds Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched head then touched bread without washing hands Warning
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Customers getting sauces and shrimp crackers that are not protected, salad bar set up next to counter, items removed Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (57F - Cold Holding), raw chicken (60F - Cold Holding) Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (88F - Hot Holding), sitting on cook line, employee voluntarily discarded Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pitcher, one scrubbie in hand sink on cook line, items removed Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to rinse towel out Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep area added in back of kitchen, coolers added. Prep tables and shelves added. Table top fryer added in prep area, rice warmer added. Ice machine, blender, reach in cooler, prep sink added at front counter 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. 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. 4 employees with no food handlers training Warning
Food safety inspection conducted on 9/15/2023 revealed 23 total violations (8 high priority, 7 intermediate, 8 basic).