HOUSE OF PHO
8261 S JOHN YOUNG PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/16/2025
High Priority
1
Intermediate
6
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen - From follow-up inspection 2025-04-16: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-04-16: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior back door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-16: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor in the two walk-in freezers and soy sauce on floor on cookline. - From follow-up inspection 2025-04-16: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris throughout establishment. **Repeat Violation** - From follow-up inspection 2025-04-16: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees by ice machine and at hand wash sink on cookline. - From follow-up inspection 2025-04-16: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust hoods on cookline. Exterior of reach in cooler in beverage area Lower shelves of prep tables in kitchen rusted and stained. **Repeat Violation** - From follow-up inspection 2025-04-16: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - walk-in cooler shelves and kitchen lower prep table shevles with rust that has pitted the surface. - From follow-up inspection 2025-04-16: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on mop sink - From follow-up inspection 2025-04-16: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained throughout establishment Sliced has food debris. Hobart stand mixer soiled - From follow-up inspection 2025-04-16: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved for 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/. Walk-in freezer added to dry storage room. Bar added in dining area with cooking equipment, beverage items, and reach in cooler. **Warning** - From follow-up inspection 2025-04-16: **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. - From follow-up inspection 2025-04-16: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels by ice machine - From follow-up inspection 2025-04-16: **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. - From follow-up inspection 2025-04-16: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled outside of women's bathroom - From follow-up inspection 2025-04-16: **Time Extended**
Food safety inspection conducted on 4/16/2025 revealed 15 total violations (1 high priority, 6 intermediate, 8 basic).
Inspection on 4/15/2025
High Priority
8
Intermediate
11
Basic
18
Total
37
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle container in flour and sugar bins. **Corrected On-Site** **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in dry storage.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler, walk-in freezer, and reach in cooler at beverage prep station
- 35B-01-4:Basic - Exterior back door has a gap at the threshold that opens to the outside.
- 08B-31-4:Basic - Food stored in undrained ice. Noodles on cookline.
- 08B-38-4:Basic - Food stored on floor in the two walk-in freezers and soy sauce on floor on cookline.
- 10-08-5:Basic - Ice scoop handle in contact with ice in beverage prep area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris throughout establishment. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by ice machine and at hand wash sink on cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust hoods on cookline. Exterior of reach in cooler in beverage area Lower shelves of prep tables in kitchen rusted and stained. **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink non operational by ice machine. No hot and cold running water at hand sink by ice machine. **Repeat Violation** **Warning**
- 08B-12-5:Basic - Stored food not covered in walk-in cooler cut broccoli, flour package in dry storage area, and ice bin in beverage prep area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner in room temperature raw chicken and beef bones.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and cucumbers over prepared vegetables for service. **Corrected On-Site**
- 14-33-4:Basic - walk-in cooler shelves and kitchen lower prep table shevles with rust that has pitted the surface.
- 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. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food in walk-in freezer, over cut bell pepper and onions in walk-in cooler. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler: Raw beef over cut and prepped onions Unwashed produce over raw pork Raw fish stored over ready to eat fish sauce, glass reach in cooler **Corrected On-Site** **Repeat Violation**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shelled eggs (55F) over 2 days per operator
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shelled eggs (55F) over 2 days per operator cut tomatoes (50F - Cold Holding); cooked noodles (59F - Cold Holding); cut lettuce (49F - Cold Holding) **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50F - Cold Holding); cooked noodles (59F - Cold Holding); cut lettuce (49F - Cold Holding) **Corrective Action Taken** **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on mop sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained throughout establishment Sliced has food debris. Hobart stand mixer soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by walk-in freezer and in kitchen. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing employee cutting boards in hand wash sink.
- 51-16-7:Intermediate - No plan review submitted and approved for 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/. Walk-in freezer added to dry storage room. Bar added in dining area with cooking equipment, beverage items, and reach in cooler. **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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. By ice machine
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels by ice machine
- 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.
- 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 throughout establishment.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled outside of women's bathroom
- 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. Torn flour package in dry storage **Corrected On-Site**
Food safety inspection conducted on 4/15/2025 revealed 37 total violations (8 high priority, 11 intermediate, 18 basic).
Inspection on 12/26/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./tea scoop with no handle.
- 10-08-5:Basic - Ice scoop handle in contact with ice./ice bin, kitchen entrance. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ice scoop/water at 113F. **Repeat Violation**
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./by ice machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters.
- 29-08-4:Basic - Plumbing system in disrepair./No hot and cold running water at hand sink/by ice machine.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container./used for prep vegetables, cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over butter, cook line reach in cooler. Raw fish stored over ready to eat fish sauce, glass reach in cooler. Raw beef stored over cut onions, walk in cooler. **Corrected On-Site** **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./steamed noodles 93F, holding for less than 4 hours/recommended time as a public health control/form emailed.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./by ice machine.
Food safety inspection conducted on 12/26/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 8/28/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in the kitchen. - From follow-up inspection 2024-08-28: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the cook line - From follow-up inspection 2024-08-28: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal keys on shelve next to clean equipment next to cook line. - From follow-up inspection 2024-08-28: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor in walk in freezer. - From follow-up inspection 2024-08-28: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning above the oven range. - From follow-up inspection 2024-08-28: **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. 1) raw shrimp behind cooked sliced chicken on cook line sandwich top cooler. 2)raw fish fillets over sliced jalapeños in double door reach in cooler on server line. 3) raw cut beef over peeled onions in walk in cooler. - From follow-up inspection 2024-08-28: **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment rust located on all under all table shelves. - From follow-up inspection 2024-08-28: **Time Extended**
Food safety inspection conducted on 8/28/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).