PHO 813 VIETNAMESE CUSINE
4724 Millenia Plaza Way
Orlando, Florida, 32839
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator immediately secured Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In between cooking equipment on cook line
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -Bucket of Rice noodles on floor . Operator immediately removed Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels touching sprouts. Advised to use coffee filters instead
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over soup and cut greens in walk in cooler.operator immediately removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic at room temperature in kitchen. Less than 4hrs per operator. Advised to keep garlic stored at 41F or below or 135F or above. Or on time plan for 4hrs. Operator moved to cooler for temperature recovery **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. beef,pork,chicken, vermicelli noodle . Held on time per operator from 11am-3pm. Has no time marking
- 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. beef,pork,chicken, vermicelli noodle . Held on time per operator from 11am-3pm. Operator does not have time plan
- 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. -Miso soup in freezer not date marked. Made on 3/17 per operator
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 3/19/2025 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).
Inspection on 7/22/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. All bulk containers have plastic bowls. Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface. Towel on top of salads in reach in cooler.
- 36-22-4:Basic - Floor area(s) covered with standing water. Walk in cooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 78F. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. All bulk containers.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles at front counter.
Food safety inspection conducted on 7/22/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 1/19/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar. - From follow-up inspection 2024-01-19: **Time Extended**
Food safety inspection conducted on 1/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/10/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf with food. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On fryer handle Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 72F. Operator changed 167F. Corrected On-Site
- 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. Tested at 0ppm through 3 cycles. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting stained black substance.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink at front counter. Corrected On-Site
Food safety inspection conducted on 1/10/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 7/27/2023
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards
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 2023-07-27: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Different location license on hand. Manager verified ownership. - From follow-up inspection 2023-07-27: **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. On counter of clean dish at dish machine. Manager discarded and educated staff. **Corrective Action Taken** - From follow-up inspection 2023-07-27: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Dish person - From follow-up inspection 2023-07-27: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between safety equipment holder. - From follow-up inspection 2023-07-27: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On handle of steam table. Manager removed. Corrected On-Site Repeat Violation - From follow-up inspection 2023-07-27: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sign tells employees how to wash hands not that they must. - From follow-up inspection 2023-07-27: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On shelf in dry storage. Manager removed towel. **Corrective Action Taken** - From follow-up inspection 2023-07-27: **Time Extended**
- 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. Dish person. Manager educated staff **Corrective Action Taken** - From follow-up inspection 2023-07-27: **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. - From follow-up inspection 2023-07-27: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On front counter. Manager filled Corrected On-Site - From follow-up inspection 2023-07-27: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-07-27: **Time Extended**
Food safety inspection conducted on 7/27/2023 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 7/21/2023
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Different location license on hand. Manager verified ownership.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter of clean dish at dish machine. Manager discarded and educated staff. **Corrective Action Taken**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Dish person
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between safety equipment holder.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On handle of steam table. Manager removed. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign tells employees how to wash hands not that they must.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On shelf in dry storage. Manager removed towel. **Corrective Action Taken**
- 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. Dish person. Manager educated staff **Corrective Action Taken**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60F. Moved to another unit to cool. Provided time control fines and explained. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (60F - Cold Holding). Less than 4 hours on cook line. Placed in another unit to cool. Vietnam ham (47F - Cold Holding); pork (47F - Cold Holding). Manager closed lid. Provided time control and explained procedure. **Corrective Action Taken** Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On front counter. Manager filled Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 7/21/2023 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).