DirtyFLRestaurant Inspection Data

PHO SKYBLOSSOM BISTRO & BAR

PHO SKYBLOSSOM BISTRO & BAR has 7 health inspections on file for its ORLANDO location, with an overall rating of 2.4/5. Recent inspections show improving food safety practices.

1700 W SANDLAKE RD D100, ORLANDO 32809

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13549020

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep tables - From follow-up inspection 2025-10-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine -Under shelf directly under grill - From follow-up inspection 2025-10-15: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-10-15: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-10-15: **Time Extended**

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10945637

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator immediately cleaned Corrected On-Site
  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 20 dead flying insects in nozzle holder at bar. Operator immediately cleaned Corrected On-Site Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In beef and rice. Operator removed Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep tables
  • 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. In ice at ice bin at bar. Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine -Under shelf directly under grill
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over peppers and greens prep cooler. -Raw bacon over fried calamari in prep cooler -Raw pork over noodles in prep cooler - raw shell eggs over sauces in cooler -Raw beef over soups and cooked chicken Operator removed all Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce , tofu, peas carrots 47F-60F cold holding in prep cooler less than 4hrs per operator. Operator immediately moved to freezer for temperature recovery
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10824592

  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cooking powder. Immediately removed Corrected On-Site - From follow-up inspection 2025-04-23: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Cooking powder - From follow-up inspection 2025-04-23: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Bok choy stored in to-go bags. Operator immediately removed and put in food grade bags Corrected On-Site - From follow-up inspection 2025-04-23: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-23: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw salmon beef over spring rolls, bagged vegetables and fries and raw salmon in white freezer - From follow-up inspection 2025-04-23: **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 shrimp and beef over cooked chicken in prep cooler. -Raw shell eggs over cooked sausage and beef in prep cooler. -Raw beef over soup and cooked chicken in prep cooler. - From follow-up inspection 2025-04-23: **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. Cut lettuce 70F in cooler. Less than 4hrs. Per operator. Operator immediately movec to cooler **Corrective Action Taken** - From follow-up inspection 2025-04-23: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in back cook line has an extra faucet hooked up for dispensing tap water. Advised operator to remove. Hand sinks can only be used for handwashing - From follow-up inspection 2025-04-23: **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 2025-04-23: **Time Extended**

Inspection Date: 4/22/2025

Inspection #: Visit ID: 8886843

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under prep cooler on cook line. 1 dead roach on outside of vegetables cooler in back kitchen by office 1 dead roach in unused ice bin at bar. Operator immediately discarded Corrected On-Site Warning
  • 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. Cooking powder. Immediately removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cooking powder
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bok choy stored in to-go bags. Operator immediately removed and put in food grade bags Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw salmon beef over spring rolls, bagged vegetables and fries and raw salmon in white freezer
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp and beef over cooked chicken in prep cooler. -Raw shell eggs over cooked sausage and beef in prep cooler. -Raw beef over soup and cooked chicken in prep cooler.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor by prep cooler and rice cooker on cook line. Immediately killed and discarded. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 70F in cooler. Less than 4hrs. Per operator. Operator immediately movec to cooler **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in back cook line has an extra faucet hooked up for dispensing tap water. Advised operator to remove. Hand sinks can only be used for handwashing
  • 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.

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8886341

  • N/A:No Violations Were Observed

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8743496

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 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 and flour Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line old food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Male and female restroom.
  • 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. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon above cooked chicken Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. With bowls. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8573133

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.