DirtyFLRestaurant Inspection Data

PHO SO1

3402 TECHNOLOGICAL AVE , SUITE 124, ORLANDO 32817

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8754414

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.Tanks located in front of soda racks.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Small white cutting board located in cook line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.Debris on floor under burners in cook line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water with temperature of 88F
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 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 chicken and pork stored over spring rolls in walk in freezer. Raw beef stored over cooked meatballs in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Bobba kept on counter for 2 hours with temperature of 70F Operator will discard after 4 hours and inspector provided operator with time control form. **Corrective Action Taken**

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8525231

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small deli container inside of the sugar.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle above sauces. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothing and pack of cigarettes on top of soda boxes. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the oven with debris and countertop. Outside of the ice shoot and the sides.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Re used bottle of sriracha with different sauce in prep area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above noodles in walk-in cooler. Raw beef above boba in walk-in cooler. Corrected On-Site

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8366493

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice shout out on soda machine have mold like substance.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink kept on prep table that has sugar.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.Debris on floor behind cooking equipment.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Oil, rice kept on back kitchen area.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils stored on water with temperature of 82F.
  • 36-62-4:Basic - Light not functioning, light bulbs on hood system.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
  • 25-05-4:Basic - Single-service articles improperly stored.Boxes of to go containers stored directly on dinning room floor.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food, use to stored clean cilantro and noodles.
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation.Raw shell eggs stored over broth on walk in cooler. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.Manager grabbed dirty plate from table and then proceeded to prepare order with no hand wash.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine sanitizer bucket with ppm over 200 . **Corrected On-Site*re done 100ppm Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.