DirtyFLRestaurant Inspection Data

TWENTY PHO HOUR

11951 INTERNATIONAL DR STE B2

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/4/2025

Inspection #: Visit ID: 8876206

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area
  • 08B-38-4:Basic - Food stored on floor. Plastic water bottles on floor open dry storage area Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart and trash can in front of hand sink near dish Corrected On-Site
  • 03C-89-4:Intermediate - Operator utilizing non continuous cooking for poached eggs, however eggs not fully cooked upon reheating. Advised operator to continue utilizing this procedure they must used pasteurized shell eggs

Inspection Date: 8/30/2024

Inspection #: Visit ID: 8875723

  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In low boy two door cooler. - From follow-up inspection 2024-08-30: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. two door glass cooler next to reach in freezer (); red curry (47F - Cooling); overnight - From follow-up inspection 2024-08-30: **Time Extended**
  • 31A-10-4:Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Ac line into sink at dish area - From follow-up inspection 2024-08-30: **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In covered plastic cambro - From follow-up inspection 2024-08-30: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at host stand - From follow-up inspection 2024-08-30: **Time Extended**

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8787159

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In low boy two door cooler.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. two door glass cooler next to reach in freezer (); red curry (47F - Cooling); overnight
  • 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
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding) in unit less then four hours. Will chill. Appetizer station- ; fish ball (47F - Cold Holding); shrimp (47F - Cold Holding); egg roll (48F - Cold Holding); tempura shrimp (48F - Cold Holding) in unit less then four hours Suggested ice bags as possible solution **Corrective Action Taken** Warning
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Ac line into sink at dish area
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In covered plastic cambro
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at host stand

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8531475

  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on reach in doors of make table under microwave.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents on ice machine. Operator cleaned. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in bottom of make table under microwave. Corrected On-Site

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8530960

  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation - From follow-up inspection 2023-10-24: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go beverages at host stand - From follow-up inspection 2023-10-24: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler holding milk teas. Operator moved Corrected On-Site - From follow-up inspection 2023-10-24: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued - From follow-up inspection 2023-10-24: **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. Employee loading and then unloading dish machine. Coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2023-10-24: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. red curry (69F - Cooling); short ribs (47F - Cooling). Cooling overnight - From follow-up inspection 2023-10-24: **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. oxtail (44-47F - Cold Holding); short ribs (44-47F - Cold Holding) in bottom of two door cooler across from make tables. All other items at 43F. Next day callback to ensure proper holding Warning - From follow-up inspection 2023-10-24: Two door glass cooler across from make table Tripe 46°F Meatballs 46°F Brisket tips 47°F Operator states in unit less then 4 hours, will replace Admin Complaint
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued covered in deep container at bottom of reach-in cooler - From follow-up inspection 2023-10-24: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form **Corrective Action Taken** - From follow-up inspection 2023-10-24: **Time Extended**

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8386011

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go beverages at host stand
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler holding milk teas. Operator moved Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued
  • 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 loading and then unloading dish machine. Coached employee on proper hand washing **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. red curry (69F - Cooling); short ribs (47F - Cooling). Cooling overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (44-47F - Cold Holding); short ribs (44-47F - Cold Holding) in bottom of two door cooler across from make tables. All other items at 43°F. Next day callback to ensure proper holding Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued covered in deep container at bottom of reach-in cooler
  • 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. Provided operator with form **Corrective Action Taken**