DirtyFLRestaurant Inspection Data

PHO 54 & GRILL VIETNAMESE CUISINE LLC

Based on 5 health inspections, PHO 54 & GRILL VIETNAMESE CUISINE LLC in OVIEDO has earned a 1.5/5 food safety rating. Recent inspections indicate some food safety concerns.

1361 ALAFAYA TRAIL STE 160

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 10/20/2025

Inspection #: Visit ID: 10910898

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves .
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cooked food stored at a non grade food red bag at the reach-in freezer have. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw. Chicken wings stored above of beef broth at the bottom of make table . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (45F - Cold Holding); beef steak (45F - Cold Holding); raw chicken (45F - Cold Holding) Operator stated that the food been at tghis cooler less than 4 hours and she moved it to the reach-in freezer to cool down . Second checked 43f for all the item . Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggie rolls (125F - Hot Holding) Operator stated that was for an order and been out for less than 2 hours and she decided to added to a time control form.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager show up half of my inspection. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Non of the cooked food at the reach-in freezer have a label when it's cooked .

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10706075

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored on top of beans sprouts at the walk-in cooler .
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back of the house by the dishwasher area .
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored on top of raw shrimp at the 2 door freezer back area . Operator switch it . Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink at the kitchen Blocked with a prep table . Operator moved it to the side . Corrected On-Site
  • 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. Provided to operator and she did sign while conducting my inspection. Corrected On-Site

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8779684

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Sling bag stored on top of air fryer. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Containers of broth stored in walk in cooler, floor. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gasket soiled with grime.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Bucket of noodles stored in water , near cookline sink.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle, under three compartment sink.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp stored with cooked shrimp in sane container, in make table . Operator instructed to reheat shrimp. **Corrective Action Taken**
  • 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. Coconut milk , placed in wait station nit date marked, from 24 hours ago. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dung D. 8-5-2024

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8551045

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-15-4:Basic - Accumulation of debris on dish racks
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw pork stored in same container with raw chicken Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - soup broth <2 hours (62F - Cold Holding). Manager put on stove for reheat **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink in kitchen blocked by cart Repeat Violation

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8378476

  • 16-15-4:Basic - Accumulation of debris on dish racks
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pho broth < 1 hour (49F - Cold Holding). Manager states on a 4 hour plan
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - on cook line blocked by cart
  • 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. - pho broth < 1 hour (49F - Cold Holding). Manager states < 1 hour, on a four hour plan. Emailed operator forms for TPHC