PHO VIET NOODLE HOUSE & RESTAURANT II
5275 BABCOCK ST NE STE 12
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
2
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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. Phone over prep table **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Sauces walk in cooler **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Small refrigerator **Corrected On-Site**
- 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 opened yesterday **Corrected On-Site**
- 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. Suki
Food safety inspection conducted on 4/15/2025 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 8/6/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer **Repeat Violation** - From follow-up inspection 2024-08-06: **Time Extended**
- 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in reach in freezer - From follow-up inspection 2024-08-06: **Time Extended**
Food safety inspection conducted on 8/6/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/2/2024
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. White Reach in cooler and freezer
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not inverted on drying rack **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Clams in walk in freezer
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled with food debris, extremely slippery
- 08B-38-4:Basic - Food stored on floor. Buckets on floor in walk in cooler
- 14-69-4:Basic - Ice buildup in white reach-in freezer **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Ones of single use cups stored on floor
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored on floor
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt, pepper, msg, on cook line
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small live flying insects seen **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top- cooked shrimp 53 F - cold holding;tomato 50 F - cold holding; cooked beef tendon 50 F - cold holding; operator states items placed in cooler at 10 am found at 11:40 am recommended rapid chill **Warning**
- 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 and the time removed from temperature control cannot be determined. Garlic with oil, cooked pork, cooked onions Ginger
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in reach in freezer
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station
- 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.
Food safety inspection conducted on 8/2/2024 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).