PHO BAR VIETNAMESE KITCHEN
10640 PINES BLVD STE F104
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/4/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open container at cookline. After brief education, employee placed lid and straw onto container. 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. Observed employee purse stored on shelf next to takeout containers.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing food containers without sanitization. Advise employee to setup 3 compartment sink to include sanitizer. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. At ice machine.
- 25-05-4:Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shrimp cold held in glass door cooler at 45F. Per operator, shrimp transfer from walk in cooler to reach in cooler 1.5 hours prior to the inspection. Operator placed ice pack on shrimp for quick chill. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Observed can with WD 40 stored on in-use prep table next to meat slicer. Operator removed and stored properly. Corrected On-Site
- 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 arrived during inspection. Corrected On-Site
- 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. -Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked for more than 24 hours. Repeat Violation
Food safety inspection conducted on 11/4/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
5
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -Observed container with food items stored on dry storage floor. Operator removed and stored properly. Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over meatballs in refrigerator drawers. Operator relocate raw shell eggs. Corrected On-Site Repeat Violation Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 07/01/2024 in walk in cooler. Item exceeded 7 days. See stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork date marked 07/01/2024 in walk in cooler. Item exceeded 7 days. See stop sale. Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 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
- 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. -Observed cooked meatloaf stored in walk in cooler. Per operator, item cooked on 07/12/2024. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at dishwashing area. Warning
Food safety inspection conducted on 7/15/2024 revealed 11 total violations (3 high priority, 5 intermediate, 3 basic).
Inspection on 3/11/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-03-11: No chlorine test kit. **Time Extended**
Food safety inspection conducted on 3/11/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/11/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door refrigerator.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed brisket thawing at room temperature in kitchen. Operator removed and stored in walk-in cooler. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over cases with lime in walk-in cooler. Operator relocate raw shell eggs. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over case with ginger in walk in cooler. Operator relocate eggs. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 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. Observed meatloaf and coconut sauce stored in Atosa refrigerator from 03/09/2024.
Food safety inspection conducted on 3/11/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 1/8/2024
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored in reach in cooler not segregated or identified.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee radio stored on food preparation area. Operator removed.
- 08B-38-4:Basic - Food stored on floor. -Observed container with soup stored on walk in cooler floor. Operator removed and stored properly. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. -Observed ice scoop with handle stored in ice machine. Operator removed Corrected On-Site
- 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. Observed chlorine sanitizer solution at 00 ppm. Operator prime machine. Teat at 100 ppm.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoops stored in unclean water at 77F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over butter in walk-in cooler. Operator relocate butter packages. Corrected On-Site
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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.
- 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.
- 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. -Observed no date marked on soups stored in walk-in cooler. Per operator, soup cooked on 01/26/2024.
Food safety inspection conducted on 1/8/2024 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).