DirtyFLRestaurant Inspection Data

PHO REAL

8102 N DAVIS HWY J

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8843121

  • N/A:No Violations Were Observed

Inspection Date: 8/5/2024

Inspection #: Visit ID: 8842659

  • N/A:No Violations Were Observed

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8738988

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Many tiles in kitchen are absorbant and not easily cleanable.
  • 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine quaternary sanitizer reading 0ppm. Warning

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8623255

  • N/A:No Violations Were Observed

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8622630

  • 22-41-4:High Priority - - From initial inspection : 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. Dishmachine chlorine sanitizer at 10ppm at time of inspection. Warning - From follow-up inspection 2024-03-01: Dishmachine awaiting servicing. Time extended to original 7 days. **Time Extended**

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8544493

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale. Noodles in standing reach-in coolers at 79f for 3 hours.
  • 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. Dishmachine chlorine sanitizer at 10ppm at time of inspection. Warning
  • 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. Raw chicken removed from original packaging over raw pork in reach-in freezer.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs at 60f for 30 minutes. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu at 53f more than 4 hours, Noodles in standing reach-in coolers at 79f for 3 hours, At front counter reach-in coolers: Precooked noodles 52f overnight, bean sprouts 49f overnight. Kitchen reach-in cooler: sprouts 49f over 4 hours, cambro of sprouts 60f over 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at 53f more than 4 hours, see stop sale. Raw chicken 50f for 3 hours.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. See stop sale. At front counter reach-in coolers: Precooked noodles 52f overnight, bean sprouts 49f overnight. Kitchen reach-in cooler: sprouts 49f over 4 hours, cambro of sprouts 60f over 4 hours. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in rice cooker at 130f for 30 minutes. Operator turned rice cooker back on to reach 165f. **Corrective Action Taken**

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8544262

  • N/A:No Violations Were Observed

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8360306

  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs ambient air temperature at 50f in cook line reach in cooler for 3 hours. Manager moved eggs to reach in cooler with ambient temperature of 45f. Shell eggs ambient air temperature at 53f in drink cooler. Manager kept door closed for 45 minutes. Eggs ambient temperature dropped to 47f. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in plastic container in cook line reach in cooler at 59f for 3 hours. Manager moved sprouts to metal container and to reach in cooler away from cook line. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 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