DirtyFLRestaurant Inspection Data

PHO 97 INC

PHO 97 INC has 4 health inspections on file for its PINELLAS PARK location, with an overall rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 4 reports on file

6800 49 ST N

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13569537

Met Inspection Standards

4 high, 1 int, 6 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed bowel of employees soup with chopsticks inside bowl on counter of slicer.
  • 14-11-5:Basic - Equipment in poor repair. Deli handles broken Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. White bucket of under prep table on floor filled with soup. Cooling 112 degrees. 10:00am made temp taken at 11:00 am employee moved Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee moved Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Shrimp on sticks inside white reach in freezer near dish machine not covered
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards Repeat Violation
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed touched raw beef then went outside then came back inside caring grocery bags then did not wash hands before beginning work again touched clean red strainer. Instructed to wash hands
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat soup base red in reach in cooler- two door Nextel employee moved Corrected On-Site
  • 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. Buns front counter. Employee told me put on counter at 7 am
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was Front counter wiping cloth sanitizer 500 ppm employee replaced now 200 ppm Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl inside front hand wash sink near service station boba area. Employee removed Corrected On-Site Repeat Violation

11/5/2025· 5mo ago

Visit ID: 10906094

Met Inspection Standards

1 high, 2 int, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on cutting boards employee moved Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Deli cooler handles broken
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Water for rice preparation dispenser under soap dispenser at cook line establishment moved Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bag of sugar, box of oil on floor dry storage. Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Left side
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in bin under table thawing at room temperature. Educated Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on cutting boards Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Near cook line. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside white shelves rice noodles (97F - Cold Holding) Put into reach in fridge deli cooler at cook line **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Red strainer in front counter hand wash sink. Employee moved Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Quaternary at front counter

6/16/2025· 10mo ago

Visit ID: 10859472

Met Inspection Standards

2 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-06-16: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-06-16: **Time Extended**

6/13/2025· 10mo ago

Visit ID: 10836757

Follow-up Inspection Required

9 high, 4 int, 17 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old ownership license on wall front door. Printed during inspection Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead reach behind manager office door.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water behind from counter hand wash sink.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and personal items stored throughout establishment dry storage vinegar.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook no hand restraints. Added during inspection.
  • 22-09-5:Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Sugar at coffee station asked for the sugar to be removed.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Limes front hand wash sink sauce.
  • 22-08-4:Basic - Front counter Interior of microwave has accumulation of food debris.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 08B-12-5:Basic - Stored food not covered. Beef bones on box in walk in freezer. Not covered. Asked to move up employees moved outside. Beef sausage jello in walk in cooler not covered
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish on the counter thawing at room temperature. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on cutting board. Employee moved Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar at coffee station.
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on front counter near clean dishes.
  • 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. Steamed bun with pork filling on front counter. 77 degrees Put out at 11am. 74 total Put into walk in freezer
  • 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. 0ppm
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook Employee started cooking without hand wash. Asked to wash hands
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat sausage in deli cooler with bar hands.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in water 85 degrees
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Beef inside trash bag in walk in freezer. Employee moved
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw ducked eggs in walk in cooler over cooked noodles Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line. In bowls above fill line Beef (65F - Cold Holding); Beef (65F - Cold Holding); chicken (63F - Cold Holding); Put into down in deli cooler. Beef (51F - Cold Holding); Beef (52F - Cold Holding); chicken (50F - Cold Holding);
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Silver Water pipe going into front hand wash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front hand was sink. 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. Pho cooked 2 days ago no Date
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observe chlorine dish machine highiest temperature reached was 110 degrees verified by high temperature thermometer.