DirtyFLRestaurant Inspection Data

PHO VINH NOODLE HOUSE

Food safety records indicate PHO VINH NOODLE HOUSE in PLANTATION has 4 inspections with a 1.8/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 4 reports on file

1835 North Pine Island Road
Florida, 33322
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13565720

Met Inspection Standards

4 high, 1 int, 3 basic

  • 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 phone stored on prep table in kitchen. Manager removed during inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Large pot of soup not covered in double doors reach in freezer. Covered during inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease and food debris. Wall next to employees handwashing sink in kitchen soiled.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to handle cut green onions without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap and proceeded to grab a clean container to store cooked food. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bags of raw scallions and raw shrimps stored above large pot of uncovered soup. Manager removed soup. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw shell eggs and raw beef stored above container of raw pork in true reach in cooler. Manager inverted. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled sanitizer bottle during inspection. Corrected On-Site

10/31/2025· 4mo ago

Visit ID: 10876224

Met Inspection Standards

5 basic

  • 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 personal phone stored above prep table.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping food wearing bracelet during process.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees prepping food in kitchen not wearing hat.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the kitchen, around stove and oven handles.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket.

12/4/2024· 1y 3mo ago

3 high, 1 int, 2 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on preparation table next to three compartment sink. PIC removed soiled dry wiping cloth. Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in low boy cooler across from cook line I. Kitchen, unwashed vegetables stored over ready to eat vegetables. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked noodle stored next to raw shrimp and raw beef in low boy cooler across from cook line. PIC removed and stored appropriately. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, pork (43-49F - Cold Holding); sausage (42-53F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 2 hours. Items placed in low boy to rapid cool. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Observed in reach in cooler at front counter, milk opened 12/02/24 not date marked. Warning

8/2/2024· 1y 7mo ago

6 high, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 78F.
  • 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 0ppm. Wrong test strip used to test dish machine
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bag used to store ready to eat chicken. Employee removed and stored appropriately. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallop stored above broth in reach in freezer. PIC removed and stored appropriately. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 roach crawling around cooler in prep area. PIC killed roach. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spicy broth (47F - Cold Holding). Per operator, item has been out of temperature for more than four hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spicy broth (47F - Cold Holding). Per operator, item has been out of temperature for more than four hours. See stop sale.