DirtyFLRestaurant Inspection Data

PHO HOANG

PHO HOANG maintains a 1.0/5 food safety rating based on 2 health department inspections in RIVERVIEW. Food safety practices have remained consistent.

3827 US HWY 301 S UNIT C3, RIVERVIEW 33578

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 10/9/2025

Inspection #: Visit ID: 13543456

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Bulk sugar in floor in storage room. Cooked soup on floor in walk in freezer. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in kitchen. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork on shelf in walk in cooler. Raw chicken over raw beef in walk in cooler. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Clorox wipes on prep table in kitchen. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Warning - From follow-up inspection 2025-10-09: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in walk in cooler. Warning - From follow-up inspection 2025-10-09: **Time Extended**

Inspection Date: 10/8/2025

Inspection #: Visit ID: 13542551

  • 35A-03-4:Basic - Dead roaches on premises. 5 dead roaches on sticky trap behind cooks line. 1 dead roach on sticky trap under handwash sink near dish machine. 1 dead roach on floor under 3 compartment sink 1 dead roach in bowl of water under 3 compartment sink. 3 dead roach in floor in storage room next to bulk sugar. 1 dead roach on sticky trap behind metal reach in cooler. 2 dead roaches under dry storage rack in kitchen. 1 dead roach next to drink cooler at front counter. 1 dead roach on floor next to front counter. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen Warning
  • 08B-38-4:Basic - Food stored on floor. Bulk sugar in floor in storage room. Cooked soup on floor in walk in freezer. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in kitchen. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink. Warning
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork on shelf in walk in cooler. Raw chicken over raw beef in walk in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures. 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. Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Clorox wipes on prep table in kitchen. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. 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. Cooked shrimp in walk in cooler. Warning