PHO 101
6125 South Tamiami Trail
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-33-4:Basic - 2-door reach-in cooler shelves with rust that has pitted the surface.
- 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 an employee cell phone stored on a clean plate a the server expo line. The operator properly stored the cell phone and moved the plate to the dish area. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed raw beef stored on the floor in the walk in freezer. The operator properly stored the raw beef. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetable broth made with a powdered mix containing milk (47F - Cooling) in the 2-door reach in cooler at the end of the cook line. The operator stated the broth was made the day prior to inspection. The operator discarded the broth. **Corrected On-Site**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed vegetable broth made with a powdered mix containing milk (47F - Cooling) in the 2-door reach in cooler at the end of the cook line. The operator stated the broth was made the day prior to inspection. The operator discarded the broth. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef in the reach in cooler at the end of the cook line. The operator properly stored the raw beef. **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed the employee certifications missing date of birth, trainer name and trainer certification number. The operator filled in the missing information. **Corrected On-Site**
Food safety inspection conducted on 1/22/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 9/6/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with food debris. - From follow-up inspection 2024-09-06: **Time Extended**
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in a non-food grade plastic container in the dry storage area. - From follow-up inspection 2024-09-06: **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-09-06: **Time Extended**
Food safety inspection conducted on 9/6/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 9/5/2024
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on the top exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for uncooked rice in the dry storage area. The operator removed the scoop. **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door handles.
- 35A-03-4:Basic - Dead roaches on premises. Observed 4 dead roaches on the floor underneath the chemical storage shelving. Observed 2 dead roaches underneath shelving in the dry storage area. The operator properly cleansed and discarded the dead roaches. **Corrected On-Site** **Warning**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in coolers at the end of the cook line.
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Employees put on hair restraints. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink at the entrance to the cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with food debris.
- 29-20-5:Basic - Very slow draining water in handwash sink at the entrance to the cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth. **Corrected On-Site**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in a non-food grade plastic container in the dry storage area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed kimchi (51F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the kimchi has been held for approximately 3 hours. Other potentially hazardous foods in the cooler are at proper cold holding temperatures. The operator will monitor the temperature of the kimchi. Observed cooked shrimp spring rolls (51F - Cold Holding) at the server expo line. The operator stated the spring rolls have been held for approximately 1 hour. The operator placed the spring rolls in another cold holding unit. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a vaping device stored on a shelf above a reach in cooler on the cook line. Observed bottles of hand sanitizer stored on a shelf near packets of tamarind in the dry stored area. The operator properly stored the chemicals. **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food on the cook line. The operator discarded the brush. **Corrected On-Site**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/5/2024 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).