DirtyFLRestaurant Inspection Data

PHO QUYEN VIETNAMESE CUISINE

Health inspection records show PHO QUYEN VIETNAMESE CUISINE in TAMPA has 6 inspections with a food safety rating of 1.4/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

West Hillsborough Avenue
Tampa, Florida, 33614
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 10919843

Met Inspection Standards

7 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved through kitchen area, discussed with Manager the importance of smooth cleanable surfaces.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in walk in cooler , prep table , and reach in cooler next to tall glass door cooler, employee moved items to appropriate location. Corrected On-Site
  • 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 employee personal items stored in store room around stored food, discussed with manager setting aside an area for personal items.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floors in kitchen and dishwasher area not smooth and cleanable.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Inspector provided hand wash sign at sink. Corrected On-Site
  • 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. A large pan of cooked rice noodle (Cooked at 11am, 71F at 2:10pm - Cooling).
  • 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. Observed employee touching ready to eat item without gloves .
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed egg crates being used to cover prepped vegetables in walk in cooler , employee removed egg crates. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food being stored in non food grade containers in multiple areas of the kitchen , discussed with Manager the use of food grade containers.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat chili paste in glass door cooler next to hand sink , employee rearranged item. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. A large bowl of cooked rice noodle (Cooked at 11am, 71F at 2:10pm - Cooling) not cooled from 135 to 70F more than 2 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken wings first temp 2:35 (48 F - Cold Holding); meatballs first temp taken 2:40 (51F - Cold Holding); sliced pork first temp taken (51F - Cold Holding); sliced pork first temp first temp 2:45 (49F - Cold Holding). Operator opened walk in freezer door to helped cooling walk in cooler. Re temped at 3:45, raw chicken wing 43F, meatball 42F, sliced pork 46F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice noodle cooling in deep bowl more than 6 inches in depth.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area, manager provided paper towels and placed them at sink location.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Inspector provided calibrated probe thermometer at time of inspection. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to cook line did not have hot water.

3/10/2025· 1y ago

Visit ID: 8844707

Met Inspection Standards

4 high, 1 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice in kitchen.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline. Employee removed. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 3 employee preparing food with no hair restraints.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 3 cases of bottled soda stored on floor next to soda machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk-in freezer along floor.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on service line adjacent to prep sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on air curtains in walk-in cooler ab$ walk-in freezer.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water . Employee placed in 3-compartment sink and placed under cold running water. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not label. Employee labeled. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Ibuprofen stored on shelf above prep table adjacent to hand sink on cookline. Employee removed Corrected On-Site
  • 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. Sanitizer tested at 10ppm. Inspector requested that operator set up 3-compartment for sanitation for ware washing until 3-compartment sink is repaired and properly sanitizing. 3-compartment sink was set up and tested at 100ppm. **Corrective Action Taken**
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked shelled eggs stored in walk-in cooler.see stop sale.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at mop sink splitter.
  • 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. Chicken, cooked pork, and beef with no date mark in walkin cooler. Repeat Violation
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer on cookline prep table.

7/30/2024· 1y 7mo ago

Visit ID: 8738182

Met Inspection Standards

1 high, 4 int, 6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table at prep area.
  • 14-11-5:Basic - Equipment in poor repair. Large walk-in cooler disrepair.
  • 08B-38-4:Basic - Food stored on floor. Raw shrimp, raw meat and various food items stored on floor in walk-in freezers. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored on top shelf over food items in small walk-in cooler.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line Cold Holding: bean sprout 47 F, cooked chicken 46 F. Operator put on ice, re temped: bean sprout 45 F, cooked chicken 43 F. Walk-in cooler cold holding: rehydrated rice noodle 49 F, cut Napa 51 F, raw beef 49 F. Operator moved items to walk-in freezer, re temped: rice noodle 44 F, cut Napa 47 F, raw beef 42 F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer blade and food holder soiled with old food debris.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at hand-wash sink. At small prep room by front bar. Repeat Violation
  • 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. Rehydrated rice noodle, cut Napa leafy greens and various food items in walk-in cooler. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

1/9/2024· 2y 2mo ago

Visit ID: 8460905

Met Inspection Standards

4 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic containers with no handle used in sugar bins.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees,
  • 14-11-5:Basic - Equipment in poor repair. Walk-in cooler door gaskets torn. Reach-in cooler gaskets torn. Cutting board has cut marks and is no longer cleanable. Multiple cutting boards. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Raw fish, raw beef and various food items stored on floor in walk-in freezer.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice bin at prep room. Operator moved handle up. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep area. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep room by office and handwash sink next to walk-in cooler. No soap provided at handwash sink. Handwash sink next to walk-in cooler. Repeat Violation
  • 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 pork, cooked shrimp and various items in walk-in cooler.

8/3/2023· 2y 7mo ago

Visit ID: 8460685

Met Inspection Standards

3 int, 4 basic

  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones stored on shelf with clean dishes at cook line. Repeat Violation Warning - From follow-up inspection 2023-08-03: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk-in cooler doors and door gaskets. Repeat Violation Warning - From follow-up inspection 2023-08-03: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Multiple buckets of raw meat stored on floor in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2023-08-03: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By mop sink and walk-in cooler area. Floor area(s) covered with standing water. At mop sink area, in walk-in coolers, in walk-in freezer and at cook line. Warning - From follow-up inspection 2023-08-03: **Time Extended** **Corrective Action Taken**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-08-03: Provided by email. **Time Extended** **Corrective Action Taken**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Storage shelves soiled. Repeat Violation Warning - From follow-up inspection 2023-08-03: **Time Extended** **Corrective Action Taken**
  • 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 wonton, cooked pork and various cooked/prepped items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2023-08-03: **Time Extended**

8/1/2023· 2y 7mo ago

Visit ID: 8388860

Follow-up Inspection Required

5 high, 6 int, 7 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed 1 employee eating on cook line and 1 employee eating at salad station. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep tables throughout the kitchen. Warning
  • 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 cellphones stored on shelf with clean dishes at cook line. Repeat Violation Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Walk-in cooler doors and door gaskets. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Multiple buckets of raw meat stored on floor in walk-in freezer. Repeat Violation Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By mop sink and walk-in cooler area. Floor area(s) covered with standing water. At mop sink area, in walk-in coolers, in walk-in freezer and at cook line. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee finished eating at kitchen, then placed on gloves to work with food with no handwash. Warning
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating lunch at cook line, then engaged to work with customer food without washing hands first. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sliced cooked pork in walk-in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: Cold holding: cooked noodle 49 F, raw shrimp 50 F, raw scallop 50 F, pooled egg 51 F. Operator placed ice on items. Re temped: cooked noodle 47 F, raw shrimp 46 F, raw scallop 50 F, pooled egg 50 F. **Corrective Action Taken** Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Storage shelves soiled. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by floor fan at salad station. Removed. Multiple handwash sinks stored with containers, cooking utensils and other items. Operator removed. Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 12 employees working at time of inspection. Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink. All handwash sinks at kitchen. Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At multiple handwash sinks at kitchen. Repeat Violation 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 wonton, cooked pork and various cooked/prepped items in walk-in cooler. Repeat Violation Warning