DirtyFLRestaurant Inspection Data

SIMPLY PHO & GRILL

Food safety records indicate SIMPLY PHO & GRILL in TAMPA has 7 inspections with a 1.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

13149 M DALE MABRY HWY STE F

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13615137

Met Inspection Standards

1 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of oven between pull top reach in coolers. Employee removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of frozen beef stored on floor under handwashing sink next to dish machine. Employee moved. Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo soup container not inverted. Employee inverted. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen raw beef stored in Togo bag in 3 door standing reach in freezer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink to the left of kitchen entrance blocked by buckets and cleaning equipment. Handwashing sink on cook line next to white standing reach in freezer blocked by tempura station cart. Repeat Violation

1/5/2026· 2mo ago

Visit ID: 10908642

Met Inspection Standards

4 high, 5 int, 11 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloths used as a liner for fried foods in front line. Employee removed cloths during time of inspection. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside kitchen area with cut marks.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container stored over front line oven. Open water bottle on prep table adjacent to three compartment sink. Open water bottle on shelf next to three compartment sink. Employee removed all drinks during time of inspection. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chocolates, tea, and other foods not identified as personal foods inside Walk in cooler. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses, phones, car keys stored on shelf over front line Reach in cooler. Employee removed all items during time of inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of frying oil stored on floor next to hand washing sink.
  • 14-36-5:Basic - Interior of refrigerator in disrepair/has exposed insulation. Missing metal plate inside door on front line Reach in cooler. Insulation exposed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Area around soda fountain dispenser and nozzle soiled. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. 4 bags of wings thawing in room temp beneath rice cookers. Employee relocated all wings into front line Reach in cooler. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floors throughout kitchen area soiled.
  • 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. Chlorine tested at 0ppm. Employee readjusted chlorine to 100ppm during time of inspection. 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. Raw shell eggs stored over raw shrimp inside Walk in cooler.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage and sliced steaks stored over raw calamari inside Reach in freezer, adjacent to ice machine.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls 79F at 2:35pm cooked at 2:30pm cooled to 69F at 3:20pm.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside kitchen area soiled. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front line Employee handwash sink block by speed cart with sauces.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observe employee dumping water into hand washing sink adjacent to kitchen exit. Repeat Violation
  • 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/ 6 employees in establishment, no CFM present.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located at front line. Repeat Violation

5/8/2025· 10mo ago

Visit ID: 10751545

Met Inspection Standards

4 high, 6 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine adjacent to three compartment sink.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO tanks in back kitchen next to soda bag-in-box not secured. Operator secured tanks during time of inspection. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed an employee drinking from an open container at the front line cook next to Reach in cooler. Discussed with manager, employee discarded drink during time of inspection. Employee washed hands before beginning work.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal cake and pudding stored in front line Reach in cooler. Personal raw salmon head stored in Reach in freezer adjacent to Walk in cooler.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on front line cook without hair covering. Employee wore hat during time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all Reach in cooler and Reach in freezer in establishment are soiled with food debris.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drinks and personal tea pot on shelf inside Walk in cooler.
  • 08B-12-5:Basic - Stored food not covered. Raw chicken and raw pork on front line Reach in cooler not covered.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls and ceiling in kitchen establishment heavily soiled with food debris. Repeat Violation
  • 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. Beef broth 47F at 12:17pm prepared the previous night at 5pm.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken stored over wonton wrappers in Reach in freezer, adjacent to Walk in cooler. Raw calamari stored over chicken broth on front line Reach in cooler. Raw ground beef stored over Ready to eat rice noodles and prepared soups in Walk in cooler. Operator relocated raw ground beef during time of inspection. **Corrective Action Taken** Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef broth 47F at 12:17pm prepared the previous night at 5pm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef broth 47F at 12:17pm prepared the previous night at 5pm. Located inside the Walk in cooler.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soiled. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink at front line cook blocked by speed cart. Employee relocated cart during time of inspection. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 5 employee and no CFM present. CFM arrived during time of inspection. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap located Employee handwash sink on front line cook.
  • 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. No date marking on multiple cooked meats in Walk in cooler.

1/10/2025· 1y 2mo ago

Visit ID: 10751447

Met Inspection Standards

1 int, 3 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 glasses, phone and keys on shelf over reach in cooler in kitchen. Warning - From follow-up inspection 2025-01-10: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Warning - From follow-up inspection 2025-01-10: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Warning - From follow-up inspection 2025-01-10: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Warning - From follow-up inspection 2025-01-10: **Time Extended**

12/30/2024· 1y 2mo ago

Visit ID: 8720052

Follow-up Inspection Required

2 high, 3 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler in 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 glasses, phone and keys on shelf over reach in cooler in kitchen. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Warning
  • 08B-38-4:Basic - Food stored on floor. Soup on floor in kitchen. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces 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: meatball 54 F, tripe 56 F, cut leafy greens 53 F, tofu 56 F, Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards 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/ 6 employees working at time of inspection. Warning

5/8/2024· 1y 10mo ago

Visit ID: 8468234

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 24-14-4:Basic - Clean utensils stored between equipment and wall.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line the flip door back panel.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef tenderloin just sitting out on counter.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood vents on cook line above grill
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired February 2024.Admin Complaint Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from the cook line.

8/9/2023· 2y 7mo ago

Visit ID: 8341944

Met Inspection Standards

5 high, 6 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets torn cooks line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks line
  • 08B-38-4:Basic - Food stored on floor. Onions under the reach in freezer in the back by ice machine management moved from floor Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen equipment tables soiled were oven pressers is located Repeat Violation
  • 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. Basil leaves were being put in a bag with no gloves on. Basil leaves were not being heated to 145. F discussed with employee the importance of gloves.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping clothes used to store egg rolls in pan. Employee removed the rags and placed with sheet liner. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Employee placed bay leaves in plastic to go bag
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over spring roll shells walk in cooler manager moved to proper storage Raw beef over cooked noodles reach in cooler cooks line employee removed raw beef away from noodles. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f fresh garlic and oil 70 f on counter employee moved to reach in cooler 2nd temp fresh garlic and oil 43 f butter 45 f **Corrective Action Taken** Repeat Violation
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food cart. Employee removed Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink by cook line. provided soap Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves. Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cook pork from freezer to reach in cooler not dated.