DirtyFLRestaurant Inspection Data

SIMPLY PHO & GRILL

13149 M DALE MABRY HWY STE F

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10751545

  • 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.

Inspection Date: 1/10/2025

Inspection #: Visit ID: 10751447

  • 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**

Inspection Date: 12/30/2024

Inspection #: Visit ID: 8720052

  • 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

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8468234

  • 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.

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8341944

  • 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.