AB PHO AND DELI
312 S PENINSULA DR, Daytona Beach FL 32118
Last inspected Jul 29, 2026 · 10 visits since July 2023
AUG 24
FEB 25
MAR 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 1 live roach on floor near trash can by hand sink on cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022016605 | Mar 31, 2022 | May 3, 2022 | — |
| 4--2021053604 | Sep 10, 2021 | Jan 4, 2022 | — |
| 4--2021034154 | Jul 6, 2021 | Sep 22, 2021 | $800 |
| 4--2021010065 | Feb 23, 2021 | Apr 21, 2021 | $800 |
| 4--2021001293 | Dec 22, 2020 | Feb 16, 2021 | $800 |
| 4--2020000376 | Dec 20, 2019 | Feb 12, 2020 | $400 |
Inspection history
10 visits, newest first
Jul 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Non-food grade paper towel used as liner for food container.
Raw animal food stored over or with unwashed produce. -raw pork above produce inside stand up cooler Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above cooke beef inside stand up cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -advised operator to have unit service immediately and not to continue using food seemed unsafe to serve to the public. -no food product deemed unsafe to the operator was destroyed/removed from the establishment during the inspection..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded beef 51F, cooked steak 54F, raw pork 53F, raw chicken 51F, cooked chicken 52F, cooked chicken 54F inside stand up cooler at far end of cookline. Manager stated everything just recently placed into unit prior to inspection. -cooked tofu 54F raised above pan level at unit across from woks -rechecked temperatures 50-60 minutes later - -cooked steak 53F, cooked chicken 51F, raw pork 53F, raw chicken 51F. See stop sale. Callback inspection shall occur next day.
Show the remaining 8 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, cooked tofu, other cooked items with no date marking
Current Hotel and Restaurant license not displayed.
Hole in floor tile. -out front
Ice buildup in reach-in freezer. -stand up freezer in back near ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -serving spoon for rice stored in room temperature standing water 85F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from below hood filters above fryer
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority7 Intermediate9 Basic
Show 23 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -manager handling raw shrimp prior to handling packaged food inside cooler without washing hands -employee handling container of raw shrimp did not wash hands prior to handling clean pans/equipment/packaged food
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -bins used for direct food contact were only rinsed off during inspection and returned for use. Advising operator of necessary 3 steps including sanitizer after adequate cleaning for all equipment that is intended for food contact.
Non-food grade paper towel used as liner for food container.
Raw animal food stored over or with unwashed produce. -raw pork above produce inside stand up cooler Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above cooke beef inside stand up cooler
Stop Sale issued due to adulteration of food product. -shrimp, visibly contaminated by residue from 3 compartment sink. Operator did not allow for proof of destruction of unsafe product under stop sale by the division.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -advised operator to have unit service immediately and not to continue using food seemed unsafe to serve to the public. -no food product deemed unsafe to the operator was destroyed/removed from the establishment during the inspection..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded beef 51F, cooked steak 54F, raw pork 53F, raw chicken 51F, cooked chicken 52F, cooked chicken 54F inside stand up cooler at far end of cookline. Manager stated everything just recently placed into unit prior to inspection. -cooked tofu 54F raised above pan level at unit across from woks -rechecked temperatures 50-60 minutes later - -cooked steak 53F, cooked chicken 51F, raw pork 53F, raw chicken 51F. See stop sale. Callback inspection shall occur next day.
Food-contact surface soiled with food debris, mold-like substance or slime. a¿¿backside of blade to mechanical slicer
Handwash sink used for purposes other than handwashing. -lids/colander/equipment stored inside hand sink out front
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -rare steak offered on menu, no consumer advisory present. Provided operator a printed copy, placed on wall during inspection. Advised to add to menu
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, cooked tofu, other cooked items with no date marking
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee gatorade bottle on top of cooler across from woks
Employee personal food not properly identified and segregated from food to be served to the public.
Food not stored at least 6 inches off of the floor. -canned food product on floor in dry storage
Hole in floor tile. -out front
Ice buildup in reach-in freezer. -stand up freezer in back near ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -serving spoon for rice stored in room temperature standing water 85F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from below hood filters above fryer
Uncovered food stored near sink exposed to splash. -thawing shrimp in open pan next to wash basin of 3 compartment sink. Contamination present, see stop sale.
Mar 26, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 5 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink up front
No probe thermometer provided to measure temperature of food products.
Objectionable odors in areas of the establishment. -kitchen prep area at reach in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer inside kitchen
Portable fire extinguisher gauge in red zone. For reporting purposes only. -unit on wall near entryway to kitchen
Mar 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles, water added 2 hours prior, 67F sitting out at room temperature next to grill. Advised to use time as public health control if leaving out at room temperature.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F utensil water for spoons used on rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from bottom of hood filters
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
Show 18 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched cell phone in front of cook line prior to touching packaged food without washing hands
Nonfood-grade bags used in direct contact with food. -non food grade bags used touching food inside stand up freezer in back storage room
Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. -sprouts
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp, cut lettuce 45-47F. Manager stated less than 1 hour, moved to other cooler.
Toxic substance/chemical improperly stored. -container of super glue next to flour on shelf of prep table across from dish machine
Handwash sink not accessible for employee use at all times.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cook line hand sink paper towel dispenser
Accumulation of dead or trapped insects or other pests, in control devices.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of prep table in back
Equipment in poor repair. -ripped/torn gaskets at stand up freezer -surface rust inside of ice machine in storage room
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils. -dripping grease from base of hood filters/ansul fire suppression lines above woks
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -area below hand sink on cook line
Floors not maintained smooth and durable. -areas of cookline
Ice buildup in reach-in freezer
Light shield damaged/in disrepair. -light shield above storage rack outside of kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of stand up single door freezer on cookline next to cooler
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed above equipment. Notified Fire AHJ. For reporting purposes only. -tabletop deep fryer placed on table next to microwave
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact/storage of food, inside cooler across from cook line
Private home/living/sleeping area used to conduct food operation. -storage area
Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above rice noodles inside cooler across from cook line
Accumulation of debris on exterior of warewashing machine.
Floor tiles missing and/or in disrepair. -some damaged tiles around warewashing area
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. -handwashing sink behind front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease dripping from hood filters -surface area of fryer exterior
Mar 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees. -cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
Mar 21, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority3 Intermediate8 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Food preparation sink has soil/old food residue.
Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with food inside stand up freezer
Pesticide/insecticide labeled for household use only present in establishment.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Roach activity present as evidenced by live roaches found. - 1 live roach on floor near trash can by hand sink on cookline
Toxic substance/chemical improperly stored.
Employee washed hands in a sink other than an approved handwash sink.
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.
No paper towels or mechanical hand drying device provided at handwash sink. -cook line
Accumulation of dead insects in control devices. -monitoring/bait stations inside kitchen under equipment
Floor soiled/has accumulation of debris. -under cookline
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees. -cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
Standing water in floor drain/floor drain draining very slowly. -under 3 compartment sink/dish machine. Person in charge cleaned up area around floor drain to allow for more adequate drainage.
Wash/Rinse/Sanitizing solution not maintained clean. -3 compartment sink
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate14 Basic
Show 21 findings ▾
Cook coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above bagged cut leafy greens inside stand up single door refrigerator near back door
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts inside individual packages 50F less than 1 hour, resting above pan level. Advised to keep low enough product level to allow cold air circulation, employee lessened product load and placed remainder below to cool down.
Handwash sink not accessible for employee use at all times. -hand sink blocked by garbage can on cook line
Handwash sink used for purposes other than handwashing. -bottle of condiments stored inside basin to hand sink on cook line
No paper towels or mechanical hand drying device provided at handwash sink. -at cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork
Accumulation of dead or trapped roaches, in control devices. -Dead roaches on premises.
Accumulation of debris on exterior of warewashing machine. -build up around edge/rim of door on top surface
Cove molding at floor/wall juncture broken/missing. -near door to entrance of kitchen
Equipment in poor repair. -broken lid to rice container
Exterior door has a gap at the top threshold that opens to the outside. -back door -Outer openings of establishment cannot be properly sealed when not in operation.
Floor soiled/has accumulation of debris. -behind coolers/equipment inside kitchen
Food not stored at least 6 inches off of the floor. -packaged rice sticks on floor in dry storage room
Ice buildup in reach-in freezers
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting in bulk msg
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -serving spoons/ladel/strainer
Insect control device installed over food preparation area. -zapper beverage station out front behind counter -early warning bait station on top of prep table near tabletop fryer
Reach-in cooler interior/shelves have accumulation of soil residues. -lowboy prep unit at end of line near toaster oven
Working containers of food removed from original container not identified by common name. -bulk white seasonings on top of microwave on cook line
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate14 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. -plastic "to go bags" used for direct contact with food inside chest freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ultra pasteurized dairy creamer 51F from more than 4 hours prior
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 48F inside cooler across from cooking equipment on line, ultra pasteurized dairy creamer 51F more than 4 hours up front near register/bar, see stop sale. Advised to verify cooler is holding internal temperature at 41F or below prior to loading dairy back into beverage cooler.
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.
Handwash sink used for purposes other than handwashing. -food stored inside handnsink in back on cook line
Probe thermometer not within the intended measuring range of use. -roast/hot food thermometer on site that begins with 50F, no other probe thermometer
Spray bottle containing toxic substance not labeled. -yellow chemical unlabeled spray bottle up front on dish cart
Accumulation of dead or trapped insects, in control devices. -monitoring stations inside storage room in back along floor. -time extended until next unannounced inspection per Selina Liu
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment handles. -storage containers inside kitchen
Cardboard used to line food-contact storage/shelving. -chest freezers
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on station at near end of cookline to kitchen door
Floor soiled/has accumulation of debris. -under refrigerators near back door
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses. -oven door
No handwashing sign provided at a hand sink used by food employees. -up front
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -storage racks on line
Objectionable odors in areas of the establishment. -cook line when running hand sink. Advised to clear potential debris inside pipe
Reuse of single-service or single-use articles. -plastic jugs with handle reused for spices on cook line. Due to inability ti clean/sanitize handle this is not adequate for reuse.
Working containers of food removed from original container not identified by common name. -white seasonings/spices
Gas powered generator located inside of the building. For reporting purposes only. a¿¿located next to air conditioning unit inside. Manager began moving generator to better location
Use of cooking equipment producing grease laden vapors/smoke where no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -small fryers on prep counters not above hood suppression
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.