AK PHO VIETNAMESE NOODLE HOUSE
2635 SW COLLEGE RD, Ocala FL 34471 · 352.237.6267
Last inspected Jan 29, 2026 · 6 visits since November 2023
MAR 24
AUG 24
APR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed three flies in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves to handle food on cook line without washing hands. Manager had employee wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over peanut sauce in walk-in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet behind building.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of front counter ice machine.
Show the remaining 10 findings ▾
Handwash sink used for purposes other than handwashing. Container stored in cook line hand washing sink. Manager removed container during inspection.
Cardboard used to line food-contact shelves. Cardboard lining walk-in cooler shelves.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Containers and lids stored on shelf outside back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to kitchen hand washing sink. Manager removed drink during inspection.
Employee eating in a food preparation or other restricted area. Employee eating rice on cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in walk-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on top of dish machine. Bowls stored on shelf above three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cook line greasy.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table next to kitchen hand washing sink. Employee removed wiping cloths during inspection.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Live, small flying insects found Observed three flies in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork stored in walk-in cooler. Manager moved raw chicken to bottom shelf.
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 pork stored over cooked pork in walk-in freezer. Manager moved raw pork to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on reach-in cooler across from kitchen oven: bean sprouts (67F - Cold). Manager stated bean sprouts placed out one hour prior to temperature being taken. Manager placed ice on bean sprouts to reduce temperature to 41F.
Handwash sink used for purposes other than handwashing. Container stored in kitchen hand washing sink. Manager removed container during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter hand washing sink. Manager provided hand towels during inspection.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves undercooked beef with no consumer advisory. Inspector provided operator with consumer advisory. Manager placed consumer advisory on wall behind front counter.
Spray bottle containing toxic substance not labeled. Bottle of degreaser underneath three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with slicer. Manager removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above reach-in cooler across from cook line grill. Employee removed phone during inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups stored behind front counter.
In-use ladle stored on equipment door handle between uses. Ladle stored hanging from kitchen oven. Manager placed ladle on top of oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in kitchen stored in standing water, 83F. Manager removed scoop from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler and freezer gasket.
Stored food not covered. Boba powder stored behind front counter. Manager placed lids on containers.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on reach-in cooler across from cook line.
Apr 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. The following item and cold holding temperatures in the Walk-in Cooler: Soup 45, 46F. Soup prepared a day earlier and maintained in the walk-in cooler overnight.
Raw animal food stored over or with unwashed produce. Raw unpackaged pork, stored over lemon grass in walk-in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following item and cold holding temperatures in the Walk-in Cooler: Soup 45, 46F. Soup prepared a day earlier and maintained in the walk-in cooler overnight.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker behind establishment with attached hose
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at one of the front counter hand wash sink sinks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Peanut sauce in front reaching cooler prepared three days earlier, not date marked
Bathroom door left open other than during cleaning or maintenance. Both bathroom doors are left open
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile in kitchen is not smooth and cleanable
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Clean pots and bins stored outside behind establishment
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (drink cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor tiles missing and/or in disrepair. Several places in the kitchen have broken floor tile with pieces missing
Hole in or other damage to wall. Hole in wall behind urinal handle in men's room
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop handle touching ice at front counter. Rice ladle and cooking utensils stored in standing water at 80°F. Manager discarded water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( lemons) stored over ready-to-eat food ( soup) in walk in cooler
Aug 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Salt not in their original bag stored in metal trash cans. Salt in direct contact with no food grade container.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib with attached hose on the outside of the establishment is missing a vacuum breaker.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (salt).
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are acoustic tiles and are not smooth and cleanable.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pot and flip-top make table cooler containers stored outside behind establishment
Cloth used as a food-contact surface. Cloth towel in contact with cleaned vegetables in walk-in-cooler
Food container in ice machine/ice bin. Peanut butter dispenser bottle stored in ice serve to the public. Manager removed container from icde
Hole in or other damage to wall. Hole in men's bathroom wall above urinal
In soup ladle stored on equipment door handle between uses. Large soup ladle stored on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used for syrups stored in water less than 135F by front counter
Single-service articles not stored inverted or protected from contamination. Single service trays in kitchen not inverted or proteceted
Mar 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee at the cook line, handle dirty dishes and dirty containers and started wearing gloves and handling cleaned containers and dishes. Inspector instructed to stop and washed her hands.
Nonfood-grade bags used in direct contact with food. In walk-in freezer, observed multiple food items stored in direct contact with thank you bags and bravo bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed raw shell eggs stored above tofu, also observed raw beef stored on top of cooked chicken. Ric at the side line, raw shrimp above cooked meatballs, Manager moved all.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, sprouts art 51F, Manager added ice, item pulled out at 2:00pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed egg rolls under prep table at 72F, per manager egg roll were fried at 2:00pm. Inspector provided a digital copy of the Time as a Public Health control form, instructed to discarded egg rolls at 6:00pm.
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 written procedures available, inspector provided a digital one.
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to stored containers, Inspector instructed to removed dirty container, also at the front counter area, pitcher inside sink, manager moved.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, no paper towel, a manger provided.
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. For two female employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line all ready to eat items without date marked, per manager items were cooked from 03/13-15/2024. Also beef cooked, freeze and no date marked.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles at the kitchen area.
Cloth used as a food-contact surface. At the cook line, observed white cloth in direct contact with raw beef, manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table at the cook line, employee moved.
Employee personal food not properly identified and segregated from food to be served to the public. At the front reach-in cooler, observed employee food items (opened) stored above customers food, Manager moved some items.
Food stored on floor. In walk-in cooler, observed carrot bag on floor, also in walk-in freezer cases and bags of raw beef on floor under shelves.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the front counter area, observed spoons in 71F water, Inspector instructed to discard water and placed new spoons.
No copy of latest inspection report available. Not available
Single-service articles not stored inverted or protected from contamination. All to go containers at the kitchen area not inverted, Manager inverted.
Working containers of food removed from original container not identified by common name. At the front counter area, milk powder not labeled
Nov 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed cloth towel used to cover food in walk-in-cooler that is not food grade.
Nonfood-grade bags used in direct contact with food. Observed nonfood-grade t-shirt bag used in direct contact with food. (Frozen squid at prep sink). Manager removed squid from bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts in bucket of water at 68F in prep sink. Manager advised they had been out for 45 minutes. Manager placed in walk-in-cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb behind establishment next to air conditioner units and hose Bibb on cook line by stove next to door between kitchen and front server area missing vacuum breaker
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towel dispenser not working at front server station. Manager repaired dispenser.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic tiles used as drop ceiling in the entire kitchen that are not smooth and easily cleanable.
Cloth used as a food-contact surface. Observed wiping cloths kept on prep tables in front server area and also kept under food containers.
Current Hotel and Restaurant license not displayed. Observed establishment displaying an expired Division of Hotels and Restaurants license dated 6/1/2023
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food kept on middle shelf above food served to the public not marked as employee food in reach in cooler at front server area. Manager moved employee food to bottom shelf.
In-use tongs/lade stored on equipment door handle between uses. Observed two ladles stored on oven door handle in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave on cook line soiled with grease and food particles.
Wood food-contact surface not properly sealed. Observed wood strip behind three-compartment sink not sealed.
Working containers of food removed from original container not identified by common name. Observed container of food removed ( Mu tea ) from original container not labeled with name of contents at front server area.
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.