ATLANTIC PHO
5408 W ATLANTIC BLVD, Margate FL 33063 · 954-933-2684
Last inspected Aug 3, 2026 · 11 visits since August 2023
FEB 25
APR 25
AUG 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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. A poster has been given to the operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $5,620
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025010655 | Dec 3, 2024 | Mar 20, 2025 | $800 |
| 2--2024017894 | Mar 4, 2024 | Apr 10, 2024 | $600 |
| 2--2023050316 | Sep 1, 2023 | Oct 5, 2023 | $800 |
| 2--2023038515 | Jun 30, 2023 | Jul 31, 2023 | $400 |
| 2--2020014767 | Mar 17, 2020 | Mar 1, 2021 | $800 |
| 2--2020009850 | Feb 7, 2020 | Aug 24, 2020 | $300 |
| 2--2018050048 | Sep 14, 2018 | Nov 14, 2018 | $800 |
| 2--2017036516 | Jul 6, 2017 | Aug 21, 2017 | $320 |
| 2--2015018782 | Apr 22, 2015 | Jul 6, 2015 | $800 |
Inspection history
11 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometers for walk in cooler and glassfront cooler in service area both reading below freezing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler containers of beef soup missing date when prepared. Manager not sure if prepared less than 24 or not.
Spray bottle containing toxic substance not labeled. Unknown substance in pump sprayer bottle under triple sink. Manager unsure of substance, asked employee to identify and label.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by ice machine. Manager turned hot water back on.
Show the remaining 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above make line and immediately next to clean dishware. Manager removed phone.
Food stored on floor. 1) Buckets of cooked beef on ice on floor in kitchen 2) Bucket with raw beef on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop and small utensils in standing water (78F at service area by ice machine. Manager dumped water.
Standing water in bottom of reach-in-cooler. Standing water in bottom of left fliptop unit at cookline.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat noodles in walk in cooler. Operator inverted
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler; bean sprouts (53F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Observed food double stacked in unit. Operator placed food in freezer to quick chill. Food not prepared or portioned today
Floor soiled/has accumulation of debris. Floor soiled with grease at left side of cook line. Employee began cleaning
Standing water in bottom of reach-in-cooler. Observed in kitchen right flip top cooler
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp and proceeded to handle clean cooking equipment without first removing old gloves and washing hands. Reviewed proper hand washing procedures with employee. Employee removed old gloves washed hands and replaced with new gloves
Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top coolers contain cut marks
Reach-in cooler interior/shelves have accumulation of soil residues. Left flip,top,cooler shelves soiled with food debris. Operator began cleaning unit
Standing water in bottom of reach-in-cooler. Standing water in right flip top cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by cookline with grease
shelves with rust that has pitted the surface. Dry storage shelves rust pitted
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Raid can in hallway leading to dry storage. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken soup in flip top cooler. Operator properly separated
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 chicken over raw beef in freezer. Operator properly Seperated
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg rolls on cookline do not have time mark. Per operator egrolls out of temperature for less than four hours. Operator time marked
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 food borne illnesses with operator
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen flip top cooler soiled with food debris
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef soup prepared yesterday not date marked. Operator date marked
Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored on top of trash can. Operator reran dishes through dish washer and stored properly
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen contain cut marks
Equipment in poor repair. Gasket torn in left flip top cooler door
Food stored on floor. Container of sauces in dry storage stored on floor. Containers of food in walk in cooler stored on floor
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for left flip top cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled with grease
Ripped/worn tin foil used as shelf cover. Tin foil torn at kitchen cook line shelf
Standing water in bottom of reach-in-cooler. Standing water in in right flip top cooler
Stored food not covered. Cut lettuce in right flip top cooler not covered
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with food debris
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on top of kitchen cook line. Operator removed wiping cloths
Working containers of food removed from original container not identified by common name. Container of powder in kitchen not labeled. Operator labeled container
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell eggs stored above unwashed vegetables. Operator moved eggs to bottom shelf
Handwash sink used for purposes other than handwashing. Handwashing sink used to store blender parts. Operator removed items
In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on oven doors. Operator removed tongs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At waiter station, standing water with utensils 75°F. Operator discarded water.
No Heimlich maneuver/choking sign posted. Emailed to operator
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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. Dishwasher (Chlorine 200ppm). Observed dish washer had been primed prior to operating. Advised operator to let dish washer cycle and test before priming. Operator began cycling dish washer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over flour mix in reach in cooler. Operator separated
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 chicken over raw beef in reach in freezer. Operator seperated
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Informed operator of food borne illnesses. Provided hand out.
Employee eating while preparing food. Employee eating food in kitchen while prepping food. Operator instructed employee to stop eating. Employee stopped eating
Equipment in poor repair. Gasket at right kitchen flip top cooler torn.
Floor tiles missing and/or in disrepair. Floor tiles cracked in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave soiled with food debris. Operator began cleaning microwave
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in right kitchen flip top cooler
No mop sink or curbed cleaning facility provided at establishment. Advised operator to install mop sink
Working containers of food removed from original container not identified by common name. Cooking oil bottles not labeled. Operator labeled
Mar 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler; raw chicken stored over ready to eat noodles. Operator moved raw chicken to lower shelf.
No mop sink or curbed cleaning facility provided at establishment. Operator stated wastewater disposed into storm drain. Advised Operator to install mop sink.
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority1 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (75F - Cooling 2:30pm). Operator stated cooling since 9:30am, at this rate product did not reach 70F within 2 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (75F - Cooling 2:30pm). Operator stated cooling since 9:30am, at this rate product did not reach 70F within 2 hours. See Stop Sale.
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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm, agrees to manually sanitize until machine is repaired and able to properly sanitize.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; Portioned plastic bag of raw beef stored over ready to eat noodles. Operator moved raw beef to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler; raw chicken stored over ready to eat noodles. Operator moved raw chicken to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At expo line prep table; cooked noodles (84F - Cold Holding). Operator stated not prepared or portioned today being held at room temperature more than 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler cooked won tons (49F - Cold Holding); krab (49F - Cold Holding) Operator stated items not prepared or portioned today, being held in overfilled pans in make top portion of cooler for 2 hours. Moved to walk-in cooler. At prep area Flip top cooler; bean sprouts (49F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 2 hours, added ice. At expo line prep table; cooked noodles (84F - Cold Holding). Operator stated not prepared or portioned today being held at room temperature more than 4 hours. See Stop Sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Left side flip top cooler; precooked commercially processed meatballs (49F - Ambient Cooling 2:25pm). Operator stated meatballs received cooked/frozen, prepped/cut at 9:30am, stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Left side flip top cooler; precooked commercially processed meatballs (49F - Ambient Cooling 2:25pm). Operator stated meatballs received cooked/frozen, prepped/cut at 9:30am, stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line right side flip top cooler; cooked chicken (100F - Cooling 2:50pm/87F - Cooling 3:50pm); cooked pork (85F - Cooling 2:50pm/83F - Cooling 3:50pm). Operator stated cooling for 15 minutes, stored in full covered pans with tightly fitting lids, at this rate product will not reach 70F within 2 hours, uncovered and moved to walk-in cooler to facilitate faster cooling.
No mop sink or curbed cleaning facility provided at establishment. Operator stated wastewater disposed into storm drain. Advised Operator to install mop sink.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth throughout kitchen.
Equipment in poor repair. Observed walk in cooler's s ambient temperature at 47F. Observed walk in cooler gasket in disrepair.
Sep 1, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings on top of dishwashing machine in dish washing area, 4 underneath dishwashing machine, 1 beside triple sink. Dish washing area is in an open adjacent area next to cook line. Observed 5 rodent droppings along passage leading to storage area. Observed approximately 30 droppings in dry storage area. Dry storage area is not separated by a closing door. Observed 3 rodent droppings on cook line underneath cooking equipment. Observed approximately 20 rodent droppings in prep area next to hot water heater.Prep area is located next to cook line. Observed 6 rodent droppings in wait station next to coffee machine and ice machine. Wait station is separated by a closing door.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth throughout kitchen.
Equipment in poor repair. Observed walk in cooler's s ambient temperature at 47F. Observed walk in cooler gasket in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with an accumulation of old food debris at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed an accumulation of old grease build up on wall/pipe in kitchen next to cook line. Observed an accumulation of old grease built up behind deep fryer.
Aug 31, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed containers of beef stew and pot with beef soup stored in walk in cooler and not date marked. Per operator, soup and stew have been in the cooler since 08/29/2023.
Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings on top of dishwashing machine in dish washing area, 4 underneath dishwashing machine, 1 beside triple sink. Dish washing area is in an open adjacent area next to cook line. Observed 5 rodent droppings along passage leading to storage area. Observed approximately 30 droppings in dry storage area. Dry storage area is not separated by a closing door. Observed 3 rodent droppings on cook line underneath cooking equipment. Observed approximately 20 rodent droppings in prep area next to hot water heater.Prep area is located next to cook line. Observed 6 rodent droppings in wait station next to coffee machine and ice machine. Wait station is separated by a closing door.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed food items stored in walk in cooler at temperatures greater than 41F. Pork; 46F, beef; 46F, beef stew; 47F, Sausage; 48F, Beef soup; 48F, Shrimp; 46F, Rice Noodle; 46F, Egg Noodle; 48F Observed Half and Half stored in glass door cooler at wait station held at 51F. Per operator food items has been in coolers since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items stored in walk in cooler at temperatures greater than 41F. Pork; 46F, beef; 46F, beef stew; 47F, Sausage; 48F, Beef soup; 48F, Shrimp; 46F, Rice Noodle; 46F, Egg Noodle; 48F Observed Half and Half stored in glass door cooler at wait station held at 51F. Per operator, food has been in coolers since yesterday. See stop sale.
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. A poster has been given to the operator.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand wash station next to dishwashing machine out of paper towel and soap. Employee replaced.
No probe thermometer provided to measure temperature of food products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages containers being stored on prep table with service items. Employee removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Observed employee cell phone stored on a prep table on cook line. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Observed wet food preparation containers above wash sink being stored in a manner that does not allow proper air drying. Employee separated containers and placed them in a manner to allow proper air drying.
Equipment in poor repair. Observed walk in cooler's s ambient temperature at 47F. Observed walk in cooler gasket in disrepair.
Food stored on floor. Observed a case of liquid margarine stored on floor in passage way leading out side and to dry storage. Employee removed and stored properly. Observed a bag of carrots being stored on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife being stored between two flip top reach in coolers in the kitchen across from the stove. Operator relocate to a safe area.
In-use tongs stored on equipment door handle between uses. Observed three in use tongs being stored over oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with an accumulation of old food debris at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers (true refrigerator and artic air) gaskets with an accumulation of old debris.
Wall soiled with accumulated grease, food debris, and/or dust. Observed an accumulation of old grease build up on wall/pipe in kitchen next to cook line. Observed an accumulation of old grease built up behind deep fryer.
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.