ORLANDO PHO 813
4724 MILLENIA PLAZA WAY, Orlando FL 32839 · 407-271-4068
Last inspected Oct 17, 2025 · 8 visits since July 2023
JUL 23
JAN 24
JUL 24
MAR 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. beef,pork,chicken, vermicelli noodle. Held on time per operator from 11am-3pm. Has no time marking
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024054330 | Jul 22, 2024 | Feb 26, 2025 | $200 |
Inspection history
8 visits, newest first
Oct 17, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to triple sink
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels touching sprouts. Advised to use coffee filters instead
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over soup and cut greens in walk in cooler.operator immediately removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic at room temperature in kitchen. Less than 4hrs per operator. Advised to keep garlic stored at 41F or below or 135F or above. Or on time plan for 4hrs. Operator moved to cooler for temperature recovery
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. beef,pork,chicken, vermicelli noodle. Held on time per operator from 11am-3pm. Has no time marking
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. beef,pork,chicken, vermicelli noodle. Held on time per operator from 11am-3pm. Operator does not have time plan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Miso soup in freezer not date marked. Made on 3/17 per operator
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Operator immediately secured
Floor soiled/has accumulation of debris. In between cooking equipment on cook line
Food not stored at least 6 inches off of the floor. -Bucket of Rice noodles on floor. Operator immediately removed
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Spray bottle containing toxic substance not labeled. 2 bottles at front counter.
Bowl or other container with no handle used to dispense food. All bulk containers have plastic bowls.
Cloth used as a food-contact surface. Towel on top of salads in reach in cooler.
Floor area(s) covered with standing water. Walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 78F.
Working containers of food removed from original container not identified by common name. All bulk containers.
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Bowl in bulk sugar.
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 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. Tested at 0ppm through 3 cycles.
Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting stained black substance.
No soap provided at handwash sink. Sink at front counter.
Bowl or other container with no handle used to dispense food. Bowl in bulk sugar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf with food.
In-use tongs stored on equipment door handle between uses. On fryer handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 72F. Operator changed 167F.
Jul 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate8 Basic
Show 12 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. Dish person. Manager educated staff
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. On front counter. Manager filled
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. throughout kitchen
Current Hotel and Restaurant license not displayed. Different location license on hand. Manager verified ownership.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter of clean dish at dish machine. Manager discarded and educated staff.
Employee with no hair restraint while engaging in food preparation. Dish person
In-use knife/knives stored in cracks between pieces of equipment. Between safety equipment holder.
In-use tongs stored on equipment door handle between uses. On handle of steam table. Manager removed.
No handwashing sign provided at a hand sink used by food employees. Sign tells employees how to wash hands not that they must.
Wet wiping cloth not stored in sanitizing solution between uses. On shelf in dry storage. Manager removed towel.
Jul 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 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. Dish person. Manager educated staff
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60F. Moved to another unit to cool. Provided time control fines and explained.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (60F - Cold Holding). Less than 4 hours on cook line. Placed in another unit to cool. Vietnam ham (47F - Cold Holding); pork (47F - Cold Holding). Manager closed lid. Provided time control and explained procedure.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. On front counter. Manager filled
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. throughout kitchen
Current Hotel and Restaurant license not displayed. Different location license on hand. Manager verified ownership.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter of clean dish at dish machine. Manager discarded and educated staff.
Employee with no hair restraint while engaging in food preparation. Dish person
In-use knife/knives stored in cracks between pieces of equipment. Between safety equipment holder.
In-use tongs stored on equipment door handle between uses. On handle of steam table. Manager removed.
No handwashing sign provided at a hand sink used by food employees. Sign tells employees how to wash hands not that they must.
Wet wiping cloth not stored in sanitizing solution between uses. On shelf in dry storage. Manager removed towel.
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.