PHO 101
6125 S TAMIAMI TRL, Sarasota FL 34231 · 941.924.0039
Last inspected Jun 29, 2026 · 9 visits since October 2023
MAR 24
SEP 24
JAN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (54F - Cooling) in the walk in cooler. The operator stated the beef broth has been held overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025088861 | Oct 29, 2025 | Jan 5, 2026 | $200 |
| 7--2023042778 | Jun 7, 2023 | Aug 21, 2023 | $200 |
Inspection history
9 visits, newest first
Jun 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
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/
Proof of required state approved employee training not available for some 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. Observed brisket in walk-in cooler not date marked.
Records/documents for required employee training do not contain all of the required information. Observed Food handlers certificates not filled out with any pertinent documentation such as name or date of training.
Spray bottle containing toxic substance not labeled.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Observed a bag of onions on floor in storage area.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Light shield damaged/in disrepair.
Oct 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef broth (53F - Cooling) in the walk in cooler. The operator stated the beef broth was prepared the day prior to inspection. The operator discarded the broth.
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. See stop sale. Observed beef broth (53F - Cooling) in the walk in cooler. The operator stated the beef broth was prepared the day prior to inspection. The operator discarded the broth.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed broccoli in the walk in cooler. The operator properly stored the raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked shrimp in the 2-door reach in cooler on the cook line. Th operator properly stored the cooked shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp spring roll (47F - Cold Holding); bean sprouts (51F - Cold Holding) at the server expo line. The operator stated the potentially hazardous foods have been held for approximately 30 minutes. The operator placed the above foods in a reach in cooler.
Toxic substance/chemical improperly stored. Observed bottles of bleach stored next to bags of flour in dry storage. The operator properly stored the bleach.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the front of house staff did not have proof of employee training.
Food stored on floor. Observed a bag of corn starch stored on the floor in dry storage. The operator properly stored the bag of corn starch.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed vegetable broth made with a powdered mix containing milk (47F - Cooling) in the 2-door reach in cooler at the end of the cook line. The operator stated the broth was made the day prior to inspection. The operator discarded the broth.
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. See stop sale. Observed vegetable broth made with a powdered mix containing milk (47F - Cooling) in the 2-door reach in cooler at the end of the cook line. The operator stated the broth was made the day prior to inspection. The operator discarded the broth.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef in the reach in cooler at the end of the cook line. The operator properly stored the raw beef.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Records/documents for required employee training do not contain all of the required information. Observed the employee certifications missing date of birth, trainer name and trainer certification number. The operator filled in the missing information.
2-door reach-in cooler shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a clean plate a the server expo line. The operator properly stored the cell phone and moved the plate to the dish area.
Food stored on floor. Observed raw beef stored on the floor in the walk in freezer. The operator properly stored the raw beef.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in a non-food grade plastic container in the dry storage area.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with food debris.
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in a non-food grade plastic container in the dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed kimchi (51F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the kimchi has been held for approximately 3 hours. Other potentially hazardous foods in the cooler are at proper cold holding temperatures. The operator will monitor the temperature of the kimchi. Observed cooked shrimp spring rolls (51F - Cold Holding) at the server expo line. The operator stated the spring rolls have been held for approximately 1 hour. The operator placed the spring rolls in another cold holding unit.
Toxic substance/chemical improperly stored. Observed a vaping device stored on a shelf above a reach in cooler on the cook line. Observed bottles of hand sanitizer stored on a shelf near packets of tamarind in the dry stored area. The operator properly stored the chemicals.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Nonfood-grade basting brush used in food on the cook line. The operator discarded the brush.
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.
Accumulation of debris on the top exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for uncooked rice in the dry storage area. The operator removed the scoop.
Buildup of food debris/soil residue on reach in cooler door handles.
Dead roaches on premises. Observed 4 dead roaches on the floor underneath the chemical storage shelving. Observed 2 dead roaches underneath shelving in the dry storage area. The operator properly cleansed and discarded the dead roaches.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in coolers at the end of the cook line.
Employee with ineffective hair restraint while engaging in food preparation. Employees put on hair restraints.
In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth.
No handwashing sign provided at a hand sink used by food employees at the hand sink at the entrance to the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with food debris.
Very slow draining water in handwash sink at the entrance to the cook line.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef broth (54F - Cooling) in the walk in cooler. The operator stated the beef broth has been held overnight. The operator discarded the broth.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken in the reach in cooler at the end of the cook line. The operator properly stored the raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (54F - Cooling) in the walk in cooler. The operator stated the beef broth has been held overnight.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the time/temperature control for safety form not filled out.
Observed the hot water was turned off at the hand sink on the expo line. The operator turned on the hot water.
Cloth used as a food-contact surface. Observed a wiping cloth used to cover fresh basil in the reach in cooler on the expo line. Observed a wiping cloth used as a liner for egg rolls in the reach in cooler at the entrance of the cook line. The operator removed the wiping cloths.
Employee eating in a food preparation or other restricted area. Observed an employee eating in the prep area. The employee moved into the dining room.
Equipment in poor repair. Observed a torn door gasket at the reach in cooler at the end of the cook line.
Food stored on floor. Observed a bag of onions stored on the floor in the dry storage area. Observed a box of potatoes stored on the floor in the walk in cooler.
In-use ice scoop stored on soiled surface between uses. Observed the scoop used for the ice machine was stored in contact with the wall near the ice machine. The operator removed the ice scoop.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator removed the scoop from the flour.
Two door reach-in cooler shelves with rust that has pitted the surface at the entrance to the cook line.
Oct 23, 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 ▾
Equipment in poor repair. Observed torn door gasket in the reach in cooler at the end of the cook line.
Hole in or other damage to wall. Observed a hole in the wall in the mop sink area.
Oct 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over tofu in the walk in cooler. The operator properly stored the raw pork.
Toxic substance/chemical improperly stored. Observed liquid soap stored over dry noodles in the dry storage area. The operator properly stored the soap.
Vacuum breaker missing at mop sink faucet.
Spray bottle containing toxic substance not labeled in the dish area.
Accumulation of debris on the top exterior of warewashing machine.
Cloth used as a food-contact surface. Observed a wiping cloth used to cover fresh basil in the reach in cooler in the service area. The operator removed the wiping cloth.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the stand up reach in cooler at the entrance to the cook line. The operator removed the tuna from the packaging.
Dead roaches on premises. Observed approximately 25 dead large roaches in the dry storage and storage area. The operator cleaned and discarded the dead roaches.
Employee eating in a food preparation or other restricted area. Observed an employee eating in the prep area of the kitchen. The employee moved to an unrestricted area.
Equipment in poor repair. Observed torn door gasket in the reach in cooler at the end of the cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed approximately a half inch gap at the top of the rear exit door and the top of the door jamb.
Floor has an accumulation of food debris behind the equipment on the cook line.
Hole in or other damage to wall. Observed a hole in the wall in the mop sink area.
Single-service articles improperly stored. Observed single-service to go bags stored on the floor in the service area. The operator properly stored the to go bags.
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.