PHO 16
11963 SOUTHERN BLVD, Royal Plm Beach FL 33411
Last inspected Jul 9, 2026 · 7 visits since November 2023
SEP 24
FEB 25
AUG 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on stove- Beef broth 122F - hot holding- food out of temperature for 30 minutes- operator turned on burner too reheat.
★ 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 |
|---|---|---|---|
| 2--2026004722 | Nov 12, 2025 | Feb 9, 2026 | $200 |
Inspection history
7 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw shrimp stored over cooked spring rolls, not all commercially packaged. Advised operator of proper storage, operator stored correctly. Priority: High Priority
Nov 12, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face then proceeded to turn on stove and grab reach in cooler door handle without washing their hands- educated operator - employee washed their hands properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove -Beef broth 130F- hot holding, -food out of temperature for 30 minutes- operator turned on stove to reheat product.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over food used for restaurant in large reach in cooler- operator removed.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area employee washed hands in sink for 5 seconds and proceeded to put on clean gloves and prepare food- educated operator - employee washed hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At tall reach in cooler one cracked egg- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Raw short rib 72F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in freezer to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on stove- Beef broth 122F - hot holding- food out of temperature for 30 minutes- operator turned on burner too reheat.
Employee with no hair restraint while engaging in food preparation.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over cooked pork at flip top cooler on cook line. Operator stored properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move to a different cooler or move to freezer to quick chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker observed at hose connection by triple sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not stored inverted at storage rack by dish machine.
Exterior door has a gap at the threshold that opens to the outside. At back screen door to kitchen.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Iced tea, lemonade and coffee in customer self service cooler, no labeling information. Educated operator on minimum labeling requirements. Name of product, name of establishment where product is packaged and address and expiration if applicable for cooked foods.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then proceeded to handle cilantro without wash in their hands- educated operator - employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline area- employee handled cook pork and handled meatballs with barehand for order - operator poured hot broth over food reaching 130F- educated operator- operator reheated to 145F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged over bucket of beef broth- operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter in kitchen - Cooked chicken 86F- hot holding- food left out for 2 hours- operators placed in reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At handwashing sink by front counter pitcher inside sink - operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch on at cookline.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. At walk in freezer bucket of soup stored on floor.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. At dishmachine area- bottle of head&shoulders shampoo stored above dishmachine and clean dishes- operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler- container of milk opened 03/09/24 not date marked operator date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep counter - operator removed.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw salmon not commercially packaged stored over cooked tripe and pre cooked foods - operator moved raw salmon to lower shelf.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for cooked noodles, cooked chicken, beef- emailed to operator.
Insect control device installed over food preparation area. At back area- bug zapper above containers of oil- operator removed.
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.