PHO 31 LLC
1035 GATEWAY BLVD STE 213, Boynton Beach FL 33426 · 5617777884
Last inspected Aug 7, 2026 · 10 visits since July 2023
NOV 24
APR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach observed at hand wash sink in prep kitchen area. Advised operator to kill and remove roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,260
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089515 | Oct 14, 2025 | Apr 8, 2026 | $360 |
| 2--2023042068 | Jul 14, 2023 | Aug 23, 2023 | $700 |
| 2--2021042214 | Aug 5, 2021 | Feb 4, 2022 | $200 |
Inspection history
10 visits, newest first
Aug 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Nonfood-grade bags used in direct contact with food. Salt stored in trash bag, garbage bag covering and in direct contact with herbs at walk in cooler. Advised operator to remove trash bags.
Roach activity present as evidenced by live roaches found. 1 live roach observed at hand wash sink in prep kitchen area. Advised operator to kill and remove roach.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding); beef broth (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place products in freezer to quick chill.
Dead roaches on premises. Approximately 30 dead roaches observed on sticky traps under dry storage shelves, on top of dish machine. Operator discarded dead roaches.
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Salt stored in trash bag, garbage bag covering and in direct contact with herbs at walk in cooler. Advised operator to remove trash bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork not in commercial packaging over fully cooked fish sticks at reach in freezer. Operator stored products properly.
Roach activity present as evidenced by live roaches found. 1 live roach observed at hand wash sink in prep kitchen area. Advised operator to kill and remove roach.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding); beef broth (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place products in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by crash cart on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. In prep kitchen area.
Dead roaches on premises. Approximately 30 dead roaches observed on sticky traps under dry storage shelves, on top of dish machine. Operator discarded dead roaches.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: spicy bone broth (58F - Cooling) at 11:20; cooling since 9:00pm on 2/2 At current rate of cooling product did not reach 41F within 6 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: spicy bone broth (58F - Cooling) at 11:20; cooling since 9:00pm on 2/2 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Observed Paper towels stored and in direct contact with limes, jalapeños and tofu at reach in cooler on cook line. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground pork over vegetables at 2 door reach in coolers. Operator stored products properly.
Food stored on floor. To go containers, cooking oil stored on floor in kitchen.
Oct 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered deep container. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered deep container.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up dirt and debris under shelf in kitchen, then proceeded to cut vegetables without washing hands and changing gloves. Employee went to wash her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 70F on prep table at cook line. Operator stated sprouts were removed from temperature control approximately 2 hours ago. Not prepped or cooked today. Operator placed sprouts in refrigerator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 117F in crockpot at front counter. Operator stated beans were reheated approximately 2 hours ago. Crock pot not hot enough. Operator changed temperature setting to high.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered, deep container.
Handwash sink not accessible for employee use at all times. Next to cook line obstructed by cart and pots. Operator removed.
Employee open water bottle on a food preparation table next to hand sink in back kitchen.
Employee personal cell phone stored in or above a food preparation area, next to mixer on prep table next hand sink in back kitchen.
Floor soiled/has accumulation of debris under shelf across triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glad doors on refrigerator at cook line.
Wall soiled with accumulated grease, food debris, and/or dust behind shelf's across triple sink.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 57F-60F in walk in cooler cooked yesterday. In a covered container. 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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 57F-60F in walk in cooler cooked yesterday. In a covered container.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reviewed setting up triple sink.
Handwash sink not accessible for employee use at all times, cart stored in front of sink at cook line. Operator removed cart.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermo labels available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust outside of stand up freezer next to walk in cooler.
Objectionable odors in kitchen under triple sink and dish machine.
Standing water or very slow draining water in handwash sink next to dish machine.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw beef stored over/not properly separated from ready-to-eat vegetables in glass door cooler across cook line. Operator removed beef.
Cloth used as a food-contact surface for rice noodles in glass door cooler across cook line. Operator removed cloth.
Ice scoop handle in contact with ice inside ice machine. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rim of chest freezer next to walk in cooler soiled. Stand up freezer next to walk in cooler shelf's and bottom soiled.
Soy sauce stored on floor across ice machine. Operator placed on a shelf.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature <160F).
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature <160F).
Handwash sink not accessible for employee use at all times. Dish area hand sink blocked prep table and hotel pans.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prepared beans not date mark prepared 2 days prior then put into freezer - operator date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 2 days prior - operator date marked.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while preparing stock.
Food not stored at least 6 inches off of the floor. Bucket of beef on walk in floor.
Time/temperature control for safety food thawed in an improper manner. Beef, chicken thawing in bucket of water - operator removed and moved to walk in cooler.
Jul 14, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Handwash sink used for purposes other than handwashing, stored herbs in sink. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carrots stored on floor in kitchen. Cucumber's stored on the floor in walk in cooler. Operator placed on shelf's.
Time/temperature control for safety food thawed in an improper manner. Beef bone in standing water in triple sink.
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.