PHO 54 & GRILL VIETNAMESE CUISINE LLC
1361 ALAFAYA TRAIL STE 160, Oviedo FL 32765 · 407-542-7855
Last inspected Jul 8, 2026 · 7 visits since November 2023
MAR 24
OCT 24
MAR 25
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pho broth < 1 hour (49F - Cold Holding). Manager states on a 4 hour plan
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over pork broth in reach in cooler Raw beef stored over beef broth in reach in cooler, properly store.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Properly stored
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 stored over raw shrimp in reach in freezer Properly stored
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccios not identified as raw. Menus must be fixed, printed and online.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided printed copy. Corrective Action TakenCorrective Action Taken**
Spray bottle containing toxic substance not labeled. Two degreaser bottles with no name
Accumulation of debris on exterior of warewashing machine. Cleaned Corrected On-SiteCorrected On-Site**
Wall soiled with accumulated grease, food debris, and/or dust.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked food stored at a non grade food red bag at the reach-in freezer have.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw. Chicken wings stored above of beef broth at the bottom of make table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (45F - Cold Holding); beef steak (45F - Cold Holding); raw chicken (45F - Cold Holding) Operator stated that the food been at tghis cooler less than 4 hours and she moved it to the reach-in freezer to cool down. Second checked 43f for all the item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggie rolls (125F - Hot Holding) Operator stated that was for an order and been out for less than 2 hours and she decided to added to a time control form.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager show up half of my inspection.
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. Non of the cooked food at the reach-in freezer have a label when it's cooked.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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. Observed raw beef stored on top of raw shrimp at the 2 door freezer back area. Operator switch it.
Handwash sink not accessible for employee use at all times. Employee hand sink at the kitchen Blocked with a prep table. Operator moved it to the side.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator and she did sign while conducting my inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored on top of beans sprouts at the walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Back of the house by the dishwasher area.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw shrimp stored with cooked shrimp in sane container, in make table. Operator instructed to reheat shrimp.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coconut milk, placed in wait station nit date marked, from 24 hours ago.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dung D. 8-5-2024
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Sling bag stored on top of air fryer.
Food stored on floor. Containers of broth stored in walk in cooler, floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gasket soiled with grime.
Uncovered food stored near sink exposed to splash. Bucket of noodles stored in water, near cookline sink.
Water leaking from pipe and/or faucet/handle, under three compartment sink.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw pork stored in same container with raw chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - soup broth <2 hours (62F - Cold Holding). Manager put on stove for reheat
Handwash sink not accessible for employee use at all times. - hand wash sink in kitchen blocked by cart
Accumulation of debris inside warewashing machine.
Accumulation of debris on dish racks
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pho broth < 1 hour (49F - Cold Holding). Manager states on a 4 hour plan
Handwash sink not accessible for employee use at all times. - on cook line blocked by cart
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pho broth < 1 hour (49F - Cold Holding). Manager states < 1 hour, on a four hour plan. Emailed operator forms for TPHC
Accumulation of debris on dish racks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
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.