PHO BOWL
5250 GREEN KEY RD, New Port Richey FL 34652 · 727-232-2282
Last inspected Aug 3, 2026 · 14 visits since September 2023
MAR 25
MAR 25
NOV 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 24 rodent droppings on window seal behind ice machine in prep area of kitchen going into walk in cooler area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024014115 | Feb 26, 2024 | May 13, 2024 | $400 |
Inspection history
14 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
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 in plastic containers over raw beef.
Handwash sink used for purposes other than handwashing. At front counter, operator emptied plastic bottle into hand wash sink
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense food. Plastic cup in cooked rice, operator removed
Employee eating in a food preparation or other restricted area. Cook eating on cook line,
Employee personal food not properly identified and segregated from food to be served to the public. In vertical cooler by walk in cooler and in prep area vertical cooler, discussed proper storage of personal food
Food stored on floor. Bucket with slab of meat on floor in dish wash area, operator moved to prep sink
Ice scoop handle in contact with ice. In ice machine, operator emptied plastic moved scoop to holder.
Unwashed fruits/vegetables stored with ready-to-eat food. Open, cut head of cabbage in cardboard box with unwashed cabbage, operator removed
Wall soiled with accumulated grease, food debris, and/or dust. Wall fan open prep area Light switch cover by door to prep area Fan guards in walk in cooler
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler - Raw chicken wings over raw pork, operator moved wings to walk in freezer. In walk in cooler - raw pork over produce, operator moved pork to bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding); raw pork chops (45F - Cold Holding)- moved to freezer, recheck - chicken 42F, pork 43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot hold unit on cook line- cooked pork (107F - Hot Holding)cooked at 12:00, reheated in microwave to 192F
Nov 20, 2025□ 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 ▾
Equipment in poor repair. 2 door reach in cooler on cook line has ice build up on fan. 2 door cooler at front counter has ice build up
Nov 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line- raw chicken over raw pork, operator moved chicken to bottom
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door reach in cooler on cook line across from fryers- cooked shrimp (51F - Cold Holding); cooked tofu (50F - Cold Holding); house made egg rolls (49F - Cold Holding); cut cabbage (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler on cook line across from fryers- cooked shrimp (51F - Cold Holding); cooked tofu (50F - Cold Holding); house made egg rolls (49F - Cold Holding);; cut cabbage (47F - Cold Holding)see stop sale, temperatures not taken today or yesterday.
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. sprouts (66F - Cold Holding) in metal pan in prep area, prepped 1 hour ago, operator put time on pan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice noodles (123F - Hot Holding), noodles cooked 1 hour ago, operator will add to time control form
Handwash sink not accessible for employee use at all times. At front counter, black bucket in hand wash sink, operator removed
No probe thermometer provided to measure temperature of food products. Provided thermometer for operator
Equipment in poor repair. 2 door reach in cooler on cook line has ice build up on fan. 2 door cooler at front counter has ice build up
Food stored on floor. Multiple bucket on floor in walk in cooler and in kitchen, duck sauce, fry oil, salt
Reach-in cooler interior/shelves have accumulation of soil residues. Vertical single door cooler in kitchen
Mar 31, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in restrooms dusty
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, sanitizer bucket empty, operator put new full bucket on machine, now at 100ppm
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. Dishwasher putting dirty dishes in rack then handling clean dishes without washing hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw pork in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked noodles in warmer on cook line at (110F - Hot Holding) reheated to 167F
Manager or person in charge lacking proof of food manager certification. Chinh Dinh in charge does not have manager certification
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Bag of rice on floor in dry storage
Ice scoop handle in contact with ice. Ice scoop handle in ice, ice scoop removed from ice
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing on 3 compartment sink
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then touched cooked tofu to be served to customer, discussed proper hand washing with manager and employee, employee properly washed hands in hand sink
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. noddles (110F - Hot Holding) in Warner on cook line, employee put in microwave to reheat noodles, now at 178F
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to where they are cutting onions, drink removed
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while cutting meat
Employee eating in a food preparation or other restricted area. Employees eating in back prep area
Ice scoop handle in contact with ice.Ice scoop handle removed from ice
Old labels stuck to food containers after cleaning. Old labels on clean containers next to dish machine
May 1, 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 ▾
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. Dishwasher putting dirty dishes in dish machine then handling the clean dishes without washing hands or changing gloves, discussed proper hand washing with 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. Chinh and Felipe are the only two kitchen employees that have food safety training certificates
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork put in cooler at 12pm (78F - Cooling) in upright cooler in back prep area
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. Dishwasher putting dirty dishes in dish machine then handling the clean dishes without washing hands or changing gloves, discussed proper hand washing with manager
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched ear piece that was in his ear then continued to prepare food and touch clean equipment without washing hands or changing gloves, discussed proper hand washing with manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken (60F - Cold Holding); pork chops (61F - Cold Holding); chicken wings (66F - Cold Holding) in middle cooler in cook line, unit is turned off, items were put in cooler around 10:30am -garlic in oil (65F - Cold Holding) in bottom part of reach in cooler on cook line -cooked pork put in cooler at 12pm (78F - Cooling) in upright cooler in back prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (60F - Cold Holding); pork chops (61F - Cold Holding); chicken wings (66F - Cold Holding) in middle cooler in cook line, unit is turned off, items were put in cooler around 10:30am -garlic in oil (65F - Cold Holding) in bottom part of reach in cooler on cook line No temperature monitoring
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. Chinh and Felipe are the only two kitchen employees that have food safety training certificates
Spray bottle containing toxic substance not labeled. Multiple spray bottles in kitchen not properly labeled
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum on cook line while preparing food, employee discarded gum
Old labels stuck to food containers after cleaning.
Reuse of single-service or single-use articles. Simply lemonade bottles reused for sugar water
Feb 26, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over noodles in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. White and red Cutting boards Can opener
Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Red, white and yellow cutting boards White cutting board on reach in cooler across from grill
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to employee preparing jalapeños
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Feb 26, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over noodles in walk in cooler
Rodent activity present as evidenced by rodent droppings found. 24 rodent droppings on window seal behind ice machine in prep area of kitchen going into walk in cooler area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter sitting out on cook line 67F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sitting out on cook line at 67F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. noodles (118F - Hot Holding) reheated to 167F
Food-contact surface soiled with food debris, mold-like substance or slime. White and red Cutting boards Can opener
Handwash sink not accessible for employee use at all times. Hand sink on cook line has pitcher stored in it, pitcher removed
Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line
No soap provided at handwash sink. No soap at hand sink on cook line No soap or paper towels at hand sink in prep area Soap and paper towels restocked at hand sinks
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Red, white and yellow cutting boards White cutting board on reach in cooler across from grill
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to employee preparing jalapeños
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken wings sitting out at room temperature, some are no longer frozen solid, moved to walk in cooler
In-use wet wiping cloth/towel used under cutting board. Wet towel removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water, water temperature 53F, operator moved to sink with running water
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels in prep area on prep table, towels removed
Nov 27, 2023□ 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 ▾
Cutting board has cut marks and is no longer cleanable.
Sep 22, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep area added in back of kitchen, coolers added. Prep tables and shelves added. Table top fryer added in prep area, rice warmer added. Ice machine, blender, reach in cooler, prep sink added at front counter
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.
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. 4 employees with no food handlers training
Cutting board has cut marks and is no longer cleanable.
No hot running water at mop sink. Hot water faucet not working, will not turn
Plumbing system in disrepair. Hot water faucet on mop sink not working properly
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 8 high priority.
8 High priority7 Intermediate8 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee eating, scrapped his plate came into prep area put gloves on and started making spring rolls without washing hands
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. Employee hand,big dirty dishes then clean dishes in dish area
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 6 seconds
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched head then touched bread without washing hands
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Customers getting sauces and shrimp crackers that are not protected, salad bar set up next to counter, items removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (57F - Cold Holding), raw chicken (60F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (88F - Hot Holding), sitting on cook line, employee voluntarily discarded
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink
Handwash sink not accessible for employee use at all times. Pitcher, one scrubbie in hand sink on cook line, items removed
Handwash sink used for purposes other than handwashing. Hand sink on cook line used to rinse towel out
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep area added in back of kitchen, coolers added. Prep tables and shelves added. Table top fryer added in prep area, rice warmer added. Ice machine, blender, reach in cooler, prep sink added at front counter
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.
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. 4 employees with no food handlers training
Cutting board has cut marks and is no longer cleanable.
Employee eating in a food preparation or other restricted area. Employee eating in prep area next to employee making egg rolls
Employee eating while preparing food. Employee eating while cutting onions
Employee personal food not properly identified and segregated from food to be served to the public. Employee Applesauce, cheese and fruit in reach in cooler in prep area above chicken, items removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to spring rolls, cell phone removed
Employee with no hair restraint while engaging in food preparation.
No hot running water at mop sink. Hot water faucet not working, will not turn
Plumbing system in disrepair. Hot water faucet on mop sink not working properly
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.