PHO DRIVE THRU
7091 S ORANGE BLOSSOM TRAIL, Orlando FL 32809 · 2024868623
Last inspected Mar 26, 2026 · 8 visits since July 2023
JUL 23
MAY 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided forms
★ 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 |
|---|---|---|---|
| 4--2020052719 | Oct 7, 2020 | Apr 22, 2021 | $200 |
Inspection history
8 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Gloves, towel and container in hand sink by dish machine. Employee removed
Spray bottle containing toxic substance not labeled. On rolling cart. Operator had employee label
Ice scoop handle in contact with ice. At front serving counter. Employee removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour and msg
Show the remaining 1 finding ▾
Wet mop not stored in a manner to allow the mop to dry. Dry storage room by entrance to back of the house kitchen.
Nov 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba (79F - Hot Holding) beef (79F - Hot Holding); noodles (79F - Hot Holding);
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer and grinder.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar and msg
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Metal Stirs @ 77F
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Unnecessary items/unused equipment on the premises. Dishwashers located on front counter Old oven and other equipment located in the back kitchen. Old dishwasher
Nov 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken broth ( 47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (59F - Cold Holding) chicken broth ( 47F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba (79F - Hot Holding) beef (79F - Hot Holding); noodles (79F - Hot Holding);
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer and grinder.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar and msg
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Metal Stirs @ 77F
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
Unnecessary items/unused equipment on the premises. Dishwashers located on front counter Old oven and other equipment located in the back kitchen. Old dishwasher
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
6 High priority4 Intermediate10 Basic
Show 20 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. Tenders cash and continued to make boba, also touched head set multiple times within handwashing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chicken. Manager changed rotation.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over spam in reach in freezer. Manager moved beef.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (65F - Cold Holding). Held on the cookline less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (125F - Hot Holding). Less than 4 hours on the stove. Staff turned up heat to heat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Small gray cutting board.
Packaged food not labeled as specified by law. Coffee flan, Panna cotta, Che Dau Trang, banana pudding. Stored in reach in cooler outside of counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and spam in walk-in cooler.
Spray bottle containing toxic substance not labeled. Pink substance In bottle located on a cart.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverages on counter at boba station. Under counter next to straws and utensils.
Equipment and utensils not properly air-dried - wet nesting. Plastic bins under the counter. Turned bins on the side to dry.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and counter. Staff removed.
In-use tongs stored on equipment door handle between uses. On handle of stove. Staff removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stirs for boba at 70F. Located at the boba station.
Light not functioning. Hood Back storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surrounding parts of floor mixer.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Water leaking from faucet. Located at mop sink.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority6 Intermediate10 Basic
Show 23 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Multiple runs
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. Tenders cash and continued to make boba, also touched head set multiple times within handwashing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chicken. Manager changed rotation.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over spam in reach in freezer. Manager moved beef.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (65F - Cold Holding). Held on the cookline less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (125F - Hot Holding). Less than 4 hours on the stove. Staff turned up heat to heat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Small gray cutting board.
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. Eyen
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.
Packaged food not labeled as specified by law. Coffee flan, Panna cotta, Che Dau Trang, banana pudding. Stored in reach in cooler outside of counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and spam in walk-in cooler.
Spray bottle containing toxic substance not labeled. Pink substance In bottle located on a cart.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverages on counter at boba station. Under counter next to straws and utensils.
Equipment and utensils not properly air-dried - wet nesting. Plastic bins under the counter. Turned bins on the side to dry.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and counter. Staff removed.
In-use tongs stored on equipment door handle between uses. On handle of stove. Staff removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stirs for boba at 70F. Located at the boba station.
Light not functioning. Hood Back storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surrounding parts of floor mixer.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Water leaking from faucet. Located at mop sink.
May 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Food in reach in freezer in in closed thank you bags.
Raw animal food stored over or with unwashed produce. Eggs above broccoli and ginger, walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in dumpster.
Handwash sink used for purposes other than handwashing. Boba dumped in sink at front counter.k
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on front service area.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar.
Sep 13, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (57F - Cold Holding) less than 4 hours. Staff added ice to cool.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced beef (51F - Cooling) on cook line. From 7:30- 12:20pm cooling. Manager placed ice bags to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba (81F - Hot Holding), manager turned up heat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.. sliced beef (51F - Cooling) on cook line. From 7:30- 12:20pm cooling. Manager placed ice bags to cool.
Ceiling tile missing.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in dry storage.
Jul 7, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (57F - Cold Holding) less than 4 hours. Staff added ice to cool.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced beef (51F - Cooling) on cook line. From 7:30- 12:20pm cooling. Manager placed ice bags to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba (81F - Hot Holding), manager turned up heat.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided forms
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.. sliced beef (51F - Cooling) on cook line. From 7:30- 12:20pm cooling. Manager placed ice bags to cool.
Handwash sink not accessible for employee use at all times. Pitchers in hand sink. Staff removed
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.
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 forms
Ceiling tile missing.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in dry storage.
Food not stored at least 6 inches off of the floor. Oil. Manager moved to shelf.
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.