PHO HOA RESTAURANT
649 N PRIMROSE DRIVE, Orlando FL 32803 · 407.895.6098
Last inspected Feb 2, 2026 · 7 visits since July 2023
JAN 24
SEP 24
MAR 25
OCT 25
JAN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floor soiled/has accumulation of debris. Underneath all cooking equipment and equipment throughout back of the house.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts and leafy greens 50F cold holding per operator less than 2 hours, operator had employees remove all tics items place in walk in cooler for temperature recovery
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar hand sink.
Floor soiled/has accumulation of debris. Underneath all cooking equipment and equipment throughout back of the house.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. -beef and onion in petroleum bag
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded pork (45F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. -far right side reach in cooler cutting board stained -can opener blade
Spray bottle containing toxic substance not labeled. -spray bottle with clean substance on crash cart not labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at bar
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. -under wash board of dish machine
Hole in or other damage to wall. -hole in wall above breaker panel
In-use knife/knives stored in cracks between pieces of equipment. -knives between reach in coolers
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -above meat slicer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish storage shelf at server station soiled
Wall soiled with accumulated grease, food debris, and/or dust. -at fire suppression system
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk jug bar reach in no dated
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on cook line on plate Operator removed cell phone and keys
Floor tiles missing and/or in disrepair. Floor tile broken cook line
Food not stored at least 6 inches off of the floor. Platform in walk in freezer with food at least 6 inches off floor
Food stored on floor. Cases of oil stored on floor dry storage Operator removed off floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards and ceiling walk in cooler soiled
Plumbing system in disrepair. Hand sink bar area hot water portion not working
Single-service articles improperly stored. Cases of to go bosses on floor by back reach in freezers
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled no cook line by hand sink
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles on counter 82° Advised to ice noodles for immediate temperature recovery
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler no date mark Milk jug no date mark on server station
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room door not self closing tight fitting
Cutting board has cut marks and is no longer cleanable. Cut board at make table grooved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filter soiled Top shelf used for trays and dishes soiled
Wall soiled with accumulated grease, food debris, and/or dust. Ceiling and walls of kitchen and walk in cooler soiled
Wet mop not stored in a manner to allow the mop to dry. Mop sitting on floor Operator moved mop to hang dry
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Pan in hand wash by wok station Operator removed pan
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled. Ceiling tiles in back dry storage room damaged
Cutting board has cut marks and is no longer cleanable. Multiple cut board with grooves
Floor tiles missing and/or in disrepair. Floor tiles broken on cook line Floor in walk-in-cooler in disrepair
Food stored on floor. Cases of rice noodles stored on floor in walk-in-cooler. Operator put item on shelf
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields on lights by soup station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Walk-in-cooler ceiling and walls soiled
Jul 24, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority5 Intermediate13 Basic
Show 22 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. Tested at 0ppm through 3 cycles. Operator repaired during inspection, tested at 50 ppm.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready above ready to eat sauces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 53F not down inside pan on make table less than 2 hours per operator. Operation placed on Ice for rapid recovery.
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 operator with form
Food-contact surface soiled with food debris, mold-like substance or slime. Attached cutting board on make table.
Handwash sink used for purposes other than handwashing. Fill container in sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth in walk on cooler.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at area across from bar water temperature 80F max hot water faucet wil not open.
Cardboard used to line nonfood-contact shelves. Under dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles soile throughout kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with draw next to rice cooker.
Floor tiles missing and/or in disrepair. Cook line in front of stove.
In-use tongs stored on equipment door handle between uses. Tongs on front of stove.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Old food debris.
Light shield damaged/in disrepair. Shields broken above dishwasher.
No conspicuously located ambient air temperature thermometer in holding unit. In any coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled. Back and top of wok station heavy food and grease debris. Charbroilefr Hood and filters heavily soiled. Hand sink for bar area.
Open dumpster lid.
Ripped/worn tin foil used as shelf cover. On bottom shelf of table on make line. On back. of stove.
Unwrapped single-service utensils not presented so that only the handles are touched. Spoons on cook line.
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.