PHO HOANG
3827 US HWY 301 S UNIT C3, Riverview FL 33578
Last inspected Oct 9, 2025 · 6 visits since October 2023
OCT 23
AUG 24
MAR 25
OCT 25
— STEADY
4 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp rolls 85 F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023020333 | Feb 6, 2023 | May 18, 2023 | $320 |
Inspection history
6 visits, newest first
Oct 9, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority4 Intermediate6 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork on shelf in walk in cooler. Raw chicken over raw beef in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures.
Toxic substance/chemical improperly stored. Clorox wipes on prep table in kitchen.
Show the remaining 10 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen
Food stored on floor. Bulk sugar in floor in storage room. Cooked soup on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in kitchen.
Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.
Oct 8, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork on shelf in walk in cooler. Raw chicken over raw beef in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures.
Toxic substance/chemical improperly stored. Clorox wipes on prep table in kitchen.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in walk in cooler.
Dead roaches on premises. 5 dead roaches on sticky trap behind cooks line. 1 dead roach on sticky trap under handwash sink near dish machine. 1 dead roach on floor under 3 compartment sink 1 dead roach in bowl of water under 3 compartment sink. 3 dead roach in floor in storage room next to bulk sugar. 1 dead roach on sticky trap behind metal reach in cooler. 2 dead roaches under dry storage rack in kitchen. 1 dead roach next to drink cooler at front counter. 1 dead roach on floor next to front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen
Food stored on floor. Bulk sugar in floor in storage room. Cooked soup on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in kitchen.
Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Container of medicine improperly stored. Employee medicine above reach in freezer. Employee removed at time of inspection.
Nonfood-grade bags used in direct contact with food. Meat in grocery bags in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 61 F on counter, manager placed in reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Handwash sink not accessible for employee use at all times. Plate on handwash sink, employee removed at time of inspection.
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. For new hire, employee signed at time of inspection.
Spray bottle containing toxic substance not labeled. Spray bottle not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table.
Ice scoop handle in contact with ice. In cooler.
Single-service articles improperly stored. Box of paper towels on floor.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all handle first.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, manager remade tested 100 ppm chlorine.
Working containers of food removed from original container not identified by common name. Container of matcha not labeled, manager labeled at time of inspection.
Oct 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 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. Half and half not date marked in reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from dish machine.
No handwashing sign provided at a hand sink used by food employees. At handwash sink across from dish machine.
Single-service articles improperly stored. Foam cups on floor, employee removed at time of inspection.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority4 Intermediate15 Basic
Show 21 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. Dish machine tested 0 ppm, operator primed and changed chemical tested 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 82 F, sprouts 76 F on counter. Operator voluntarily discarded lettuce at time of inspection. Operator iced sprouts at time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half not date marked in reach in cooler.
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/ 5+ employees working with no certified food manager on site. Food manager arrived at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from dish machine.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted on shelf.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above prep table, employee removed at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.
Food stored on floor. Broth on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 89 F. Employee emptied water at time of inspection.
No handwashing sign provided at a hand sink used by food employees. At handwash sink across from dish machine.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to water pitchers.
Single-service articles improperly stored. Foam cups on floor, employee removed at time of inspection.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill on shelf above food.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
Water leaking from pipe and/or faucet/handle. Pipe leaking at handwash sink across from dish machine.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee remade tested 50 ppm.
Oct 26, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate17 Basic
Show 25 findings ▾
Container of medicine improperly stored. Employee medicine with bread, operator removed at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut carrots. Operator removed at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp rolls 85 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
Handwash sink not accessible for employee use at all times. Shrimp rolls at handwash sink, operator removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink across from dish machine.
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted near back door.
Covered waste receptacle not provided in women's bathroom. In women restroom.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over restaurant food in reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on prep table. Operator removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine.
Food stored on floor. Syrup on floor next to back door.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 81 F.
No Heimlich maneuver/choking sign posted.
Single-service articles improperly stored. Plastic cups on floor, operator removed at time of inspection.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink across from dish machine.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed basil over cut carrots in reach in cooler operator removed at time of inspection.
Unwrapped single-service utensils not presented so that only the handles are touched. Spoons under microwave not all facing the same direction.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Exit door locked. For reporting purposes only. Exit door blocked with containers.
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.