PHO HOUSE
821 S STATE RD 434 STE 1040, Altamonte Springs FL 32714 · 3213563961
Last inspected Jun 16, 2026 · 6 visits since December 2023
APR 24
DEC 24
JUL 25
JAN 26
JUN 26
▼ IMPROVING
5 inspections trending up, 32 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/25.
★ 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--2025068501 | Jul 17, 2025 | Oct 20, 2025 | $200 |
Inspection history
6 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked wings over several ready to eat foods in cooler. Operator removed
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is partially cooking wings. No writeen procedures
Ceiling tile missing. Above triple sink
In-use utensils stored in cracks between pieces of equipment. -Spautlas betwen wall and grill. Operator removed
Show the remaining 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Left interior oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tuna (43-45F - Cold Holding); salmon (43-46F - Cold Holding) less than 2 hours in front cold table. Perforated layer between product and metal pan. Operator placed lids on product for temperature recovery.
Floor soiled/has accumulation of debris. -grease on floor under fryers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -knife and rice scoop in 68° water. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some dust on hood filters.
Exit door locked. For reporting purposes only. -rear exit door locked with chain door. Operator removed chain.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/25.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sauces in 3 door reach in cooler in back. Operator rearranged.
Cutting board has cut marks and is no longer cleanable. -long white cutting board in kitchen.
Dec 13, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salmon (44F - Cold Holding); tuna (46F - Cold Holding less than 4 hours in front line cooler. Gap between pans allowing cold air to escape. Operator replaced pan, moved to different cooler for temperature recovery. Recheck 43.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. -unable to locate quat test kit.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba made on site 78,Rice 96, and sprouts 82 all less than 2/Recommended using Time control plan. Gave operator copy of plan.
Toxic substance/chemical improperly stored. On shelf in kitchen.
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
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need quaternary ammonia type.
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. Sent operator form.
No soap provided at handwash sink. Front line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled. Interior of oven heavy build up.
Ambient air thermometer not located in the warmest part of the cold holding unit. Reach in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In sugar water.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease. Hood filters.
Time/temperature control for safety food thawed in an improper manner. Tuna and salmon thawing at room temperature.
Unnecessary items/unused equipment on the premises. Unused equipment by back door
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
Marked exit/path to marked exit blocked. For reporting purposes only. Back door inaccessible.
Dec 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over bamboo shoots on reach in cooler located by kitchen entrance.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef stored over raw shrimp in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese kept on reach in cooler overnight with temperature of 50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept on reach in cooler on front counter with temperature of 50F
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. Boba kept on front counter per operator for less than 4 hrs.
Food-contact surface soiled with food debris, mold-like substance or slime.Dirty cutting boards on make tables.
Handwash sink used for purposes other than handwashing.Small cutting board inside hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris.Debris and grease build up on floor behind equipment.
Food not stored at least 6 inches off of the floor.Soy sauce stored by dry rack on kitchen. Soy sauce stored on floor by dry rack on kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.Reach in coolers in kitchen have debris.
Single-service articles improperly stored.To go containers stored on floor across from ice machine,
Wall soiled with accumulated grease, food debris, and/or dust.Debris on walls inside kitchen area.
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.