PHO HUONG LAN
1216 E COLONIAL DRIVE #7, Orlando FL 32803 · 407-864-4570
Last inspected Aug 26, 2026 · 12 visits since September 2023
NOV 24
DEC 24
FEB 25
JUL 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 flying insect in kitchen on bagged meat. 1 flying insect in dining room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024069076 | Dec 3, 2024 | Mar 24, 2025 | $400 |
| 4--2023014914 | Jan 4, 2023 | May 10, 2023 | $160 |
Inspection history
12 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs quat test strips for sanitizer in triple sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dishwasher
Current Hotel and Restaurant license not displayed.
No conspicuously located ambient air temperature thermometer in holding unit.
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority6 Intermediate5 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork 109F cooling 2hrs. Operator put in freezer with no lid for cooling recovery
Live, small flying insects found 1 flying insect in kitchen on bagged meat. 1 flying insect in dining room
Nonfood-grade bags used in direct contact with food. Multiple greens, cooked and raw meats in plastic bags
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 over raw beef both out of original packaging in freezer. operator removed -Raw chicken out of its original package over cooked packaged shrimp in reach in freezer.. operator removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was prepping vegetables. Stopped, then went to change gloves but blew in gloves before putting them on. I immediately stopped employee and advised him to change gloves and wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs at Room temperature - Cold Holding) on top of prep cooler less than 4hrs per operator. Operator put in reach in cooler for temperature recovery
Employee washed hands in a sink other than an approved handwash sink. Employee rinded hands with 2ater in triple sink
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All employees have manager certification. All are expired. Lien N. 3/20/26, Vui N. 3/20/26 My M. 3/20/26 Gui Y. 3/20/26, Phuong N 1/30/2026
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs quat test strips for sanitizer in triple sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dishwasher
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/. Operator renovated establishment. Needs to submit current plans
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on prep table in kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks over customer food in drink cooler in kitchen
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit.
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared onsite no date marking per employees held over 24 hours in coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Jul 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken ( per operator 30 mins) (53 F); noodles 85, chicken 93f, pork (45F - Cold Holding) per operator less than 4 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared onsite no date marking per employees held over 24 hours in coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Meatball soup stored on the floor by oven. Employee removed from the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observe employee wash hand in 3 compartment sink. Advised to wash only in hand sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared onsite no date marking
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
Food stored on floor. Onions stored on floor kitchen Employee removed off floor
Dec 4, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink tested over 200 ppm Employee drained and added more water retested 100 ppm
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 and the time removed from temperature control cannot be determined. No time marks for items held on counter. Operator put time marks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in coolers no date marks
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over expeditor station soiled
Current Hotel and Restaurant license not displayed. No current licensed displayed
Dec 3, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink tested over 200 ppm Employee drained and added more water retested 100 ppm
Nonfood-grade bags used in direct contact with food. Non food grade bags used to store foods
Rodent activity present as evidenced by rodent droppings found. 20 rodent dropping under glass reach in cooler in kitchen
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 and the time removed from temperature control cannot be determined. No time marks for items held on counter. Operator put time marks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in coolers no date marks
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over expeditor station soiled
Current Hotel and Restaurant license not displayed. No current licensed displayed
Dead roaches on premises. 8 dead roaches throughout kitchen
Single-service articles not stored inverted or protected from contamination. Single service spoons at drink station not inverted
Nov 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Operator has items stored in non food grade bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook counter; beans sprouts on water per operator 1 hour (76F - Cold Holding) iced item for immediate temperature recovery chicken per operator less than 1 hour (65F - Cold Holding iced item for immediate temperature recovery
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 and the time removed from temperature control cannot be determined. No time mark on items on counter. Operator put time mark
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink missing paper towels Operator provided paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items help cooler no date marks
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Operator has acoustic ceiling tiles installed in part of the kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above prep station soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table with foods. Operator removed
Food stored on floor. Pot of meatball soup on floor. Operator moved off floor
Garbage can located outside has no lid or lid open/broken. Dumpster lid broken
Missing drain plug at dumpster. Dumpster missing drain plug
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for any items in coolers
Garbage can located outside has no lid or lid open/broken.
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef tripe on counter per operator less than 1 hour iced for immediate temperature recovery (58F - Cold Holding); raw beef on counter per operator less than 1 hour iced for immediate temperature recivery (58F - Cold Holding) Small 2 door cooler; oxtail per operator less than 1 hour (58F - Cold Holding); sliced beef per operator less than 1 hour (56F - Cold Holding); sliced beef per operator less than 1 hour (46F - Cold Holding); beef flank (46F - Cold Holding Ambient temperature of cooler showed 46°
Handwash sink used for purposes other than handwashing. Employees washing bottles in hand sink Advised hand sink only for hand wash
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for any items in coolers
Cleaned and sanitized equipment or utensils not properly stored. Forks in utensils container not inverted
Employee with no hair restraint while engaging in food preparation. Employee working in kitchen no hair restraint
Food stored on floor. Case of oil stored on floor by mop sink Bowl of lime under table Operator removed off floor
Garbage can located outside has no lid or lid open/broken.
Single-service articles not stored inverted or protected from contamination. Single service spoons in cup not inverted with handles up
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook/ server serve food return to cook not change gloves. Advised to change gloves after changing tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of raw beef on prep station on ice 53°. Advised to add more ice second temp 42°
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling vent starting to come apart in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone next to clean bowl for service
Floor tiles missing and/or in disrepair.
Food stored on floor. Case of cucumber on floor case of beef base on floor
Sep 27, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you bag used to store sprouts.
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 form to operator
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided appear towels
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 form and operator had employees print, sign, and date before end of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table area grooved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and drink cup on prep table.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken or missing
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.