PHO LOC THO
11262 BOYETTE RD, Riverview FL 33569 · 813576163
Last inspected Apr 1, 2026 · 6 visits since October 2023
OCT 23
AUG 24
MAY 25
NOV 25
APR 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
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. Sent to operator at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2020057573 | Dec 9, 2020 | Jan 22, 2021 | $400 |
Inspection history
6 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 47 F in bar reach in cooler, Rice 45 F in kitchen reach in cooler. Employee placed on ice and moved to a different cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom door replaced at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to 3 compartment sink temped 81 F, ran approximately 2 minutes.
Show the remaining 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Fryer oil on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 93 F.
Nov 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed prepared vegetables in plastic Togo style bags in reach in cooler at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cut brussel sprouts in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food in reach in coolers not labeled at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine interior on left side bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets are soiled at time of inspection.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over prepped vegetables in prep room cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained at time of inspection.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by rice cooker and stool. Operator moved rice during inspection.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cooks line at time of inspection.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted in dry storage room.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
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. Tools over seasonings in dry storage.
Working containers of food removed from original container not identified by common name. Containers of sugar not labeled at bar.
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over tofu in rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 46 F, Rice 48- rice 48 F, pork 48 F- retemp 48 F, Cut tomatoes 50 F, cut leafy greens 50 F- retemp 43 F in reach in coolers on cook line. Operator began placing items on ice.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
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. Due 9/30/2024.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, tofu and and other items in reach in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted in dry storage room.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Employee eating while preparing food. Observed employee eating while cooking food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on shelf above cups.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
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. Tools over seasonings in dry storage.
Working containers of food removed from original container not identified by common name. Containers of sugar not labeled at bar.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked in reach in cooler.
Toxic substance/chemical improperly stored. Chlorine bucket next to noodles.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted in dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in coolers throughout kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sprouts over cooked chicken in reach in cooler.
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.