PHO O7
10023 SUNSET STRIP, Sunrise FL 33322 · 3058774747
Last inspected Feb 2, 2026 · 11 visits since September 2023
SEP 24
DEC 24
JUN 25
OCT 25
FEB 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Owner paid license fee during inspection.
★ 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 |
|---|---|---|---|
| 2--2022025367 | Apr 9, 2022 | Oct 20, 2022 | $200 |
Inspection history
11 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate7 Basic
What the inspector wrote — 16 findingsThe state's own report →
Hot water turned off at handwash sink in kitchen resulting in employees using only cold water to wash their hands. Water turned on during inspection.
Raw animal food stored over or with unwashed produce. Container of raw beef stored above opened bag of carrots in walk in cooler. Manager moved carrots to another section.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw Shell Eggs (70F - Cold Holding). Per Manager food item in unit less than 4 hours. Observed item stored on prep table at room temperature in kitchen. Manager stored in Walk in Cooler to quick chill.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on after changing tasks. Reviewed proper handwashing procedures. Employee washed hands correctly.
Show the remaining 12 findings ▾
Handwash sink not accessible for employee use at all times. Container of meatball stored in employee handwashing sink in kitchen. Removed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Thermo label test kit for the dishwashing machine
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing sanitizer per employee not labeled. Labeled during inspection. Labeled during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 76F. Hot Water turned off at employees handwashing sink in kitchen. Manager turned on during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom next to dry storage area.
Buckets with meat stored on floor in walk in cooler.
Gasket torn in reach in under flip top at entrance of kitchen.
No handwashing sign provided at a hand sink used by food employees. Both men and women bathrooms. Sign provided to operator.
Time/temperature control for safety food thawed in an improper manner. Frozen meatballs thawed in standing water. Manager removed water during inspection and thawed correctly.
Water leaking from pipe. In kitchen employees handwashing sink.
Oct 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine temperature did not reach 160F.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat beef. Operator moved.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over beef. Operator moved and stored properly.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store plastic containers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have test strips to test 3 compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator did not have measuring device for high temp dish machine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink by cook line paper dispenser not dispensing paper.
Spray bottle containing toxic substance not labeled. Spray bottle not labeled Lysol.Advised operator to label.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp dish washing machine not hit minimum temp of 160F. Has only reached 120F.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar.
No handwashing sign provided at a hand sink used by food employees. No hand-wash sign by hand wash sink in kitchen
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. At dinning room - employee washed hands for 5 seconds then proceeded to hand,e clean utensils and equipment- educated operator- employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shell eggs stored over cut cabbage- operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw chicken stored over raw beef - operator removed and stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At dining room - employee picked up item off floor - then proceeded to open glass reach In cooler without washing their hands- educated operator - employee washed their hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in ice machine/ice bin. At ice machine in kitchen area- employee plastic bottle of water in ice.- employee discarded ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area- vegetable broth 109F- hot holding, chicken broth 109F- hot holding beef broth 124F- hot holding - food out temperature for 2.5 hours - operator placed under time as a public health control for remaining time.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter reach in cooler - gallon of milk opened yesterday morning - not date marked after 24 hours - operator date marked.
Handwash sink used for purposes other than handwashing. At handwashing sink near cookline- bucket in sink- operator removed.
Spray bottle containing toxic substance not labeled. At dishwashing area- purple spray bottle of degreaser - not labeled - operator labeled.
Employee beverage container in ice machine/ice bin. At ice machine in kitchen area- employee plastic bottle of water in ice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored over prep counter- operator removed.
Dec 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored with ready to eat lemon grace in reach in freezer. PIC removed and stored appropriately. - Observed raw meat stored on top of ready to eat chicken and brisket in walk-in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle cell phone with glove on then continued to plate food with hand used to answer phone.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line brisket (50F - Cold Holding); sausage (49F - Cold Holding); beef belly flank (48F - Cold Holding); cooked shrimp (53F - Cold Holding). Per operator items have been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line brisket (50F - Cold Holding); sausage (49F - Cold Holding); beef belly flank (48F - Cold Holding); cooked shrimp (53F - Cold Holding). Per operator items have been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork broth (130F - Hot Holding); chicken broth (102F - Hot Holding). Per operator items have been out of temperature for approximately 30mins.
Spray bottle containing toxic substance not labeled. Observed at cleaning station, unlabeled spray bottle containing windex.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above green onions on prep table across from cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from walk-in cooler. PUC placed wiping cloth in sanitizer solution.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Observed no handle scoop used to portion rice across from 3 compartment sink. Employee removed.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed broth (90F at 5:00- Cooling since 11:00). See stop sale.
Nonfood-grade bags used in direct contact with food. Observed cooked noodles stored in non food grade bags in walk-in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed brisket cooked 9/17/24 not date marked in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - Observed broth (90F at 5:00- Cooling since 11:00). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed brisket (51F - Cold Holding); fat flan (56F - Cold Holding); cow muscle (51F - Cold Holding); cow skin (52F - Cold Holding); meat ball (50F - Cold Holding). Per operator items were cut at approximately 9:00am. Temperature taken at 4:10. Items were out of temperature for more than 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brisket (51F - Cold Holding); fat flan (56F - Cold Holding); cow muscle (51F - Cold Holding); cow skin (52F - Cold Holding); meat ball (50F - Cold Holding). Per operator items were cut at approximately 9:00am. Temperature taken at 4:10. Items were out of temperature for more than 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup 17 (121F - Hot Holding); chicken soup (120F - Hot Holding). Per operator, items have been out of temperature for approximately 30mins. Items placed in walk-in cooler to rapid cool.
Handwash sink used for purposes other than handwashing. Observed handwash sink next to cook line used to hold cleaning items and dirty utensils.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Bowl or other container with no handle used to dispense food. Observed no handle scoop used to portion rice across from 3 compartment sink. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup stored on prep table behind cook line.
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Owner paid license fee during inspection.
Raw animal food stored over or with unwashed produce. Observed raw pork stored over unwashed carrots in walk-in cooler. PIC removed and stored approximately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Front Counter Observed milk (47F - Cold Holding); half and half (47F - Cold Holding). Operator. Items have been cold holding cooler a day prior to inspection but might have fallen out of temperature as a result of damaged gaskets. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Front Counter Observed milk (47F - Cold Holding); half and half (47F - Cold Holding). Operator. Items have been cold holding cooler a day prior to inspection but might have fallen out of temperature as a result of damaged gaskets. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (114F - Hot Holding, reheated to 200F). Per operator, item has been out of temperature for approximately 1 hour. Employee reheated.
Handwash sink used for purposes other than handwashing. Observed bowl stored in hand wash in kitchen. Employee removed.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion sauce in walk-in cooler. PIC removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on shelf of flip top cooler. PIC removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table across from cook line. Wiping cloth placed in sanitizing solution
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove hood.
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Next to hand wash sink at cook line. Observed raw shell eggs held at an ambient temperature of 80F. Per manager, eggs were out of temperature for approximately one hour. Manager placed eggs in cooler to allow rapid cooling.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken breast (45F - Cold Holding); pork soup (47F - Cold Holding); barbecued sauce (47F - Cold Holding). Per operator items were not prepared or portioned today. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed barbecued beef (45F - Cold Holding), per operator, item was out of temperature for approximately 30mins. Item placed in walk in cooler to allow rapid cooling. Observed raw chicken breast (45F - Cold Holding); pork soup (47F - Cold Holding); barbecued sauce (47F - Cold Holding). Per operator items were not prepared or portioned today. Manager discarded. See stop sale.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No soap provided at handwash sink. Next to cook line. Manager replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in bar area with an accumulation of black like debris on the inside.
Ceiling/ceiling tile shows damage or is in disrepair. Storage area next to bar. Observed water dripping from roof in front hand wash sink next to cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bar area Observed employee beverage being stored on cart next to banana on trolley. Employee removed. Observed employee beverage stored on shelf next to service items in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Low boy cooler next to kitchen door. Observed employee cell phone stored on top of reach in cooler which is used as preparation table. Employee removed.
Food stored on floor. Next to cook line Observed a plastic container of cooking oil being stored on floor. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove hood.
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.