PHO QUYEN VIETNAMESE CUISINE
8404 W HILLSBOROUGH AVE, Tampa FL 33615
Last inspected Aug 4, 2026 · 9 visits since August 2023
JUL 24
MAR 25
DEC 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching ready to eat item without gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019047084 | May 21, 2019 | Oct 25, 2019 | $200 |
| 3--2018030678 | Apr 27, 2018 | Jul 10, 2018 | $200 |
| 3--2015053067 | Dec 2, 2015 | Jan 15, 2016 | $800 |
| 3--2015046309 | Sep 22, 2015 | Nov 3, 2015 | $400 |
| 3--2015017926 | Mar 19, 2015 | May 4, 2015 | $200 |
Inspection history
9 visits, newest first
Aug 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority4 Intermediate1 Basic
What the inspector wrote — 12 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Three dented cans of baby corn. One dented can of water chestnut.
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. Chlorine tested at 0PPM, employee readjusted chlorine to 50 PPM at time of inspection.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed a measuring cup at a boba drink station but did not sanitize. Discussed with manager to always sanitize all food contact surfaces when washing.
Nonfood-grade bags used in direct contact with food. Ready to eat shredded daikon and carrots are stored inside a shopping bag in kitchen reach in cooler. Manager relocated food into a food race safe container at time of inspection.
Show the remaining 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. All food items below are stored inside non-food grade safe containers from Home Depot, Lowe's, and mortar for tiles and stone. 4 buckets of pickled shredded daikon and carrots. 1 bucket of cooked beef brisket. 1 bucket of raw shrimp. 3 buckets of prepared oyster sauce. 1 bucket of cooked shrimp. 2 buckets of rehydrated rice noodles. Discussed with manager the use of only food grade safe containers for storing food in the future.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp inside kitchen reach in cooler. Operator relocated all raw eggs to an approved location.
Vacuum breaker missing at splitter added to mop sink faucet. Located at mop sink in dish pit area.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside kitchen are soiled.
Handwash sink used for purposes other than handwashing. Several strainers stored inside hand washing sink at kitchen drinks station. Employee removed strainers at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap located at boba drink station.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for all employees.
Food stored on floor. Bottles water, boba, tea leaves and a box of soda syrup are stored on floor in drinks station. Two boxes of powered drink mix located at bar area. Manager relocated some items off floor at time of inspection.
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Blue Lowe's commercial buckets stored with beef broth and shrimp. White non grade buckets stored with raw fish. Walk in cooler disscued ordering food grade containers with owner
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut greens 47F employee moved out of walk in to different cooler
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 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. Tested at 0 ppm restaurant will use three compartment sink.
Grey water on ground of establishment. Dish washing machine is draining grey water unto floor in ware washing area. Discussed with manager to dry up the ground around ware washing area and sanitize the floor and block off the dishwasher until fixed. Restaurant is going to use three compartment sink to wash dishes.
Nonfood-grade containers used for food storage - direct contact with food. Blue Lowe's commercial buckets stored with beef broth and shrimp. White non grade buckets stored with raw fish. Walk in cooler disscued ordering food grade containers with owner
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef over onions reach in make table cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over vegetables reach in glass cooler. Walk in cooler raw beef over vegetables walk in cooler by kitchen exit
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut greens 47F employee moved out of walk in to different cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
No soap provided at handwash sink. By dish washing area
Stored food not covered. Boba tea machine on floor employee removed from floor
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate6 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. A large pan of cooked rice noodle (Cooked at 11am, 71F at 2:10pm - Cooling).
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching ready to eat item without gloves.
Non-food grade paper/paper towel used as liner for food container. Observed egg crates being used to cover prepped vegetables in walk in cooler, employee removed egg crates.
Nonfood-grade containers used for food storage - direct contact with food. Observed food being stored in non food grade containers in multiple areas of the kitchen, discussed with Manager the use of food grade containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat chili paste in glass door cooler next to hand sink, employee rearranged item.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. A large bowl of cooked rice noodle (Cooked at 11am, 71F at 2:10pm - Cooling) not cooled from 135 to 70F more than 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken wings first temp 2:35 (48 F - Cold Holding); meatballs first temp taken 2:40 (51F - Cold Holding); sliced pork first temp taken (51F - Cold Holding); sliced pork first temp first temp 2:45 (49F - Cold Holding). Operator opened walk in freezer door to helped cooling walk in cooler. Re temped at 3:45, raw chicken wing 43F, meatball 42F, sliced pork 46F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice noodle cooling in deep bowl more than 6 inches in depth.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area, manager provided paper towels and placed them at sink location.
No probe thermometer provided to measure temperature of food products. Inspector provided calibrated probe thermometer at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to cook line did not have hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved through kitchen area, discussed with Manager the importance of smooth cleanable surfaces.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in walk in cooler, prep table, and reach in cooler next to tall glass door cooler, employee moved items to appropriate location.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored in store room around stored food, discussed with manager setting aside an area for personal items.
Floors not maintained smooth and durable. Floors in kitchen and dishwasher area not smooth and cleanable.
No handwashing sign provided at a hand sink used by food employees in bar area. Inspector provided hand wash sign at sink.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 16 findings ▾
Container of medicine improperly stored. Ibuprofen stored on shelf above prep table adjacent to hand sink on cookline. Employee removed
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. Sanitizer tested at 10ppm. Inspector requested that operator set up 3-compartment for sanitation for ware washing until 3-compartment sink is repaired and properly sanitizing. 3-compartment sink was set up and tested at 100ppm.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked shelled eggs stored in walk-in cooler.see stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at mop sink splitter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, cooked pork, and beef with no date mark in walkin cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice in kitchen.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline. Employee removed.
Employee with no hair restraint while engaging in food preparation. 3 employee preparing food with no hair restraints.
Food not stored at least 6 inches off of the floor. 3 cases of bottled soda stored on floor next to soda machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk-in freezer along floor.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on service line adjacent to prep sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on air curtains in walk-in cooler ab$ walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Employee placed in 3-compartment sink and placed under cold running water.
Working containers of food removed from original container not identified by common name. Bulk sugar not label. Employee labeled.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer on cookline prep table.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line Cold Holding: bean sprout 47 F, cooked chicken 46 F. Operator put on ice, re temped: bean sprout 45 F, cooked chicken 43 F. Walk-in cooler cold holding: rehydrated rice noodle 49 F, cut Napa 51 F, raw beef 49 F. Operator moved items to walk-in freezer, re temped: rice noodle 44 F, cut Napa 47 F, raw beef 42 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer blade and food holder soiled with old food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at hand-wash sink. At small prep room by front bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rehydrated rice noodle, cut Napa leafy greens and various food items in walk-in cooler.
Spray bottle containing toxic substance not labeled.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table at prep area.
Equipment in poor repair. Large walk-in cooler disrepair.
Food stored on floor. Raw shrimp, raw meat and various food items stored on floor in walk-in freezers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored on top shelf over food items in small walk-in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
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 by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep area.
No paper towels or mechanical hand drying device provided at handwash sink. At prep room by office and handwash sink next to walk-in cooler. No soap provided at handwash sink. Handwash sink next to walk-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked shrimp and various items in walk-in cooler.
Bowl or other container with no handle used to dispense food. Plastic containers with no handle used in sugar bins.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Multiple employees,
Equipment in poor repair. Walk-in cooler door gaskets torn. Reach-in cooler gaskets torn. Cutting board has cut marks and is no longer cleanable. Multiple cutting boards.
Food stored on floor. Raw fish, raw beef and various food items stored on floor in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice bin at prep room. Operator moved handle up.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Storage shelves soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wonton, cooked pork and various cooked/prepped items in walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones stored on shelf with clean dishes at cook line.
Equipment in poor repair. Walk-in cooler doors and door gaskets.
Food stored on floor. Multiple buckets of raw meat stored on floor in walk-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. By mop sink and walk-in cooler area. Floor area(s) covered with standing water. At mop sink area, in walk-in coolers, in walk-in freezer and at cook line.
Aug 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority6 Intermediate7 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee finished eating at kitchen, then placed on gloves to work with food with no handwash.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating lunch at cook line, then engaged to work with customer food without washing hands first.
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sliced cooked pork in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: Cold holding: cooked noodle 49 F, raw shrimp 50 F, raw scallop 50 F, pooled egg 51 F. Operator placed ice on items. Re temped: cooked noodle 47 F, raw shrimp 46 F, raw scallop 50 F, pooled egg 50 F.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Storage shelves soiled.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by floor fan at salad station. Removed. Multiple handwash sinks stored with containers, cooking utensils and other items. Operator removed.
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/ 12 employees working at time of inspection.
No soap provided at handwash sink. All handwash sinks at kitchen. Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At multiple handwash sinks at kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wonton, cooked pork and various cooked/prepped items in walk-in cooler.
Employee eating in a food preparation or other restricted area. Observed 1 employee eating on cook line and 1 employee eating at salad station. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep tables throughout the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones stored on shelf with clean dishes at cook line.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Walk-in cooler doors and door gaskets.
Food stored on floor. Multiple buckets of raw meat stored on floor in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Wall soiled with accumulated grease, food debris, and/or dust. By mop sink and walk-in cooler area. Floor area(s) covered with standing water. At mop sink area, in walk-in coolers, in walk-in freezer and at cook line.
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.