PHO REAL
8102 N DAVIS HWY J, Pensacola FL 32514 · 850-466-3104
Last inspected May 11, 2026 · 10 visits since November 2023
5 inspections trending up, 68 points better than where it started.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs at 60f for 30 minutes.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Equipment in poor repair. Dishmachine down for repairs at time of inspection due to not sanitizing. Operators have 3 compartment sink quaternary set up for manual warewashing.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard under prep table is soiled. Per manager, cardboard has not been replaced for a couple months.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine quaternary sanitizer reading 0ppm.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Many tiles in kitchen are absorbant and not easily cleanable.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
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. Dishmachine chlorine sanitizer at 10ppm at time of inspection.
Violations found and a warning issued, with a return visit required. 8 recorded, 8 high priority.
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. See stop sale. Noodles in standing reach-in coolers at 79f for 3 hours.
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. Dishmachine chlorine sanitizer at 10ppm at time of inspection.
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 removed from original packaging over raw pork in reach-in freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs at 60f for 30 minutes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu at 53f more than 4 hours, Noodles in standing reach-in coolers at 79f for 3 hours, At front counter reach-in coolers: Precooked noodles 52f overnight, bean sprouts 49f overnight. Kitchen reach-in cooler: sprouts 49f over 4 hours, cambro of sprouts 60f over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at 53f more than 4 hours, see stop sale. Raw chicken 50f for 3 hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. See stop sale. At front counter reach-in coolers: Precooked noodles 52f overnight, bean sprouts 49f overnight. Kitchen reach-in cooler: sprouts 49f over 4 hours, cambro of sprouts 60f over 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in rice cooker at 130f for 30 minutes. Operator turned rice cooker back on to reach 165f.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs ambient air temperature at 50f in cook line reach in cooler for 3 hours. Manager moved eggs to reach in cooler with ambient temperature of 45f. Shell eggs ambient air temperature at 53f in drink cooler. Manager kept door closed for 45 minutes. Eggs ambient temperature dropped to 47f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in plastic container in cook line reach in cooler at 59f for 3 hours. Manager moved sprouts to metal container and to reach in cooler away from cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.