PHO TASTIC
16772 SW 88 ST, Miami FL 33196 · 786.953.6456
Last inspected Aug 3, 2026 · 11 visits since January 2024
MAR 25
OCT 25
MAR 26
JUL 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 42 points off where it started.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in reach in cooler at back of kitchen. Observed 2 live roaches under reach in cooler. Observed 1 live roach crawling under reach in cooler. Observed 1 live roach crawling under mat in front of reach in cooler. Observed 1 live roach crawling up wall near mop sink.
★ 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 |
|---|---|---|---|
| 1--2025024834 | Mar 14, 2025 | Jul 14, 2025 | $400 |
Inspection history
11 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
What the inspector wrote — 17 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs and a container of raw marinated beef over RTE cooked pork and scallion and cooked onion condiment, in reach cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab Thai basil that fell onto the floor and proceeded to wash the herbs without changing soiled gloves. Employee was corrected on the spot.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (first bag) (47F - Cold Holding), per operator, it was cooked last night. Also observed a deli container with garlic cooked in oil on assembly line at 89F. Per cooked, made last night and just removed from RIC).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (first bag) (47F - Cold Holding), per operator, it was cooked last night. Also observed a deli container with garlic cooked in oil on assembly line at 89F. Per cooked, made last night and just removed from RIC. A stop sale was issued.
Show the remaining 13 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Also observed no thermometer or test kit to test high temp dish machine.
Nonfood-grade basting brush used in food. Observed wooden paint brush being used as basting brush for bbq sauce at cook line.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed large stock pots too large to be able to be sanitize in three compartment sink or dish machine.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no date of service or proof of service for filter in kitchen area near ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance inside ice machine in the back.
Employee eating in a food preparation or other restricted area. Observed glass of ice water stored above rice cooker in prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phones above assembly area next to single service items.
Employee with no hair restraint while engaging in food preparation. Observed no hair restraints for three male employees handing food and food equipment in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nesting above ice machine in the kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the back of reach in freezer.
Open dumpster lid.
Stored food not covered. Observed egg rolls move covered inside reach in freezer. Also observed large raw meat with no protection or wrap stored on top of containers in reach in cooler.
Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles with no label on assembly counter.
Jul 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed beef was not date marked after it was removed from the freezer.
Records/documents for required employee training appear to be falsified. Observed certificate for Kayla Le and Niigata M N. were not original certificate. They used old certificates.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the cook line. Also observed food debris at the bottom of the reach in freezer.
Open dumpster lid.
shelves have accumulation of soil residues above the 3 compartment sink.
Jul 9, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Container of medicine improperly stored. Observed medicines stored above preparation area in the cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (47 F - Cold Holding) inside the reach in cooler at the cook line. As per employee food was placed at 11:15 AM. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (74 F - Cold Holding). As per employee about 15 minutes outside. Employee placed sprouts inside the reach in cooler. Also observed chicken (47 F - Cold Holding) inside the reach in cooler at the cook line. As per employee food was placed at 11:15 AM. Stop sale was issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef and chicken broths (117 F - Hot Holding) on top of the stove. As per employee foods were cooked around 11 AM. They did not know at what time food reached 135°F. As per employee less than 1 hour ago.Employee will reheat food to 165°F
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.Employee does not know how to set up 3 compartment sink and they are not sanitizing utensils. Employees were coached how to sanitize utensils.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter. Operator provided paper towels.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed beef was not date marked after it was removed from the freezer.
Records/documents for required employee training appear to be falsified. Observed certificate for Kayla Le and Niigata M N. were not original certificate. They used old certificates.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored above strawberries at trench in cooler at the front counter.
Equipment and utensils rinsed after the application of the sanitizer solution. Observed employees are using bleach with soap and after rinsing utensils. Employees were coached how to sanitize utensils.
Food stored on floor. Observed bag of sugar stored on the floor of the dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 85°F next to the rice cooker.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at the cook line. Also observed food debris at the bottom of the reach in freezer.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 uncovered cups stored above strawberries at reach in cooler at the front counter.
Working containers of food removed from original container not identified by common name. Observed salt and pepper container not labeled.
shelves have accumulation of soil residues above the 3 compartment sink.
very slow draining water in handwash sink at the front counter.
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority3 Intermediate4 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed bottle of prescription medicine stored on shelf above prep area across from cook line.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg then touch fryer basket, reach in cooler door, and clean utensils without changing gloves and washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves then begin to prepare customer order without first washing hands.
Nonfood-grade bags used in direct contact with food. Observed noodles stored inside non food grade bag next to rice cooker.
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. Observed raw chicken stored over raw beef, all products removed from original packaging, stored inside standing reach in freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of prep table across from cook line. As per operator for 30 mins.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spring rolls (87F - Hot Holding) next to fryer, as per operator for one hour. Operator will use time as public health control moving forward.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of how to properly set up triple sink. Provided operator with handout.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter and in kitchen area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for boba pearls without written procedures. Provided form via email.
Buildup of food debris/soil residue on equipment door handles. Observed buildup on reach in freezer handles in back area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not working properly. Dish machine has a leak. As per operator technician is scheduled to fix machine today. Operator has triple sink set up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
Stored food not covered. Observed raw beef stored uncovered inside standing reach in freezer.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
9 High priority3 Intermediate4 Basic
Show 16 findings ▾
Container of medicine improperly stored. Observed bottle of prescription medication stored on shelf above prep table in kitchen.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg and then grab clean bowl and utensils without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and begin to grab raw pork belly without first washing hands.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining bowl of fried spring rolls. Operator removed paper towel.
Nonfood-grade bags used in direct contact with food. Observed raw beef stored directly in contact with non food grade bag inside reach in freezer. Operator removed raw beef from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored in same container of cooked beef inside of reach in freezer. Operator relocated products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature on prep table across from cook line. Operator placed eggs inside reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed boba pearls time marked over 4 hours at front counter.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed boba pearls time marked over 4 hours at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for boba pearls, no written procedures. Provided form via email.
Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer door handles soiled.
Current Hotel and Restaurant license not displayed.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside cooler at front counter.
Stored food not covered. Observed raw beef and cooked beef stored not covered inside reach in freezer.
Mar 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef and soup inside the reach in cooler not date marked. As per operator it was cooked last Friday.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter kitchen entrance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with accumulated dust on the hall to the bathroom.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted at the kitchen area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching the peanuts at the front counter.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler next to stove.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Observed spoons stored not inverted inside a cup at the front counter.
Mar 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Observed establishment open for business and serving customers without obtaining satisfactory inspection from DBPR.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked noodles in reach in cooler.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in reach in cooler at back of kitchen. Observed 2 live roaches under reach in cooler. Observed 1 live roach crawling under reach in cooler. Observed 1 live roach crawling under mat in front of reach in cooler. Observed 1 live roach crawling up wall near mop sink.
Handwash sink used for purposes other than handwashing. Observed raw meat stored in handwashing sink at kitchen entrance.
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.
Packaged food not labeled as specified by law. Observed bottle of oil near three compartment sink unlabeled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter kitchen entrance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above mop sink soiled with dust.
Dead roaches on premises. Observed 8 dead roaches behind reach in cooler. Observed 1 dead roach on wall above stove. Observed 2 dead roaches behind hand sink at kitchen entrance. Observed 2 dead roaches in front of reach in cooler. Observed 1 dead roach under reach in cooler near mop sink. Observed 1 dead roach in ceiling tile above three compartment sink. Observed 1 dead roach near stove.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups wet nesting near three compartment sink.
Floor soiled/has accumulation of debris. Observed floor soiled with grease next to reach in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler and cutting board.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 80F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from stove. Observed exterior of dish machine soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at back of establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at stove.
Jan 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (72F - Cold Holding); bean sprouts (73F - Cold Holding) at 2 door reach in cooler at storage area. As per employee, products were left out at room temperature for less than 1 hour. Advised employee to submerge container in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef stock (120F - Hot Holding); chicken stock (109F - Hot Holding) at room temperature near kitchen entrance door. As per employee, product at room temperature for less than 1 hour. Advised employee to reheat product to 165F.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of agreement to employee health reporting.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls at front counter, no written plan available.
Employee with no hair restraint while engaging in food preparation. Observed cook preparing food without hair restraint.
Stored food not covered. Observed raw beef and raw tripe not covered at reach in freezer at storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with dust near 2 door reach in cooler at kitchen.
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority11 Intermediate4 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (72F - Cold Holding); bean sprouts (73F - Cold Holding) at 2 door reach in cooler at storage area. As per employee, products were left out at room temperature for less than 1 hour. Advised employee to submerge container in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef stock (120F - Hot Holding); chicken stock (109F - Hot Holding) at room temperature near kitchen entrance door. As per employee, product at room temperature for less than 1 hour. Advised employee to reheat product to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains on ice machine at kitchen. Employee removed cutting board.
Handwash sink used for purposes other than handwashing. Observed cutting board stored over hand sink at kitchen. Employee removed item.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No hot running water at three-compartment sink. Observed hot water at 3 compartment sink at 79F. Ran water for approximately 3 minutes.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at 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. Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of agreement to employee health reporting.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls at front counter, no written plan available.
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. Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of employee training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 76F-79F at hand sinks at front counter, kitchen and employee bathroom. Ran water for approximately 3 minutes.
Employee with no hair restraint while engaging in food preparation. Observed cook preparing food without hair restraint.
No hot running water at mop sink. Observed water at 79F at mop sink. Ran water for approximately 3 minutes.
Stored food not covered. Observed raw beef and raw tripe not covered at reach in freezer at storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with dust near 2 door reach in cooler at kitchen.
Jun 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled containers and then began handling clean containers.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at room temperature in preparation table at cook line. As per manager, for approximately 30 minutes. Employee placed product inside reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 10lb cases of bean sprouts at 71F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (79F - Cold Holding) at room temperature at cook line. As per manager, for approximately 1 hour. Advised manager to submerge containers in ice. Also discussed time as a public health control with manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (117F - Hot Holding) at room temperature near kitchen entrance. As per manager, for approximately 1 hour.
Handwash sink not accessible for employee use at all times. Observed metal riser and cooking pots stored in front of hand sink at kitchen. Employee removed items during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink across from cook line. Employee replenished paper towels.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls.
Self-closing device on bathroom door disconnected/broken. Observed self closing mechanism disconnected at unisex bathroom.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed empty plastic milk container inside hand washing sink at kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Manager had new employees sign reporting agreements during inspection.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed box of frying oil stored on hallway.
Observed employee with no hair restraint while engaging in food preparation and cook line.
Reuse of single-service or single-use articles. Observed plastic milks gallons being reused to store tea.
Single-service articles improperly stored. Observed single service items stored on floor near bathroom.
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.