PHO TODAY
9700 DEER LAKE CT STE 5A, Jacksonville FL 32246 · 9045517367
Last inspected Feb 9, 2026 · 10 visits since November 2023
APR 24
SEP 24
MAR 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep beef stored over raw prep pork in walk in cooler on shelf. Employee properly stored
★ 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 |
|---|---|---|---|
| 5--2016021212 | Apr 29, 2016 | Jun 2, 2016 | $400 |
Inspection history
10 visits, newest first
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 9 pots of beef broth (49-54F - Cooling), all stored in deep metal pot on shelf in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 9 pots of beef broth (49-54F - Cooling), all stored in deep metal pot on shelf in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (44-45F - Cold Holding); cooked chicken (46-48F - Cold Holding); soup, cooked pork, cut cabbage (44-46F), all stored in walk in cooler, door was left open due to delivery of food today as per manager. Ambient temperature at 45F. Unit has ice build up under fan. Technician arrived to inspect unit and service it.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 9 pots of beef broth (49-54F - Cooling), all stored in deep metal pot on shelf in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued.
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 8 high priority.
8 High priority4 Intermediate15 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 9 pots of beef broth (49-54F - Cooling), all stored in deep metal pot on shelf in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook line employee handling raw meat and then went to plate up rice and return to cooking raw meat without washing hands and putting on new gloves. Discussed with manager
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook line employee constantly adjusting glasses on face and return to preparing food and handling food without washing hands and putting on new gloves. Reviewed with manager
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep shrimp stored over prep cut veggies on shelf in walk in cooler. Raw shell eggs stored on shelf over sauces in bucket in walk in cooler. Manager properly stored all items
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers handling soiled dishes and then return to handling food and picking up plates foods without washing hands. Discussed with manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 9 pots of beef broth (49-54F - Cooling), all stored in deep metal pot on shelf in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (44-45F - Cold Holding); cooked chicken (46-48F - Cold Holding); soup, cooked pork, cut cabbage (44-46F), all stored in walk in cooler, door was left open due to delivery of food today as per manager. Ambient temperature at 45F. Unit has ice build up under fan. Technician arrived to inspect unit and service it.
Toxic substance/chemical improperly stored. Hand sanitizer bottle stored on top of reach in cooler at front wait station. Moved by manager.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 9 pots of beef broth (49-54F - Cooling), all stored in deep metal pot on shelf in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Dung Huynh with expired certificate on 12-8-25
Handwash sink used for purposes other than handwashing. Strainer stored at wait station hand wash sink. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. At wait station hand wash sink. At back prep kitchen hand wash sink. Manager provided
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women bathroom in lobby and unisex restroom in kitchen for employees not self closing
Clean utensils stored between equipment and wall. Clean knives stored in between wall at three compartment sink area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink cups stored on prep table or near food prep area in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line employee wearing bracelet while preparing food
Equipment in poor repair. Walk in cooler gasket torn
Floor soiled/has accumulation of debris. Floors in walk in cooler and walk in freezer and under cooking equipments with food debris
Floor tiles missing and/or in disrepair. Floor in walk in cooler
Food stored on floor. Cases of previous delivery foods from other day still stored on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 85F standing water in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets are soiled. Hood filters with grease build up. Exterior of fryer with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of walk in cooler shelves with encrusted food debris
Stored food not covered. Multiple foods in walk in cooler not covered
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen stained
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored not hung in mope bucket in kitchen
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate11 Basic
Show 11 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Single ceiling tile in back kitchen area near back door over food prep area
Clean utensils stored between equipment and wall. Clean knife stored in between wall at ware washing areas
Equipment in poor repair. Multiple reach in coolers with torn gasket
Floor soiled/has accumulation of debris. Floor under cook line equipment. Floor in walk in cooler. Floor under dry storage rack
Floor tiles missing and/or in disrepair. Floor in walk in cooler in disrepair
Food stored on floor. Prep food stored on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door with ice build up
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler with soiled gaskets Hood filters with grease build up
Stored food not covered. Sauce in walk in cooler uncovered. Manager covered
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall with food debris in prep area
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority0 Intermediate13 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep shrimp stored over prep onions on shelf in walk in cooler. Raw shell eggs stored over soup in walk in cooler. All items properly stored by employee
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep beef stored over raw prep pork in walk in cooler on shelf. Employee properly stored
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen not self closing
Cleaned and sanitized equipment or utensils not properly stored. Knives stored in between wall and three compartment sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to food prep
Equipment in poor repair. Walk in cooler gasket torn
Floor soiled/has accumulation of debris. Under cooking equipment on cook line.
Food stored in a prohibited area. Opened bag for dry panko breading stored in employee restroom in kitchen. Employee removed
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door with ice build up
Light shield damaged/in disrepair. Light shield hanging in disrepair at dry storage area
Plumbing system in disrepair. Faucet handle in employee restroom in kitchen in disrepair
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
Stored food not covered. Some foods in walk in cooler not covered
Wall soiled with accumulated grease, food debris, and/or dust. Wall in employee restroom with dust build up. Walls on cook line with grease build up
Wet wiping cloth not stored in sanitizing solution between uses. At wait station in kitchen area. Employee properly stored
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 9 high priority.
9 High priority2 Intermediate20 Basic
Show 31 findings ▾
Container of medicine improperly stored. Employee medicine stored over prep table over food prep in back kitchen prep area
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee washing hands in prep sink with only opening cold water valve and using no soap and washing for under 20 seconds and drying hands on clothing after handling clean equipments from dish machine
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 dish washer employee handling soiled equipment's and then handling clean equipment's from dish machine without washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands in prep sink with only opening cold water valve and using no soap and washing for under 20 seconds and drying hands on clothing after handling clean equipments from dish machine
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 drinking on cook line and then went to continue preparing food without washing hands.
Employee washed hands with cold water. Observed employee washing hands in prep sink with only opening cold water valve and using no soap and washing for under 20 seconds and drying hands on clothing after handling clean equipments from dish machine
Employee washed hands with no soap. Observed employee washing hands in prep sink with only opening cold water valve and using no soap and washing for under 20 seconds and drying hands on clothing after handling clean equipments from dish machine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee wash and rinse soiled cutting board that was used for preparing raw meat and place away at dry storage without sanitizing.
Raw animal food stored over or with unwashed produce. Raw shells eggs stored over case of lettuce in walk in cooler. Employee removed
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink with only opening cold water valve and using no soap and washing for under 20 seconds and drying hands on clothing after handling clean equipments from dish machine
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line being used to rinse noodles. Hand wash sink at ware washing area being used to thaw raw beef. Employee removed raw beef from sink
Bowl or other container with no handle used to dispense food. Bowl inside dry season container bin
Buildup of food debris/soil residue on equipment door handles. Oven door under soiled on cook line
Cleaned and sanitized equipment or utensils not properly stored. Knives stored in between wall and three compartment sink area in back kitchen area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored over prep table over food in back prep area. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags with dry foods in back kitchen area. Employee keys stored over prep table over food
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Walk in cooler with torn gasket
Floor area(s) covered with standing water. Under prep table across in back kitchen area. Under dish machine and three compartment sink area
Floor soiled/has accumulation of debris. Under cooking equipment on cook line. Under dry storage rack in back area
Floor tiles missing and/or in disrepair. Walk in cooler floor
Food storage container/container lid cracked or broken. Clear food container with stored cooked chicken in walk in cooler is cracked
Ice buildup in reach-in freezer and/or walk-in freezer walk in Freezer door with ice build up
In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board in prep area while in use
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled within grease build up
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup with lid and straw stored inside flip top make table reach in cooler at wait station. Employee removed
Reach-in cooler interior/shelves have accumulation of soil residues. 2nd Interior reach in cooler on cook line soiled
Reuse of single-service or single-use articles. Raw chicken box being reused to stored cooked foods and other foods in walk in freezer
Stored food not covered. In walk in cooler. Dry season in dry storage area
Time/temperature control for safety food thawed in an improper manner. Raw prep beef stored in back hand wash sink in standing water at 43F. Employee removed
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Container of medicine improperly stored. Employees Medicine stored above prep table in back prep kitchen area. Moved by manager.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not sanitizing and at 0ppm chlorine while having dishes in use. Operator setting up three compartment sink
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 eggs - then handle clean plate without washing hands. Reviewed with employee
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not sanitizing and at 0ppm chlorine while having dishes in use. Operator setting up three compartment sink
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw prep pork in walk in cooler. Employee properly stored raw shell eggs
Handwash sink used for purposes other than handwashing. Hand wash sink at wait station blocked with serving tray. Employee removed
Records/documents for required employee training do not contain all of the required information. Multiple employees training certificates missing date of birth
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. Multiple employees with expired training certificates
Cloth used as a food-contact surface. Dry cloth stored in direct contact on top of noodles inside flip top make table on cook line. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over prep table in back kitchen area over food Moved by manager.
Equipment in poor repair. Walk in cooler with torn gasket
Floor soiled/has accumulation of debris. Floor soiled under cook line equipments
Floor tiles missing and/or in disrepair. Walk in cooler floor in disrepair
Food stored on floor. Prep raw pork stored on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door. Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter with grease build up
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored on top of prep raw meat in make table reach in cooler on cook line. Moved by manager.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with food residues build up
Stored food not covered. White rice in walk in cooler uncovered
Nov 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (46-55F - Cooling), stored in walk in cooler overnight in huge deep metal cooking pots with no additional prep done today as per employee. Stop sale issued. Provided technical assistance to cool soups in smaller batches in shallow containers
Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw pork stored over cut prep vegetables in walk in cooler Raw frozen prep chicken stored over raw frozen beef in walk in Freezer. All items properly stored by employee
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup (46-55F - Cooling), stored in walk in cooler overnight in huge deep metal cooking pots with no additional prep done today as per employee. Stop sale issued. Provided technical assistance to cool soups in smaller batches in shallow containers
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup (46-55F - Cooling), stored in walk in cooler overnight in huge deep metal cooking pots with no additional prep done today as per employee. Stop sale issued. Provided technical assistance to cool soups in smaller batches in shallow containers
Records/documents for required employee training do not contain all of the required information. Multiple employees missing date of birth of training certificates
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink cup stored above prep table in back kitchen area. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over prep table in back area. Employee removed
Floor area(s) covered with standing water. Under dishwasher machine
Floor soiled/has accumulation of debris. Under cooking equipments on cook line
Floor tiles missing and/or in disrepair. Walk in cooler cooler floor in disrepair near entrance of walk in Freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with encrusted debris
Stored food not covered. Multiple dry seasoning stored uncovered in back dry storage area
Time/temperature control for safety food thawed under hot running water. Raw beef thawing in prep sink at standing water at 100F. Provided technical assigned employee turn on cold water
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.