PHO VN
344 N CONGRESS AVE, Boynton Beach FL 33426 · 5615090831
Last inspected Aug 13, 2026 · 10 visits since July 2023
FEB 25
OCT 25
FEB 26
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (92F - Hot Holding). Less than 2 hours on stove and stove turned off. Operator reheated beef broth to 167F.
★ 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 |
|---|---|---|---|
| 2--2026026209 | Feb 18, 2026 | May 6, 2026 | $400 |
Inspection history
10 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm) Operator changed chlorine sanitizer bucket, 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces at flip top cooler, raw beef over lettuce at 3 door cooler in kitchen. Operator stored Products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Single door cooler: raw shell eggs (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to another operable cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler: bean sprouts (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to another operable cooler.
Show the remaining 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed cups in hand wash sink by coffee/beverage station.
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.
Food stored on floor. Cooking oil stored on floor at cook line.
Mar 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fully cooked pork at reach in freezer. Both products not in commercial packaging. Operator stored products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Single door Avantco cooler: raw shell eggs (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Single door Avantco cooler: raw shell eggs (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door Avantco cooler: cooked rice (46F - Cold Holding); cooked noodles (47F - Cold Holding); tom your soup (cooked lemongrass) (50F - Cold Holding); cooked beef tendon (50F - Cold Holding); small flip top cooler: pork and shrimp spring roll (71F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door Avantco cooler: cooked rice (46F - Cold Holding); cooked noodles (47F - Cold Holding); tom your soup (cooked lemongrass) (50F - Cold Holding); cooked beef tendon (50F - Cold Holding); small flip top cooler: pork and shrimp spring roll (71F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Sliding door cooler: on counter: bean sprouts (75F - Cold Holding); cut lettuce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (87F - Cooling) at 11:15; cooling since 10:30 - 85 F at 11:53 Observed in deep container with tight fitting lid at sliding door cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator moved product to reach in freezer.
Food stored on floor. Cooking on floor oil in hallway, Soy sauce stored on floor at cook line.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over fully cooked pork dumplings at flip top cooler, raw shrimp over fully cooked chicken at single door reach in cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter: bean sprouts (58F - Cold Holding); sitting on counter: lemongrass soup - cooked onion (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed products back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked boba (109F - Hot Holding) Observed in crock pot. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to time stamp product for remaining 2 hours. Time control procedure emailed to operator.
Toxic substance/chemical improperly stored. Observed Perfumes stored over food preparation counter. Operator stored perfumes properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken breast (123F - Cooling) at 2:43; cooling since 1:30 - 101F at 3:15 Observed in tightly wrapped bowl in reach in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in reach in freezer to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
Food stored on floor. Onions and storage bin of rice stored on floor in kitchen.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 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 0 ppm. Sanitizer solution next to triple sink, diluted with water and debris from triple sink. Operator changed bucket 75ppm.
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. Shrimp 52F, Tofu 49F-58F, pork 52F, beef 50F, soup 50F, cooked chicken 58F in glass door refrigerated since yesterday. Not cooked or prepped today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 52F, Tofu 49F-58F, pork 52F, beef 50F, soup 50F, cooked chicken 58F in glass door refrigerated since yesterday. Not cooked or prepped today. See stop sale.
Tooth Paste improperly stored on shelf above prep area on cook line. Cook removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach in cooler in kitchen 33F removed from freezer one hour ago. Employee removed packaging.
Employee personal food not properly identified and segregated from food to be served to the public. Salmon in reach in cooler. Employee segregated and identified.
Ice scoop handle in contact with ice inside ice machine. Operator removed.
In-use Rice Scoop stored in standing water less than 135 degrees Fahrenheit 83F. Operator discarded water.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup at 3:35 90F cooked at 11:30. Green curry soup at 3:40 cooked at 11:00 (110F - Cooling) Items left out in kitchen on prep table. Reviewed with operator to put soups in refrigerator for proper cooling. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup at 3:35 90F cooked at 11:30. Green curry soup at 3:40 cooked at 11:00 (110F - Cooling) Items left out in kitchen on prep table. Reviewed with operator to put soups in refrigerator for proper cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 70F, in water removed from temperature control 2 hours ago and left out on cook line. Operator placed noodles back in refrigerator.
Ice scoop handle in contact with ice. Operator removed.
Pork stored on floor in kitchen. Employee placed pork in triple sink to thaw.
Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature. Cook placed pork under running water in triple sink.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Container of medicine improperly stored. Tylenol stored above hand wash sink. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. In glass reach in cooler Raw beef over cooked chicken and yum yum sauce. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (92F - Hot Holding). Less than 2 hours on stove and stove turned off. Operator reheated beef broth to 167F.
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
No soap provided at handwash sink by reach in cooler. Operator provided soap.
Ready-to-eat, time/temperature control for safety rice prepared onsite and held more than 24 hours not properly date marked. In glass cooler in kitchen, cooked and portioned more than 24 hours ago. Operator date marked.
Ice scoop handle in contact with ice. Operator removed ice scoop.
In-use knife/knives stored in cracks between pieces of equipment by cook line. Operator removed.
In-use tongs stored on oven door handle between uses. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in glass cooler. Employee removed.
Rice stored on floor in kitchen. Operator removed.
Stored food not covered. In reach in freezer in kitchen Rangoon not covered. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator placed in sanitizer container.
Feb 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary >400ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm)
Food not stored at least 6 inches off of the floor. Cans of peanut butter - operator moved to shelf.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bowl or other container with no handle used to dispense sugar in kitchen. Cook removed.
Employee beverage container on a food preparation table next to slicer in kitchen. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 84°F Cook discarded.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on a shelf in kitchen. Cook placed in refrigerator.
Working containers of sugar removed from original container not identified by common name. Cook labeled sugar in kitchen.
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.