TWENTY PHO HOUR
11951 INTERNATIONAL DR STE B2, Orlando FL 32821 · 407-778-1201
Last inspected Jul 24, 2026 · 10 visits since October 2023
AUG 24
MAR 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. coffee with cream (47F - Cooling)overnight
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 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. Tested at 0ppm. Manager adjusted tube, retested at 50ppm
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. Return to kitchen and handle clean equipment. Operator coached employee on proper handwashing
Equipment drain line draining into handwash sink. Ac draining into handsink near kitchen entry
No soap provided at handwash sink. At sink near dish
Show the remaining 3 findings ▾
Spray bottle containing toxic substance not labeled. Sanitizer in bottle near back door
Employee personal food not stored below food to be served to the public.
Food stored on floor. Bag of sugar on floor in dry storage area
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. coffee with cream (47F - Cooling) in two door glass cooler in kitchen. Cooling overnight
Stop Sale issued on time/temperature control for safety food due to temperature abuse. coffee with cream (47F - Cooling)overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodle (56F - Cold Holding) sitting out on top of make table. Less then four hours, operator placed in reach in cooler
Handwash sink not accessible for employee use at all times. Cambro in handsink across from dish
No soap provided at handwash sink. At sink across from dishwasher
Ice scoop handle in contact with ice. At soda dispenser
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 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 load dirty dishes in to dish machine then handle clean. Operator coached employee
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi in white bucket in two door glass cooler
Handwash sink not accessible for employee use at all times. Cambro in hand sink at dish
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar and msg bins
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 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 load dirty dishes in to dish machine then handle clean. Operator coached employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F - Cold Holding); taro milk drink (50F - Cold Holding); hard boiled eggs (46-48F - Cold Holding) two door glass cooler in kitchen. Operator states products have been removed and put back.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi in white bucket in two door glass cooler
Handwash sink not accessible for employee use at all times. Cambro in hand sink at dish
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar and msg bins
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Cart and trash can in front of hand sink near dish
Operator utilizing non continuous cooking for poached eggs, however eggs not fully cooked upon reheating. Advised operator to continue utilizing this procedure they must used pasteurized shell eggs
Carbon dioxide/helium tanks not adequately secured. In dry storage area
Food stored on floor. Plastic water bottles on floor open dry storage area
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. two door glass cooler next to reach in freezer (); red curry (47F - Cooling); overnight
Equipment drain line draining into handwash sink. Ac line into sink at dish area
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In covered plastic cambro
Spray bottle containing toxic substance not labeled. Clear liquid at host stand
Employee personal food not properly identified and segregated from food to be served to the public. In low boy two door cooler.
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. two door glass cooler next to reach in freezer (); red curry (47F - Cooling); overnight
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 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding) in unit less then four hours. Will chill. Appetizer station-; fish ball (47F - Cold Holding); shrimp (47F - Cold Holding); egg roll (48F - Cold Holding); tempura shrimp (48F - Cold Holding) in unit less then four hours Suggested ice bags as possible solution
Equipment drain line draining into handwash sink. Ac line into sink at dish area
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In covered plastic cambro
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Clear liquid at host stand
Employee personal food not properly identified and segregated from food to be served to the public. In low boy two door cooler.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in bottom of make table under microwave.
Equipment in poor repair. Gasket torn on reach in doors of make table under microwave.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents on ice machine. Operator cleaned.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued
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. Employee loading and then unloading dish machine. Coached employee on proper hand washing
Stop Sale issued on time/temperature control for safety food due to temperature abuse. red curry (69F - Cooling); short ribs (47F - Cooling). Cooling overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (44-47F - Cold Holding); short ribs (44-47F - Cold Holding) in bottom of two door cooler across from make tables. All other items at 43F. Next day callback to ensure proper holding
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued covered in deep container at bottom of reach-in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form
Ice scoop handle in contact with ice.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go beverages at host stand
Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler holding milk teas. Operator moved
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued
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. Employee loading and then unloading dish machine. Coached employee on proper hand washing
Stop Sale issued on time/temperature control for safety food due to temperature abuse. red curry (69F - Cooling); short ribs (47F - Cooling). Cooling overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (44-47F - Cold Holding); short ribs (44-47F - Cold Holding) in bottom of two door cooler across from make tables. All other items at 43°F. Next day callback to ensure proper holding
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued covered in deep container at bottom of reach-in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form
Ice scoop handle in contact with ice.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go beverages at host stand
Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler holding milk teas. Operator moved
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.