Atlantic Pho
Last inspected: Nov 4, 2025
67
Score
Across the available record, Atlantic Pho has 13 inspections on file, the first dated 2022. Inspectors last stopped by on Nov 4, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to five violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 80, which Atlantic Pho's 67 doesn't quite reach. On the whole, the file is mixed but not concerning.
13
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat noodles in walk in cooler. Operator inverted **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler ; bean sprouts (53F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Observed food double stacked in unit. Operator placed food in freezer to quick chill. Food not prepared or portioned today **Corrective Action Taken**
03A-02-5
Basic - Floor soiled/has accumulation of debris. Floor soiled with grease at left side of cook line. Employee began cleaning **Corrective Action Taken**
36-73-4
Basic - Standing water in bottom of reach-in-cooler. Observed in kitchen right flip top cooler
29-49-6
67
Aug 28, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp and proceeded to handle clean cooking equipment without first removing old gloves and washing hands. Reviewed proper hand washing procedures with employee. Employee removed old gloves washed hands and replaced with new gloves **Corrected On-Site**
12A-07-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top coolers contain cut marks
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Left flip,top,cooler shelves soiled with food debris. Operator began cleaning unit **Corrective Action Taken**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in right flip top cooler
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by cookline with grease
36-27-5
Basic - shelves with rust that has pitted the surface. Dry storage shelves rust pitted
14-33-4
67
Apr 15, 2025
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg rolls on cookline do not have time mark. Per operator egrolls out of temperature for less than four hours. Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can in hallway leading to dry storage. Operator removed **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken soup in flip top cooler. Operator properly separated **Corrected On-Site**
08A-05-6
High Priority - 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 over raw beef in freezer. Operator properly Seperated **Corrected On-Site**
08A-17-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 food borne illnesses with operator
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen flip top cooler soiled with food debris
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef soup prepared yesterday not date marked. Operator date marked **Corrected On-Site**
02C-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored on top of trash can. Operator reran dishes through dish washer and stored properly **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen contain cut marks
14-09-4
Basic - Equipment in poor repair. Gasket torn in left flip top cooler door
14-11-5
Basic - Food stored on floor. Container of sauces in dry storage stored on floor. Containers of food in walk in cooler stored on floor
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for left flip top cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled with grease
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Tin foil torn at kitchen cook line shelf
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in in right flip top cooler
29-49-6
Basic - Stored food not covered. Cut lettuce in right flip top cooler not covered
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with food debris
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on top of kitchen cook line. Operator removed wiping cloths **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of powder in kitchen not labeled. Operator labeled container **Corrected On-Site**
02D-01-5
22
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
67
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
41
Mar 5, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler; raw chicken stored over ready to eat noodles. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-05: Raw chicken stored over raw beef. Operator inverted products. Repeat **Admin Complaint**
08A-05-6
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Operator stated wastewater disposed into storm drain. Advised Operator to install mop sink. **Warning** - From follow-up inspection 2024-03-05: Operator to build a mop drain under triple sink. **Time Extended**
29-27-4
82
Mar 4, 2024
Routine - Food
9 critical violations. 1 major violation. 1 minor violation.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler; raw chicken stored over ready to eat noodles. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At expo line prep table; cooked noodles (84F - Cold Holding). Operator stated not prepared or portioned today being held at room temperature more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler cooked won tons (49F - Cold Holding); krab (49F - Cold Holding) Operator stated items not prepared or portioned today, being held in overfilled pans in make top portion of cooler for 2 hours. Moved to walk-in cooler. At prep area Flip top cooler; bean sprouts (49F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 2 hours, added ice. At expo line prep table; cooked noodles (84F - Cold Holding). Operator stated not prepared or portioned today being held at room temperature more than 4 hours. See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Left side flip top cooler; precooked commercially processed meatballs (49F - Ambient Cooling 2:25pm). Operator stated meatballs received cooked/frozen, prepped/cut at 9:30am, stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. See stop sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Left side flip top cooler; precooked commercially processed meatballs (49F - Ambient Cooling 2:25pm). Operator stated meatballs received cooked/frozen, prepped/cut at 9:30am, stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. See stop sale. **Warning**
03D-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (75F - Cooling 2:30pm). Operator stated cooling since 9:30am, at this rate product did not reach 70F within 2 hours. See Stop Sale. **Warning**
03D-01-5
High Priority - 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked noodles (75F - Cooling 2:30pm). Operator stated cooling since 9:30am, at this rate product did not reach 70F within 2 hours. See Stop Sale. **Warning**
01B-36-5
High Priority - 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 primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm, agrees to manually sanitize until machine is repaired and able to properly sanitize. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; Portioned plastic bag of raw beef stored over ready to eat noodles. Operator moved raw beef to lower shelf. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line right side flip top cooler; cooked chicken (100F - Cooling 2:50pm/87F - Cooling 3:50pm); cooked pork (85F - Cooling 2:50pm/83F - Cooling 3:50pm). Operator stated cooling for 15 minutes, stored in full covered pans with tightly fitting lids, at this rate product will not reach 70F within 2 hours, uncovered and moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Operator stated wastewater disposed into storm drain. Advised Operator to install mop sink. **Warning**
29-27-4
22
Sep 1, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
70
Aug 31, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed containers of beef stew and pot with beef soup stored in walk in cooler and not date marked. Per operator, soup and stew have been in the cooler since 08/29/2023.
02C-01-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings on top of dishwashing machine in dish washing area, 4 underneath dishwashing machine, 1 beside triple sink. Dish washing area is in an open adjacent area next to cook line. Observed 5 rodent droppings along passage leading to storage area. Observed approximately 30 droppings in dry storage area. Dry storage area is not separated by a closing door. Observed 3 rodent droppings on cook line underneath cooking equipment. Observed approximately 20 rodent droppings in prep area next to hot water heater.Prep area is located next to cook line. Observed 6 rodent droppings in wait station next to coffee machine and ice machine. Wait station is separated by a closing door. **Warning**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed food items stored in walk in cooler at temperatures greater than 41F. Pork; 46F, beef; 46F, beef stew; 47F, Sausage; 48F, Beef soup; 48F, Shrimp; 46F, Rice Noodle; 46F, Egg Noodle; 48F Observed Half and Half stored in glass door cooler at wait station held at 51F. Per operator food items has been in coolers since yesterday. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items stored in walk in cooler at temperatures greater than 41F. Pork; 46F, beef; 46F, beef stew; 47F, Sausage; 48F, Beef soup; 48F, Shrimp; 46F, Rice Noodle; 46F, Egg Noodle; 48F Observed Half and Half stored in glass door cooler at wait station held at 51F. Per operator, food has been in coolers since yesterday. See stop sale. **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand wash station next to dishwashing machine out of paper towel and soap. Employee replaced. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Observed a case of liquid margarine stored on floor in passage way leading out side and to dry storage. Employee removed and stored properly. Observed a bag of carrots being stored on floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife being stored between two flip top reach in coolers in the kitchen across from the stove. Operator relocate to a safe area. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed three in use tongs being stored over oven handle.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with an accumulation of old food debris at cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers (true refrigerator and artic air) gaskets with an accumulation of old debris. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed an accumulation of old grease build up on wall/pipe in kitchen next to cook line. Observed an accumulation of old grease built up behind deep fryer.
36-27-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth throughout kitchen.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages containers being stored on prep table with service items. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Observed employee cell phone stored on a prep table on cook line. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet food preparation containers above wash sink being stored in a manner that does not allow proper air drying. Employee separated containers and placed them in a manner to allow proper air drying. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Observed walk in cooler's s ambient temperature at 47F. Observed walk in cooler gasket in disrepair. **Warning**
14-11-5
23
Jun 30, 2023
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - 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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on flip top coolers. **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light at dishwashing area burn out. **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
38-11-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -Observed floor tiles missing on cookline and dishwashing area. **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in walk-in cooler not shielded. **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of old food residue buildup on on walls throughout kitchen. **Warning** - From follow-up inspection 2023-06-30: **Time Extended**
36-27-5
67
Jun 29, 2023
Complaint Full
7 critical violations. 3 major violations. 13 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed containers with beef soups at 47-48°F in walk in cooler. Per operator, soups cooked and placed in unit on 06/28/2023. During such time , soups did not removed from walk in cooler. Soups did not cooled from 135°F to 41°F in a total of 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - 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. Observed containers with beef soups at 47-48°F in walk in cooler. Per operator, soups cooked and placed in unit on 06/28/2023. During such time , soups did not removed from walk in cooler. Soups did not cooled from 135°F to 41°F in a total of 6 hours. **Warning**
01B-36-5
High Priority - 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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flying insects landing on in-use food preparation table on cookline. -Observed approximately 20 live flying insects landing on bag with onions in dry storage area. **Repeat Violation** **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken wings stored over salad in walk-in cooler. **Warning**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. -Observed 23 rodent droppings on top of dishwashing machine. No walls or barriers separating dishwashing area from cookline. -Observed approximately 10 rodent droppings throughout dry storage areas. -Observed approximately 15 rodent droppings in wait station. **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pork cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, item placed in unit 30 minutes prior to the inspection. Operator placed ice pack on item for quick. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed containers with soups covered while cooking in walk-in cooler. Evidence by condensation on lids. After 6 hours, soups temps at 47-48°F. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored in handwash sink in kitchen. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on salad stored in walk-in cooler. Per operator, item was prepared on 06/27/2023 **Repeat Violation** **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable on flip top coolers. **Warning**
14-09-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation** **Warning**
32-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of soiled residue buildup on reach in coolers doors. **Warning**
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. -Observed 1 employee engaging in food preparation with no hair restraint. **Repeat Violation** **Warning**
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. -Observed accumulation of old food residue buildup underneath cooking equipments and floor throughout kitchen. **Warning**
36-01-4
Basic - Floor tiles missing and/or in disrepair. -Observed floor tiles missing on cookline and dishwashing area. **Warning**
36-17-5
Basic - Food stored on floor. -Observed various food items stored on kitchen floor. -Observed various food items stored on walk-in freezer floor. -Observed various food items stored on dry storage floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in walk-in cooler not shielded. **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup and grease buildup on shelves underneath food preparation tables throughout kitchen. **Warning**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. **Warning**
36-64-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of old food residue buildup on on walls throughout kitchen. **Warning**
36-27-5
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light at dishwashing area burn out. **Warning**
38-11-4
14
Feb 17, 2023
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can of oysters sauce in dry storage area.
01B-01-4
High Priority - Displayed food not properly protected from contamination. -Observed container with shrimp stored on floor underneath 3 compartment sink. **Corrected On-Site**
08B-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in kitchen area.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pork cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, item placed in unit 3 hours prior to the inspection. Operator place ice pack on item for quick chill **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored utensils. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. -Observed no soap at handwash sink in kitchen area.
31B-03-4
Intermediate - 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. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked beef stored in walk-in cooler. Per operator, beef was cooked on 02/16/2023. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of mold like substances buildup inside ice machine.
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Male restroom
32-02-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sugar.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor. -Observed a container with shrimp stored on kitchen floor -Observed various food items stored on walk-in freezer floor. -Observed containers with cooking oil stored on kitchen floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in sugar container. **Repeat Violation**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At cookline
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed shrimp thawing in standing water at dishwashing area.
06-01-5
20
Nov 8, 2022
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - 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. -Observed chlorine sanitizer at dishwashing machine at 00 ppm
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed soup hot holding at 127 degrees Fahrenheit at cookline. Operator reheat to 181°F **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked shrimp stored in walk-in cooler. Per operator, item was cooked on 11/8/22
02C-02-5
Intermediate - 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.
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at front line.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at cookline used to stored pots. **Corrected On-Site**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup in chest freezer.
14-69-4
Basic - Floor tiles missing and/or in disrepair in kitchen.
36-17-5
Basic - Food stored on floor. -Observed containers with various food items stored on kitchen floor.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in sugar container.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on sugar container.
23-03-4
Basic - Stored food not covered. Observed a uncovered container with cooked shrimp stored in walk-in cooler.
08B-12-5
29
Frequently Asked Questions
When was Atlantic Pho last inspected?
The most recent health inspection at Atlantic Pho on file is from Nov 4, 2025. The public record contains 13 inspections in total.
What is the most common violation at Atlantic Pho?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Atlantic Pho.
How does Atlantic Pho compare to other restaurants in Margate?
Atlantic Pho most recently scored 67 out of 100, which is lower than the Margate average of 80.
Has Atlantic Pho's inspection record improved over time?
No. Recent inspections at Atlantic Pho have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Atlantic Pho means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Atlantic Pho inspected?
Based on the inspection history on file, Atlantic Pho is inspected around four times per year on average.
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