City Pho and Grill
Last inspected: Apr 1, 2026
41
Score
Inspectors have visited City Pho and Grill nine times, with records going back to 2022. The newest entry in the record is dated Apr 1, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 12 violations before.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited five times.
By comparison, the average Maitland facility scores 71, putting City Pho and Grill on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 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. In use Dish machine tested 0 ppm,
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. 2 green bowls stored in hand sink in kitchen **Corrective Action Taken**
31A-11-4
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.
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink end of cooks line is blocked by rack holding bucket and blocked by garbage can Hand sink at wait station area is blocked by garbage can **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Equipment in poor repair. Gaskets torn to right bottom of door to unit across from cooking equipment
14-11-5
Basic - Food storage container/container lid cracked or broken. Lid to chicken in reach in cooler cracked/broken, operator discarded **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice in water 75f, operator discarded water **Corrected On-Site**
10-07-4
Basic - Reach-in cooler/reach in freezer interior/shelves have accumulation of soil residues. Stainless steel units in kitchen are soiled with food debris
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured in storage room in dining room **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in numerous areas over cooks line-heavy dust **Repeat Violation**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Frayed Duct tape used on plastic piece covering cut board on cooks line, operator threw plastic piece away **Corrected On-Site** **Repeat Violation**
14-71-4
41
Oct 28, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at beverage area blocked by garbage can **Corrected On-Site**
31A-09-4
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. 2 current certificates expired 11/22/24/
53B-14-5
Basic - Floor area(s) covered with standing water by 3 compartment sink
36-22-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, Cooks line has dust on tiles
36-34-5
Basic - Drain cover(s) missing at mop sink **Corrected On-Site**
29-18-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on handle of in use shears
14-71-4
Basic - Food storage container/container lid cracked or broken. Lids to spices on line has holes cut in lids for spoons, operator discarded lids **Corrected On-Site**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - towel used under cutting board. **Corrected On-Site**
21-04-4
50
Feb 21, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
82
Feb 20, 2025
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. Basket of multiple medicines over prep table. Operator immediately removed **Corrected On-Site**
41-07-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested sink for both quaternary and chlorine sanitizer.
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs over broth in prep cooler. Operator immediately removed **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. Multiple raw animal products out of original packaging over other frozen items in freezer in kitchen and in storage area.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. veggies broth, chicken broth, Egg rolls , dumplings, raw eggs, ginger; (44-49F - Cold Holding) in prep cooler overnight per operator. Operator discarded **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: tofu, cabbage, cut lettuce, beef, less than 4hrs per operator(44-49F - Cold Holding). Operator moved to other cooler for temperature recovery. veggies broth, chicken broth, Egg rolls , dumplings, raw eggs, ginger; (44-49F - Cold Holding) in prep cooler overnight per operator. Operator discarded **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Advised handwashing must be dine only in designated handsinks
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by trash can and grease bucket. Operator immediately corrected **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. by dish storage shelf. Operator immediately placed **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on several prep tables throughout kitchen. Operator immediately removed all **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. Employee phone on spices containers. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Case of water on floor. Operator immediately moved **Corrected On-Site**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar and msg containers. Operator immediately corrected **Corrected On-Site**
10-01-5
23
Aug 19, 2024
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Won tons stored on non food grade paper towels **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over noodles in cooler on cooks line **Corrected On-Site**
08A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in storage area in dining room not secured **Corrected On-Site**
51-11-4
Basic - Drain cover(s) missing at mop sink **Corrected On-Site** **Repeat Violation**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Soda in a box stored on floor **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoopers in water 100 **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light not functioning over ice machine and above soda fountain **Repeat Violation**
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Rice noodles in soy sauce bucket
25-32-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
02D-01-5
45
Mar 18, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
39
Oct 26, 2023
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in container with cut scallions **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer in dining room storage, foods not stored correctly, raw beef over cooked chicken **Repeat Violation**
08A-02-6
Intermediate - Equipment drain line draining into handwash sink. Drain from soda machine goes into hand sink at server area at entrance to kitchen **Repeat Violation**
31A-10-4
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. Provided operator with handout
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelving with food **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line no beard guard
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook pm line no hair restraint **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Cases of boxed soda on floor in storage room in dining room area **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Food stored on floor. Food Products for beef shock on cooks line stored on floor **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Wall separating by mop sink - damage to wall
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Freezer in hallway in dining room is soiled
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dry goods shelving
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
29
Apr 3, 2023
Routine - Food
8 critical violations. 4 major violations. 14 minor violations.
View 26 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee came from dinning room and start to do prep with no hand wash.
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw pork stored over buns on reach in freezer located on dinning room. **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw meat stored over ready to eat sauces on reach in cooler .
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 stored over beef on reach in freezer located at kitchen.
08A-17-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shrimp spring rolls kept on cook line for 4 hrs with temperature of 81F.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Pho kept for less than 4 hrs on a pint container on cook-line with temperature of 99F. Noodles kept on cook line for less than 4 hrs with temperature of 102F. aAsk manager to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Pork and tendons taken out of freezer and no date marked.
02C-08-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk opened and operator is not able to say how many days ago was opened.
02C-03-5
Intermediate - Equipment drain line draining into handwash sink.
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located near grill blocked by rack. Repeat Violation** **Repeat Violation**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses.Tongs on oven door. **Repeat Violation**
10-20-4
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop flour.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.Helium tanks located on storage at dinning room. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles over three bay sink. **Repeat Violation**
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public.Chicken stored over restaurant pork on reach in freezer located at kitchen.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee food kept next to cooling noodles on prep table.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee scooping rice while wearing a watch. Employee cutting chicken while wearing a bracelet and rings. **Repeat Violation**
13-07-4
Basic - Food not stored at least 6 inches off of the floor.Vinegar bottles stored under prep table on cook line. **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.Knifes stored between reach in cooler and prep table on cook line. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon use to scoop rice kept on water with temperature of 78F. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning.Old label on flour.
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Spoons kept on servers station are facing up.
24-18-4
Basic - Uncovered food stored near sink exposed to splash.Pork ribs stored on floor by mop sink. **Corrected On-Site**
08B-54-4
10
Dec 13, 2022
Routine - Food
4 critical violations. 6 major violations. 10 minor violations.
View 20 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee prepared ready to eat spring rolls with no gloves.
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.Employee prepared ready to eat spring rolls with no gloves.
01B-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over pre cooked meat balls on reach in freezer. Raw beef stored over pre cooked meat balls on reach in freezer.Raw ground beef stored over broth on reach in freezer.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked beef and chicken kept on reach in cooler across from woks for 45 minutes with temperature of 58F.Ask manager to place in other cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Noodles made on Sunday no date marked **Repeat Violation**
02C-02-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.Unable to answer big 6 questions.
53A-10-4
Intermediate - Certified food manager unable to answer basic questions about allergens.
53A-16-4
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink at cook line blocked by rack with clean dishes. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.Bucket on hand wash sink located closed to reach in freezers. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No chemical test strips used for three bay sink or dish machine.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured.Tank located on hall way by kitchen exit door. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles on cook line. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee jacket stored over sugar bag on hall way storage. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee working with pho broth while wearing bracelets.
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.Knifes between reach in cooler on cook line and peelers in between shelve and toaster oven.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging from oven door handle. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon use to scoop rice in water with temperature of 109.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have debris.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle.Leak from three bay faucet, per manager they have a work order in place.
29-11-4
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop sugar.
14-01-5
18
Frequently Asked Questions
When was City Pho and Grill last inspected?
The most recent health inspection at City Pho and Grill on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at City Pho and Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at City Pho and Grill.
How does City Pho and Grill compare to other restaurants in Maitland?
City Pho and Grill most recently scored 41 out of 100, which is lower than the Maitland average of 71.
Has City Pho and Grill's inspection record improved over time?
Yes. Recent inspections at City Pho and Grill have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at City Pho and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is City Pho and Grill inspected?
Based on the inspection history on file, City Pho and Grill is inspected around three times per year on average.
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