House of Pho
Last inspected: Dec 18, 2025
20
Score
Going back to 2022, House of Pho has 10 inspections in the public record. On Dec 18, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly nine violations before.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up five times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
4
Critical latest
3
Major latest
14
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
4 critical violations. 3 major violations. 14 minor violations.
View 21 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. Chlorine 0 ppm , cleaned tube and rechecked chlorine 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce in reach in cooler across from cooks line **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than 4 hours marinated pork (48F - Cold Holding) Marinated beef (48-Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than 4 hours Raw marinated pork (48F - Cold Holding) Raw marinated beef (48-cold holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill grates soiled on cooks lines
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket of soap water in Handwashing sink across from boba station **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from walk in freezer **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. 1 dead roach in soap bucket on side station , manager picked up and discarded area and soap bucket **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to rice cooker across from cooks line
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In back dish machine area
24-08-4
Basic - Food stored on floor. Syrup on floor near boba station Packaged meats on floor in walk in freezer
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between gap of handwash sink and wall
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F next to rice cooker on cooks line Stirring spoon in water 40F in boba station **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink outside walk in freezer **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters soiled Interior of handwash soil Back prep room interior handwash sink Hood filters soiled Gaskets of reach in coolers soiled **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink across from cooks line
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container no label **Corrected On-Site**
02D-01-5
20
Aug 7, 2025
Food-Licensing Inspection
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. In walk-in cooler, in cut onions containers, On cook line, under fried egg rolls. **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In dishwashing station, knife sharpener in sink basin **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment rust located on all prep table lower shelves. **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 5/2025 **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle in corn starch. **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
36-34-5
58
Jun 16, 2025
Food-Licensing Inspection
1 critical violation. 5 major violations. 5 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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
25
Dec 26, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./steamed noodles 93F, holding for less than 4 hours/recommended time as a public health control/form emailed.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over butter, cook line reach in cooler. Raw fish stored over ready to eat fish sauce, glass reach in cooler. Raw beef stored over cut onions, walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container./used for prep vegetables, cook line.
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./by ice machine.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food./tea scoop with no handle.
14-01-5
Basic - Ice scoop handle in contact with ice./ice bin, kitchen entrance. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ice scoop/water at 113F. **Repeat Violation**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees./by ice machine.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters.
23-03-4
Basic - Plumbing system in disrepair./No hot and cold running water at hand sink/by ice machine.
29-08-4
41
Jun 26, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Pesticide use not in accordance with manufacturer's directions. Household roach spray under prep table on cook line next to fryer. **Repeat Violation**
41-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw shrimp behind cooked sliced chicken on cook line sandwich top cooler. 2)raw fish fillets over sliced jalapeños in double door reach in cooler on server line. 3) raw cut beef over peeled onions in walk in cooler.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. 1) outside walk in freezer 2) at the front bar **Corrected On-Site**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - Non-pitting surface rust on food-contact equipment rust located on all under all table shelves.
22-31-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Bag of sugar in dry storage behind the bar.
01B-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in the kitchen.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bag of sugar and in ice chest in bar area **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the cook line
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal keys on shelve next to clean equipment next to cook line.
40-06-5
Basic - Food stored on floor in walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tons stored on the oven door on cooks line. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade standing water temp was 81F. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris Microwave located at the bar line. **Corrected On-Site**
22-08-4
Basic - Light not functioning above the oven range.
36-62-4
32
Apr 23, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. -beef ,chicken in curry **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
02C-08-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -Waitstation **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
31B-03-4
82
Apr 22, 2024
Routine - Food
4 critical violations. 6 major violations. 13 minor violations.
View 23 violations
High Priority - Pesticide use not in accordance with manufacturer's directions. -roach and ant spray **Warning**
41-20-4
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach crawling on wall by prep table,employee discarded -3 live roaches between crevice of wall behind ware washing area , between 3 compartment sink and Dishmachine,employee sprayed area with pest control killing roaches **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -true cooler beef 45f,chicken 45f -half and half 52f less than 4 hours **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -raid ant and roach spray stored on shelf with utensils **Warning**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee wash hands in 3 compartment sink **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. -part of blender stored in handsink at Waitstation **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Pho tai /eye round steak **Warning**
02B-04-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. -Waitstation **Warning**
31B-03-4
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. -beef ,chicken in curry **Warning**
02C-08-5
Basic - Dead roaches on premises. -1 dead roach on handsink in warewashing area,employee removed -1 dead roach on floor by water heater -6 dead roach in cabinets by drink cooler in dining room -1 dead roach on floor at tea station -1 dead dead roach on shelf under tea station . -4 dead roaches on floor under 3 compartment sink Tea station currently not being used Employee cleaning up dead roaches **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -counter in kitchen **Corrected On-Site** **Warning**
12B-07-4
Basic - Hole in or other damage to wall. -hole in wall behind 3 compartment sink **Warning**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer at Waitstation **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease above char grill **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -pipe/hose under 3 compartment sink **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Bathroom door left open other than during cleaning or maintenance. -mens and ladies room **Warning**
32-02-4
Basic - Bathroom facility not clean. -wall soiled in mens room **Warning**
32-07-4
Basic - Bowl or other container with no handle used to dispense food. -tea and sauces in walk in cooler. Togo containers **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
16
Oct 18, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - 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. Dishwasher touched dirty dishes then unloaded clean dishes without washing his hands Educated **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Raw sliced beef over cases of unwashed green onions in walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Vacuum breaker missing at four way splitter added to mop sink faucet as only one has vacuum breaker and hose is not hooked up to that one
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. 1) cooks line filled with ice and a sponge 2) dish room- knife stone 3) outside of walk in freezer kitchen utensils **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in the walk in cooler **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. 1)In ice chest in side room 2) double door reach in in side room in a suave Bain Marie **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above bar and in dining room
36-34-5
Basic - Clean silverware not stored inverted or in a protected manner in table across from cooks line **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket over prep table **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees working the line
13-03-4
Basic - Food stored on floor. 1)Buckets of sauces on floor in walk in cooler 2) cases of oil in dry stock room **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer 1) small kitchen under condenser 2) large dry stock room around fan covers
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Wok station. **Corrected On-Site**
10-20-4
Basic - Under prep shelves with rust that has pitted the surface in dish room
14-17-4
30
Feb 20, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./steamed chicken 44F, less than 4 hours/put into smaller containers to cool. **Corrective Action Taken**
03A-02-5
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 at bar reach in cooler.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
16-37-1
Basic - Working containers of food removed from original container not identified by common name./salt container/cook line storage shelf.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./ **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food./used bowl to scoop/salt and sugar container/cook line storage shelf/ **Corrected On-Site**
14-01-5
Basic - Food stored on floor./containers of sauces on walk in freeze floor. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice./bar ice bin/ **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop in 78F water/ **Corrected On-Site**
10-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
50
Dec 15, 2022
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw marinated pork over lettuce
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled raw eggs over ready to eat vegetables and on shelf next to cooked chicken.
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce, cooked rice and cooked pork in walk in cooler no date marking.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Pan and plastic wrap covering sink. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above reach in cooler at cook line
36-34-5
Basic - Food stored on floor. In walk-in freezer
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef in sink standing water.
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
39
Frequently Asked Questions
When was House of Pho last inspected?
The most recent health inspection at House of Pho on file is from Dec 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at House of Pho?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at House of Pho.
How does House of Pho compare to other restaurants in Orlando?
House of Pho most recently scored 20 out of 100, which is lower than the Orlando average of 79.
Has House of Pho's inspection record improved over time?
No. Recent inspections at House of Pho have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at House of Pho 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 House of Pho inspected?
Based on the inspection history on file, House of Pho is inspected around three times per year on average.
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