Pho 101
Last inspected: Oct 29, 2025
33
Score
Public records show 10 inspections at Pho 101 stretching back to 2023. Pho 101 was last inspected on Oct 29, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to seven violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited five times.
The city-wide average sits at 81, which Pho 101's 33 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
6
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 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 beef broth (53F - Cooling) in the walk in cooler. The operator stated the beef broth was prepared the day prior to inspection. The operator discarded the broth. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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 beef broth (53F - Cooling) in the walk in cooler. The operator stated the beef broth was prepared the day prior to inspection. The operator discarded the broth. **Corrected On-Site**
01B-36-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed broccoli in the walk in cooler. The operator properly stored the raw chicken. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked shrimp in the 2-door reach in cooler on the cook line. Th operator properly stored the cooked shrimp. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp spring roll (47F - Cold Holding); bean sprouts (51F - Cold Holding) at the server expo line. The operator stated the potentially hazardous foods have been held for approximately 30 minutes. The operator placed the above foods in a reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed bottles of bleach stored next to bags of flour in dry storage. The operator properly stored the bleach. **Corrected On-Site**
41-10-4
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. Observed the front of house staff did not have proof of employee training.
53B-13-5
Basic - Food stored on floor. Observed a bag of corn starch stored on the floor in dry storage. The operator properly stored the bag of corn starch. **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
33
Jan 22, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 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 vegetable broth made with a powdered mix containing milk (47F - Cooling) in the 2-door reach in cooler at the end of the cook line. The operator stated the broth was made the day prior to inspection. The operator discarded the broth. **Corrected On-Site**
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 vegetable broth made with a powdered mix containing milk (47F - Cooling) in the 2-door reach in cooler at the end of the cook line. The operator stated the broth was made the day prior to inspection. The operator discarded the broth. **Corrected On-Site**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef in the reach in cooler at the end of the cook line. The operator properly stored the raw beef. **Corrected On-Site**
08A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed the employee certifications missing date of birth, trainer name and trainer certification number. The operator filled in the missing information. **Corrected On-Site**
53B-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
03F-10-5
Basic - 2-door reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a clean plate a the server expo line. The operator properly stored the cell phone and moved the plate to the dish area. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed raw beef stored on the floor in the walk in freezer. The operator properly stored the raw beef. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
43
Sep 6, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in a non-food grade plastic container in the dry storage area. - From follow-up inspection 2024-09-06: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-09-06: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with food debris. - From follow-up inspection 2024-09-06: **Time Extended**
23-03-4
74
Sep 5, 2024
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in a non-food grade plastic container in the dry storage area.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed kimchi (51F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the kimchi has been held for approximately 3 hours. Other potentially hazardous foods in the cooler are at proper cold holding temperatures. The operator will monitor the temperature of the kimchi. Observed cooked shrimp spring rolls (51F - Cold Holding) at the server expo line. The operator stated the spring rolls have been held for approximately 1 hour. The operator placed the spring rolls in another cold holding unit. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a vaping device stored on a shelf above a reach in cooler on the cook line. Observed bottles of hand sanitizer stored on a shelf near packets of tamarind in the dry stored area. The operator properly stored the chemicals. **Corrected On-Site**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
03F-10-5
Intermediate - Nonfood-grade basting brush used in food on the cook line. The operator discarded the brush. **Corrected On-Site**
14-14-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Accumulation of debris on the top exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for uncooked rice in the dry storage area. The operator removed the scoop. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on reach in cooler door handles.
23-24-4
Basic - Dead roaches on premises. Observed 4 dead roaches on the floor underneath the chemical storage shelving. Observed 2 dead roaches underneath shelving in the dry storage area. The operator properly cleansed and discarded the dead roaches. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in coolers at the end of the cook line.
08B-49-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employees put on hair restraints. **Corrected On-Site**
13-02-4
Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink at the entrance to the cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with food debris.
23-03-4
Basic - Very slow draining water in handwash sink at the entrance to the cook line.
29-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet cloth. **Corrected On-Site**
21-12-4
27
Mar 1, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 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 beef broth (54F - Cooling) in the walk in cooler. The operator stated the beef broth has been held overnight. The operator discarded the broth. **Corrected On-Site**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken in the reach in cooler at the end of the cook line. The operator properly stored the raw beef. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (54F - Cooling) in the walk in cooler. The operator stated the beef broth has been held overnight. **Corrected On-Site**
01B-02-5
Intermediate - Observed the hot water was turned off at the hand sink on the expo line. The operator turned on the hot water. **Corrected On-Site**
27-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
12A-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the time/temperature control for safety form not filled out.
03F-10-5
Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover fresh basil in the reach in cooler on the expo line. Observed a wiping cloth used as a liner for egg rolls in the reach in cooler at the entrance of the cook line. The operator removed the wiping cloths. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating in the prep area. The employee moved into the dining room. **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Equipment in poor repair. Observed a torn door gasket at the reach in cooler at the end of the cook line. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed a bag of onions stored on the floor in the dry storage area. Observed a box of potatoes stored on the floor in the walk in cooler.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed the scoop used for the ice machine was stored in contact with the wall near the ice machine. The operator removed the ice scoop. **Corrected On-Site**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator removed the scoop from the flour. **Corrected On-Site**
10-01-5
Basic - Two door reach-in cooler shelves with rust that has pitted the surface at the entrance to the cook line.
14-33-4
33
Oct 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn door gasket in the reach in cooler at the end of the cook line. **Repeat Violation** - From follow-up inspection 2023-10-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed a hole in the wall in the mop sink area. **Repeat Violation** - From follow-up inspection 2023-10-23: **Time Extended**
36-24-5
90
Oct 20, 2023
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over tofu in the walk in cooler. The operator properly stored the raw pork. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed liquid soap stored over dry noodles in the dry storage area. The operator properly stored the soap. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled in the dish area.
41-17-4
Basic - Floor has an accumulation of food debris behind the equipment on the cook line.
36-73-4
Basic - Hole in or other damage to wall. Observed a hole in the wall in the mop sink area. **Repeat Violation**
36-24-5
Basic - Single-service articles improperly stored. Observed single-service to go bags stored on the floor in the service area. The operator properly stored the to go bags. **Corrected On-Site**
25-05-4
Basic - Accumulation of debris on the top exterior of warewashing machine.
16-21-4
Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover fresh basil in the reach in cooler in the service area. The operator removed the wiping cloth. **Corrected On-Site**
21-05-5
Basic - 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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the stand up reach in cooler at the entrance to the cook line. The operator removed the tuna from the packaging. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Dead roaches on premises. Observed approximately 25 dead large roaches in the dry storage and storage area. The operator cleaned and discarded the dead roaches. **Corrected On-Site** **Repeat Violation** **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating in the prep area of the kitchen. The employee moved to an unrestricted area. **Corrected On-Site**
12B-02-4
Basic - Equipment in poor repair. Observed torn door gasket in the reach in cooler at the end of the cook line. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed approximately a half inch gap at the top of the rear exit door and the top of the door jamb. **Repeat Violation**
35B-01-4
35
Jun 8, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
82
Jun 7, 2023
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 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 the dishmachine chlorine sanitizer solution at 0ppm due to empty jug of solution. Operator replaced the empty solution. Observed dishmachine chlorine solution at 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat noodles in the reach in cooler at the end of the cook line. Operator properly stored the raw chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (58F - Cold Holding); cooked noodles (52F - Cold Holding); raw egg (55F - Cold Holding); cooked pork (58F - Cold Holding); cut lettuce (57F - Cold Holding) on the front line. Operator stated the above food products have been on the line for approximately 2 hours. Operator placed the items in the walk in cooler. Emailed operator time/temperature for public health control form. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris. **Warning**
22-02-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean dishware stored next to hand wash sink on the front line exposed to splash. Operator properly stored the clean dishware. **Corrected On-Site** **Warning**
24-27-4
Basic - 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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove prior to thawing in the reach in cooler under the cook line **Warning**
06-09-1
Basic - Dead roaches on premises. Observed approximately 20 dead large roaches on premises. **Repeat Violation** **Warning**
35A-03-4
Basic - Equipment in poor repair. Observed torn door gaskets at the walk in freezer and the reach in cooler at the end of the cook line. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed floor soiled with debris under shelving in the storage areas. **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. Observed a box of sugar stored on the floor in the dry storage area. Observed multiple food items stored on the floor of the walk in freezer. Operator properly stored the food products. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Observed a hole in the wall in the mop sink area. **Warning**
36-24-5
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed approximately a half inch gap at the top of the rear exit door and the top of the door jam. **Warning**
35B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in the reach in beer bottle cooler with rust. **Repeat Violation** **Warning**
14-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation with no hair restraints. Employees put on hair nets. **Corrected On-Site** **Warning**
13-03-4
35
Jan 4, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
82
Frequently Asked Questions
When was Pho 101 last inspected?
The most recent health inspection at Pho 101 on file is from Oct 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Pho 101?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Pho 101.
How does Pho 101 compare to other restaurants in Sarasota?
Pho 101 most recently scored 33 out of 100, which is lower than the Sarasota average of 81.
Has Pho 101's inspection record improved over time?
Yes. Recent inspections at Pho 101 have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pho 101 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 Pho 101 inspected?
Based on the inspection history on file, Pho 101 is inspected around four times per year on average.
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