Pho 16
Last inspected: Nov 12, 2025
70
Score
Pho 16 appears in inspection records eight times, starting in 2022. The most recent report on file is from Nov 12, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
By comparison, the average Royal Palm Beach facility scores 81, putting Pho 16 on the weaker side. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face then proceeded to turn on stove and grab reach in cooler door handle without washing their hands- educated operator - employee washed their hands properly. **Corrective Action Taken**
12A-25-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove -Beef broth 130F- hot holding, -food out of temperature for 30 minutes- operator turned on stove to reheat product. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over food used for restaurant in large reach in cooler- operator removed. **Corrected On-Site**
40-06-5
70
Aug 25, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At tall reach in cooler one cracked egg- see stop sale.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall reach in cooler- Raw short rib 72F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in freezer to quick chill **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on stove- Beef broth 122F - hot holding- food out of temperature for 30 minutes- operator turned on burner too reheat. **Corrective Action Taken**
03B-01-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At dishwashing area employee washed hands in sink for 5 seconds and proceeded to put on clean gloves and prepare food- educated operator - employee washed hands. **Corrective Action Taken**
12A-17-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
52
Feb 12, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
55
Sep 9, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter in kitchen - Cooked chicken 86F- hot holding- food left out for 2 hours- operators placed in reach in cooler to quick chill. **Corrective Action Taken**
03B-01-6
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 raw beef not commercially packaged over bucket of beef broth- operator stored properly.**Corrected On-Site** **Corrected On-Site**
08A-02-6
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. At cookline area- employee handled cook pork and handled meatballs with barehand for order - operator poured hot broth over food reaching 130F- educated operator- operator reheated to 145F. **Corrected On-Site**
09-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then proceeded to handle cilantro without wash in their hands- educated operator - employee washed hands. **Corrective Action Taken**
12A-12-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by front counter pitcher inside sink - operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch on at cookline. **Corrective Action Taken**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. At walk in freezer bucket of soup stored on floor.
08B-38-4
43
Mar 11, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. At dishmachine area- bottle of head&shoulders shampoo stored above dishmachine and clean dishes- operator removed.
41-10-4
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. At reach in cooler- container of milk opened 03/09/24 not date marked operator date marked. **Corrected On-Site**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep counter - operator removed. **Corrected On-Site**
12B-07-4
74
Nov 2, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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 raw salmon not commercially packaged stored over cooked tripe and pre cooked foods - operator moved raw salmon to lower shelf. **Corrected On-Site**
08A-02-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for cooked noodles, cooked chicken, beef- emailed to operator. **Corrective Action Taken**
03F-10-5
Basic - Insect control device installed over food preparation area. At back area- bug zapper above containers of oil- operator removed. **Corrected On-Site**
35B-02-4
74
Mar 6, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 54° in reach in cooler at kitchen being held less than four hours. Operator moved to walk in freezer to cooling fast. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....slicer blade , operator cleaned. **Corrected On-Site**
22-02-4
Basic - Food stored on floor...water bottles , operator moved. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored...stored on the floor.
25-05-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Operator adjusted facet . **Corrected On-Site**
06-08-5
67
Oct 20, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
58
Frequently Asked Questions
When was Pho 16 last inspected?
The most recent health inspection at Pho 16 on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Pho 16?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Pho 16.
How does Pho 16 compare to other restaurants in Royal Palm Beach?
Pho 16 most recently scored 70 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Pho 16's inspection record improved over time?
Results have been roughly steady. Inspections at Pho 16 have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pho 16 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 Pho 16 inspected?
Based on the inspection history on file, Pho 16 is inspected around three times per year on average.
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