Pho 31
Last inspected: Feb 3, 2026
52
Score
Pho 31 has been inspected 10 times since 2022. On Feb 3, 2026, 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 roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited four times.
Compared to other Boynton Beach restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: spicy bone broth (58F - Cooling) at 11:20; cooling since 9:00pm on 2/2 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: spicy bone broth (58F - Cooling) at 11:20; cooling since 9:00pm on 2/2 At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground pork over vegetables at 2 door reach in coolers. Operator stored products properly. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels stored and in direct contact with limes, jalapeños and tofu at reach in cooler on cook line. Operator removed paper towels. **Corrected On-Site**
14-86-1
Basic - Food stored on floor. To go containers, cooking oil stored on floor in kitchen. **Corrected On-Site**
08B-38-4
52
Oct 14, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 117F in crockpot at front counter. Operator stated beans were reheated approximately 2 hours ago. Crock pot not hot enough. Operator changed temperature setting to high. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 70F on prep table at cook line. Operator stated sprouts were removed from temperature control approximately 2 hours ago . Not prepped or cooked today. Operator placed sprouts in refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up dirt and debris under shelf in kitchen , then proceeded to cut vegetables without washing hands and changing gloves. Employee went to wash her hands. **Corrected On-Site**
12A-09-4
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered deep container.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered deep container. See stop sale **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 52F in walk in cooler. Operator stated rice was cooked yesterday. Not prepped or cooked today in a covered , deep container.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Next to cook line obstructed by cart and pots. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind shelf's across triple sink.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glad doors on refrigerator at cook line. **Repeat Violation** **Admin Complaint**
23-03-4
Basic - Floor soiled/has accumulation of debris under shelf across triple sink.
36-73-4
Basic - Employee personal cell phone stored in or above a food preparation area, next to mixer on prep table next hand sink in back kitchen.
40-06-5
Basic - Employee open water bottle on a food preparation table next to hand sink in back kitchen.
12B-07-4
30
Apr 29, 2025
Routine - Food
No violations found.
100
Apr 21, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reviewed setting up triple sink. **Warning**
22-57-6
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 57F-60F in walk in cooler cooked yesterday. In a covered container. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 57F-60F in walk in cooler cooked yesterday. In a covered container. See stop sale **Warning**
03D-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer or thermo labels available. **Warning**
16-62-1
Intermediate - Handwash sink not accessible for employee use at all times, cart stored in front of sink at cook line. Operator removed cart. **Corrected On-Site** **Warning**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust outside of stand up freezer next to walk in cooler. **Warning**
23-03-4
Basic - Objectionable odors in kitchen under triple sink and dish machine. **Warning**
36-64-5
Basic - Standing water or very slow draining water in handwash sink next to dish machine. **Warning**
29-20-5
45
Nov 25, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
70
Mar 12, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature <160F). **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-03-12: **Time Extended**
16-62-1
78
Mar 5, 2024
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature <160F). **Warning**
22-57-6
Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink blocked prep table and hotel pans. **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prepared beans not date mark prepared 2 days prior then put into freezer - operator date marked. **Corrected On-Site** **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 2 days prior - operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef, chicken thawing in bucket of water - operator removed and moved to walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
06-01-5
Basic - Food not stored at least 6 inches off of the floor. Bucket of beef on walk in floor. **Warning**
08B-47-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while preparing stock. **Warning**
13-07-4
45
Jul 14, 2023
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
Intermediate - Handwash sink used for purposes other than handwashing, stored herbs in sink. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. **Repeat Violation** **Admin Complaint**
53B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef bone in standing water in triple sink. **Repeat Violation** **Admin Complaint**
06-01-5
Basic - Carrots stored on floor in kitchen. Cucumber's stored on the floor in walk in cooler. Operator placed on shelf's. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
58
Dec 14, 2022
Complaint Full
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Liver 52°F, cooked yesterday in walk in cooler. 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Liver 52°F, cooked yesterday in walk in cooler. **Warning**
01B-36-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans (105°F - Hot Holding) in wait area. Vegetable broth (130°F - Hot Holding) on stove. Stove not on. Operator stated for less than one hour. Operator turned heat up for the beans and turned stove on for the broth to reheat. **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in sink . Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine. No towels available. **Warning**
31B-02-4
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. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu states Pho Rare Beef noodle. Printed advisory operator placed on wall. **Corrected On-Site** **Warning**
02B-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar and salt container in dry storage area. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Ice scoop handle in contact with ice. Operator removed. **Corrected On-Site** **Warning**
10-08-5
Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled. **Warning**
02D-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing on the floor in front of dish machine. Operator moved in walk in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, inside oven. **Warning**
23-03-4
Basic - Food-contact surface not smooth and easily cleanable. Styrofoam container with spices and herbs in dry storage area . **Warning**
14-13-4
Basic - Meat stored on floor in walk in cooler. Operator placed on shelf. Soy and sweet chili sauce on floor across ice machine. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public, in glass door refrigerator at cook line. Operator removed. **Corrected On-Site** **Warning**
08B-49-4
29
Aug 22, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 120°F in crock pot in wait area. Operator stated for one and a half hours. Operator started to reheat during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Raw shell eggs stored on top of noodles. Operator removed eggs. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink next to dish machine. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Raw carrots, onions and broccoli stored on floor in walk in cooler. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Stored spring rolls not covered in freezer at front counter. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawed in standing water in triple sink. Operator turned water on. **Corrected On-Site**
06-01-5
58
Frequently Asked Questions
When was Pho 31 last inspected?
The most recent health inspection at Pho 31 on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pho 31?
Across the inspection record, “cooked/heated time/temperature control” has been cited four times, more than any other issue at Pho 31.
How does Pho 31 compare to other restaurants in Boynton Beach?
Pho 31 most recently scored 52 out of 100, which is lower than the Boynton Beach average of 79.
Has Pho 31's inspection record improved over time?
Results have been roughly steady. Inspections at Pho 31 have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pho 31 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 31 inspected?
Based on the inspection history on file, Pho 31 is inspected around three times per year on average.
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