Pho 79 Noodle and Grill
Last inspected: Feb 23, 2026
26
Score
Across the available record, Pho 79 Noodle and Grill has eight inspections on file, the first dated 2022. The latest inspection on file is from Feb 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
When inspectors have written things up, “nonfood-grade bags used in direct contact with food” has been the most frequent reason, cited five times.
Restaurants in Miami average 74, so Pho 79 Noodle and Grill trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
14
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. Observed emergen-C packs stored on shelves over flip top at cook line. Operator removed the medicine. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed mint stored inside non-food grade bags inside walk in cooler. Operator removed the mint from the bags. **Corrected On-Site**
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grabbed raw beef and then proceed with food preparation without taking gloves off. Coached employee on proper hand washing process and glove usage. Employee protocol wash hands and put on new pair of gloves. **Corrected On-Site** **Repeat Violation**
12A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to walk on freezer door. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food debris at front counter.
22-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, keys and headphones on shelve over flip top at cook line. Operator removed the items. **Corrected On-Site**
40-06-5
Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed employee used tongs to grab raw pork and then proceed with the same tongs to grab fried spring rolls without first washing, rinsing and sanitizing tongs. Coached employee on correct procedures.
08B-22-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employee at cook line engaging in food preparation without hair restraint. Employees put on hair net. **Corrected On-Site**
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line.
36-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor has accumulation of black mold like substance under ice machine and chest freezer at prep area. Observed accumulation of grease on floor at cook line.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed 2 missing floor tiles at washing area. **Repeat Violation**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled by cook line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to dish machine. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of grease and food debris between cooking equipment. Observed hood filters soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior and shelves soiled next to dish machine.
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at kitchen. Operator added chlorine, retest Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
21-07-4
Basic - Floor area(s) covered with standing water. Observed standing water where the missing floor tiles are at kitchen. **Repeat Violation**
36-22-4
26
Jul 28, 2025
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator pick food from floor with gloves on and kept on food preparation without changing gloves. Discussed with operator proper use. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (119F - Hot Holding) next to cook line. As per operator for less than 4 hrs. Operator placed broth on stove for reheat. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter. Operator diluted with water. Retest, Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed noodles covered with Nonfood-grade bags inside walk in cooler. **Repeat Violation**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler next to cook line. Operator properly rearranged by cooking tempetures. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed noodles inside hand sink next to washing area.
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed next to dishwasher.
31B-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler across cook line.
14-09-4
Basic - Floor area(s) covered with standing water. Observed at washing area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed 2 floor tiles missing and other tiles in disrepair at kitchen area.
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to dishwasher.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed chest freezer door gaskets heavily soiled.
23-03-4
30
Feb 11, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bags used to cover egg rolls is inside walk in freezer. **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked tofu inside reach in cooler next to cook line. Operator properly arranged products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding) inside cooler next to cook line. As per operator for approximately 1.5 hr. Operator placed products inside walk in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at washing area.
41-17-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee food on preparation table across washing area. Operator removed the food. **Corrected On-Site**
12B-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored inside chest freezer not proper I'd.
08B-49-4
Basic - Food stored on floor. Observed malanga stored on walk in cooler floor.
08B-38-4
Basic - Ice buildup in reach-in freezer. Observed next to walk in cooler.
14-69-4
41
Aug 8, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Apr 25, 2024
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler next to cook line. Employee properly arranged food products by cooking temperatures. **Corrected On-Site**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bags used to cover noodles at cook line and also inside walk in cooler. **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spring rolls (103F - Hot Holding) on shelve. As per manager for approximately 20 minutes. Manager placed spring roll on fryer for reheat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Nonfood-grade basting brush used in food. Observed at grill
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked beef without date mark inside walk in cooler. As per manager was cooked 2 days ago. **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink next to cook line.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at hand sink across triple sink. Manager provided the soap. **Corrected On-Site**
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from the public service food. Employee properly segregated the food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and tool box next to clean plates on shelve across cook line. Employee removed the items. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler door gasket torn at front counter.
14-11-5
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 scoop inside coffee containers with handle in contact with product at front counter. **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in standing water 89F at grill. Employee discarded the water and properly washed tongs. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to cook line. Also observed at hand sink across triple sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled next to cook line.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed across cook line.
29-49-6
Basic - Walk-in freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine - 0ppm) on shelve across cook line. Employee added Chloride and retest Sanitizer Bucket (Chlorine - 100ppm)
21-07-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled under shelves inside walk in cooler.
36-10-4
20
Feb 15, 2024
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at kitchen area, as per employee less than 2 hours. Employee moved to reach in cooler during inspection. **Corrective Action Taken** **Repeat Violation**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed homemade fish sauce (54F - Cold Holding) at front counter, as per Manager approximate 1 hour, sauce was moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash, instructed employee during inspection.
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored on garbage bags inside walk in cooler. Manager removed food. **Corrected On-Site**
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food stored on sanitizer bucket inside reach in cooler at kitchen area. Manager removed food. **Corrected On-Site**
14-15-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands on clothes, instructed employee during inspection.
12A-18-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked steak not date marked inside walk in cooler, as per manager over 24 hours. Manager dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in kitchen area.
22-20-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed in kitchen area. **Repeat Violation**
36-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in peanuts container at front counter, employee removed. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area. **Repeat Violation**
22-08-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed peanut container not identified at front counter. **Repeat Violation**
02D-01-5
26
Jun 8, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
35
Jul 26, 2022
Routine - Food
3 major violations. 19 minor violations.
View 22 violations
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher machine not reaching proper temperature. As per operator technician is coming today to fix it. 3 compartment sink is set up now using quaternary 200ppm. **Corrected On-Site**
22-56-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles and cooked pork in cooler over 24 hours not labeled. As per manager food was prepared yesterday.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen area.
22-02-4
Basic - Food stored on floor. Observed bag of raw carrots stored on floor inside walk in cooler. Manager rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored in equipment in kitchen area. Manager removed during inspection. **Corrected On-Site**
10-20-4
Basic - Insect control device installed over food preparation area. Observed on preparation table. Manager removed during inspection. **Corrected On-Site**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelve in preparation table.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plates and utensils stored not inverted in kitchen area and front counter.
25-06-4
Basic - Stored food not covered. Observed cooked beef and cooked pork not covered in walk in cooler. Manager covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak (frozen) inside 3 compartment sink. Manager turn on water during inspection. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in front counter and kitchen area.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in coolers in kitchen area.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
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. Observed in shelves next to food in kitchen area. Employee removed during inspection. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys and cigarettes package in counter next to food. Employee removed during inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in cook line.
13-03-4
29
Frequently Asked Questions
When was Pho 79 Noodle and Grill last inspected?
The most recent health inspection at Pho 79 Noodle and Grill on file is from Feb 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Pho 79 Noodle and Grill?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited five times, more than any other issue at Pho 79 Noodle and Grill.
How does Pho 79 Noodle and Grill compare to other restaurants in Miami?
Pho 79 Noodle and Grill most recently scored 26 out of 100, which is lower than the Miami average of 74.
Has Pho 79 Noodle and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Pho 79 Noodle and Grill have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pho 79 Noodle 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 Pho 79 Noodle and Grill inspected?
Based on the inspection history on file, Pho 79 Noodle and Grill is inspected around two times per year on average.
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