Pho 813 Vietnamese Cusine
Last inspected: Oct 17, 2025
100
Score
Pho 813 Vietnamese Cusine appears in inspection records nine times, starting in 2022. Pho 813 Vietnamese Cusine was last inspected on Oct 17, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
Restaurants in Orlando average 79, so Pho 813 Vietnamese Cusine is doing better than most peers. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 17, 2025
Food-Licensing Inspection
No violations found.
100
Oct 15, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to triple sink **Warning**
31A-04-4
90
Mar 19, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over soup and cut greens in walk in cooler.operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic at room temperature in kitchen. Less than 4hrs per operator. Advised to keep garlic stored at 41F or below or 135F or above. Or on time plan for 4hrs. Operator moved to cooler for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. beef,pork,chicken, vermicelli noodle . Held on time per operator from 11am-3pm. Has no time marking
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels touching sprouts. Advised to use coffee filters instead
14-86-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. beef,pork,chicken, vermicelli noodle . Held on time per operator from 11am-3pm. Operator does not have time plan
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Miso soup in freezer not date marked. Made on 3/17 per operator
02C-02-5
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. **Warning**
53B-05-5
Basic - Carbon dioxide/helium tanks not adequately secured. Operator immediately secured **Corrected On-Site**
51-11-4
Basic - Floor soiled/has accumulation of debris. In between cooking equipment on cook line
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -Bucket of Rice noodles on floor . Operator immediately removed **Corrected On-Site**
08B-47-4
30
Jul 22, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Jan 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar. - From follow-up inspection 2024-01-19: **Time Extended**
14-01-5
95
Jan 10, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 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. Tested at 0ppm through 3 cycles. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting stained black substance.
22-02-4
Intermediate - No soap provided at handwash sink. Sink at front counter. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf with food. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. On fryer handle **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 72F. Operator changed 167F. **Corrected On-Site**
10-07-4
58
Jul 21, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 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. Dish person. Manager educated staff **Corrective Action Taken**
12A-13-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60F. Moved to another unit to cool. Provided time control fines and explained. **Repeat Violation**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (60F - Cold Holding). Less than 4 hours on cook line. Placed in another unit to cool. Vietnam ham (47F - Cold Holding); pork (47F - Cold Holding). Manager closed lid. Provided time control and explained procedure. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On front counter. Manager filled **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. throughout kitchen
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Different location license on hand. Manager verified ownership.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter of clean dish at dish machine. Manager discarded and educated staff. **Corrective Action Taken**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Dish person
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between safety equipment holder.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On handle of steam table. Manager removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign tells employees how to wash hands not that they must.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On shelf in dry storage. Manager removed towel. **Corrective Action Taken**
21-12-4
32
Mar 13, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handle clean plate, coached employee on proper hand washing **Corrected On-Site**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef of broth in walk-in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (70F ambient- Cold Holding) on table in kitchen, operator states out less then 2 hours, will refrigerate **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75°F at rice cooker in kitchen
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on true coo,Ernest to ice machine
23-03-4
Basic - Single-service articles improperly stored. Cases on floor behind bar and in server area
25-05-4
Basic - Standing water in bottom of reach-in-cooler. True cooler next to ice machine in kitchen
29-49-6
Basic - In-use tongs stored on equipment door handle between uses. On fryers in kitchen
10-20-4
50
Aug 17, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over prepped vegetables in walk-in. Operator moved **Corrected On-Site** **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, table with bowls on top blocking sink **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Deli container in rice bin. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar and at server station **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Light not functioning. Several over cookline **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases of NA pinks on floor in back hall near bathrooms **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
25-05-4
52
Frequently Asked Questions
When was Pho 813 Vietnamese Cusine last inspected?
The most recent health inspection at Pho 813 Vietnamese Cusine on file is from Oct 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Pho 813 Vietnamese Cusine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Pho 813 Vietnamese Cusine.
How does Pho 813 Vietnamese Cusine compare to other restaurants in Orlando?
Pho 813 Vietnamese Cusine most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Pho 813 Vietnamese Cusine's inspection record improved over time?
Results have been roughly steady. Inspections at Pho 813 Vietnamese Cusine have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pho 813 Vietnamese Cusine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pho 813 Vietnamese Cusine inspected?
Based on the inspection history on file, Pho 813 Vietnamese Cusine is inspected around three times per year on average.
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