Pho 88
Last inspected: Sep 3, 2025
17
Score
Inspectors have visited Pho 88 nine times, with records going back to 2022. The most recent visit was on Sep 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 10 violations.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 79, which Pho 88's 17 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
6
Critical latest
3
Major latest
12
Minor latest
Inspection History
Sep 3, 2025
Complaint Full
6 critical violations. 3 major violations. 12 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut green onions in cooler at cook line **Corrected On-Site**
08A-05-6
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. Employee wrapping spring rolls with bare hands. Corrective action taken
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked on 9/2 in the evening and placed in walk in cooler to cool overnight 47f
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooked on 9/2 in the evening and placed in walk in cooler to cool overnight 47f
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over stock/soup in walk in freezer and raw chicken over raw shrimp
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fried egg for broken rice combo platter is served under cooked per manager Manager makes correction to menu during inspection **Corrective Action Taken**
02B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels dispenser at ware wash area
31B-05-4
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. Manager has 3 certificates for employees that not working today. Additional 6 employees on shift today has no proof of employee training
53B-13-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
10-13-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 79f degrees at expo line **Corrected On-Site**
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Plastic forks at expo line **Corrected On-Site**
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Large pork roast in compartment sink thawing at room temperature Corrective action taken to run water over items **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic quart bowl used as scoop in sauce in walk in cooler
14-01-5
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. Drink at cook line with no lid
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employees handling food **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has gap at bottom and side, main back kitchen door opened during hours of operation
35B-01-4
17
Jan 3, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib back area by ice machine no vacuum breaker
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to thaw food. Operator moved food from hand sink **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Buckets of food stored on floor of walk in freezer Operator moved off floor **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of cart next to make table by walk in freezer Operator removed tongs **Corrected On-Site**
10-20-4
Basic - Plumbing system in disrepair. Hand sink drain broke cook line
29-08-4
67
Sep 11, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 47F cold holding in prep cooler less than 4hrs per operator. Operator moved to different cooler. For temp recovery **Corrective Action Taken** - From follow-up inspection 2024-09-11: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Egg over carrots in prep cooler **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 80F. Operator immediately discarded water **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
10-07-4
67
Sep 4, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 47F cold holding in prep cooler less than 4hrs per operator. Operator moved to different cooler. For temp recovery **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Egg over carrots in prep cooler **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times chlorine 00ppm **Warning**
22-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 80F. Operator immediately discarded water **Corrected On-Site**
10-07-4
58
Feb 13, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed soups in walk-in-cooler not date marked
02C-08-5
Basic - Working containers of food removed from original container not identified by common name. Bin corn starch back storage not labeled
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Buckets of food on floor walk-in-freezer Cases of oil on lightly soiled floor by walk-in-freezer Operator moved items off floor **Corrected On-Site**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles by cook line front make cracked and broken Floor tiles in walk-in-freezer broken
36-17-5
Basic - Employee beverage container in ice machine/ice bin. Employee beverage in ice bin server station Operator removed drink and threw out ice. **Corrected On-Site**
12B-14-4
70
Sep 1, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
78
Aug 31, 2023
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet with attached hose in front of the establishment no back flow.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef stew 46°, crab soup 47°, chicken in water 50° and tofu 46° located in walk-in-cooler. Per operator items were out due to recent delivery, doors opened extended period. **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found at hand sink paper towel dispenser. Operator disposed of roach. **Corrected On-Site** **Admin Complaint**
35A-05-4
Basic - Open dumpster lid. Lid missing from 1 side, unable to keep closed.
33-16-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding by HVAC unit broken
36-03-4
Basic - Dead roaches on premises. 1 dead roach by server station on floor 1 dead roach by ware washing on floor 1 dead roach by HVAC on floor Operator cleaned up dead roaches **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Light shield damaged/in disrepair. Light shield in kitchen missing and one broken. Unable to verify if bulbs were shatterproof. Per operator, bulbs are shatterproof.
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in prep station under microwave. Ambient thermometer in unit was for ovens.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan mounted on wall soiled.
23-03-4
47
Mar 15, 2023
Routine - Food
5 critical violations. 2 major violations. 6 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. Cooked shrimp kept cooling overnight on walk in cooler with temperature of 46F. Cooked pork kept cooling overnight on walk in cooler with temperature of 47F.
03D-02-5
High Priority - Dented/rusted cans present. See stop sale.I d dented can of straw mushroom .
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over cooked shrimp on reach in freezer outside. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over ready to eat sauces on walk-in cooler.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Cooked shrimp kept cooling overnight on walk in cooler with temperature of 46F. Cooked pork kept cooling overnight on walk in cooler with temperature of 47F.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No strips to test quad dish machine.
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory on restaurant online menu. **Corrected On-Site**
02B-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on cups located at servers area.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging from oven handles. **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.Knife in between coolers.
10-17-4
Basic - Food not stored at least 6 inches off of the floor.Oil gallons kept directly on floor by walk in freezer.
08B-47-4
Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler across from prep table on kitchen .
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon to scoop rice kept on water with temperature of 63F. **Corrected On-Site**
10-07-4
29
Sep 27, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
47
Frequently Asked Questions
When was Pho 88 last inspected?
The most recent health inspection at Pho 88 on file is from Sep 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Pho 88?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Pho 88.
How does Pho 88 compare to other restaurants in Orlando?
Pho 88 most recently scored 17 out of 100, which is lower than the Orlando average of 79.
Has Pho 88's inspection record improved over time?
No. Recent inspections at Pho 88 have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Pho 88 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 88 inspected?
Based on the inspection history on file, Pho 88 is inspected around three times per year on average.
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