Pho an Hoa Restaurant
Last inspected: Apr 2, 2026
39
Score
Pho an Hoa Restaurant has been inspected nine times since 2022. Pho an Hoa Restaurant was last inspected on Apr 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
The most common issue across all inspections has been “employee beverage container on a food preparation table”, showing up four times.
By comparison, the average Tampa facility scores 79, putting Pho an Hoa Restaurant on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
4
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered building , put on gloves and began , working without washing hands, employee washed hands, and put on gloves.
12A-07-5
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. Observed employee touching face with gloves on and continued to work with food , employee washed hands and put on gloves.
12A-25-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored over plantains in walk in cooler , manager moved items to correct location. **Corrected On-Site**
08A-04-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in the kitchen next to the exit door, discussed with manager the importance of a vacuum breaker.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal pan with water and towels inside hand sink in back kitchen next to slicer , employee moved items out of the hand sink. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on front line next to sandwich press , and large cutting board in the back kitchen next to make cooler across from tall standing freezer , heavily grooved.discussed with manager the importance of smooth clean surfaces.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on prep table employee coffee on prep table across from stove , employee moved items . **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans on ware washing rack in kitchen close to the entrance, stacked wet , manager separated items to dry . **Corrected On-Site**
24-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a case of chicken thawing in storeroom next to walk in cooler , employee moved the items into the walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.observed a wet mop stored in the mop bucket not hung to dry, manager had employee hang mop to dry . **Corrected On-Site**
42-01-4
39
Oct 20, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Front service line Employee handwash sink had water filter installed onto sink. Discussed with manager. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in kitchen Reach in cooler not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-20: Cooked fish, beans, and soup inside front line Reach in cooler no dated. **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back blade on deli slicer soiled, adjacent to kitchen Employee handwash sink. Multiple cutting boards in front service line and back kitchen soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
22-02-4
74
Oct 3, 2025
Routine - Food
7 critical violations. 4 major violations. 4 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee handle raw shell eggs then touched clean plate without first washing hands or changing gloves. Discussed with manager. Employee washed hands and changed gloves during time of inspection. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over milk in front service line Reach in cooler. Manager relocated back to an approved location during time of inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Dominican cheese stored inside front line Reach in cooler for 1 month. **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked salmon 48F at 9:32am placed inside front line Reach in cooler yesterday at 2:00pm, raw pork chop 45F at 9:32am placed inside front line Reach in cooler at 6pm from Walk in cooler, pico 54F at 9:40am placed inside front line Reach in cooler at 12pm, fried fish 46F at 9:40am placed inside front line Reach in cooler at 6pm, cooked plantains 47F at 9:40am placed inside front line Reach in cooler at 6pm, deli ham 49F placed inside front line Reach in cooler on Monday October 1, oatmeal and milk 53F at 9:47am placed inside front line Reach in cooler at 7am, shredded mozzarella 51F at 9:47am placed inside front line Reach in cooler at 12pm from Walk in cooler, Alfredo sauce 50F at 9:47am opened 1 week ago, raw sausage 52F at 9:56am placed inside front line Reach in cooler at 6am from Walk in cooler, roast chicken 50F at 9:56am placed inside front line Reach in cooler yesterday at 4pm, raw sausage 55F at 9:56am placed inside front line Reach in cooler yesterday 6am, Swiss cheese block 49F at 10:02am placed inside front line Reach in cooler at 6am from Walk in cooler, turkey deli meat 48F at 10:02am stored inside front line Reach for 1 week, provolone cheese log 51F at 10:03am , Dominican cheese 54F at 10:08am stored inside front line Reach in cooler for 1 month. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked salmon 48F at 9:32am placed inside front line Reach in cooler yesterday at 2:00pm, raw pork chop 45F at 9:32am placed inside front line Reach in cooler at 6pm from Walk in cooler, pico 54F at 9:40am placed inside front line Reach in cooler at 12pm, fried fish 46F at 9:40am placed inside front line Reach in cooler at 6pm, cooked plantains 47F at 9:40am placed inside front line Reach in cooler at 6pm, deli ham 49F placed inside front line Reach in cooler on Monday October 1, oatmeal and milk 53F at 9:47am placed inside front line Reach in cooler at 7am, shredded mozzarella 51F at 9:47am placed inside front line Reach in cooler at 12pm from Walk in cooler, Alfredo sauce 50F at 9:47am opened 1 week ago, raw sausage 52F at 9:56am placed inside front line Reach in cooler at 6am from Walk in cooler, roast chicken 50F at 9:56am placed inside front line Reach in cooler yesterday at 4pm, raw sausage 55F at 9:56am placed inside front line Reach in cooler yesterday 6am, Swiss cheese block 49F at 10:02am placed inside front line Reach in cooler at 6am from Walk in cooler, turkey deli meat 48F at 10:02am stored inside front line Reach for 1 week, provolone cheese log 51F at 10:03am , Dominican cheese 54F at 10:08am stored inside front line Reach in cooler for 1 month. **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. W-D40 stored on top of dry storage rack in back kitchen. Manager relocated lubricant to an approved location during time of inspection. **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located between kitchen Employee handwash sink and back kitchen exit. **Warning**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Front service line Employee handwash sink had water filter installed onto sink. Discussed with manager. **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in kitchen Reach in cooler not date marked. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back blade on deli slicer soiled, adjacent to kitchen Employee handwash sink. Multiple cutting boards in front service line and back kitchen soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Large trash can blocking sink. Employee unlocked sink during time of inspection. **Corrected On-Site** **Warning**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on top of front line Reach in cooler. Employee relocated coffee to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Food stored on floor. Jug of cooking oil stored on floor in back storage room adjacent to Walk in cooler. Manager relocated oil to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located at front service line. **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 personal drink stored in Sid front line Reach in cooler. Employee relocated all drinks to an approved location during time of inspection. **Corrected On-Site** **Warning**
12B-13-4
19
May 19, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Frozen corn stored in shopping bag in kitchen Reach in freezer. **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. Raw chicken stored over raw pork in back kitchen Reach in cooler. Raw pork stored over cooked tripe soup in Walk in cooler. **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 86F at 10:20am, cooked plantains 87F at 10:20am. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on front service line Reach in cooler.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan, sliced Swiss cheese, deli meats, and milk in front line Reach in cooler. Operator added date during time of inspection. **Corrected On-Site**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Two raw pork butts thawing in dry storage room at room temperature. Employee relocated meats into Reach in cooler during time of inspection. **Corrected On-Site**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Located on front serving line Reach in coolers. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on kitchen prep table. Employee relocated drink to an approved location during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bucket of potatoes, bag of black beans, box of chicken base, and 2 cases of frying oil stored on floor of dry storage room adjacent to Walk in cooler. **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in bin not labeled in front line service area. Operator added label during time of inspection. **Corrected On-Site**
02D-01-5
41
Jan 28, 2025
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. Vitamins and skin ointments stored over Reach in cooler in back kitchen. Employee relocated all items to an approved location during time of inspection. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Raw pork belly stored in shopping bags in Walk in cooler.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in back kitchen Reach in cooler. Raw chicken stored over raw beef tripe and raw pig feet in Walk in cooler. Operator relocated all raw chicken to an approved location during time of inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef tempted at 59F at 10am; placed in Reach in cooler at 7pm previous night. Cooked chicken tempted at 58F at 10am; placed in Reach in cooler at 7pm previous night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef tempted at 59F at 10am; placed in Reach in cooler at 7pm previous night. Cooked chicken tempted at 58F at 10am; placed in Reach in cooler at 7pm previous night.
03A-02-5
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. No date marking for queso in kitchen Reach in cooler. Employee date marked queso during time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of deli slicer handle is soiled with food debris.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Handleless Single service container used as scoop in rice bin. Employee removed container during time of inspection. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and stock pot ps stored on dry storage rack in back kitchen not inverted. Operator inverted plates and pots during time of inspection. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Located on front line Reach in cooler and back kitchen area, multiple cutting boards.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on shelf over kitchen Reach in cooler. Employee relocated phones to an approved location during time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack in back kitchen area.
24-08-4
Basic - Food stored on floor. Cases of bottles water on floor of pantry storage room. Container of chicken bullion on floor of pantry storage room. Container of pickles on floor of Walk in cooler.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in cutting board on front line.
21-12-4
27
Jun 13, 2024
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Potentially Hazardous Food Held at Proper Temperature
FL-16
39
Jan 9, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Food Obtained from Approved Sources
FL-11
27
Aug 1, 2022
Routine - Food
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting in mop sink in container at 10:00 am Raw beef stripe 80 f operator moved to reach in cooler 2nd temp 82 f at 2:17 raw beef stripe did not cool from 135f to 70 within 2 hours. Operator refused to throw food away during time of inspection Cooling cooked noodles at 80 f did not cool from 135 f to 70f within 2 hours cooked at 10:30 2nd temp at 2:10 pm 82 f operator refused to throw away food. discussed the importance of following the fda Food code Perimeters. Discussed with operator not to sell the food to customers.
03D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched cell phone and put gloves on and began working. Discussed with operator the importance of washing hands placing gloves on before working with food. **Corrective Action Taken**
12A-07-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was working with raw beef and did not wash hands began to work with clean equipment discussed with operator the importance of hand washing after touching raw or soiled service.
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed plastic container with water only no sanitizer. Discussed with operator the importance of wash rinse and sanitize method. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat meat in reach in cooler on cooks line were main meals are made. Raw chicken over ready to eat sauce buckets in reach in cooler by meat slicer. Operator moved raw chicken away from sauce. **Corrective Action Taken**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting in mop sink in container at 10:00 am Raw beef stripe 80 f operator moved to reach in cooler 2nd temp 82 f at 2:17 raw beef stripe did not cool from 135f to 70 within 2 hours. Operator refused to throw food away during time of inspection Cooling cooked noodles at 80 f did not cool from 135 f to 70f within 2 hours cooked at 10:30 2nd temp at 2:17pm 82 f operator refused to throw away food. discussed the importance of following the fda Food code Perimeters. Discussed with operator not to sell the food to customers.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in mop sink at 10:00 am Raw beef stripe 80 f operator moved to reach in cooler 2nd temp 82 f at 2:17 Cold holding: raw seed sprouts at 52 f on counter by service station in dining room operator placed in reach in freezer 2nd temp at 43 f
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by back door. Employee moved away **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and cooked mushrooms cooked beef not dated in reach in cooler on cooks line and multiple items.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle by meat slicer.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple plates and containers of employee food stored with restaurants food in reach in cooler by meat slicer. Operator removed items from reach in cooler. **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. Employee cell phone on clean dish plates on cooks line. **Repeat Violation**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler. On main reach in cooler cook line.
12B-13-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open no screen
35B-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef not thawing under water.
06-01-5
21
Frequently Asked Questions
When was Pho an Hoa Restaurant last inspected?
The most recent health inspection at Pho an Hoa Restaurant on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Pho an Hoa Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Pho an Hoa Restaurant.
How does Pho an Hoa Restaurant compare to other restaurants in Tampa?
Pho an Hoa Restaurant most recently scored 39 out of 100, which is lower than the Tampa average of 79.
Has Pho an Hoa Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Pho an Hoa Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pho an Hoa Restaurant 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 an Hoa Restaurant inspected?
Based on the inspection history on file, Pho an Hoa Restaurant is inspected around two times per year on average.
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