Pho Bar Vietnamese Kitchen
Last inspected: Feb 3, 2026
43
Score
Pho Bar Vietnamese Kitchen appears in inspection records nine times, starting in 2022. Pho Bar Vietnamese Kitchen was last inspected on Feb 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to four violations.
Compared to other Davie restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Jul 25, 2025
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Feb 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
78
Oct 4, 2024
Routine - Food
No violations found.
100
Sep 30, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 152F). Triple sink has been set up **Warning**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink quaternary solution.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Soiled dry wiping cloth in use. Stored on the cutting board on the cook line. The cloth was moved to a sanitizer bucket. **Corrected On-Site**
21-10-4
67
Mar 19, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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 washer
12A-13-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef arrived during inspection with current Food Manager Certificate **Corrected On-Site**
53A-05-6
Basic - Ice scoop handle in contact with ice.
10-08-5
74
Feb 23, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb behind pot station at the end of cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-23: **Time Extended**
29-34-4
86
Sep 13, 2022
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork inside walk in cooler. Operator moved raw beef to bottom shelf and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings ; (90F - Hot Holding) on stove less 4 hours ago in cook line. Operator stated chicken wings only used for 2 hours. Operator reheated to 167°f. Suggested using TPHC. Emailed TPHC to operator. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on wall between ware washing area and dry storage area. Operator installed during inspection. **Corrected On-Site**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat onions inside two drawer cooler under stove in cook line. Operator moved raw shelled eggs to bottom shelf and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Bowl inside hand wash sink in Bar. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Thin slices of beef ( Eye Round Pho ) made medium / well. Operator identified using asterisks on menu during inspection. **Corrected On-Site**
02B-04-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front station, spring rolls 70F using Time without a written procedure. Emailed for TPHC form to operator. **Corrected On-Site**
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees in bar.
31B-04-4
Basic - Lemons not covered in bar. Operator covered **Corrected On-Site**
08B-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in ware washing area. Operator covered **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator bottle water on top coffee machine in vegetable prep station. Operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
33
Frequently Asked Questions
When was Pho Bar Vietnamese Kitchen last inspected?
The most recent health inspection at Pho Bar Vietnamese Kitchen on file is from Feb 3, 2026. The public record contains nine inspections in total.
How does Pho Bar Vietnamese Kitchen compare to other restaurants in Davie?
Pho Bar Vietnamese Kitchen most recently scored 43 out of 100, which is lower than the Davie average of 79.
Has Pho Bar Vietnamese Kitchen's inspection record improved over time?
No. Recent inspections at Pho Bar Vietnamese Kitchen have averaged around four violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Pho Bar Vietnamese Kitchen 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 Bar Vietnamese Kitchen inspected?
Based on the inspection history on file, Pho Bar Vietnamese Kitchen is inspected around three times per year on average.
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