Pho Bar Vietnamese Kitchen
Last inspected: Oct 21, 2025
50
Score
Inspectors have visited Pho Bar Vietnamese Kitchen eight times, with records going back to 2023. The newest entry in the record is dated Oct 21, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly five violations before.
“Ready-to-eat” comes up most often, recorded two times in the inspection record.
That's lower than the typical Pembroke Pines restaurant, which scores around 79. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
50
Jul 9, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
43
Nov 4, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shrimp cold held in glass door cooler at 45F. Per operator, shrimp transfer from walk in cooler to reach in cooler 1.5 hours prior to the inspection. Operator placed ice pack on shrimp for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Observed can with WD 40 stored on in-use prep table next to meat slicer. Operator removed and stored properly. **Corrected On-Site**
41-10-4
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/ Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked for more than 24 hours. **Repeat Violation**
02C-02-5
Basic - Food stored on floor. -Observed containers with cooking oil stored on dry storage floor. **Repeat Violation**
08B-38-4
Basic - Uncleanable knife block in use to store knives. **Repeat Violation**
14-55-4
Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.
25-05-4
Basic - Ice scoop handle in contact with ice. At ice machine.
10-08-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing food containers without sanitization. Advise employee to setup 3 compartment sink to include sanitizer. **Corrected On-Site**
16-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on shelf next to takeout containers.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open container at cookline. After brief education, employee placed lid and straw onto container. **Corrected On-Site**
12B-02-4
43
Aug 19, 2024
Routine - Food
No violations found.
100
Jul 15, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
33
Mar 11, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over case with ginger in walk in cooler. Operator relocate eggs. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over cases with lime in walk-in cooler. Operator relocate raw shell eggs. **Corrected On-Site**
08A-04-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed meatloaf and coconut sauce stored in Atosa refrigerator from 03/09/2024.
02C-04-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door refrigerator.
05-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed brisket thawing at room temperature in kitchen. Operator removed and stored in walk-in cooler. **Corrected On-Site**
06-01-5
47
Jan 8, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over butter in walk-in cooler. Operator relocate butter packages. **Corrected On-Site**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoops stored in unclean water at 77F.
10-05-5
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. Observed chlorine sanitizer solution at 00 ppm. Operator prime machine. Teat at 100 ppm.
22-41-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on soups stored in walk-in cooler. Per operator, soup cooked on 01/26/2024.
02C-02-5
Basic - Food stored on floor. -Observed container with soup stored on walk in cooler floor. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. -Observed ice scoop with handle stored in ice machine. Operator removed **Corrected On-Site**
10-08-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored in reach in cooler not segregated or identified.
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 radio stored on food preparation area. Operator removed.
40-06-5
32
Jan 17, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
64
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 Oct 21, 2025. The public record contains eight inspections in total.
What is the most common violation at Pho Bar Vietnamese Kitchen?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Pho Bar Vietnamese Kitchen.
How does Pho Bar Vietnamese Kitchen compare to other restaurants in Pembroke Pines?
Pho Bar Vietnamese Kitchen most recently scored 50 out of 100, which is lower than the Pembroke Pines 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 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 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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