Pho Ben Thanh
Last inspected: Feb 25, 2026
100
Score
Going back to 2022, Pho Ben Thanh has 11 inspections in the public record. The most recent visit was on Feb 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 12 violations before that.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded seven times.
Restaurants in Longwood average 87, so Pho Ben Thanh is doing better than most peers. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Food-Licensing Inspection
No violations found.
100
Feb 23, 2026
Food-Licensing Inspection
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
55
Sep 18, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Mar 25, 2025
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
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 rolling spring rolls no gloves. Educated employee. Employee discarded affected food and started over with gloves on. **Corrected On-Site**
09-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. - Lowe's bucket storing noodles
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over tofu in walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef soup broth (127 - Hot Holding). Observed sitting on range. Manager turn on heat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at front line storing cups and spoons
31A-11-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - bottom of reach in freezer soiled
22-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop rice
14-01-5
Basic - Floor tiles missing and/or in disrepair. - throughout kitchen
36-17-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - side of oven next to fryers
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - opened water bottle in front cooler
12B-13-4
33
Oct 30, 2024
Routine - Food
6 critical violations. 1 major violation. 12 minor violations.
View 19 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - beef soup broth held overnight (46F-47 - Cold Holding). See stop sale **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - cooked chicken in same container with raw beef at Traulsen freezer
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over unwashed carrots at walk in cooler
08A-04-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. - Lowe's bucket storing soup broth on walk in cooler
14-15-4
Intermediate - Spray bottle containing toxic substance not labeled. - blue squeeze bottle of liquid
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - at front counter
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris. - below cook line coolers
36-73-4
Basic - Floor tiles missing and/or in disrepair. - throughout kitchen
36-17-5
Basic - Food stored on floor. - cooking oil **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoops
10-07-4
Basic - Light not functioning. - hood system 2 bulbs not working
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. - men and women restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - side of fryer and oven
23-03-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. - dishwasher leaks water onto floor during use
29-11-4
20
Aug 5, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ; eggs (70F - ambient - From follow-up inspection 2024-08-05: **Time Extended**
03A-03-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease build up at the cooks line behind the cooking equipment - From follow-up inspection 2024-08-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Cooking oil on the floor - From follow-up inspection 2024-08-05: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Light not functioning. In the hood - From follow-up inspection 2024-08-05: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled - exterior of the fryer - From follow-up inspection 2024-08-05: **Time Extended**
23-03-4
70
May 14, 2024
Complaint Full
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shrimp and raw chicken stored in the same container in the cooler
08A-24-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ; eggs (70F - ambient
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs Bean sprouts
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler bean sprouts 67° cold hold fried tofu 60° cold hold
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
22-02-4
Intermediate - No person in charge present during hours of operation. NO Employee left in charge
53A-11-4
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. Noodles , cut lettuce notbdated
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. Employee training is expired a 60 day call back will be issued **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Equipment in poor repair. Gasket to the sm make cooler is ripped -lg make cooler is not operating correctly ambient temperature 70°
14-11-5
Basic - Floor soiled/has accumulation of debris. Grease build up at the cooks line behind the cooking equipment
36-73-4
Basic - Food stored on floor. Cooking oil on the floor
08B-38-4
Basic - Light not functioning. In the hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled - exterior of the fryer
23-03-4
22
Feb 8, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked tofu in container lined with paper towel at reach in cooler on cooks line **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over canned sodas and bamboo shoots at walk in cooler
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed five rodent droppings on top of dish machine. Operator cleaned and discarded droppings and then sanitized top of dish machine
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork-46F and sprouts-48F per operator item came from walk cooler to make table at cooks line less than an hour. Advised operator to ice items or put back into cooler
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. Milk and half and half with no date mark,per operator items were opened over 24 hours
02C-03-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food stored in glass reach in cooler located to entrance of kitchen
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor at kitchen
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves on cooks line and kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line
23-03-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Space on corner of walk in cooler has foam that is not effective,observed light coming through several spots
35B-12-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Accross from dish machine
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Variety of individually bagged frozen proteins thawing in large silver bowl on cooks line.Operator moved to walk in cooler **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop used in container with rice
14-01-5
33
Sep 7, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
78
Mar 8, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs over ready to eat
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (45F - Cold Holding); beef (45F - Cold Holding); ambient (43F - ambient ) walk in cooler left open per the operator
03A-02-5
Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink. Operator stated he uses the sink , currently the mop sink is filled with items
28-07-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. At the ware wash area pots in front of the hand sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewash hand sink
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open tofu not dated
02C-02-5
Basic - Unnecessary items/unused equipment on the premises. Several coolers have been converted to dry storage areas , these coolers should be removed from the kitchen
33-31-5
Basic - Equipment in poor repair. -gaskets to the make cooler
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in the walk in cooler -hood filters Fryers soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Glassware at the bar not inverted
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at the cooks line drain
29-20-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hand held construction equipment is presen in the kitchen , circular saw and other power equipment
42-03-5
33
Sep 15, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The walk in cooler ground pork (47F - Cold Holding); wings (50F - Cold Holding); rice cooked (50F - Cold Holding); tofu (49F - Cold Holding) **Repeat Violation** - From follow-up inspection 2022-09-15: **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -coolers not operating 2 in prep - From follow-up inspection 2022-09-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty - From follow-up inspection 2022-09-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. In the chest freezers - From follow-up inspection 2022-09-15: **Time Extended**
08B-12-5
74
Frequently Asked Questions
When was Pho Ben Thanh last inspected?
The most recent health inspection at Pho Ben Thanh on file is from Feb 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pho Ben Thanh?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Pho Ben Thanh.
How does Pho Ben Thanh compare to other restaurants in Longwood?
Pho Ben Thanh most recently scored 100 out of 100, which is higher than the Longwood average of 87.
Has Pho Ben Thanh's inspection record improved over time?
Yes. Recent inspections at Pho Ben Thanh have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Pho Ben Thanh 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 Ben Thanh inspected?
Based on the inspection history on file, Pho Ben Thanh is inspected around three times per year on average.
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