Pho Bowl
Last inspected: Mar 31, 2026
67
Score
Pho Bowl has been inspected 14 times since 2022. The latest inspection on file is from Mar 31, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around eight violations each.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited four times.
That's lower than the typical Cape Coral restaurant, which scores around 77. The inspection history reads as standard for a restaurant of this size.
14
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 31, 2026
Complaint Full
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-03-31: Observed all food handler certificates still expired. **Time Extended**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. - From follow-up inspection 2026-03-31: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2026-03-31: The owner placed paper towels at handwashing sink in kitchen. **Corrected On-Site**
31B-02-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2026-03-31: The wiping cloth was removed from under cutting board, **Corrected On-Site**
21-04-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled behind cook line. - From follow-up inspection 2026-03-31: **Time Extended**
36-73-4
67
Mar 18, 2026
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
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.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat shrimp in walk-in cooler. The owner moved the raw beef beside the raw pork. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash 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. Observed white rice and chicken not date marked in walk-in cooler.
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.
53B-05-5
Basic - Dead roaches on premises. Observed 3 dead roaches in mop sink in storage area. The owner sanitized and cleaned mop sink. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled behind cook line.
36-73-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
39
Dec 10, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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. The owner changed out chlorine sanitizer bucket. **Corrective Action Taken**
22-41-4
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.
53B-13-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and flour.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Emailed owner handwashing signs. **Corrective Action Taken**
31B-04-4
58
Aug 28, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
53A-02-7
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2025-08-28: **Time Extended**
32-04-4
70
Aug 26, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing hands. **Warning**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in walk-in cooler. The manager moved the raw pork above the raw beef. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (53F - Cold Holding) in reach-in cooler across from cook line. The manager place ice on sprouts. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 2 compartment sink. **Warning**
12A-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning**
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and sugar. **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw shrimp thawing in stand water. **Warning**
06-01-5
30
Feb 20, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. - From follow-up inspection 2025-02-20: Observed dishwashing machine not chlorine sanitizing. **Admin Complaint**
22-41-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2025-02-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2025-02-20: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2025-02-20: **Corrected On-Site**
10-17-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-02-20: **Corrected On-Site**
21-04-4
70
Feb 12, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Sep 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name in dry storage area. **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
02D-01-5
90
Aug 29, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
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. **Warning**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touching cloths and apron while engaging in food preparation. Educated operator on proper handwashing and not touching cloths while engaging in food preparation. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach In dry storage area. The owner sanitized area were roach was observed. **Corrective Action Taken** **Warning**
35A-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen. **Warning**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Warning**
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name in dry storage area. **Warning**
02D-01-5
37
Feb 6, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2024-02-06: The operator removed wiping cloth from under cutting board. **Corrected On-Site**
21-04-4
90
Dec 6, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. **Warning**
31B-02-4
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. **Repeat Violation** **Warning**
11-26-1
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. The operator removed tongs from oven door. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
55
Aug 15, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Mar 28, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce in walk-in cooler. The operator moved raw chicken to bottom shelf in walk-in cooler. **Corrected On-Site** **Warning** - From follow-up inspection 2023-03-28: Observed raw chicken over unwashed produce sprouts and onions in walk-in cooler. **Admin Complaint**
08A-04-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (49F - Cold Holding) in reach-in cooler across from cook line. The open moved shrimp into walk-in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-03-28: Observed raw beef 57F in reach-in cooler across from cook line. The owner moved raw beef to walk-in cooler. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food in stand up reach-up freezers. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-28: Observed non-food grade bags used in direct contact with food in stand up reach-in freezer. **Admin Complaint**
14-31-5
Intermediate - - From initial inspection : 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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-03-28: Observed No posting of DBPR Form 5030-104. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning** - From follow-up inspection 2023-03-28: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-28: Observed no paper towels at hand washing sink behind front counter. **Admin Complaint**
31B-02-4
Intermediate - - From initial inspection : 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. Emailed manager DBPR Form HR 5030-103. **Warning** - From follow-up inspection 2023-03-28: Observed Employee Reporting 5030-103. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2023-03-28: The owner removed tongs from oven door handle. **Corrected On-Site**
10-20-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature 48F in reach-in cooler across from cook line. **Warning** - From follow-up inspection 2023-03-28: The ambient temperature 49F in reach-in cooler across from cook line. **Time Extended**
14-74-7
39
Aug 24, 2022
Food-Licensing Inspection
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags in direct contact with food in reach in freezer.
14-31-5
High Priority - Dented/rusted cans present. See stop sale. Observed dented can of hoisin sauce.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meats stored over soup broth in walk in cooler.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink sink.
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit available.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shirt stored on top of cans in dry storage.
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen.
10-20-4
47
Frequently Asked Questions
When was Pho Bowl last inspected?
The most recent health inspection at Pho Bowl on file is from Mar 31, 2026. The public record contains 14 inspections in total.
What is the most common violation at Pho Bowl?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Pho Bowl.
How does Pho Bowl compare to other restaurants in Cape Coral?
Pho Bowl most recently scored 67 out of 100, which is lower than the Cape Coral average of 77.
Has Pho Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Bowl have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pho Bowl means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pho Bowl inspected?
Based on the inspection history on file, Pho Bowl is inspected around four times per year on average.
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