Pho Bowl Express
Last inspected: Apr 1, 2026
35
Score
Pho Bowl Express appears in inspection records eight times, starting in 2022. The most recent visit was on Apr 1, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near 13 violations each time.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 79, which Pho Bowl Express' 35 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
4
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked the noodles **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk in freezer . Manager rearranged food **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 47 F in reach in cooler next to woks . Employee relocated raw chicken to freezer for quick chill down . Reviewed with manager best practice is not to stack food above fill line in the top section of cooler . Recheck 41 F **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Multiple grocery carts stocked in front of the dish washing area hand wash sink . Hand wash sinks must be accessible at all times . Employee relocated grocery cards . Hand wash sink no longer blocked **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stranded cutting boards and soiled in grooves . Reviewed with operator
22-02-4
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. David, Michael , Carlos training expired in 2025
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled in dish washing area . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine . Manager changed solution recheck 100 ppm chlorine **Corrected On-Site**
21-07-4
Basic - In-use utensil ( spoon ) stored in standing water less than 135 degrees Fahrenheit next to rice warmers at cook line spoon removed from water and placed in dish washing area to clean **Corrective Action Taken**
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee keys on shelf above soup warmers. Employee relocated keys **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
35
Sep 22, 2025
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef stock 47F at 2:10 pm in the walk in cooler overnight Cooked and placed in walk in cooler the previous night at 8:30 pm . No temperatures taken per manager .
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned raw chicken stored on box of cut corn in freezer
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse -Beef stock 47F at 2:10 pm in the walk in cooler overnight Cooked and placed in walk in cooler the previous night at 8:30 pm . No temperatures taken per manager .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Garlic in oil. 90F at 1:40. Placed on counter for 15 min. Manager moved to walk in cooler overnight cooked recheck at 2:50 51F **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaning products stored on shelf over chest freezer by handwashing sink. Owner relocated chemicals **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line.
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager about regular monitoring of food temperatures
05-10-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on line not labeled
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler showing rust
14-17-4
Basic - Soiled employee apron hanging of shelving unit for clean dishes in dish area. Owner removed **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. Labels and label residue on clean containers in dish area
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on backsplash behind cooks line
23-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelf under prep table near dish area
14-47-4
Basic - Cutting board is cracked and chipped on back prep table in kitchen
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on speed reach in walk-in freezer **Repeat Violation**
14-69-4
Basic - Food stored on floor. Fryer oil and soy sauce bucket stored on floor in kitchen. Employee relocated food **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Torn gasket on reach-in coolers across from fryer on cooks line
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
22
Feb 26, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
45
Nov 6, 2024
Routine - Food
1 critical violation. 1 major violation. 15 minor violations.
View 17 violations
High Priority - Displayed food not properly protected from contamination. Bowls of sauce at front counter for customer use not covered, staff removed **Corrected On-Site**
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Behind front counter **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not properly dispensing chemicals, operator set up triple sink chlorine 100ppm **Corrective Action Taken**
16-55-4
Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
36-73-4
Basic - Food stored on floor.bags of noodles on floor in walk in freezer
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin, removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease inside broiler **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp hawing in standing water near triple sink, moved to running water **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
37
Apr 1, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 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
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
14
Jul 31, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sprouts at 53 F in reach in cooler at cook line - manager put bags of ice on top of sprouts - manager took temperatures this morning- recheck 46 F **Corrective Action Taken**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Reviewed with employee - employee then washed hands prior to touching clean dishes after rewashed dishes touched **Corrective Action Taken**
12A-13-4
Intermediate - No proof provided for some employees 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 - 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 - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler -manager removed food **Corrected On-Site**
08B-49-4
Basic - Food ( container of chicken ) stored on floor.- manager rearranged storage **Corrected On-Site**
08B-38-4
Basic - Stored food ( cut onions) not covered in walk in cooler - manager covered food **Corrected On-Site**
08B-12-5
Basic - very slow draining water in handwash sink at cook line - reviewed with operator
29-20-5
47
Apr 6, 2023
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine - manager changed the solution - recheck 100 ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef at 88 F on cook line - employee reheated beef to 170 F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for the cut cabbage at the front counter area - manager time marked container **Corrected On-Site**
03F-02-5
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. 0 ppm chlorine - employee adjusted line - recheck 100 ppm - recheck 0 ppm chlorine - manager set up triple sink for use and scheduled service this day **Corrective Action Taken** **Repeat Violation**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times . Hand wash sink blocked by trash can - manager moved trash can - reviewed with manager hand wash sinks must be accessible at all times and the proper hand washing procedures **Corrective Action Taken** **Repeat Violation**
31A-09-4
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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in back kitchen -manager laced towels at hand wash sinks **Corrective Action Taken** **Repeat Violation**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in front counter area
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit - the glass door cooler at cook line - manager relocated thermometer **Corrected On-Site**
05-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee phones, toothbrush, and tooth paste stored on shelf over soup at cook line - manager relocated items **Corrected On-Site**
40-06-5
Basic - Floor drains soiled/has accumulation of debris in dish washing area
36-73-4
Basic - Unwashed fruits/vegetables ( broccoli ) stored with ready-to-eat food.( beef broth) in walk in cooler - manager rearranged food **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table near slicer
21-12-4
26
Dec 7, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. -Bottle of Fabuloso stored over box of sugar packets at front counter register, employee moved. **Corrected On-Site**
41-10-4
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. -Tested at 0ppm, manager to have machine serviced and will use three compartment sink, quat sanitizer for dishes until the repair is made. **Corrected On-Site**
22-41-4
High Priority - Container of medicine improperly stored. -Different bottles of medicine stored on prep table with 4 rice cookers, manger moved medicine. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. -Hand wash sink near three compartment sink blocked by garbage can. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand wash sink near three compartment sink, manager replaced paper towels **Corrected On-Site**
31B-02-4
Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -Per manager to order test strips.
16-37-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area at front counter.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Bottle of Diet Dr. Pepper stored on prep table in the middle of the kitchen manager moved bottle. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. -Large bag of red onions and carrots inside walk in cooler, manager moved off floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Spoon handles stored inside rice cooker touching cooked rice, Manager moved spoons out of cooker. **Corrected On-Site**
10-06-5
Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues. -On cooks line. Discussed with manager. -Accumulation of black/green mold-like substance in the interior of the ice machine at front counter.
22-16-4
Basic - Single-service articles improperly stored. -Box of plastic lids near storage rack in kitchen manager moved off floor. **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed onions over ready to eat sauces stored in 5 gallon buckets inside walk in cooler. Employee moved onions to bottom shelf. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Tested at 0ppm, mananger to use quat sanitizer instead. Retested at 200ppm quat **Corrected On-Site**
21-07-4
32
Frequently Asked Questions
When was Pho Bowl Express last inspected?
The most recent health inspection at Pho Bowl Express on file is from Apr 1, 2026. The public record contains eight inspections in total.
What is the most common violation at Pho Bowl Express?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Pho Bowl Express.
How does Pho Bowl Express compare to other restaurants in Clearwater?
Pho Bowl Express most recently scored 35 out of 100, which is lower than the Clearwater average of 79.
Has Pho Bowl Express' inspection record improved over time?
Results have been roughly steady. Inspections at Pho Bowl Express have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pho Bowl Express 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 Bowl Express inspected?
Based on the inspection history on file, Pho Bowl Express is inspected around two times per year on average.
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