Pho Bowl
Last inspected: Jan 7, 2026
64
Score
Inspectors have visited Pho Bowl 13 times, with records going back to 2023. The latest inspection on file is from Jan 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around five violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
By comparison, the average New Port Richey facility scores 78, putting Pho Bowl on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Complaint Full
3 critical violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler - Raw chicken wings over raw pork, operator moved wings to walk in freezer. In walk in cooler - raw pork over produce, operator moved pork to bottom **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F - Cold Holding); raw pork chops (45F - Cold Holding)- moved to freezer, recheck - chicken 42F, pork 43F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot hold unit on cook line- cooked pork (107F - Hot Holding)cooked at 12:00, reheated in microwave to 192F **Corrected On-Site**
03B-01-6
64
Nov 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. 2 door reach in cooler on cook line has ice build up on fan. 2 door cooler at front counter has ice build up **Warning** - From follow-up inspection 2025-11-20: Front counter cooler still has ice build up **Time Extended**
14-11-5
95
Nov 19, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 2 door reach in cooler on cook line across from fryers- cooked shrimp (51F - Cold Holding); cooked tofu (50F - Cold Holding); house made egg rolls (49F - Cold Holding); cut cabbage (47F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door reach in cooler on cook line across from fryers- cooked shrimp (51F - Cold Holding); cooked tofu (50F - Cold Holding); house made egg rolls (49F - Cold Holding); ; cut cabbage (47F - Cold Holding)see stop sale , temperatures not taken today or yesterday. **Warning**
03A-02-5
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. sprouts (66F - Cold Holding) in metal pan in prep area, prepped 1 hour ago, operator put time on pan. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice noodles (123F - Hot Holding), noodles cooked 1 hour ago, operator will add to time control form **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line- raw chicken over raw pork, operator moved chicken to bottom **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. At front counter, black bucket in hand wash sink, operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. Provided thermometer for operator **Warning**
05-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical single door cooler in kitchen **Corrected On-Site** **Warning**
22-16-4
Basic - Food stored on floor. Multiple bucket on floor in walk in cooler and in kitchen, duck sauce, fry oil, salt **Warning**
08B-38-4
Basic - Equipment in poor repair. 2 door reach in cooler on cook line has ice build up on fan. 2 door cooler at front counter has ice build up **Warning**
14-11-5
33
Mar 31, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in restrooms dusty
36-34-5
95
Mar 5, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
35
Nov 21, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
55
May 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Dishwasher putting dirty dishes in dish machine then handling the clean dishes without washing hands or changing gloves, discussed proper hand washing with manager **Warning** - From follow-up inspection 2024-05-01: Dishes not being done at this time **Time Extended**
12A-13-4
Intermediate - - From initial inspection : 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. Chinh and Felipe are the only two kitchen employees that have food safety training certificates **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
53B-13-5
78
Apr 29, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork put in cooler at 12pm (78F - Cooling) in upright cooler in back prep area **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (60F - Cold Holding); pork chops (61F - Cold Holding); chicken wings (66F - Cold Holding) in middle cooler in cook line, unit is turned off, items were put in cooler around 10:30am -garlic in oil (65F - Cold Holding) in bottom part of reach in cooler on cook line No temperature monitoring **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken (60F - Cold Holding); pork chops (61F - Cold Holding); chicken wings (66F - Cold Holding) in middle cooler in cook line, unit is turned off, items were put in cooler around 10:30am -garlic in oil (65F - Cold Holding) in bottom part of reach in cooler on cook line -cooked pork put in cooler at 12pm (78F - Cooling) in upright cooler in back prep area **Repeat Violation** **Warning**
01B-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched ear piece that was in his ear then continued to prepare food and touch clean equipment without washing hands or changing gloves, discussed proper hand washing with manager **Warning**
12A-25-4
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. Dishwasher putting dirty dishes in dish machine then handling the clean dishes without washing hands or changing gloves, discussed proper hand washing with manager **Warning**
12A-13-4
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. Chinh and Felipe are the only two kitchen employees that have food safety training certificates **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles in kitchen not properly labeled **Warning**
41-17-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum on cook line while preparing food, employee discarded gum **Corrected On-Site** **Warning**
12B-09-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Reuse of single-service or single-use articles. Simply lemonade bottles reused for sugar water **Warning**
25-32-4
32
Feb 26, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over noodles in walk in cooler **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line **Repeat Violation** **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and red Cutting boards Can opener **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Red, white and yellow cutting boards White cutting board on reach in cooler across from grill **Repeat Violation** **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to employee preparing jalapeños **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
12B-07-4
58
Nov 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-27: **Time Extended**
14-09-4
95
Sep 22, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep area added in back of kitchen, coolers added. Prep tables and shelves added. Table top fryer added in prep area, rice warmer added. Ice machine, blender, reach in cooler, prep sink added at front counter **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
51-16-7
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. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. 4 employees with no food handlers training **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. Hot water faucet not working, will not turn **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet on mop sink not working properly **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
29-08-4
64
Sep 15, 2023
Routine - Food
8 critical violations. 7 major violations. 8 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (88F - Hot Holding), sitting on cook line, employee voluntarily discarded **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (57F - Cold Holding), raw chicken (60F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Customers getting sauces and shrimp crackers that are not protected, salad bar set up next to counter, items removed **Corrected On-Site** **Warning**
08B-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched head then touched bread without washing hands **Warning**
12A-25-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 6 seconds **Warning**
12A-17-4
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. Employee hand,big dirty dishes then clean dishes in dish area **Warning**
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee eating, scrapped his plate came into prep area put gloves on and started making spring rolls without washing hands **Warning**
12A-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher, one scrubbie in hand sink on cook line, items removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to rinse towel out **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep area added in back of kitchen, coolers added. Prep tables and shelves added. Table top fryer added in prep area, rice warmer added. Ice machine, blender, reach in cooler, prep sink added at front counter **Warning**
51-16-7
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. **Warning**
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. 4 employees with no food handlers training **Warning**
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area next to employee making egg rolls **Warning**
12B-02-4
Basic - Employee eating while preparing food. Employee eating while cutting onions **Warning**
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Applesauce, cheese and fruit in reach in cooler in prep area above chicken, items removed **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to spring rolls, cell phone removed **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - No hot running water at mop sink. Hot water faucet not working, will not turn **Warning**
27-10-4
Basic - Plumbing system in disrepair. Hot water faucet on mop sink not working properly **Warning**
29-08-4
10
Jun 29, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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. Tested at 10ppm. Manager will set up three compartment sink and call for service. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained yellow cutting board on cook line.
22-02-4
Intermediate - No soap provided at handwash sink. On cook line. Manager replaced **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water on cook line. Manager dumped water.
10-07-4
67
Frequently Asked Questions
When was Pho Bowl last inspected?
The most recent health inspection at Pho Bowl on file is from Jan 7, 2026. The public record contains 13 inspections in total.
What is the most common violation at Pho Bowl?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Pho Bowl.
How does Pho Bowl compare to other restaurants in New Port Richey?
Pho Bowl most recently scored 64 out of 100, which is lower than the New Port Richey average of 78.
Has Pho Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Bowl have averaged around five 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 five times per year on average.
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