Pho Deli
Last inspected: Feb 25, 2026
67
Score
Pho Deli appears in inspection records eight times, starting in 2022. The most recent report on file is from Feb 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Restaurants in Port St. Lucie average 81, so Pho Deli trails the local norm. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
67
Oct 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
86
May 13, 2025
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Almond milk.
01B-17-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef broth 61F cold holding. Sitting out ambient less than 1 hour. Advised to rapid chill. Employee placed in walk in cooler. **Corrective Action Taken**
03A-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 over precooked meatballs and raw beef over raw pork found in same one door standing cooler. Emailed safe storage to employee.
08A-17-6
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. Almond milk. Employee unable to determine when it was opened. Education provided.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink. Employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. For S.C. Signed. **Corrected On-Site**
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. S.C.
53B-13-5
Basic - Light not functioning. 1 light under hood.
36-62-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water still frozen. Staff started to cook chicken. **Corrected On-Site** **Repeat Violation**
06-01-5
35
Dec 18, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Stuff stored in sink **Corrected On-Site**
31A-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Under dish area
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing In Standing water still frozen **Corrected On-Site**
06-01-5
78
Jun 12, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Used for raw chicken in freezer
14-31-5
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.
53B-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar bin,
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on flip top cooler
23-03-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
67
Oct 10, 2023
Routine - Food
2 critical violations. 2 minor violations.
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. Dishmachine was at 0ppm at first test. Operator changed the sanitizer gallon Then test 50 ppm second test. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees change gloves to change task but did not wash hands.
12A-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on ice machine, reach in freezer, and top of the four ice chest freezers. Spoke to owner. **Corrected On-Site**
23-24-4
Basic - Floor not cleaned when the least amount of food is exposed. The floor in preparation area by needs sweep and cleaning.
36-01-4
67
Mar 14, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rapid chill suggested **Corrected On-Site**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Wall soiled with accumulated/ mold/grease, food debris, and/or dust. Wall behind dish machine
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Interior of oven/microwave has accumulation of grease/food debris. Cutting boards needs cleaning.
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
50
Oct 20, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
Frequently Asked Questions
When was Pho Deli last inspected?
The most recent health inspection at Pho Deli on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Pho Deli?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Pho Deli.
How does Pho Deli compare to other restaurants in Port St. Lucie?
Pho Deli most recently scored 67 out of 100, which is lower than the Port St. Lucie average of 81.
Has Pho Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Deli have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pho Deli 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 Deli inspected?
Based on the inspection history on file, Pho Deli is inspected around two times per year on average.
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