Pho Ha Noi
Last inspected: Jan 5, 2026
100
Score
Pho Ha Noi has been inspected 11 times since 2022. The latest inspection on file is from Jan 5, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged three times.
Among Gainesville restaurants, the typical score is 75; Pho Ha Noi is comfortably above that bar. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
43
Jul 15, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
In-Use Utensils Properly Stored
FL-43
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
43
Dec 11, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 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. Observed: cook staff chopping vegetables, for storage in a reach-in cooler, no gloves. Hands were washed and gloves were added. **Corrected On-Site**
09-01-4
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. Observed 2 expired certificates.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed: a bowl lacking a handle in the bulk dry rice bag.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drink on the sprout prep table.
12B-07-4
Basic - Food stored on floor. Observed bulk carrots stored on the floor by the dry good racks.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed: damp cloths under 2 cutting boards.
21-04-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed: the door leading to the personal space upstairs was left open. This was then closed. **Corrected On-Site**
43-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of a sign in the men,s restroom.
31B-04-4
58
Jul 18, 2024
Routine - Food
No violations found.
100
Jul 17, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed: a live roach on the wall by the back door. This was eradicated by Trang. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed: 0 ppm for quaternary amonia in the in use 3 compartment sink. Quaternary amonia was added to 200 ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: sprouts in the kitchen at 45. The water was reduced and ice added, reaching 41° in 6 minutes. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a carving fork in the front kitchen hand wash sink.
31A-11-4
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. Observed 2 expired current employee certificates.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. Observed: only 2 expired licenses were available for review.
50-09-4
Basic - Dead roaches on premises. Observed: 4 dead roaches on the floor by the back door. **Warning**
35A-03-4
47
Mar 11, 2024
Routine - Food
No violations found.
100
Jan 3, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: raw shrimp stored over ice cream in the back hallway reach-in freezer/reach-in cooler. The ice cream was moved to an upper door shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a pan of rice noodles in the mid kitchen hand wash sink. The pan was removed. **Corrected On-Site**
31A-11-4
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. Observed: all certifications shown expired on 1-01-2024. The new books are on hand. **Corrective Action Taken** **Warning**
53B-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: lack of signage for the glass double door reach-in cooler in the kitchen. The right half has employee only food in it, the left half is for guest food. A sign was hand written and posted. **Corrected On-Site** **Repeat Violation**
08B-49-4
67
Jul 31, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Observed: over the counter throat spray stored in the 2 door glass reach-in cooler, over food for guests. The spray was moved below. **Corrected On-Site**
41-07-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm. Fresh water and solution was made, 250 ppm.
22-43-4
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 and the time removed from temperature control cannot be determined. Observed: a time mark for the spouts was missing. An adjusted time mark was given. **Corrected On-Site**
03F-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed: chlorine test strips, when quaternary amonia sanitizer is in use.
16-32-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth used under a cutting board on the cook line.
21-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: personal food stored over guest food in the glass door reach-in cooler. Items were being moved to the bottom shelf. **Corrective Action Taken**
08B-49-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed: frozen ground beef on a lower prep table shelf. (31F)These were put in a pan and submerged under running water. **Corrected On-Site**
06-01-5
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed the door to the upstairs personal area lacks a self closer.
43-01-4
47
Feb 22, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed multiple cartons of raw shelled eggs stored over noodles in reach in cooler in kitchen
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment 0perating with an expired Division of Hotels and Restaurants license dated 6/1/2022 **Repeat Violation** **Admin Complaint**
50-17-3
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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure.
11-27-4
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. Observed person in charge cannot provide verifiable proof 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
61
Nov 9, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license displayed dated 6/1/2022.....expired **Admin Complaint**
50-17-2
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed frozen soup prepared onsite and held more than 24 hours not properly date marked in the Reach in Freezer **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink by server area.
31A-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.
42-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense rice.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in server area. **Repeat Violation**
51-11-4
55
Frequently Asked Questions
When was Pho Ha Noi last inspected?
The most recent health inspection at Pho Ha Noi on file is from Jan 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pho Ha Noi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Pho Ha Noi.
How does Pho Ha Noi compare to other restaurants in Gainesville?
Pho Ha Noi most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Pho Ha Noi's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Ha Noi have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pho Ha Noi 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 Ha Noi inspected?
Based on the inspection history on file, Pho Ha Noi is inspected around three times per year on average.
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