Pho Haven
Last inspected: Nov 10, 2025
47
Score
Inspectors have visited Pho Haven nine times, with records going back to 2022. The most recent visit was on Nov 10, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 15 violations to closer to eight violations per visit over the last few inspections.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing three times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 10, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
47
Nov 5, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Cut jalapeños stored in container lined with paper towel **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
14-86-1
Intermediate - - From initial inspection : 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. Half and half at front counter reach in fridge,per operator opened over 24 hours **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of containers where brown and white sugar are stored **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and brown sugar at dry storage **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in container of sugar at dry storage **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at entrance of cooks line right side has torn gaskets **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In walk in cooler **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
36-22-4
52
Oct 22, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
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
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
25
Apr 28, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Stainless pan with water sitting in hand wash sink in kitchen **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Boba on time. No written procedures. Provided for operator **Corrected On-Site**
03F-10-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries need replacing, unable to dispense. **Corrected On-Site**
31B-05-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Batteries not working on soap dispenser on front counter hws.
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Unnecessary items/unused equipment on the premises. Unused equipment, ice bin and ice machine on patio.
33-31-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef sitting in water in sink thawing. Educated operator on proper thawing procedures. **Corrective Action Taken**
06-01-5
47
Sep 3, 2024
Routine - Food
1 critical violation. 4 major violations. 21 minor violations.
View 26 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over durian in white freezer front counter Operator switched **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on clean dish rack with black substance on them **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal pan in handwashing sink in kitchen **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handwashing sink in kitchen Operator cleaned **Corrected On-Site**
31A-11-4
Intermediate - Lack of toilet tissue at each toilet. Women's room **Corrected On-Site**
32-11-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container in bin of rice **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and bowls on fish rack **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. 2024 displayed
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board front counter
40-06-5
Basic - Equipment in poor repair. Lid to make table front counter
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. Walk in cooler
36-22-4
Basic - Floor soiled/has accumulation of debris. Freezer **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Bin of meat in freezer **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Bag of taro on floor in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen White chest freezer in storage area
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 in cooked rice in bottom of make table in mitchen **Corrected On-Site**
10-01-5
Basic - Light not functioning. 3 in hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Stored food not covered. Cut vegetables
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In kitchen **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging over side of bucket front counter **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator remade recheck 100ppm **Corrected On-Site**
21-07-4
20
Jan 31, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tapioca (78F - Cold Holding), establishment will be using time as public health control. Completed form with owner during inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in dish washer area full of mold like substance. Operator put aside to have them clean. **Corrective Action Taken**
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice container. Operator removed it. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door exit has a bottom gap
35B-01-4
Basic - Floor soiled/has accumulation of debris. In walk in cooler
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of stock in walk in freezer on the floor **Repeat Violation**
08B-47-4
Basic - Ice scoop handle in contact with ice. Operator took it out. **Corrected On-Site**
10-08-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
52
Jul 5, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put on a glove to start preparing food without washing hands. Employee washed hands **Corrected On-Site**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in the front counter not touching food.
35A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in walk in cooler. Observed raw eggs over raw shrimp in walk in cooler **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (50-60F - Cold Holding) refilled at 2:00pm. Advised operator not to over stack the pan to ensure temperature stays at least 41F
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink inaccessible with a pan in the kitchen **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Food not stored at least 6 inches off of the floor. Observed items directly on the floor in walk in freezer
08B-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open drink in front of microwave **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl and deli container in rice container **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed deli container with sugar without a label in front counter **Corrected On-Site**
02D-01-5
Basic - Open dumpster lid. Shared dumpster
33-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fan dusty in cook line
23-03-4
Basic - Light not functioning. 1 light out on hood
36-62-4
29
Mar 22, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler **Repeat Violation**
14-31-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw shelled eggs over produce. Operator moved **Corrected On-Site**
08A-05-6
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Imitation krab listed on menu board is spelled with a "C" instead of "K"
52-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Issued and reviewed paperwork **Corrected On-Site**
03F-10-5
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 - Food stored on floor. Bus tub of raw beef stored on the floor in walk in cooler. Operator moved **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In walk in cooler. Vent has an accumulation of dust. Fan above cook line has an accumulation of dust
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. On cart near dish area
14-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Container of meatballs being thawed in standing water at 78°F in dish area. Operator placed under cold running water **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. In rice container at rear dry storage. Operator moved **Corrected On-Site**
14-01-5
37
Oct 18, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Frequently Asked Questions
When was Pho Haven last inspected?
The most recent health inspection at Pho Haven on file is from Nov 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Pho Haven?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Pho Haven.
How does Pho Haven compare to other restaurants in Orlando?
Pho Haven most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Pho Haven's inspection record improved over time?
Yes. Recent inspections at Pho Haven have averaged around eight violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pho Haven 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 Haven inspected?
Based on the inspection history on file, Pho Haven is inspected around three times per year on average.
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