Pho Hoa Restaurant
Last inspected: Feb 2, 2026
86
Score
Public records show nine inspections at Pho Hoa Restaurant stretching back to 2022. Pho Hoa Restaurant was last inspected on Feb 2, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Restaurants in Orlando average 79, so Pho Hoa Restaurant is doing better than most peers. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment and equipment throughout back of the house. - From follow-up inspection 2026-02-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. - From follow-up inspection 2026-02-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line. - From follow-up inspection 2026-02-02: **Time Extended**
36-27-5
86
Jan 30, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts and leafy greens 50F cold holding per operator less than 2 hours, operator had employees remove all tics items place in walk in cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar hand sink. **Warning**
27-16-4
Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment and equipment throughout back of the house.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
36-27-5
67
Oct 28, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with food. -beef and onion in petroleum bag
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded pork (45F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -far right side reach in cooler cutting board stained -can opener blade
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with clean substance on crash cart not labeled
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at bar
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor tiles missing and/or in disrepair. -under wash board of dish machine **Repeat Violation**
36-17-5
Basic - Hole in or other damage to wall. -hole in wall above breaker panel
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives between reach in coolers
10-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -above meat slicer
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish storage shelf at server station soiled
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -at fire suppression system **Repeat Violation**
36-27-5
37
Mar 6, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
58
Sep 5, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles on counter 82° Advised to ice noodles for immediate temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler no date mark Milk jug no date mark on server station
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room door not self closing tight fitting
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut board at make table grooved
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filter soiled Top shelf used for trays and dishes soiled
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ceiling and walls of kitchen and walk in cooler soiled
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting on floor Operator moved mop to hang dry **Corrected On-Site**
42-01-4
52
Jan 10, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Pan in hand wash by wok station Operator removed pan **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled. Ceiling tiles in back dry storage room damaged
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cut board with grooves
14-09-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles broken on cook line Floor in walk-in-cooler in disrepair **Repeat Violation**
36-17-5
Basic - Food stored on floor. Cases of rice noodles stored on floor in walk-in-cooler. Operator put item on shelf **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields on lights by soup station
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Walk-in-cooler ceiling and walls soiled **Repeat Violation**
23-03-4
67
Jul 24, 2023
Complaint Full
4 critical violations. 5 major violations. 13 minor violations.
View 22 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 0ppm through 3 cycles. Operator repaired during inspection, tested at 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready above ready to eat sauces in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 53F not down inside pan on make table less than 2 hours per operator. Operation placed on Ice for rapid recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth in walk on cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at area across from bar water temperature 80F max hot water faucet wil not open.
27-16-4
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. Provided operator with form **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Attached cutting board on make table.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Fill container in sink on cook line.
31A-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In any coolers.
05-09-4
Basic - Cardboard used to line nonfood-contact shelves. Under dish machine.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles soile throughout kitchen area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with draw next to rice cooker.
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Cook line in front of stove.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on front of stove. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Old food debris.
22-08-4
Basic - Light shield damaged/in disrepair. Shields broken above dishwasher.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled. Back and top of wok station heavy food and grease debris. Charbroilefr Hood and filters heavily soiled. Hand sink for bar area.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Ripped/worn tin foil used as shelf cover. On bottom shelf of table on make line. On back. of stove.
14-20-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons on cook line.
25-02-4
17
Mar 23, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Meat loaf kept on reach in cooler across from woks for 4 hrs with temperature of 56F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Meatloaf kept on reach in cooler for 4 hrs with temperature of 56F. Spring rolls kept on reach in cooler for less than 4 hrs with temperature of 48F. operator discard meat loaf and spring rolls were placed on 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 stored over pork on walk in freezer. **Repeat Violation**
08A-17-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No chemical test strips for dish machine. **Repeat Violation**
16-37-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.Tilapia kept on walk in cooler . **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers.
24-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind flat top.
36-27-5
50
Oct 19, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Pho Hoa Restaurant last inspected?
The most recent health inspection at Pho Hoa Restaurant on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Pho Hoa Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pho Hoa Restaurant.
How does Pho Hoa Restaurant compare to other restaurants in Orlando?
Pho Hoa Restaurant most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Pho Hoa Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Hoa Restaurant have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pho Hoa Restaurant 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 Hoa Restaurant inspected?
Based on the inspection history on file, Pho Hoa Restaurant is inspected around three times per year on average.
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