Pho Hoang
Last inspected: Oct 9, 2025
27
Score
Across the available record, Pho Hoang has eight inspections on file, the first dated 2022. The latest inspection on file is from Oct 9, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
The most common issue across all inspections has been “single-service articles improperly stored”, showing up six times.
By comparison, the average Riverview facility scores 69, putting Pho Hoang on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
4
Major latest
6
Minor latest
Inspection History
Oct 9, 2025
Food-Licensing Inspection
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Clorox wipes on prep table in kitchen. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork on shelf in walk in cooler. Raw chicken over raw beef in walk in cooler. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in walk in cooler. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
12A-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Bulk sugar in floor in storage room. Cooked soup on floor in walk in freezer. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in kitchen. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
29-11-4
27
Oct 8, 2025
Food-Licensing Inspection
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ **Warning**
50-08-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork on shelf in walk in cooler. Raw chicken over raw beef in walk in cooler. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Clorox wipes on prep table in kitchen. **Warning**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in walk in cooler. **Warning**
02C-02-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink. **Warning**
29-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in kitchen. **Warning**
22-16-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle **Warning**
10-20-4
Basic - Food stored on floor. Bulk sugar in floor in storage room. Cooked soup on floor in walk in freezer. **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen **Warning**
12B-07-4
Basic - Dead roaches on premises. 5 dead roaches on sticky trap behind cooks line. 1 dead roach on sticky trap under handwash sink near dish machine. 1 dead roach on floor under 3 compartment sink 1 dead roach in bowl of water under 3 compartment sink. 3 dead roach in floor in storage room next to bulk sugar. 1 dead roach on sticky trap behind metal reach in cooler. 2 dead roaches under dry storage rack in kitchen. 1 dead roach next to drink cooler at front counter. 1 dead roach on floor next to front counter. **Warning**
35A-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. **Warning**
22-08-4
22
Mar 6, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 61 F on counter, manager placed in reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in reach in freezer.
14-31-5
High Priority - Container of medicine improperly stored. Employee medicine above reach in freezer. Employee removed at time of inspection. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Plate on handwash sink, employee removed at time of inspection. **Corrected On-Site**
31A-09-4
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. For new hire, employee signed at time of inspection. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of matcha not labeled, manager labeled at time of inspection. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above prep table. **Repeat Violation**
12B-07-4
Basic - Ice scoop handle in contact with ice. In cooler.
10-08-5
Basic - Single-service articles improperly stored. Box of paper towels on floor.
25-05-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all handle first. **Repeat Violation**
25-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, manager remade tested 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**
21-07-4
30
Oct 28, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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 not date marked in reach in cooler. **Warning** - From follow-up inspection 2024-10-28: Half and half not date marked. **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-28: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-28: **Time Extended**
25-02-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. **Warning** - From follow-up inspection 2024-10-28: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Foam cups on floor, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-10-28: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink across from dish machine. **Warning** - From follow-up inspection 2024-10-28: **Time Extended**
31B-04-4
67
Oct 26, 2023
Food-Licensing Inspection
3 critical violations. 4 major violations. 17 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp rolls 85 F.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut carrots. Operator removed at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Employee medicine with bread, operator removed at time of inspection. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Shrimp rolls at handwash sink, operator removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink across from dish machine.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted near back door.
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. In women restroom.
32-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over restaurant food in reach in cooler.
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 gum on prep table. Operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine.
24-08-4
Basic - Food stored on floor. Syrup on floor next to back door.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 81 F.
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Single-service articles improperly stored. Plastic cups on floor, operator removed at time of inspection. **Corrected On-Site**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink across from dish machine.
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed basil over cut carrots in reach in cooler operator removed at time of inspection. **Corrected On-Site**
08B-17-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons under microwave not all facing the same direction.
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
21-12-4
18
Apr 3, 2023
Routine - Food
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and shrimp in reach in cooler. **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across from 3 Compartment Sink. Soda machine. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Tray of rolls on handwash sink, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Steve Nguyen. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled next to reach in freezer. **Repeat Violation** **Warning**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to ice machine temped 82 F, ran approximately 2 minutes. **Repeat Violation** **Warning**
27-16-4
Basic - Single-service articles improperly stored. To go cups and lids stored on floor near hot water heater. **Repeat Violation** **Warning**
25-05-4
Basic - Food stored on floor. Oil stored on floor next to ice machine. **Repeat Violation** **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink from cup with no lid or straw. **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards across from 3 Compartment Sink. **Warning**
14-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks under microwave not all facing down. **Warning**
25-02-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup inside counter of black tea. **Repeat Violation** **Warning**
14-01-5
33
Feb 6, 2023
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef, and pork over herbs carrots, broccoli, cooked chicken and peppers. **Warning** - From follow-up inspection 2023-02-06: Raw beef and chicken over cooked chicken in reach in cooler. **Time Extended**
08A-05-6
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. Opened milk not date marked in reach in cooler. **Warning** - From follow-up inspection 2023-02-06: container of milk not date marked. **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Steve Nguyen. **Warning** - From follow-up inspection 2023-02-06: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : 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/ observed 4+ employee at time of inspection. **Warning** - From follow-up inspection 2023-02-06: Observed 4 employees working at time of callback. **Admin Complaint**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-02-06: No food handler trainings at time of callback. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from dish machine temp 79 F ran approximately 2 minutes. **Warning** - From follow-up inspection 2023-02-06: Handwash sink across from dish machine temped 76 F ran approximately 2 minutes. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-02-06: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. **Warning** - From follow-up inspection 2023-02-06: Bathroom doors left open. **Time Extended**
32-02-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-06: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-02-06: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting under prep table. **Warning** - From follow-up inspection 2023-02-06: Plastic containers wet nesting under prep table. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food stored on floor. Shortening stored on floor near ice machine. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-06: Shortening stored on floor near ice machine. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-06: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Missing at handwash sink across from dish machine. **Warning** - From follow-up inspection 2023-02-06: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Single service straws and cups on floor near register. **Warning** - From follow-up inspection 2023-02-06: To go cups on floor near register. **Time Extended**
25-05-4
33
Dec 5, 2022
Routine - Food
3 critical violations. 8 major violations. 15 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 46 F in reach in cooler, advised manager to place on ice. **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up trash off the floor and began to grab bowl of food. **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef, and pork over herbs carrots, broccoli, cooked chicken and peppers. **Warning**
08A-05-6
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. Opened milk not date marked in reach in cooler. **Warning**
02C-03-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Steve Nguyen. **Warning**
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Tray of food on handwash sink, tray removed at time of inspection. Handwash sink near register blocked with bucket, operator removed at time of inspection. Hws on cook line turned off, manager turned on water at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
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/ observed 4+ employee at time of inspection. **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. At handwash sink across from dish machine. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled near handwash sink near register. **Warning**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink across from dish machine temp 79 F ran approximately 2 minutes. **Warning**
27-16-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup inside container of sugar. **Warning**
14-01-5
Basic - Cloth used as a food-contact surface. Cloth over cut lettuce in reach in cooler. **Repeat Violation** **Warning**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes on cans of soda near register. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting under prep table. **Warning**
24-08-4
Basic - Food stored on floor. Shortening stored on floor near ice machine. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water of 81 F, manager emptied water at time of inspection. **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. **Repeat Violation** **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at handwash sink across from dish machine. **Warning**
31B-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles improperly stored. Single service straws and cups on floor near register. **Warning**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Seasonings not labeled next to reach in cooler. **Warning**
02D-01-5
14
Frequently Asked Questions
When was Pho Hoang last inspected?
The most recent health inspection at Pho Hoang on file is from Oct 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Pho Hoang?
Across the inspection record, “single-service articles improperly stored” has been cited six times, more than any other issue at Pho Hoang.
How does Pho Hoang compare to other restaurants in Riverview?
Pho Hoang most recently scored 27 out of 100, which is lower than the Riverview average of 69.
Has Pho Hoang's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Hoang have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pho Hoang 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 Hoang inspected?
Based on the inspection history on file, Pho Hoang is inspected around three times per year on average.
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