Pho Huong Lan
Last inspected: Jul 25, 2025
78
Score
Pho Huong Lan has been inspected 13 times since 2022. On Jul 25, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Pho Huong Lan scores about where you'd expect for a Orlando restaurant. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jul 25, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Multiple items prepared onsite no date marking per employees held over 24 hours in coolers. - From follow-up inspection 2025-07-25: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2025-07-25: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-07-25: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2025-07-25: **Time Extended**
23-03-4
78
Jul 23, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken ( per operator 30 mins) (53 F); noodles 85, chicken 93f, pork (45F - Cold Holding) per operator less than 4 hours. **Warning**
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. Multiple items prepared onsite no date marking per employees held over 24 hours in coolers.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Meatball soup stored on the floor by oven. Employee removed from the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
64
Feb 10, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observe employee wash hand in 3 compartment sink. Advised to wash only in hand sink **Corrective Action Taken**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared onsite no date marking
02C-02-5
Basic - Food stored on floor. Onions stored on floor kitchen Employee removed off floor **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
22-20-5
74
Dec 4, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Dec 3, 2024
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
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. No time marks for items held on counter. Operator put time marks **Corrected On-Site**
03F-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 20 rodent dropping under glass reach in cooler in kitchen **Admin Complaint**
35A-04-4
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags used to store foods
14-31-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink tested over 200 ppm Employee drained and added more water retested 100 ppm **Corrective Action Taken**
22-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in coolers no date marks
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over expeditor station soiled
36-34-5
Basic - Current Hotel and Restaurant license not displayed. No current licensed displayed
50-09-4
Basic - Dead roaches on premises. 8 dead roaches throughout kitchen **Admin Complaint**
35A-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service spoons at drink station not inverted
25-06-4
41
Nov 7, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
39
Aug 30, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. No date marking for any items in coolers **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
33-15-4
86
Aug 29, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef tripe on counter per operator less than 1 hour iced for immediate temperature recovery (58F - Cold Holding); raw beef on counter per operator less than 1 hour iced for immediate temperature recivery (58F - Cold Holding) Small 2 door cooler; oxtail per operator less than 1 hour (58F - Cold Holding); sliced beef per operator less than 1 hour (56F - Cold Holding); sliced beef per operator less than 1 hour (46F - Cold Holding); beef flank (46F - Cold Holding Ambient temperature of cooler showed 46° **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employees washing bottles in hand sink Advised hand sink only for hand wash **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for any items in coolers **Warning**
02C-02-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks in utensils container not inverted **Warning**
24-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working in kitchen no hair restraint **Warning**
13-03-4
Basic - Food stored on floor. Case of oil stored on floor by mop sink Bowl of lime under table Operator removed off floor **Corrected On-Site** **Warning**
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken. **Warning**
33-15-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service spoons in cup not inverted with handles up **Warning**
25-06-4
45
Nov 14, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of raw beef on prep station on ice 53°. Advised to add more ice second temp 42° **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook/ server serve food return to cook not change gloves. Advised to change gloves after changing tasks. **Corrective Action Taken**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
22-02-4
Basic - Food stored on floor. Case of cucumber on floor case of beef base on floor
08B-38-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone next to clean bowl for service
40-06-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling vent starting to come apart in kitchen
36-32-5
55
Sep 27, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag used to store sprouts.
14-31-5
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 form to operator **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided appear towels **Corrected On-Site**
31B-02-4
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. Provided form and operator had employees print, sign, and date before end of inspection. **Corrected On-Site**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and drink cup on prep table. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken or missing
36-17-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table area grooved
14-09-4
55
Mar 16, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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. - Paperwork provided. **Corrected On-Site**
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. - Paperwork provided. **Corrected On-Site**
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - Acoustic ceiling tiles in kitchen.
36-37-5
Basic - Open dumpster lid. - Broken lid.
33-16-4
Basic - Food stored in a prohibited area. - Cases of beverages, food, and enclosed bean dessert cups cooling stored in dining area packed with customers. Advised to put up an accordion partition to protect food.
08B-37-4
Basic - Employee personal items stored in or above a food preparation area. -Lunch bag and cell phone stored on shelf above food preparation table in kitchen next to mop sink. Advised to put on bottom shelf.
40-06-5
Basic - Clean forks not stored inverted or in a protected manner. -Operator inverted in tray next to pho station, on wall to kitchen entrance. **Corrected On-Site**
24-05-4
64
Nov 1, 2022
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. - Shopping bags used for beef tendons in white reach in freezer. Advised to use food grade only. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw onion cut in half stored on top of raw shell eggs. Operator discarded onions. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - Observed employee washing and rinsing equipment/utensils without sanitizing. Advised/educated to set up sanitizing bay. Employee set up. **Corrected On-Site** **Warning**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bean sprouts 68F less than 1 hr per operator. Ice was added for temperature recovery. **Corrective Action Taken** **Repeat Violation** **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. - Cooked beef 123F less than thirty minutes. Advised to use time plan. Operator stated beef is taken out of cooler reheated and placed on counter for orders and lasts less than 1 hr. Time plan given. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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
39
Aug 1, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce.Raw beef stored in same shelf as basil . **Warning** - From follow-up inspection 2022-07-28: - Cases of raw shell eggs stored above unwashed scallions and noodles in reach in cooler with flan. -Bowl with raw beef stored above cooked tendons and cooked brisket in reach in cooler next to stove. Operator rearranged items. **Time Extended** **Corrected On-Site** - From follow-up inspection 2022-08-01: - Bowl and 1/6 pan of raw beef stored on shelf above cooked brisket in reach in cooler on cook line. - Raw shell eggs stored above unwashed vegetables and herbs (cabbage /basil) in tall reach in cooler. **Admin Complaint** **Corrected On-Site**
08A-04-5
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.Facility changed from 10 seats to 30. **Warning** - From follow-up inspection 2022-07-28: Operator stated she is in process of getting form signed, **Time Extended** - From follow-up inspection 2022-08-01: **Time Extended**
51-09-4
82
Frequently Asked Questions
When was Pho Huong Lan last inspected?
The most recent health inspection at Pho Huong Lan on file is from Jul 25, 2025. The public record contains 13 inspections in total.
What is the most common violation at Pho Huong Lan?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Pho Huong Lan.
How does Pho Huong Lan compare to other restaurants in Orlando?
Pho Huong Lan most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Pho Huong Lan's inspection record improved over time?
Yes. Recent inspections at Pho Huong Lan have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Pho Huong Lan 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 Huong Lan inspected?
Based on the inspection history on file, Pho Huong Lan is inspected around four times per year on average.
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