Pho Kien Giang
Last inspected: Feb 11, 2025
64
Score
Pho Kien Giang appears in inspection records five times, starting in 2022. The newest entry in the record is dated Feb 11, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 20 violations before that.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded four times in the inspection record.
That's lower than the typical Pinellas Park restaurant, which scores around 82. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 11, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill grates soiled Fryer baskets soiled Stained cutting boards **Repeat Violation** **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn cooler gaskets **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation** **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled **Repeat Violation** **Warning** - From follow-up inspection 2025-02-11: **Time Extended**
23-03-4
64
Sep 20, 2024
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple raw and cooked items in to go bags in freezers **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tomatoes, order corrected
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler at front counter: bean sprouts (50F - Cold Holding), discussed time/temperature control for safety foods in cooler that is being opened frequently
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter, used as dump sink **Repeat Violation**
31A-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over dry storage and front counter **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine lines disconnected from pump, operator reconnected lines and primed system **Corrected On-Site**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses on clean plates, removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in cooler in kitchen with doors that won't properly shut **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Kitchen **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Screen in door torn/in poor repair.
35B-09-4
26
Jan 4, 2024
Routine - Food
1 critical violation. 4 major violations. 15 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food. Multiple raw and prepared food items in freezers **Repeat Violation**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as dump sink, food debris present
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple prepared items in freezers not dated **Repeat Violation**
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand sink in kitchen
31A-09-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in UV trap near rear kitchen door **Repeat Violation**
35A-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers in kitchen
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over dry storage
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. In kitchen
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups next to ice machine
24-08-4
Basic - Equipment in poor repair. Torn cooler gaskets Produce cooler doors in kitchen hood closed by chemical bucket **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cook line **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Produce cooler in kitchen
22-16-4
Basic - Stored food not covered. Shrimp in chest freezer, covered **Corrected On-Site**
08B-12-5
27
Jul 17, 2023
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw and prepared foods in reach in coolers/freezers
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area **Repeat Violation**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line. Grill surface with accumulation of grease **Repeat Violation**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items frozen with no date markings
02C-04-5
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.
53B-14-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. UV traps in kitchen and near servers station with accumulation of dead insects
35A-06-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep tables.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelves on prep line. **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Cooler gaskets torn **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Kitchen and storage room
36-17-5
Basic - Hole in or other damage to wall. Next to hand sink in kitchen
36-24-5
Basic - Ice buildup in reach-in freezers **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored under microwaves on prep tables
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. On prep tables
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Accumulation of grease on hood filters. **Repeat Violation**
23-03-4
Basic - Screen in door torn/in poor repair - vermin present.
35B-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in standing water, process corrected **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line
02D-01-5
27
Nov 15, 2022
Complaint Full
3 critical violations. 1 major violation. 20 minor violations.
View 24 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. -Dishwasher (Chlorine 10ppm) Operator corrected to 50 ppm during time of inspection. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in kitchen area above three compartment sink
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice (51F - Cold Holding); cooked pork (49F - Cold Holding) Items were not held in cooler for more than 4 hours Operator moved to another cooler during time of inspection. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top and stove top have accumulation of grease -stained cutting board at prep table in kitchen area **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice in kitchen area
14-01-5
Basic - Cardboard used to line food-contact shelves. -cardboard under sauces in kitchen area
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -in storage area
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen area
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table at exit door
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat on rack with bowls in kitchen area Operator moved hat during time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at front counter
24-08-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
21-23-4
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease -wall behind reach in freezer chest in back storage area has accumulation of food residue
36-73-4
Basic - Food stored on floor. -box with sauce on floor at front counter
08B-38-4
Basic - Hole in or other damage to wall. -at hand sink in kitchen area
36-24-5
Basic - Ice buildup in reach-in freezer chest
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. -tong handle in raw chicken stored in reach in freezer
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven in kitchen has accumulation of grease
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack next to rice cooker has accumulation of grease -hood filters have accumulation of grease -sides of fryers and grills have accumulation of grease -pipes at wok have accumulation of grease -standing fan in kitchen has accumulation of food residue **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers above three compartment sink
16-46-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator during time of inspection.
21-07-4
Basic - Equipment in poor repair. -rice cooker handle is repaired with a zip tie -reach in cooler gasket is torn at cooks line **Repeat Violation**
14-11-5
21
Frequently Asked Questions
When was Pho Kien Giang last inspected?
The most recent health inspection at Pho Kien Giang on file is from Feb 11, 2025. The public record contains five inspections in total.
What is the most common violation at Pho Kien Giang?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Pho Kien Giang.
How does Pho Kien Giang compare to other restaurants in Pinellas Park?
Pho Kien Giang most recently scored 64 out of 100, which is lower than the Pinellas Park average of 82.
Has Pho Kien Giang's inspection record improved over time?
Yes. Recent inspections at Pho Kien Giang have averaged around eight violations per visit, down from roughly 20 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pho Kien Giang means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pho Kien Giang inspected?
Based on the inspection history on file, Pho Kien Giang is inspected around two times per year on average.
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