Pho Pier 77
Last inspected: Feb 24, 2026
70
Score
Across the available record, Pho Pier 77 has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
The pattern that stands out is “ceiling/ceiling tiles/vents soiled”, which has been cited three times.
Pho Pier 77's latest score of 70 falls below the Panama City Beach average of 84. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Oct 8, 2025
Routine - Food
1 major violation. 12 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Washing Fruits and Vegetables
FL-42
39
May 19, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 server and 2 cooks, no proof of current food handler training. **Warning** - From follow-up inspection 2025-04-17: No proof of current food handler training for cooks. **Time Extended** - From follow-up inspection 2025-05-19: No current food handler training provided upon callback. **Admin Complaint**
53B-05-5
90
Apr 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 server and 2 cooks, no proof of current food handler training. **Warning** - From follow-up inspection 2025-04-17: No proof of current food handler training for cooks. **Time Extended**
53B-05-5
90
Mar 21, 2025
Complaint Full
6 critical violations. 5 major violations. 7 minor violations.
View 18 violations
High Priority - Employee scrubbed hands with a lemon stored on side of hand wash sink, no soap afterwards. Discussed with employee. Employee washed hands with soap. **Corrected On-Site**
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Fresh stick noodles 47F, per employees noodles delivered previous day. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Fresh stick noodles 47F, per employees noodles delivered previous day. See stop sale.
01B-02-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Food received from unapproved source/no invoice provided to verify source. No invoice provided for greenish-brown Huy Fong Foods sriracha. See Stop Sale.
01B-04-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes in bar hand wash sink. Discussed with employee, employee rehashed dishes in dish machine. **Corrected On-Site**
22-45-4
High Priority - Food received from unapproved source/no invoice provided to verify source. No invoice provided for greenish-brown sauce in Huy Fong Foods sriracha bottle. See Stop Sale. **Admin Complaint**
01A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris behind slicer blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bartender/server washing dishes in bar hand wash sink.
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation is being addressed on a previous inspection from 2-13-25
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance on cart near bathrooms.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob not working at kitchen hand wash sink. Cold side temperature 72F.
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles in women's restroom.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above back door to kitchen soiled.
36-34-5
Basic - Clean utensils stored between equipment and wall. Knives stored between wall and three compartment sink.
24-14-4
Basic - Employee beverage container on a food preparation table near dish pit.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Sriracha bottles reused for greenish-brown sauce.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons and forks behind bar stored food contact surface up.
25-06-4
17
Feb 13, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area shelf: cooked beef 70F, per employee beef cooked approximately 1 hour prior. Moved to reach in cooler during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's room stall.
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 server and 2 cooks, no proof of current food handler training. **Warning**
53B-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled soap dispenser at cook line hand wash sink. Soiled walk-in cooler shelves. Reach in cooler gaskets soiled at front counter and in kitchen.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated food debris, grease, dust, or mold-like substance. Floor soiled/has accumulation of debris in walk-in cooler.
36-34-5
52
Mar 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed stock in walk in cooler not labeled. Owner stated it was made 3-1 and placed label on product. **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the interior of lid of line cooler soiled.
22-16-4
Basic - Food stored on floor. Observed container of fyer oil stored outside and a container of liquid margarine stored on floor in kitchen area next to storage shelves.
08B-38-4
82
Dec 5, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food inside the walk in freezer.
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.
11-27-4
Intermediate - Soap bottle containing toxic substance not labeled,by the three compartment sink.
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
13-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on the cook line.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair on the cook line.
36-32-5
58
Jan 25, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Sep 14, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in to go bags in freezer. Employee changed to ziplock bags. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bowl of raw chicken over ready to eat sauce in reach in cooler. Manager moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons stored with food side up. Employee corrected to handle up. **Corrected On-Site**
24-18-4
Basic - Presetting of unwrapped silverware and/or tableware. Observed soup spoons and chop sticks left on table caddy. Manager had employee remove from table. **Corrected On-Site**
24-01-4
67
Frequently Asked Questions
When was Pho Pier 77 last inspected?
The most recent health inspection at Pho Pier 77 on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pho Pier 77?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at Pho Pier 77.
How does Pho Pier 77 compare to other restaurants in Panama City Beach?
Pho Pier 77 most recently scored 70 out of 100, which is lower than the Panama City Beach average of 84.
Has Pho Pier 77's inspection record improved over time?
Yes. Recent inspections at Pho Pier 77 have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pho Pier 77 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 Pier 77 inspected?
Based on the inspection history on file, Pho Pier 77 is inspected around three times per year on average.
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