Pho Quyen Vietnamese Cuisine
Last inspected: Dec 18, 2025
17
Score
Pho Quyen Vietnamese Cuisine is a Southeast Asian located at 8404 W Hillsborough Ave, Tampa, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
7
Inspections
7
Critical latest
4
Major latest
6
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
7 critical violations. 4 major violations. 6 minor violations.
17
Mar 10, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
30
Jul 30, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
43
Jan 9, 2024
Routine - Food
4 major violations. 6 minor violations.
50
Aug 1, 2023
Routine - Food
5 critical violations. 6 major violations. 7 minor violations.
18
Jan 10, 2023
Complaint Full
2 critical violations. 7 major violations. 6 minor violations.
18
Sep 20, 2022
Routine - Food
1 critical violation. 6 major violations. 7 minor violations.
19
Violations — Dec 18, 2025 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved through kitchen area, discussed with Manager the importance of smooth cleanable surfaces.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in walk in cooler , prep table , and reach in cooler next to tall glass door cooler, employee moved items to appropriate location. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored in store room around stored food, discussed with manager setting aside an area for personal items.
40-06-5
Basic - Floors not maintained smooth and durable. Floors in kitchen and dishwasher area not smooth and cleanable.
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Inspector provided hand wash sign at sink. **Corrected On-Site**
31B-04-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. A large pan of cooked rice noodle (Cooked at 11am, 71F at 2:10pm - Cooling).
03D-01-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching ready to eat item without gloves .
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed egg crates being used to cover prepped vegetables in walk in cooler , employee removed egg crates. **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food being stored in non food grade containers in multiple areas of the kitchen , discussed with Manager the use of food grade containers.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over ready to eat chili paste in glass door cooler next to hand sink , employee rearranged item. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. A large bowl of cooked rice noodle (Cooked at 11am, 71F at 2:10pm - Cooling) not cooled from 135 to 70F more than 2 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken wings first temp 2:35 (48 F - Cold Holding); meatballs first temp taken 2:40 (51F - Cold Holding); sliced pork first temp taken (51F - Cold Holding); sliced pork first temp first temp 2:45 (49F - Cold Holding). Operator opened walk in freezer door to helped cooling walk in cooler. Re temped at 3:45, raw chicken wing 43F, meatball 42F, sliced pork 46F. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice noodle cooling in deep bowl more than 6 inches in depth.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area, manager provided paper towels and placed them at sink location.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Inspector provided calibrated probe thermometer at time of inspection. **Corrected On-Site**
05-08-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to cook line did not have hot water.
27-16-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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