Pho Skyblossom Bistro & Bar
Last inspected: Mar 25, 2026
47
Score
Going back to 2022, Pho Skyblossom Bistro & Bar has 11 inspections in the public record. The newest entry in the record is dated Mar 25, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited five times.
By comparison, the average Orlando facility scores 79, putting Pho Skyblossom Bistro & Bar on the weaker side. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce and broth at prep cooler Raw bacon over cooked chicken at cook line
08A-05-6
Intermediate - No soap provided at handwash sink. Hand wash sink at bar **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at bar. Operator placed label **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair around dish area and prep station
36-03-4
Basic - Employee beverage container in ice machine/ice bin. Operator removed **Corrected On-Site**
12B-14-4
Basic - Floor soiled/has accumulation of debris. At cook line and under fryers
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled with Accumulation of grease Shelf underneath cooking equipment Around fryers Hood filters
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled with debris at Reach in freezer at prep station
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at hand wash sink at cook line
29-11-4
47
Dec 16, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-10-15: **Time Extended** - From follow-up inspection 2025-12-16: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep tables - From follow-up inspection 2025-10-15: **Time Extended** - From follow-up inspection 2025-12-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine -Under shelf directly under grill - From follow-up inspection 2025-10-15: **Time Extended** - From follow-up inspection 2025-12-16: **Time Extended**
23-03-4
82
Oct 15, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-10-15: **Time Extended**
05-08-4
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 2025-10-15: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep tables - From follow-up inspection 2025-10-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine -Under shelf directly under grill - From follow-up inspection 2025-10-15: **Time Extended**
23-03-4
74
Oct 14, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce , tofu, peas carrots 47F-60F cold holding in prep cooler less than 4hrs per operator. Operator immediately moved to freezer for temperature recovery
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over peppers and greens prep cooler. -Raw bacon over fried calamari in prep cooler -Raw pork over noodles in prep cooler - raw shell eggs over sauces in cooler -Raw beef over soups and cooked chicken Operator removed all **Corrected On-Site**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator immediately cleaned **Corrected On-Site**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 20 dead flying insects in nozzle holder at bar. Operator immediately cleaned **Corrected On-Site** **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. In beef and rice. Operator removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On prep tables
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In ice at ice bin at bar. Operator removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine -Under shelf directly under grill
23-03-4
39
Apr 23, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Bok choy stored in to-go bags. Operator immediately removed and put in food grade bags **Corrected On-Site** - From follow-up inspection 2025-04-23: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-23: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw salmon beef over spring rolls, bagged vegetables and fries and raw salmon in white freezer - From follow-up inspection 2025-04-23: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp and beef over cooked chicken in prep cooler. -Raw shell eggs over cooked sausage and beef in prep cooler. -Raw beef over soup and cooked chicken in prep cooler. - From follow-up inspection 2025-04-23: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 70F in cooler. Less than 4hrs. Per operator. Operator immediately movec to cooler **Corrective Action Taken** - From follow-up inspection 2025-04-23: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in back cook line has an extra faucet hooked up for dispensing tap water. Advised operator to remove. Hand sinks can only be used for handwashing - From follow-up inspection 2025-04-23: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-04-23: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Cooking powder - From follow-up inspection 2025-04-23: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cooking powder. Immediately removed **Corrected On-Site** - From follow-up inspection 2025-04-23: **Time Extended**
10-01-5
35
Apr 22, 2025
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor by prep cooler and rice cooker on cook line. Immediately killed and discarded. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 70F in cooler. Less than 4hrs. Per operator. Operator immediately movec to cooler **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Bok choy stored in to-go bags. Operator immediately removed and put in food grade bags **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw salmon beef over spring rolls, bagged vegetables and fries and raw salmon in white freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp and beef over cooked chicken in prep cooler. -Raw shell eggs over cooked sausage and beef in prep cooler. -Raw beef over soup and cooked chicken in prep cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in back cook line has an extra faucet hooked up for dispensing tap water. Advised operator to remove. Hand sinks can only be used for handwashing
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Dead roaches on premises. 1 dead roach under prep cooler on cook line. 1 dead roach on outside of vegetables cooler in back kitchen by office 1 dead roach in unused ice bin at bar. Operator immediately discarded **Corrected On-Site** **Warning**
35A-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cooking powder. Immediately removed **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Cooking powder
02D-01-5
29
Sep 20, 2024
Routine - Food
No violations found.
100
Sep 11, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 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. Tested at 0ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon above cooked chicken **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. With bowls. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line old food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Male and female restroom.
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar and flour **Corrected On-Site**
10-01-5
47
Feb 1, 2024
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
86
Mar 30, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 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. Tested at 0ppm **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (50F - Cold Holding) top of make table over filled. Operator states in unit less then 2 hours, placed in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Items in sink next to mop sink **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen near cookline
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near register
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Under dish machine
36-03-4
Basic - Ice buildup in reach-in freezer, three door freezer in kitchen
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At stove. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.behind front counter
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler near cookline
22-16-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Behind front counter under to go containers. **Repeat Violation**
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At end of three compartment sink
36-27-5
Basic - Wood food-contact surface not properly sealed. Under prep table in kitchen **Repeat Violation**
14-06-4
35
Jul 6, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Frequently Asked Questions
When was Pho Skyblossom Bistro & Bar last inspected?
The most recent health inspection at Pho Skyblossom Bistro & Bar on file is from Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pho Skyblossom Bistro & Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Pho Skyblossom Bistro & Bar.
How does Pho Skyblossom Bistro & Bar compare to other restaurants in Orlando?
Pho Skyblossom Bistro & Bar most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Pho Skyblossom Bistro & Bar's inspection record improved over time?
Yes. Recent inspections at Pho Skyblossom Bistro & Bar have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pho Skyblossom Bistro & Bar 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 Skyblossom Bistro & Bar inspected?
Based on the inspection history on file, Pho Skyblossom Bistro & Bar is inspected around three times per year on average.
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