Pho-Tastic
Last inspected: Mar 9, 2026
21
Score
Public records show nine inspections at Pho-Tastic stretching back to 2022. The most recent report on file is from Mar 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near 13 violations per visit across recent inspections.
“No chemical test kit provided when using sanitizer” accounts for the largest share of issues, appearing six times across the record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
7
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
7 critical violations. 3 major violations. 4 minor violations.
View 14 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on top of prep table across from cook line. As per operator for 30 mins. **Repeat Violation**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spring rolls (87F - Hot Holding) next to fryer, as per operator for one hour. Operator will use time as public health control moving forward.
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef, all products removed from original packaging, stored inside standing reach in freezer.
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed noodles stored inside non food grade bag next to rice cooker. **Repeat Violation**
14-31-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves then begin to prepare customer order without first washing hands. **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg then touch fryer basket, reach in cooler door, and clean utensils without changing gloves and washing hands. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Container of medicine improperly stored. Observed bottle of prescription medicine stored on shelf above prep area across from cook line. **Repeat Violation**
41-07-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of how to properly set up triple sink. Provided operator with handout.
53B-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter and in kitchen area.
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for boba pearls without written procedures. Provided form via email. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup on reach in freezer handles in back area.
23-24-4
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. Observed dish machine not working properly. Dish machine has a leak. As per operator technician is scheduled to fix machine today. Operator has triple sink set up.
16-55-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
23-03-4
Basic - Stored food not covered. Observed raw beef stored uncovered inside standing reach in freezer. **Repeat Violation**
08B-12-5
21
Oct 27, 2025
Routine - Food
9 critical violations. 3 major violations. 4 minor violations.
View 16 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature on prep table across from cook line. Operator placed eggs inside reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored in same container of cooked beef inside of reach in freezer. Operator relocated products. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored directly in contact with non food grade bag inside reach in freezer. Operator removed raw beef from bag. **Corrected On-Site**
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining bowl of fried spring rolls. Operator removed paper towel. **Corrected On-Site**
14-86-1
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and begin to grab raw pork belly without first washing hands.
12A-07-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg and then grab clean bowl and utensils without washing hands.
12A-27-4
High Priority - Container of medicine improperly stored. Observed bottle of prescription medication stored on shelf above prep table in kitchen.
41-07-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed boba pearls time marked over 4 hours at front counter.
03F-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed boba pearls time marked over 4 hours at front counter.
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter.
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for boba pearls, no written procedures. Provided form via email. **Corrective Action Taken**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer door handles soiled.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice inside cooler at front counter.
10-08-5
Basic - Stored food not covered. Observed raw beef and cooked beef stored not covered inside reach in freezer.
08B-12-5
16
Mar 18, 2025
Food-Licensing Inspection
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
61
Mar 14, 2025
Complaint Full
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in reach in cooler at back of kitchen. Observed 2 live roaches under reach in cooler. Observed 1 live roach crawling under reach in cooler. Observed 1 live roach crawling under mat in front of reach in cooler. Observed 1 live roach crawling up wall near mop sink.
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked noodles in reach in cooler.
08A-05-6
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Observed establishment open for business and serving customers without obtaining satisfactory inspection from DBPR.
50-08-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed raw meat stored in handwashing sink at kitchen entrance.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Packaged food not labeled as specified by law. Observed bottle of oil near three compartment sink unlabeled.
02D-02-4
Basic - Dead roaches on premises. Observed 8 dead roaches behind reach in cooler. Observed 1 dead roach on wall above stove. Observed 2 dead roaches behind hand sink at kitchen entrance. Observed 2 dead roaches in front of reach in cooler. Observed 1 dead roach under reach in cooler near mop sink. Observed 1 dead roach in ceiling tile above three compartment sink. Observed 1 dead roach near stove.
35A-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above mop sink soiled with dust.
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter kitchen entrance.
36-37-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 80F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from stove. Observed exterior of dish machine soiled.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at back of establishment.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at stove.
21-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler and cutting board.
10-17-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled with grease next to reach in cooler.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups wet nesting near three compartment sink.
24-08-4
26
Jan 13, 2025
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (72F - Cold Holding); bean sprouts (73F - Cold Holding) at 2 door reach in cooler at storage area. As per employee, products were left out at room temperature for less than 1 hour. Advised employee to submerge container in ice. **Admin Complaint** - From follow-up inspection 2025-01-13: Observed cut cabbage at 73F and bean sprouts at 74F cold holding at room temperature at cook line. As per employee, less than 1 hour. Employee added ice to containers. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef stock (120F - Hot Holding); chicken stock (109F - Hot Holding) at room temperature near kitchen entrance door. As per employee, product at room temperature for less than 1 hour. Advised employee to reheat product to 165F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-13: Observed chicken stock at 97F hot holding at room temperature at cook line. As per employee, less than 1 hour. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-01-13: No certified food manager for establishment. **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-01-13: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-13: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of agreement to employee health reporting. **Warning** - From follow-up inspection 2025-01-13: Observed food employees Katherine, Phuc and Luan employed more than 60 days, no proof of agreement to employee health reporting. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls at front counter, no written plan available. **Warning** - From follow-up inspection 2025-01-13: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls at front counter, no written plan available. **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food without hair restraint. **Warning** - From follow-up inspection 2025-01-13: Employee with no hair restraint while engaging in food preparation. Observed cook preparing food without hair restraint. **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with dust near 2 door reach in cooler at kitchen. **Warning** - From follow-up inspection 2025-01-13: Observed wall soiled with dust near 2 door reach in cooler at kitchen. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Stored food not covered. Observed raw beef and raw tripe not covered at reach in freezer at storage area. **Warning** - From follow-up inspection 2025-01-13: Observed raw beef and raw tripe not covered at reach in freezer at storage area. **Time Extended**
08B-12-5
39
Jun 26, 2024
Routine - Food
5 critical violations. 6 major violations. 1 minor violation.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 10lb cases of bean sprouts at 71F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (79F - Cold Holding) at room temperature at cook line. As per manager, for approximately 1 hour. Advised manager to submerge containers in ice. Also discussed time as a public health control with manager. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (117F - Hot Holding) at room temperature near kitchen entrance. As per manager, for approximately 1 hour.
03B-01-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled containers and then began handling clean containers.
12A-13-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at room temperature in preparation table at cook line. As per manager, for approximately 30 minutes. Employee placed product inside reach in cooler. **Corrected On-Site**
03A-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal riser and cooking pots stored in front of hand sink at kitchen. Employee removed items during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink across from cook line. Employee replenished paper towels.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for tapioca pearls.
03F-10-5
Basic - Self-closing device on bathroom door disconnected/broken. Observed self closing mechanism disconnected at unisex bathroom.
32-17-4
25
Jan 25, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed empty plastic milk container inside hand washing sink at kitchen area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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. Manager had new employees sign reporting agreements during inspection. **Corrected On-Site**
11-26-1
Basic - Observed employee with no hair restraint while engaging in food preparation and cook line.
13-03-4
Basic - Reuse of single-service or single-use articles. Observed plastic milks gallons being reused to store tea. **Repeat Violation**
25-32-4
Basic - Single-service articles improperly stored. Observed single service items stored on floor near bathroom.
25-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed box of frying oil stored on hallway. **Repeat Violation**
08B-38-4
58
Apr 3, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to stored raw beef in reach-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-03: Observed non food grade bags used to store raw beef in reach-in freezer. **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean sprouts (72F - Cold Holding) at room temperature at preparation table next to reach in freezer, as per operator, 30 minutes. Two door reach in cooler next to rice cooker: Raw beef (47F - Cold Holding) As per operator, less than 2 hours; Short ribs (46F - Cold Holding) As per operator, less than 2 hours. Operator moved bean sprouts to reach cooler for rapid cooling and reduced unit ambient temperature. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-04-03: Observed Bean sprouts (72F - Cold Holding) at room temperature at preparation table next to reach in freezer, as per operator, 20 minutes. Operator placed ice on top of product. Observed Raw beef 43F, raw pork 43F, and raw chicken 42F all cold holding at two door reach in cooler next to rice cooker. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Warning** - From follow-up inspection 2023-04-03: No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dish machine at a temperature of 150F. **Warning** - From follow-up inspection 2023-04-03: Observed temperature dish machine at a temperature of 125F. Manager setup 3 compartment sink. **Time Extended**
16-54-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled near rice cookers and throughput kitchen.**Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2023-04-03: Observed wall soiled near rice cookers and throughout kitchen. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed meats being thawed at room temperature. Operator placed items under running water and reach-in cooler. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-03: Observed raw pork thawing at room temperature at cook line. **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2023-04-03: Open dumpster lid. **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed water and vegetable oil stored on floor at hallway. Sugar and msg stored on floor at dry storage area. Operator moved sugar and msg off floor. **Warning** - From follow-up inspection 2023-04-03: Observed plastic water bottle stored on floor at front counter **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-04-03: Exterior door has a gap at the threshold that opens to the outside.**Time Extended** **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine soiled. **Warning** - From follow-up inspection 2023-04-03: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. **Time Extended**
22-20-5
45
Jul 22, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (71F - Cold Holding) at room temperature at cook line. As per operator, less than 2 hours. Operator took item to reach in freezer to rapidly chill. Observed rehydrated tapioca pearls (83F - Cold Holding) at room temperature at front counter. As per operator, less than 2 hours. Operator took item to reach in cooler. Provided operator with Time as a Public Health Control written procedures. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature dish machine at 125F temperature.
22-57-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed mint, basil and raw shrimp stored in non-food grade bags. **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in freezer soiled with accumulated food debris. Located at back storage area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by storage shelf located next to ice machine.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located near ice machine. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sinks soiled at front counter and kitchen areas. Observed hood vents soiled with accumulated grease.
23-03-4
Basic - Wall soiled with accumulated food debris. Located near rice cooker.
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Located at near ice machine and reach in freezers. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food not wearing hair restraint.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Located near reach in freezers at kitchen area.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 81F.
10-07-4
33
Frequently Asked Questions
When was Pho-Tastic last inspected?
The most recent health inspection at Pho-Tastic on file is from Mar 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Pho-Tastic?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited six times, more than any other issue at Pho-Tastic.
How does Pho-Tastic compare to other restaurants in Miami?
Pho-Tastic most recently scored 21 out of 100, which is lower than the Miami average of 74.
Has Pho-Tastic's inspection record improved over time?
Results have been roughly steady. Inspections at Pho-Tastic have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pho-Tastic 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-Tastic inspected?
Based on the inspection history on file, Pho-Tastic is inspected around two times per year on average.
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