Pho Thanh Binh
Last inspected: Mar 2, 2026
90
Score
Pho Thanh Binh has been inspected 11 times since 2022. The newest entry in the record is dated Mar 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
When inspectors have written things up, “employee with no hair restraint while engaging” has been the most frequent reason, cited four times.
The city-wide average for Cape Coral sits at 77, putting Pho Thanh Binh on the better side of that line. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Warning** - From follow-up inspection 2026-03-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2026-03-02: **Time Extended**
36-34-5
90
Feb 13, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw pork (47F - Cold Holding);; raw chicken wings (48F - Cold Holding) in walk-in cooler. The manager placed all raw products on ice. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed food handler certificates not completely filled out with dates of training and expiration of training certificates. **Repeat Violation**
53B-10-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature 47F. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table across from walk-in cooler. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. **Warning**
14-11-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled behind cooking unit. **Warning**
36-10-4
55
Sep 4, 2025
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over produce in walk-in cooler. The manager moved the raw pork to walk-in freezer. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in kitchen blocked by cooking unit.
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 paper towels or mechanical hand drying device provided at handwash sink beside storage rack.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and shrimp not date marked in walk-in cooler.
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed food handler booklets but not filled out on employees.
53B-10-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors both restroom doors.
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open drink on cooking unit in kitchen blocking handwashing sink.
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
45
Mar 6, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2025-03-06: The operator placed on a hair restraint during Call Back Inspection. **Corrected On-Site**
13-03-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-06: Tongs was removed from oven door. **Corrected On-Site**
10-20-4
82
Jan 3, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 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. The operator change out sanitizer bucket. Re-Check. **Corrected On-Site** **Warning**
22-41-4
Intermediate - No soap provided at handwash sink in kitchen. **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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**
53A-05-6
Basic - Food stored on floor. Observed bag of carrots on floor in walk-in cooler. The **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. The water was emptied in container rice scoopers was in. **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. The wiping cloth was removed under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
50
Jul 1, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Dec 20, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Oct 18, 2023
Routine - Food
No violations found.
100
Aug 17, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
58
Mar 10, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (45F - Cold Holding) in walk-in cooler. The owner placed raw pork on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 compartment sink. Educated operator on only washing hands in designated hand washing sink. **Corrective Action Taken**
12A-03-4
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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
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. Emailed manager DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
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 - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed bag of onions on floor in storage area.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
43
Nov 7, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw products over unwashed produce in walk-in cooler. The owner moved unwashed produce to another side of walk-in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed container in hand washing sink across from ice machine. **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items above prep table. **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use rice scooper stored in standing water less than 135 degrees Fahrenheit.
10-07-4
67
Frequently Asked Questions
When was Pho Thanh Binh last inspected?
The most recent health inspection at Pho Thanh Binh on file is from Mar 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pho Thanh Binh?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at Pho Thanh Binh.
How does Pho Thanh Binh compare to other restaurants in Cape Coral?
Pho Thanh Binh most recently scored 90 out of 100, which is higher than the Cape Coral average of 77.
Has Pho Thanh Binh's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Thanh Binh have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pho Thanh Binh means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pho Thanh Binh inspected?
Based on the inspection history on file, Pho Thanh Binh is inspected around three times per year on average.
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