Pho Thien Vietnamese Kitchen
Last inspected: Mar 31, 2026
67
Score
Pho Thien Vietnamese Kitchen appears in inspection records eight times, starting in 2022. The most recent report on file is from Mar 31, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Across the inspection history, “nonfood-grade bags used in direct contact with food” is the issue that surfaces most often, recorded five times.
Pho Thien Vietnamese Kitchen's latest score of 67 falls below the Melbourne average of 84. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Boba, sprouts, noodles is made at 11am, discarded at 3pm. Provided written plan to operator, filled out during inspection **Corrected On-Site**
03F-10-5
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 - Objectionable odors in bathroom or other areas of the establishment. In employee bathroom
36-64-5
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Boba straws, single service plastic soup containers and cups stored in employee bathroom
25-18-4
67
Oct 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. In deep freezer.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by mat.
31A-09-4
Basic - Food stored on floor. Raw beef on floor under 3 compartment sink, cook moved to table. In the process of being cooked. Cases of food stored under shelving in walk in cooler
08B-38-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Employee bathroom
36-64-5
70
Feb 26, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
58
Aug 6, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired.
53B-14-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. First time 0 ppm, primed machine for a few minutes and adjusted the tube, prime came through and tested 100ppm chlorine. **Corrected On-Site**
16-59-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
78
Jan 3, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. In white chest freezer
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Fingernail polish and face cleanser stored in Handwash sink front counter **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Handwash sink front counter. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris on slicer. **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep-area cookline.
40-06-5
Basic - Food stored on floor. Beef bones stored on walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Seasonings, peppers, crushed peanuts. **Corrected On-Site**
02D-01-5
50
Jul 27, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Plastic napkin bag used to stored meat in on work line. **Corrected On-Site**
14-31-5
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. 1 new employee **Corrected On-Site**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in dining room have heavy dust build up and ceiling tiles stained near bathroom
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large clean stock pots not stored inverted.
24-05-4
Basic - Food not stored at least 6 inches off of the floor. Chicken broth on walk in cooler **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on work line coolers
23-03-4
55
Feb 21, 2023
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee also reused pair of gloves from before. Educated operator on proper use of gloves and when to hand wash
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Using hair nets to cover stored food on cookline Using thank you grocery bags to hold and cover food in walk in cooler **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (48F - Cold Holding), found in back storage room. Operator states they had out getting ready to separate in different containers but got busy, placed back in walk in cooler to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half n half in front server cooler no date **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. To rinse out cup **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Added to time plan filled out noodles (69F - Cold Holding) found at room temperature **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in employee bathroom
41-17-4
Basic - Single-service articles improperly stored. Stored on floor in employee bathroom
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen beef at room temperature **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table by slicer
21-12-4
Basic - Cardboard used to line nonfood-contact shelves. Throughout restaurant
14-45-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Above hand sink underneath paper towels holder
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Big stock pots not inverted or protected in storage area
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on dry storage shelves **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler **Repeat Violation**
14-11-5
Basic - Food stored in a prohibited area. Taro powder mix stored on floor in employee bathroom
08B-37-4
Basic - Food stored on floor. Bean sprouts stored on floor in walk in cooler Jugs of oil stored on floor by back door **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sealer on boba machine soiled
23-03-4
Basic - Reuse of single-service or single-use articles. Reusing sriracha bottle to hold soy sauce in back storage area **Repeat Violation**
25-32-4
22
Aug 30, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Using thank you grocery bags to hold raw meat and other food items in reach in chest freezers
14-31-5
High Priority - Spray hose at dish sink lower than flood rim of sink. At mop sink **Corrected On-Site**
29-37-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitzer bucket for dinning room read at 400++ppm for quat. Educated on proper range we look for for quat. Operator diluted the water. Retested at 200ppm for quat **Corrected On-Site**
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Undated cooked chicken and pork in walk in cooler
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill up pitcher of water. Educated operator on proper use for hand wash sink
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On cups above ice machine **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. Pork bones used to make broths stored on floor under triple sink **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Reuse of single-use sirracha bottle for soy sauce **Corrective Action Taken**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen shrimp in standing water, educated operator on proper thawing methods. **Corrected On-Site**
06-01-5
39
Frequently Asked Questions
When was Pho Thien Vietnamese Kitchen last inspected?
The most recent health inspection at Pho Thien Vietnamese Kitchen on file is from Mar 31, 2026. The public record contains eight inspections in total.
What is the most common violation at Pho Thien Vietnamese Kitchen?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited five times, more than any other issue at Pho Thien Vietnamese Kitchen.
How does Pho Thien Vietnamese Kitchen compare to other restaurants in Melbourne?
Pho Thien Vietnamese Kitchen most recently scored 67 out of 100, which is lower than the Melbourne average of 84.
Has Pho Thien Vietnamese Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Thien Vietnamese Kitchen have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pho Thien Vietnamese Kitchen 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 Thien Vietnamese Kitchen inspected?
Based on the inspection history on file, Pho Thien Vietnamese Kitchen is inspected around two times per year on average.
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