Pho Viet Noodle House & Restaurant II
Last inspected: Dec 2, 2025
45
Score
Public records show eight inspections at Pho Viet Noodle House & Restaurant II stretching back to 2022. The most recent report on file is from Dec 2, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 12 violations earlier on.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Palm Bay average 76, so Pho Viet Noodle House & Restaurant II trails the local norm. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 50f cold holding. Operator had out suggest rapid chill in freezer Recheck cooked pork 43f cold holding. **Corrected On-Site**
03A-02-5
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/
53A-05-6
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. **Warning**
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. Duc **Repeat Violation**
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses on cutting board **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in raw chicken **Corrected On-Site**
10-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Hood filters **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go containers and chop sticks dry storage **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling back corner of kitchen
36-32-5
45
Apr 15, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
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. Half and half opened yesterday **Corrected On-Site**
02C-03-5
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. Suki
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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. Phone over prep table **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Sauces walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Small refrigerator **Corrected On-Site**
12B-13-4
52
Aug 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in reach in freezer - From follow-up inspection 2024-08-06: **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer **Repeat Violation** - From follow-up inspection 2024-08-06: **Time Extended**
14-69-4
86
Aug 2, 2024
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small live flying insects seen **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top- cooked shrimp 53 F - cold holding;tomato 50 F - cold holding; cooked beef tendon 50 F - cold holding; operator states items placed in cooler at 10 am found at 11:40 am recommended rapid chill **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic with oil, cooked pork, cooked onions Ginger
03F-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in reach in freezer
05-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station
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.
03F-10-5
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. White Reach in cooler and freezer
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not inverted on drying rack **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Clams in walk in freezer
08B-49-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled with food debris, extremely slippery
36-01-4
Basic - Food stored on floor. Buckets on floor in walk in cooler
08B-38-4
Basic - Ice buildup in white reach-in freezer **Repeat Violation**
14-69-4
Basic - Single-service articles improperly stored. Ones of single use cups stored on floor
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored on floor
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Salt, pepper, msg, on cook line
02D-01-5
23
Apr 9, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Oct 11, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. *bean sprouts 53F in drink cooler by server station, ambient thermometer reading 52F, operator stated was stocked this morning at 10am, found at 1230, suggest rapid chill and moving to other drink cooler. **Corrected On-Site**
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, -milk **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than hand washing, Noodles draining in hand wash sink
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. Cooked beef, cooked at 1000 found at 1215 at 86F. Bowl of Eggs out on counter, no time plan.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. *curry in reach-in cooler and reach-in freezer, no labels indicating when food was prepared, frozen or thawed.
02C-08-5
Basic - Stored food not covered in reach-in cooler, imitation crab, squid, fish balls
08B-12-5
Basic - Wall to the left of fryers soiled with accumulated grease.
36-27-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk-in and water heater **Repeat Violation**
36-32-5
Basic - Cloth used as a food-contact surface, hand towels used to cover bean sprouts in walk-in cooler
21-05-5
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. *reach in drink cooler by server station, huge block of ice possibly blocking air flow.
14-74-7
Basic - Ice build up in freezers, drink, white standing and chest reach-in freezers.
14-69-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
41
Apr 10, 2023
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Milk and half and half **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
16-37-1
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. Chu Bui **Repeat Violation**
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop soy sauce walk in cooler
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above hot water heater **Repeat Violation**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment in poor repair. Reach in white tall cooler. Gaskets Reach in tall white freezer. Gaskets **Repeat Violation**
14-11-5
Basic - Food stored on floor. Vinegar. Soy sauce **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Floor behind stove and fryers **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler
29-49-6
35
Jul 5, 2022
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
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. Milk and half and half not dated **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
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. Chu Bui
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above hot water heater **Repeat Violation**
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Gaskets upright freezer and cooler white
14-11-5
Basic - Food stored on floor. Flour Kimchi and tea walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar brown sugar
02D-01-5
45
Frequently Asked Questions
When was Pho Viet Noodle House & Restaurant II last inspected?
The most recent health inspection at Pho Viet Noodle House & Restaurant II on file is from Dec 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Pho Viet Noodle House & Restaurant II?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Pho Viet Noodle House & Restaurant II.
How does Pho Viet Noodle House & Restaurant II compare to other restaurants in Palm Bay?
Pho Viet Noodle House & Restaurant II most recently scored 45 out of 100, which is lower than the Palm Bay average of 76.
Has Pho Viet Noodle House & Restaurant II's inspection record improved over time?
Yes. Recent inspections at Pho Viet Noodle House & Restaurant II have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pho Viet Noodle House & Restaurant II 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 Viet Noodle House & Restaurant II inspected?
Based on the inspection history on file, Pho Viet Noodle House & Restaurant II is inspected around two times per year on average.
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