Pho Viet Vietnamese Noodle Soup
Last inspected: Mar 10, 2026
86
Score
Going back to 2022, Pho Viet Vietnamese Noodle Soup has 10 inspections in the public record. The newest entry in the record is dated Mar 10, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited four times.
The city-wide average for Atlantic Beach sits at 75, putting Pho Viet Vietnamese Noodle Soup on the better side of that line. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed total of 59 Flying insects. 50 flying insects in Server area room across from kitchen with 3 of them landing on manual handle of lime juicer, 2 of them landing on top coffee machine , and 1 of them on the spout of water pitcher. Manager will sanitize all equipment. Observed 4 flying insects in kitchen on cook line near 3 compartment sink. Observed 5 flying insects landing on can drinks stored in open cabinet across from entrance of kitchen. **Warning** - From follow-up inspection 2026-03-10: Observed 1 flying insect at entrance of kitchen. **Admin Complaint**
35A-02-7
86
Mar 9, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee with bare hands handling cooked noodles. Manager intervened and spoke to employee. Employee washed hands and placed on gloves. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Live, small flying insects found Observed total of 59 Flying insects. 50 flying insects in Server area room across from kitchen with 3 of them landing on manual handle of lime juicer, 2 of them landing on top coffee machine , and 1 of them on the spout of water pitcher. Manager will sanitize all equipment. Observed 4 flying insects in kitchen on cook line near 3 compartment sink. Observed 5 flying insects landing on can drinks stored in open cabinet across from entrance of kitchen. **Warning**
35A-02-7
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. See stop sale. Observed Pork egg rolls held on TIME As A Public Health Control without time mark. Operator stated pork egg rolls were made at 11am. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed employee handwashing station on cook line blocked with cutting board and containers. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken in prep sink to thaw. Manager ran water slowly for frozen chicken. **Corrected On-Site**
06-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Employee removed watch during inspection. **Corrected On-Site** **Repeat Violation**
13-07-4
52
Oct 1, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in small cooler at the end of cook line raw shrimp stored over ready to eat pork. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in a bowl on top of container Cut lettuce (54F - Cold Holding). Manager voluntarily discarded stated was extra left from previous day. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board stored over employee handwashing station located on cook line blocking access to employee handwashing. Manager removed and stored properly. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee hired more than 60 days without required food training.
53B-02-5
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. Observed establishment without employment health agreement form. Inspector provided employee health agreement form. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Observed employee hand washing station on cook line without soap. Manager provided hand soap for employee hand sink. **Corrected On-Site**
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Employee removed and hung to dry properly. **Corrected On-Site**
42-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs hanging on handle of oven located on cook line. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Food not stored at least 6 inches off of the floor. Observed open case of bottled water on floor near register. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. **Repeat Violation**
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of cooler at the end of cook line. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
37
Apr 1, 2025
Food-Licensing Inspection
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked raw shell egg with raw shell eggs in stand alone cooler. See stop sale.
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak in stand alone cooler over ready to eat noodles. Manager removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed towel to cover noodles located on cook line. Manager removed and stored properly. **Corrected On-Site**
14-86-1
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs being stored at room temperature. Employee stated employee brought eggs out about an hour prior to. Manager removed and stored properly. **Corrected On-Site**
03A-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment using chlorine for sanitation without chemical test strips.
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
13-07-4
Basic - Floor soiled/has accumulation of debris. Observed kitchen floors behind equipment soiled.
36-73-4
Basic - Food stored on floor. Observed bag of onions stored on floor in storage room. Manager removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on handle of oven. Manager removed and stored properly. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use wiping cloths stored under cutting board. Manager removed and stored properly. **Corrected On-Site**
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Observed establishment without choking poster. Inspector provided copy of Choking poster. **Corrected On-Site**
51-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed large frozen bag of beef in pan of water in sink. Manager turned water on slowly. **Corrected On-Site**
06-01-5
35
Jan 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat pork in small black cooler located at the end of cook line. Observed raw beef over ready to eat chicken in small black cooler located at the end of cook line. Employee removed and stored all raw items on bottom of cooler**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand sink blocked with cutting board and utensils. Employee removed and stored cutting board and utensils properly. **Corrected On-Site**
31A-09-4
Basic - Floor soiled/has accumulation of debris. Observed floors under equipment soiled.
36-73-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket located near exit door. Employee removed and stored wet mop. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table in kitchen. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed stand alone cooler soiled at bottom of unit.
22-16-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in use wet wiping cloth under cutting board in kitchen. Employee removed wiping cloth from cutting board. **Corrected On-Site**
21-04-4
61
Jul 29, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
64
Mar 7, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Oct 23, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Foods covered and in contact with cloths. Noodles. Cooked meats.
14-86-1
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food prep employee cutting lemons with bare hand contact. Rear wait station. Manager intervened. **Corrective Action Taken**
09-01-4
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. Employees handled soiled exterior of equipment then engaged in food prep activity without washing hands. Kitchen Hand wash sink inaccessible due to blocked by append board on sink. Manager intervened.
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink with large wooden board on sink with numerous foods / utensils on board. Moved by manager. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on handles to coolers. Kitchen.
14-71-4
Basic - Floor soiled/has accumulation of debris. Soiled floors in kitchen. Rear cookline area and Three compartment sink. **Repeat Violation**
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. Prepped foods under paper towel dispenser. Kitchen. Moved by manager. **Repeat Violation**
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Extremely tight hot and cooed water faucet handles. Barely able to get water to flow.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in freezer. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen meats thawing in kitchen sink. Faucet turned on. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet wipes on counter in : kitchen
21-12-4
37
Jun 12, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
25
Dec 20, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available. **Warning** - From follow-up inspection 2022-12-20: At callback time needed to obtain. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Food stored in undrained ice. Ice in undrained cooler. Second prep room. **Warning** - From follow-up inspection 2022-12-20: At callback time needed to fix. **Time Extended**
08B-31-4
86
Frequently Asked Questions
When was Pho Viet Vietnamese Noodle Soup last inspected?
The most recent health inspection at Pho Viet Vietnamese Noodle Soup on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pho Viet Vietnamese Noodle Soup?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Pho Viet Vietnamese Noodle Soup.
How does Pho Viet Vietnamese Noodle Soup compare to other restaurants in Atlantic Beach?
Pho Viet Vietnamese Noodle Soup most recently scored 86 out of 100, which is higher than the Atlantic Beach average of 75.
Has Pho Viet Vietnamese Noodle Soup's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Viet Vietnamese Noodle Soup have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pho Viet Vietnamese Noodle Soup 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 Viet Vietnamese Noodle Soup inspected?
Based on the inspection history on file, Pho Viet Vietnamese Noodle Soup is inspected around three times per year on average.
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