Pho Vinh
Last inspected: Jan 26, 2026
58
Score
Inspectors have visited Pho Vinh 11 times, with records going back to 2022. On Jan 26, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around nine violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
That's lower than the typical Orlando restaurant, which scores around 79. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves holding clean utensils.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple coolers with cooked noodles and cooked foods held over 24 hours per operator.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Togo containers used to scoop sugar, salt and flour. Operator removed all bowls. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves.
14-05-4
Basic - Floor soiled/has accumulation of debris. Throughout back of the house underneath all equipment.
36-73-4
Basic - Food stored on floor. Onions, and chicken stored on the floor in walk in cooler. Chicken and beef stored on the floor in walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of all cooking equipment on cooks line.
23-03-4
58
Nov 6, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. -12 live roaches in paper towel dispenser next to 2 compartment prep sink -operator killed all roaches, cleaned amd sanitized dispenser. Paper towels thrown away **Corrected On-Site** **Warning**
35A-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes in front of drink cooler
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking in ceiling above dish washing area -under 2 compartment prep sink
29-11-4
64
Feb 24, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
61
Sep 3, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items onsite no date marking **Repeat Violation**
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. Men's room door open garbage can holding door open Moved garbage can **Corrected On-Site**
32-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in walk in cooler soiled **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut board on top small 2 door cooler grooved **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around exterior door leading to outside
35B-01-4
Basic - Food stored on floor. Multiple items in establishment stored on floor Buckets of soy sauce back storeage area Buckets of beef floor walk in cooler Case of chicken on floor wall in freezer **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine soiled Hood and hood filters soiled **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Hand wash sink by ware wash leaking water on floor **Repeat Violation**
29-08-4
Basic - Stored food not covered. Store spring rolls I. Walk in freezer not covered. Operator covered spring rolls **Corrected On-Site**
08B-12-5
58
Mar 28, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
30
Oct 11, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tripe, pork, beef 1hr per operator. (42-46F - Cold Holding) product was above fill line in make table reach in cooking. Advised operator to rearrange product to proper fill levels **Corrective Action Taken**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 86F operator discarded water **Corrected On-Site**
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. Raw beef in freezer in direct contact with grocery bags
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in walk in freezer **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in left side of cook line had vegetable debris
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on cook line
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Boxed oil **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. Under grill on left side of cook line
23-03-4
Basic - Outer openings not protected with self-closing doors. Doesn't completely close
35B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat containers of sauces and cooked noodles in walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind all make table cooler
36-27-5
33
May 18, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
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 Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
26
Feb 24, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. - Tested at approximately 0 ppm. - From follow-up inspection 2023-02-24: Technician started servicing dishwasher during inspection. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Throughout. Did not observe any date marking on cooked food. Operator stated curry sauce was prepared three days prior. Advised to date mark food prior to freezing. - From follow-up inspection 2023-02-24: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** - From follow-up inspection 2023-02-24: Printed self print instructions for operator. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2023-02-24: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Air rack soiled next to dishwasher. - From follow-up inspection 2023-02-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - Two mops in buckets at back ware washing area. **Repeat Violation** - From follow-up inspection 2023-02-24: Two mops in buckets observed. Advised operator to hang. **Time Extended**
42-01-4
64
Feb 23, 2023
Complaint Full
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Cold Holding over 4 hrs 47-53F: Raw beef, beef tripe, beef shank, beef tendon, cooked pork in pho cooler on cook line. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cold Holding over 4 hrs 47-53F: Raw beef, beef tripe, beef shank, beef tendon, cooked pork in pho cooler on cook line. - In ice chest cooler less than four hours cut lettuce (61F - Cold Holding). Advised operator to not put in that cooler and put in reach in cooler across. **Repeat Violation**
03A-02-5
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. - Tested at approximately 0 ppm.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw packaged fish stored above pho broth in portioned to go bowls and commercially packaged pork stored above curry in portioned to go bowls in walk in freezer. Advised operator to store food in proper order. - Raw shell eggs stored on shelf above scallions in walk in cooler. - Raw pork stored above bin with cilantro. **Repeat Violation**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. - Seven live roaches on right hinge of pho reach in cooler door in the middle of the cook line.
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. - Ten droppings on left side of water heater under dry storage rack, twenty three on right side of water heater, sixteen droppings under dry storage rack near water heater and seven droppings on pipe behind soda dispenser for a total of sixty six droppings.
35A-04-4
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. - Hand wash sink next to soda fountain blocked by crates of clean glasses. Operator moved crate. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Throughout. Did not observe any date marking on cooked food. Operator stated curry sauce was prepared three days prior. Advised to date mark food prior to freezing.
02C-02-5
Intermediate - No soap provided at handwash sink. - Hand wash sink next to soda fountain. **Repeat Violation**
31B-03-4
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. - Paperwork provided. **Corrected On-Site**
11-26-1
Basic - Food not stored at least 6 inches off of the floor. - Boxes of oil in back dry storage area. **Repeat Violation**
08B-47-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Air rack soiled next to dishwasher.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - Two mops in buckets at back ware washing area. **Repeat Violation**
42-01-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Dead roaches on premises. - Total of four found: one on back wall behind pho reach in cooler in the middle of the cook line, two on floor next to vegetable make table near kitchen entrance and one on plumbing pipe behind soda dispenser.
35A-03-4
18
Sep 13, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Case of raw shell eggs stored above scallions and cucumber in walk-in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Noodles cooling overnight per operator clocked at 53F. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Reach in coolers on cook line Cold Holding less than 4 hrs at 50-51F: beef, beef tendon, pork, and shrimp. Operator stated that meat is taken out in small batches from reach in to top. Advised and given time plan to add items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Noodles cooling overnight per operator clocked at 53F. **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - No soap provided at handwash sink. - Next to soda fountain. **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. - At cook line prep station.
14-09-4
Basic - Food stored on floor. - Bucket of soy sauce at dry storage, buckets of noodles in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - Two mops in basket of bucket.
42-01-4
41
Frequently Asked Questions
When was Pho Vinh last inspected?
The most recent health inspection at Pho Vinh on file is from Jan 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pho Vinh?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Pho Vinh.
How does Pho Vinh compare to other restaurants in Orlando?
Pho Vinh most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Pho Vinh's inspection record improved over time?
Yes. Recent inspections at Pho Vinh have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pho Vinh 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 Vinh inspected?
Based on the inspection history on file, Pho Vinh is inspected around three times per year on average.
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