Pho Vn
Last inspected: Mar 13, 2026
100
Score
Across the available record, Pho Vn has 12 inspections on file, the first dated 2022. Pho Vn was last inspected on Mar 13, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Pho Vn's latest score of 100 sits above the Boynton Beach average of 79. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Complaint Full
No violations found.
100
Mar 12, 2026
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Single door Avantco cooler: raw shell eggs (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-03-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fully cooked pork at reach in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door Avantco cooler: cooked rice (46F - Cold Holding); cooked noodles (47F - Cold Holding); tom your soup (cooked lemongrass) (50F - Cold Holding); cooked beef tendon (50F - Cold Holding); small flip top cooler: pork and shrimp spring roll (71F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Sliding door cooler: on counter: bean sprouts (75F - Cold Holding); cut lettuce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Single door Avantco cooler: raw shell eggs (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. single door Avantco cooler: cooked rice (46F - Cold Holding); cooked noodles (47F - Cold Holding); tom your soup (cooked lemongrass) (50F - Cold Holding); cooked beef tendon (50F - Cold Holding); small flip top cooler: pork and shrimp spring roll (71F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (87F - Cooling) at 11:15; cooling since 10:30 - 85 F at 11:53 Observed in deep container with tight fitting lid at sliding door cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator moved product to reach in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Food stored on floor. Cooking on floor oil in hallway, Soy sauce stored on floor at cook line. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
47
Feb 18, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
43
Oct 28, 2025
Routine - Food
No violations found.
100
Oct 27, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
45
Feb 17, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
55
Nov 14, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
33
Feb 5, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary >400ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
41-27-4
Basic - Food not stored at least 6 inches off of the floor. Cans of peanut butter - operator moved to shelf. **Corrected On-Site**
08B-47-4
82
Jul 17, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on a shelf in kitchen. Cook placed in refrigerator. **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 84°F Cook discarded. **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table next to slicer in kitchen. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense sugar in kitchen. Cook removed. **Corrected On-Site**
14-01-5
Basic - Working containers of sugar removed from original container not identified by common name. Cook labeled sugar in kitchen. **Corrected On-Site**
02D-01-5
78
Feb 10, 2023
Routine - Food
No violations found.
100
Feb 9, 2023
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 52°F, in reach in cooler at cook line. Cooked yesterday. Cooler not working. See stop sale **Warning**
03D-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 50°F, shrimp 62°F, In flip top cooler at cook line. Cook stated cooler was filled less than 3 hours ago. Cook placed items in another unit. Shrimp 67°F, sprouts 76°F, on prep table in kitchen, cook stated for less than one hour. Items were placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Reviewed with employee to wash hands before putting on gloves, entering kitchen. She than washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 52°F, in reach in cooler at cook line. Cooked yesterday. Cooler not working. **Warning**
01B-36-5
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 poster. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offering raw beef salad. Printed consumer advisory and operator displayed on wall. **Warning**
02B-02-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Operator set up rinse step. **Corrected On-Site** **Warning**
16-16-4
Basic - Equipment in poor repair. Flip top cooler at cook line, door not sealing properly and standing water. Ambient temperature 47°F. **Warning**
14-11-5
Basic - Employee personal cell phone stored on prep table in a food preparation area. Employee removed phone. **Corrected On-Site** **Warning**
40-06-5
27
Nov 30, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. door glass slider: tofu (47°F); cooked rice (48°F); cooked pork (58°F); cooked gravy (57°F); cooked noodles (54°F); cooked noodles (51°F); raw shell eggs ambient (50°F) Operator states all items have been in unit overnight. Monitored unit for approximately 1 hour with no changes in temperature. See Stop Sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. door glass slider: tofu (47°F); cooked rice (48°F); cooked pork (58°F); cooked gravy (57°F); cooked noodles (54°F); cooked noodles (51°F); raw shell eggs ambient (50°F) Operator states all items have been in unit overnight. Monitored unit for approximately 1 hour with no changes in temperature. **Repeat Violation** **Warning**
01B-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with employee. Employee washed hands **Corrective Action Taken** **Warning**
12A-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked gravy, prepared on Monday not date marked. **Warning**
02C-02-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at light above cook line **Warning**
38-07-4
55
Frequently Asked Questions
When was Pho Vn last inspected?
The most recent health inspection at Pho Vn on file is from Mar 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at Pho Vn?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Pho Vn.
How does Pho Vn compare to other restaurants in Boynton Beach?
Pho Vn most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Pho Vn's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Vn have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pho Vn 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 Vn inspected?
Based on the inspection history on file, Pho Vn is inspected around four times per year on average.
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