Simply Pho & Grill
Last inspected: Jan 22, 2026
67
Score
Simply Pho & Grill has been inspected nine times since 2022. The most recent report on file is from Jan 22, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly seven violations before.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited five times.
That's lower than the typical Tampa restaurant, which scores around 79. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 22, 2026
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Frozen raw beef stored in Togo bag in 3 door standing reach in freezer.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink to the left of kitchen entrance blocked by buckets and cleaning equipment. Handwashing sink on cook line next to white standing reach in freezer blocked by tempura station cart. **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of oven between pull top reach in coolers. Employee removed **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Container of frozen beef stored on floor under handwashing sink next to dish machine. Employee moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo soup container not inverted. Employee inverted. **Corrected On-Site**
25-06-4
67
Jan 5, 2026
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
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. Chlorine tested at 0ppm. Employee readjusted chlorine to 100ppm during time of inspection. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp inside Walk in cooler.
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage and sliced steaks stored over raw calamari inside Reach in freezer, adjacent to ice machine.
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls 79F at 2:35pm cooked at 2:30pm cooled to 69F at 3:20pm.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Front line Employee handwash sink block by speed cart with sauces.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observe employee dumping water into hand washing sink adjacent to kitchen exit. **Repeat Violation**
31A-11-4
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/ 6 employees in establishment, no CFM present.
53A-05-6
Intermediate - No soap provided at handwash sink. Located at front line. **Repeat Violation**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside kitchen area soiled. **Repeat Violation**
22-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface. Cloths used as a liner for fried foods in front line. Employee removed cloths during time of inspection. **Corrected On-Site**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside kitchen area with cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container stored over front line oven. Open water bottle on prep table adjacent to three compartment sink. Open water bottle on shelf next to three compartment sink. Employee removed all drinks during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chocolates, tea, and other foods not identified as personal foods inside Walk in cooler. **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses, phones, car keys stored on shelf over front line Reach in cooler. Employee removed all items during time of inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Container of frying oil stored on floor next to hand washing sink.
08B-38-4
Basic - Interior of refrigerator in disrepair/has exposed insulation. Missing metal plate inside door on front line Reach in cooler. Insulation exposed.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Area around soda fountain dispenser and nozzle soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. 4 bags of wings thawing in room temp beneath rice cookers. Employee relocated all wings into front line Reach in cooler. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floors throughout kitchen area soiled.
36-27-5
19
May 8, 2025
Routine - Food
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken stored over wonton wrappers in Reach in freezer, adjacent to Walk in cooler. Raw calamari stored over chicken broth on front line Reach in cooler. Raw ground beef stored over Ready to eat rice noodles and prepared soups in Walk in cooler. Operator relocated raw ground beef during time of inspection. **Corrective Action Taken** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef broth 47F at 12:17pm prepared the previous night at 5pm.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef broth 47F at 12:17pm prepared the previous night at 5pm. Located inside the Walk in cooler.
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. Beef broth 47F at 12:17pm prepared the previous night at 5pm.
03D-02-5
Intermediate - No soap provided at handwash sink. No soap located Employee handwash sink on front line cook.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on multiple cooked meats in Walk in cooler.
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink at front line cook blocked by speed cart. Employee relocated cart during time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. 5 employee and no CFM present. CFM arrived during time of inspection. **Corrected On-Site** **Repeat Violation**
53A-01-7
Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO tanks in back kitchen next to soda bag-in-box not secured. Operator secured tanks during time of inspection. **Corrected On-Site**
51-11-4
Basic - Employee eating in a food preparation or other restricted area. Observed an employee drinking from an open container at the front line cook next to Reach in cooler. Discussed with manager, employee discarded drink during time of inspection. Employee washed hands before beginning work.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal cake and pudding stored in front line Reach in cooler. Personal raw salmon head stored in Reach in freezer adjacent to Walk in cooler.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on front line cook without hair covering. Employee wore hat during time of inspection. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all Reach in cooler and Reach in freezer in establishment are soiled with food debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drinks and personal tea pot on shelf inside Walk in cooler.
12B-13-4
Basic - Stored food not covered. Raw chicken and raw pork on front line Reach in cooler not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls and ceiling in kitchen establishment heavily soiled with food debris. **Repeat Violation**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine adjacent to three compartment sink.
22-20-5
19
Jan 10, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses, phone and keys on shelf over reach in cooler in kitchen. **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Warning** - From follow-up inspection 2025-01-10: **Time Extended**
36-27-5
78
Dec 30, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in walk in cooler. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: meatball 54 F, tripe 56 F, cut leafy greens 53 F, tofu 56 F, **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Warning**
22-02-4
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/ 6 employees working at time of inspection. **Warning**
53A-05-6
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler in kitchen. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses, phone and keys on shelf over reach in cooler in kitchen. **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Warning**
36-73-4
Basic - Food stored on floor. Soup on floor in kitchen. **Warning**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Warning**
36-27-5
43
May 8, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired February 2024.**Admin Complaint** **Admin Complaint**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from the cook line.
31B-02-4
Basic - Clean utensils stored between equipment and wall.
24-14-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line the flip door back panel.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef tenderloin just sitting out on counter.
06-01-5
Basic - Unclean building components, attachments or fixtures. Hood vents on cook line above grill
36-50-4
64
Aug 9, 2023
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 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. Basil leaves were being put in a bag with no gloves on. Basil leaves were not being heated to 145. F discussed with employee the importance of gloves.
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping clothes used to store egg rolls in pan. Employee removed the rags and placed with sheet liner. **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Employee placed bay leaves in plastic to go bag
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over spring roll shells walk in cooler manager moved to proper storage Raw beef over cooked noodles reach in cooler cooks line employee removed raw beef away from noodles. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f fresh garlic and oil 70 f on counter employee moved to reach in cooler 2nd temp fresh garlic and oil 43 f butter 45 f **Corrective Action Taken** **Repeat Violation**
03A-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. Printed for management manager signed and some employees signed. Next unannounced inspection. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Hand washing sink by cook line. provided soap **Corrected On-Site**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves. **Repeat Violation**
22-31-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cook pork from freezer to reach in cooler not dated.
02C-04-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food cart. Employee removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board
40-06-5
Basic - Equipment in poor repair. Reach in cooler gaskets torn cooks line
14-11-5
Basic - Floor soiled/has accumulation of debris. Cooks line
36-73-4
Basic - Food stored on floor. Onions under the reach in freezer in the back by ice machine management moved from floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen equipment tables soiled were oven pressers is located **Repeat Violation**
23-03-4
19
Dec 21, 2022
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale: cooked noodles 84 f did not cool within 2 hours. Rice cooked at 10:30 am took temperature at 2:10 pm at 84 f 3 lbs of cooked noodles
03D-01-5
High Priority - Dented/rusted cans present. See stop sale. Lee kum kee oyster sauce. 1 can.
01B-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine at 200 ppm tested 2 times discussed with operator to use three compartment sink to sanitize dishes.
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked beef reach in cooler make table top. Operator removed to proper storage. Raw beef raw chicken over ready to eat ginger. Operator removed to correct storage **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale: cooked noodles 84 f did not cool within 2 hours. Rice cooked at 10:30 am took temperature at 2:10 pm at 84 f 3 lbs of cooked noodles.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 56 f on top of reach in cooler make table. Operator removed to bottom shelf. 2nd temp 50 f
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back kitchen. Blocked by cart.
31A-09-4
Intermediate - No soap provided at handwash sink. On cooks line.
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves.
22-31-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed at 113 f tested three times. Discussed with operator to use three compartment sink wash rinse sanitize method
16-53-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. Lee kum kee oyster sauce. 1 can.
08B-20-4
Basic - Employee eating in a food preparation or other restricted area. Eating in back kitchen by walk in cooler.
12B-02-4
Basic - Equipment in poor repair. Reach in cooler Gaskets by rice makers. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Buckets of soup on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf underneath microwave on prep line. **Repeat Violation**
23-03-4
19
Oct 19, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Frequently Asked Questions
When was Simply Pho & Grill last inspected?
The most recent health inspection at Simply Pho & Grill on file is from Jan 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Simply Pho & Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Simply Pho & Grill.
How does Simply Pho & Grill compare to other restaurants in Tampa?
Simply Pho & Grill most recently scored 67 out of 100, which is lower than the Tampa average of 79.
Has Simply Pho & Grill's inspection record improved over time?
No. Recent inspections at Simply Pho & Grill have averaged around 15 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Simply Pho & Grill 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 Simply Pho & Grill inspected?
Based on the inspection history on file, Simply Pho & Grill is inspected around three times per year on average.
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