Twenty Pho Hour
Last inspected: Feb 6, 2026
50
Score
The health department has logged 11 inspections at Twenty Pho Hour, the earliest from 2022. The most recent visit was on Feb 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Restaurants in Orlando average 79, so Twenty Pho Hour trails the local norm. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. coffee with cream (47F - Cooling)overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodle (56F - Cold Holding) sitting out on top of make table. Less then four hours, operator placed in reach in cooler **Corrective Action Taken**
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. coffee with cream (47F - Cooling) in two door glass cooler in kitchen. Cooling overnight
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cambro in handsink across from dish **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. At sink across from dishwasher **Corrected On-Site**
31B-03-4
Basic - Ice scoop handle in contact with ice. At soda dispenser **Corrected On-Site**
10-08-5
50
Sep 23, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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. Observed employee load dirty dishes in to dish machine then handle clean. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2025-09-23: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : 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. Kimchi in white bucket in two door glass cooler **Corrected On-Site** - From follow-up inspection 2025-09-23: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cambro in hand sink at dish **Corrected On-Site** - From follow-up inspection 2025-09-23: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar and msg bins **Corrected On-Site** - From follow-up inspection 2025-09-23: **Time Extended**
10-01-5
67
Sep 17, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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. Observed employee load dirty dishes in to dish machine then handle clean. Operator coached employee **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F - Cold Holding); taro milk drink (50F - Cold Holding); hard boiled eggs (46-48F - Cold Holding) two door glass cooler in kitchen. Operator states products have been removed and put back. **Warning**
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. Kimchi in white bucket in two door glass cooler **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Cambro in hand sink at dish **Corrected On-Site**
31A-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar and msg bins **Corrected On-Site**
10-01-5
58
Mar 4, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
74
Aug 30, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. two door glass cooler next to reach in freezer (); red curry (47F - Cooling); overnight - From follow-up inspection 2024-08-30: **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Ac line into sink at dish area - From follow-up inspection 2024-08-30: **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In covered plastic cambro - From follow-up inspection 2024-08-30: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at host stand - From follow-up inspection 2024-08-30: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In low boy two door cooler. - From follow-up inspection 2024-08-30: **Time Extended**
08B-49-4
61
Aug 29, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. two door glass cooler next to reach in freezer (); red curry (47F - Cooling); overnight
03D-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 0ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (47F - Cold Holding) in unit less then four hours. Will chill. Appetizer station- ; fish ball (47F - Cold Holding); shrimp (47F - Cold Holding); egg roll (48F - Cold Holding); tempura shrimp (48F - Cold Holding) in unit less then four hours Suggested ice bags as possible solution **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Ac line into sink at dish area
31A-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In covered plastic cambro
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid at host stand
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In low boy two door cooler.
08B-49-4
41
Mar 11, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 in bottom of make table under microwave. **Corrected On-Site**
02C-03-5
Basic - Equipment in poor repair. Gasket torn on reach in doors of make table under microwave.
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents on ice machine. Operator cleaned. **Corrected On-Site**
23-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Repeat Violation**
02D-03-4
61
Oct 24, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. red curry (69F - Cooling); short ribs (47F - Cooling). Cooling overnight - From follow-up inspection 2023-10-24: **Time Extended**
01B-02-5
High Priority - - From initial inspection : 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. Employee loading and then unloading dish machine. Coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2023-10-24: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued - From follow-up inspection 2023-10-24: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (44-47F - Cold Holding); short ribs (44-47F - Cold Holding) in bottom of two door cooler across from make tables. All other items at 43F. Next day callback to ensure proper holding **Warning** - From follow-up inspection 2023-10-24: Two door glass cooler across from make table Tripe 46°F Meatballs 46°F Brisket tips 47°F Operator states in unit less then 4 hours, will replace **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form **Corrective Action Taken** - From follow-up inspection 2023-10-24: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued covered in deep container at bottom of reach-in cooler - From follow-up inspection 2023-10-24: **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-10-24: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go beverages at host stand - From follow-up inspection 2023-10-24: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler holding milk teas. Operator moved **Corrected On-Site** - From follow-up inspection 2023-10-24: **Time Extended**
12B-13-4
39
Oct 19, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oxtail (44-47F - Cold Holding); short ribs (44-47F - Cold Holding) in bottom of two door cooler across from make tables. All other items at 43°F. Next day callback to ensure proper holding **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. red curry (69F - Cooling); short ribs (47F - Cooling). Cooling overnight
01B-02-5
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. Employee loading and then unloading dish machine. Coached employee on proper hand washing **Corrective Action Taken**
12A-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red curry (69F - Cooling); short ribs (47F - Cooling) overnight. Stop sale issued covered in deep container at bottom of reach-in cooler
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form **Corrective Action Taken**
03F-10-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go beverages at host stand
02D-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In two door cooler holding milk teas. Operator moved **Corrected On-Site**
12B-13-4
39
Jun 19, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
61
Jul 27, 2022
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw eggs over vegetable dumplings in reach in cooler - operator removed eggs **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - currently reading 36°
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. - operator labeled bottle **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee removed drink **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - personal food stored with establishment food in reach in freezer - operator removed food **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone over reach in cooler - employee removed item **Corrected On-Site**
40-06-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Ice scoop handle in contact with ice. - employee removed scoop **Corrected On-Site**
10-08-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. - frozen beef thawing at room temperature - operator turned on cold running water **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container - operator labeled container **Corrected On-Site**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. - operator chained up tanks **Corrected On-Site** **Repeat Violation**
51-11-4
43
Frequently Asked Questions
When was Twenty Pho Hour last inspected?
The most recent health inspection at Twenty Pho Hour on file is from Feb 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Twenty Pho Hour?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Twenty Pho Hour.
How does Twenty Pho Hour compare to other restaurants in Orlando?
Twenty Pho Hour most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Twenty Pho Hour's inspection record improved over time?
Results have been roughly steady. Inspections at Twenty Pho Hour have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Twenty Pho Hour 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 Twenty Pho Hour inspected?
Based on the inspection history on file, Twenty Pho Hour is inspected around three times per year on average.
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