What the Pho
Last inspected: Mar 10, 2026
52
Score
Going back to 2023, What the Pho has 11 inspections in the public record. On Mar 10, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Across the inspection history, “buildup of food debris/soil residue on equipment door handles” is the issue that surfaces most often, recorded three times.
What the Pho's latest score of 52 falls below the Wilton Manors average of 82. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 9, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
70
Dec 10, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 employees expired.
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
86
Sep 10, 2024
Routine - Food
No violations found.
100
Aug 7, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 0 ppm. **Warning** - From follow-up inspection 2024-08-07: **Time Extended**
16-55-4
95
Jul 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
70
Jan 24, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler the following items all per operator 24+ hours with no date marks. Cooked chicken, cut meatballs, diced chicken, cooked pork loin.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed: 1. Cook line door handles with build up of debris. 2. Cook line door gaskets with buildup of debris. **Repeat Violation**
23-24-4
Basic - Equipment in poor repair. Cook line gaskets in disrepair. **Repeat Violation**
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall to the right of the hood system with grease like buildup. **Repeat Violation**
36-27-5
78
Jan 23, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed a bucket in front counter hand sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Observed buckets of Soy Sauce stored directly on the floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored in 81F water at front counter rice cooker. Operator removed, cleaned, sanitized, and stored dry. **Corrective Action Taken**
10-07-4
Basic - Stored food not covered. Observed open bag of corn starch. Operator sealed. **Corrective Action Taken**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen wall on right side of exhaust hood with accumulation of grease.
36-27-5
Basic - Buildup of food debris/soil residue on: 1. cook line equipment door handles. 2. Cook line door gaskets.
23-24-4
Basic - Current Hotel and Restaurant license not displayed. Observed only 2022 and 2023 licenses posted. No 2024.
50-09-4
Basic - Equipment in poor repair. Observed cook line cooler gaskets in poor repair.
14-11-5
64
Aug 17, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Apr 11, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs, raw beef and raw shrimp stored in top section over vegetables in left cookline flip top. Operator began reorganization of product during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-13-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken stored in same container in walk in cooler. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - countertop - sprouts (59F). Per operator item was placed out approximately 3 hours ago. Not pooled or prepped today. Operator placed item in ice to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ripped/worn tin foil used as shelf cover. Back shelving.
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator made sanitizing solution and stored wiping cloths properly. **Corrected On-Site**
21-12-4
52
Jan 25, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
50
Frequently Asked Questions
When was What the Pho last inspected?
The most recent health inspection at What the Pho on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at What the Pho?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at What the Pho.
How does What the Pho compare to other restaurants in Wilton Manors?
What the Pho most recently scored 52 out of 100, which is lower than the Wilton Manors average of 82.
Has What the Pho's inspection record improved over time?
Results have been roughly steady. Inspections at What the Pho have averaged around two violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at What the Pho 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 What the Pho inspected?
Based on the inspection history on file, What the Pho is inspected around four times per year on average.
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