Amy Pho
Last inspected: Feb 11, 2026
100
Score
Going back to 2024, Amy Pho has 10 inspections in the public record. The latest inspection on file is from Feb 11, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around zero violations across recent inspections versus roughly three violations before.
Across the inspection history, “in-use utensils, between-use storage” is the issue that surfaces most often, recorded three times.
Among Phoenix restaurants, the typical score is 97; Amy Pho is comfortably above that bar. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine
No violations found.
100
Nov 17, 2025
Reinspection
No violations found.
100
Nov 6, 2025
Reinspection
1 major violation.
View 1 violation
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Observed no three compartment sink at the time of reinspection. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Instructed PIC to reinstall three compartment sink prior to reinspection on 11/17/25. PIC stated three compartment sink has been ordered
4-301.12(A-B)
90
Oct 30, 2025
Food Advisory Inspection
No violations found.
100
Sep 30, 2025
Routine
3 major violations. 4 minor violations. 5 corrected on site.
View 7 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed sanitizer bucket in the handwashing sink at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. Employee relocated all items blocking handwash sink at time of inspection
5-205.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Observed no three compartment sink at the time of inspection. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Instructed PIC to reinstall three compartment sink prior to reinspection on 10/10/25
4-301.12(A-B)
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed boba on the counter at 94*F at the time of inspection. Per PIC, time as a control is used. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed sanitizer wiping cloths stored on prep table, cutting board, wok station and noodle station at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations between uses. PIC was instructed to place wiping cloths in sanitizer buckets with approved sanitizer concentrations at time of inspection
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed three pairs of tongs stored on equipment handles when not in use along the cookline. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Consecutive repeat: 2nd
3-304.12
Equipment material allows contamination or unsafe migration
Inspector notes: Observed in-use boba maker with non-stick coating scratched and chipping at the time of inspection. Materials that are used in the construction of utensils and food contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Discussed with PIC all equipment should be commercial grade, NSF or ANSII approved equipment
4-101.11(B-E)
Using Dressing Rooms and Lockers
(corrected on site)
Inspector notes: Observed employee bag stored on prep table, employee phone and headphones stored on top of food can on table, employee backpack stored on sliding door freezer at the time of inspection. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Instructed the person in charge (PIC) to remove the items and store employee food items in designated area
6-501.110
61
Jun 19, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter
4-602.11(E)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed 4 pairs of tongs stored on equipment handles when not in use. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
90
Apr 25, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food received at improper temperature
(corrected on site)
Inspector notes: Observed a box of TCS tofu containing 12 packages received at 44*F, 3 boxes of bean sprouts received at 47*F, along with two cartons of TCS half and half milk received between 46-48*F at the time of inspection. TCS food items must be received at 41°F or below; except, raw eggs can be received at 45°F or less, cooked TCS food and received hot shall be at 135°F or above. PIC was instructed to not use the items improperly received and check temperatures of TCS products at the time of delivery in the future
3-202.11(A)(C)(D)
No certified food protection manager
Inspector notes: Observed no certified food protection manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
82
Nov 12, 2024
Routine
No violations found.
100
Aug 15, 2024
Food AMC Trainings
No violations found.
100
Aug 8, 2024
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no soap at main hand sink in food prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
6-301.11
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed boba that is cooked and cooled being stored under time as control without time logs or policy in place. Guidance documents and time logs provided to PIC. Must provide written time as a control procedures prior to re-inspection
3-501.19(A1,B2,C2-3)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed rice scooper utensil being stored in water at ambient temperature. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
78
Frequently Asked Questions
When was Amy Pho last inspected?
The most recent health inspection at Amy Pho on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Amy Pho?
Across the inspection record, “in-use utensils, between-use storage” has been cited three times, more than any other issue at Amy Pho.
How does Amy Pho compare to other restaurants in Phoenix?
Amy Pho most recently scored 100 out of 100, which is higher than the Phoenix average of 97.
Has Amy Pho's inspection record improved over time?
Yes. Recent inspections at Amy Pho have averaged around zero violations per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Amy Pho 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 Amy Pho inspected?
Based on the inspection history on file, Amy Pho is inspected around seven times per year on average.
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