Hello Vietnam Pho and Roll
Last inspected: Mar 20, 2026
86
Score
Going back to 2024, Hello Vietnam Pho and Roll has eight inspections in the public record. The latest inspection on file is from Mar 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
The pattern that stands out is “certified food protection manager”, which has been cited five times.
The city-wide average sits at 95, which Hello Vietnam Pho and Roll's 86 doesn't quite reach. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Reinspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed in the rear of the facility a handwashing station blocked by a mop bucket and towels on the inside of the handwashing station. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: Observed facility without a Certified Food Manager during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a Certified Food manager prior to next routine inspection
2-102.12(A)
86
Mar 18, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Backflow prevention air gap not adequate
Inspector notes: Inlet. **Provide an air gap prior to re-inspection on 3/20/26** 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed ice build up on plumbing leading to the cooling unit fans in the walk in freezer. All plumbing must be maintained in good repair at all times
5-202.13
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed in the rear of the facility a handwashing station blocked by a mop bucket and towels on the inside of the handwashing station. PIC relocated all items blocking handwash sink at time of inspection
5-205.11
No certified food protection manager
Inspector notes: Observed facility without a Certified Food Manager during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a Certified Food manager prior to next routine inspection
2-102.12(A)
74
Oct 21, 2025
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed cookline employee with gloved hands crack raw shell egg inside wok and grab other ready to eat ingredients adding them to the wok, then touched multiple clean food contact surfaces in kitchen such as utentils handles, open top fridge lid handle, and sauce bottles. Then employee plated raw seed sprouts and cut limes for ready to eat customer pho service all with the same gloved hands. Employee was stopped immediately and educated on went to wash to prevent cross contamination
2-301.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: *2nd repeat* Observed eight 5 gallon buckets of Pho broth inside walk-in cooler still in cooling process from previous night per PIC at 48*f degrees. All broth embargoed at the time of inspection. Discussed repeat violation with PIC
3-501.14
No certified food protection manager
Inspector notes: *repeat* No personal with a CFPM onsite at time of inspection
2-102.12(A)
70
Jul 23, 2025
Routine
2 critical violations. 2 minor violations. 2 corrected on site.
View 4 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: In walk in cooler, in uncovered containers >12 inches deep, cooked beef broth with internal temperatures of 45*F-47*F. Per employee, beef broth was prepared the previous night. Three containers of cooked beef broth were discarded. See embargo form. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On expo line, in rice cooker, cooked rice with an internal temperature of 104*F. Per employee, rice is used for fried rice and ready for service and was placed in rice cooker about 2 hours. Instructed employee to reheat rice to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times
3-501.16(A)(1)
No certified food protection manager
Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
Plumbing system not maintained in good repair
Inspector notes: At small 3-compartment sink handwashing sink and other large 3-compartment sink, faucets dripping hot water. Repair faucets. All plumbing is to be maintained in good repair at all times
5-205.15(B)
67
Mar 10, 2025
Reinspection
No violations found.
100
Feb 20, 2025
Reinspection
1 major violation.
View 1 violation
Handwashing sink water not at required temperature
Inspector notes: Second Consecutive Violation. At main handwashing sink, no hot water available. Repair company was called at time of inspection. Handwash sinks are to be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities are to be maintained in a condition that promotes handwashing
5-202.12(A)
90
Feb 6, 2025
Routine
2 major violations. 1 corrected on site.
View 2 violations
Handwashing sink water not at required temperature
Inspector notes: At main handwashing sink, no hot water available. Repair company was called at time of inspection. Handwash sinks are to be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities are to be maintained in a condition that promotes handwashing
5-202.12(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: In prep area, slicer with accumulation of food debris on blade and nonfood contact surfaces. Per employee, slicer was not used today. Instructed employee to re-wash, rinse, and sanitizer slicer. All food-contact surfaces must be cleaned to sight and touch
4-601.11(A)
82
Sep 16, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: On stovetop without the heat source on, observed a large pot of soup/110F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. : The improperly hot held soup was reheated to 165°F at time of inspection. Maintain heat on to maintain the temperature at or above 135F
3-501.16(A)(1)
Improper cooling methods used
(corrected on site)
Inspector notes: On a prep surface in the kitchen, observed chicken/94F, grilled chicken/91F and beef/89F being maintained in an water bath with the ice completely melted. Per PIC, these foods had been cooked no more than an hour before. Foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Ensure TCS food is cooled from 135F to 70F within two hours and then to 41F with the total time not exceeding six hours. Ice was added to the setup to facilitate cooling
3-501.15(A)
No certified food protection manager
Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Plumbing system not maintained in good repair
Inspector notes: Observed no hot, running water under pressure at one of two faucets at the three compartment sink. Make necessary repairs
5-205.15(B)
70
Frequently Asked Questions
When was Hello Vietnam Pho and Roll last inspected?
The most recent health inspection at Hello Vietnam Pho and Roll on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Hello Vietnam Pho and Roll?
Across the inspection record, “certified food protection manager” has been cited five times, more than any other issue at Hello Vietnam Pho and Roll.
How does Hello Vietnam Pho and Roll compare to other restaurants in Scottsdale?
Hello Vietnam Pho and Roll most recently scored 86 out of 100, which is lower than the Scottsdale average of 95.
Has Hello Vietnam Pho and Roll's inspection record improved over time?
Results have been roughly steady. Inspections at Hello Vietnam Pho and Roll have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hello Vietnam Pho and Roll 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 Hello Vietnam Pho and Roll inspected?
Based on the inspection history on file, Hello Vietnam Pho and Roll is inspected around five times per year on average.
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