Pho Grand
Last inspected: May 7, 2025
74
Score
Across the available record, Pho Grand has eight inspections on file, the first dated 2022. Pho Grand was last inspected on May 7, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around five violations each.
“Cold TCS food item held above 41 °F” comes up most often, recorded six times in the inspection record.
The city-wide average is 77, putting Pho Grand squarely in typical territory. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 7, 2025
Cycle Inspection / Re-inspection
2 critical violations.
View 2 violations
Hot tcs food item not held at or above 140 °f.
02B
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
74
Mar 25, 2025
Cycle Inspection / Initial Inspection
4 critical violations. 1 minor violation.
View 5 violations
Evidence of rats or live rats in establishment's food or non-food areas.
04K
Hot tcs food item not held at or above 140 °f.
02B
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
52
Nov 14, 2024
Cycle Inspection / Re-inspection
5 critical violations. 3 minor violations.
View 8 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Time/temperature control for safety (tcs) food not cooked to required minimum internal temperature. • poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °f for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158 °f for 15 seconds with no interruption of the cooking process, except per individual customer request • pork, any food containing pork to or above 150 °f for 15 seconds • mechanically tenderized or injected meats to or above 155 °f. • whole meat roasts and beef steak to or above required temperature and time except per individual customer request • raw animal foods cooked in microwave to or above165 °f, covered, rotated or stirred • all other foods to or above 140 °f for 15 seconds; shell eggs to or above 145 °f for 15 seconds except per individual customer request.
02A
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
Thawing procedure improper.
09B
41
Jun 5, 2024
Cycle Inspection / Initial Inspection
4 critical violations. 3 minor violations.
View 7 violations
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Hot tcs food item not held at or above 140 °f.
02B
Live roaches in facility's food or non-food area.
04M
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
47
Feb 23, 2023
Cycle Inspection / Re-inspection
2 critical violations. 1 minor violation.
View 3 violations
Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
06C
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
70
Feb 15, 2023
Cycle Inspection / Initial Inspection
3 critical violations. 1 minor violation.
View 4 violations
Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.
04N
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04C
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
61
Jun 22, 2022
Cycle Inspection / Re-inspection
3 critical violations. 1 minor violation.
View 4 violations
Cold food item held above 41º f (smoked fish and reduced oxygen packaged foods above 38 ºf) except during necessary preparation.
02G
Food not cooked to required minimum temperature.
02A
Hot food item not held at or above 140º f.
02B
Non-food contact surface improperly constructed. unacceptable material used. non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
61
Jun 8, 2022
Cycle Inspection / Initial Inspection
4 critical violations. 1 minor violation.
View 5 violations
Hand washing facility not provided in or near food preparation area and toilet room. hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. soap and an acceptable hand-drying device not provided.
05D
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Cold food item held above 41º f (smoked fish and reduced oxygen packaged foods above 38 ºf) except during necessary preparation.
02G
Non-food contact surface improperly constructed. unacceptable material used. non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
52
Frequently Asked Questions
When was Pho Grand last inspected?
The most recent health inspection at Pho Grand on file is from May 7, 2025. The public record contains eight inspections in total.
What is the most common violation at Pho Grand?
Across the inspection record, “cold TCS food item held above 41 °F” has been cited six times, more than any other issue at Pho Grand.
How does Pho Grand compare to other restaurants in Manhattan?
Pho Grand most recently scored 74 out of 100, which is about the same as the Manhattan average of 77.
Has Pho Grand's inspection record improved over time?
Results have been roughly steady. Inspections at Pho Grand have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pho Grand 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 Pho Grand inspected?
Based on the inspection history on file, Pho Grand is inspected around three times per year on average.
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