Pho Horns
Last inspected: Apr 13, 2026
78
Score
Pho Horns appears in inspection records six times, starting in 2024. On Apr 13, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Across the inspection history, “procedures for responding to vomiting and diarrheal events” is the issue that surfaces most often, recorded five times.
By comparison, the average Pawtucket facility scores 87, putting Pho Horns on the weaker side. Overall, the inspection record reads well.
6
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bean Sprouts were observed held at 49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Ice was added to bean sprouts to blast chill.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The screen door to the outside, located in the rear, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Physical facilities not in good repair
Inspector notes: Grout surrounding floor tiles near dish machine was observed worn down (causing water accumulation). The physical facilities must be maintained in good repair.
6-501.11
78
Mar 30, 2026
Routine
3 critical violations. 3 major violations. 12 minor violations. 6 corrected on site.
View 18 violations
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of slicer, meat slicer machine, robot coupe food processor and grinder were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was cleaned and sanitized during time of inspection.
4-602.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination (raw chicken over raw beef). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw shrimp, raw beef, and raw chicken were observed stored above ready-to-eat foods such as vegetables, cooked shrimp, and noodles in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. State guidance provided during time of inspection.
2-501.11
Cleaned equipment or utensils stored improperly
Inspector notes: Boxes of single service items were observed on the floor in storage room.
4-903.11(A)
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. State example provided during time of inspection.
2-201.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bean sprouts in water over ice were observed held at 56 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Ice was added to bean sprouts and water to blast chill.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The screen door to the outside, located in the rear, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Perforated steam hotel pans were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Rubber molding on slicer was observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets for 2 door reach-in were observed in poor repair. Equipment to be in good repair and proper adjustment.
4-501.11
Food-contact surfaces; cleaned & sanitized
Inspector notes: Dumpster for trash was observed missing side doors.
5-501.111
Physical facilities not in good repair
Inspector notes: Openings were observed by food prep sink and back hallway storage area. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The walls and coving surrounding equipment area have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: Grout surrounding floor tiles near dish machine was observed worn down (causing water accumulation). The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the dumpster area and storage hallway. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
No designated area for employee eating or drinking
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage area with food and single service items. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
26
Jun 26, 2025
Re-Inspection
No violations found.
100
Jun 18, 2025
Re-Inspection
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Beef, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Beef was observed at 46 DF and was voluntarily disposed of at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Prep unit #3 was observed held at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, almost all food was just placed in unit prior to inspection. Food was observed held between 36-46 DF. Food that was in temperature, and food that was just placed in unit was moved to working refrigeration. Food that was in unit overnight was voluntarily disposed of at the time of inspection. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, noodles were placed covered and hot in the refrigerator in containers greater than four inches deep. Noodles were uncovered and placed on sheet pan at the time of inspection.
3-501.15
Contamination prevented during food preparation, storage, & display
Inspector notes: Various food items were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit #3 gasket was observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
58
Jun 5, 2025
Routine
1 critical violation. 6 major violations. 4 minor violations. 4 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Prep unit #3 was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Some food was just placed in unit and moved to properly functioning refrigeration. Various other foods were observed between 46-58 DF. All food above 44 DF was voluntarily disposed of. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or lower.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP crab meat was observed with ROP packaging still intact. ROP was observed at 48 DF in prep unit #3 and was voluntarily disposed of at the time of inspection. Proper thawing reviewed with PIC.
3-501.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils ice machine and can opener were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was cleaned at the time of inspection. Ice machine was emptied and put out of service at the time of the inspection. Establishment is not to use ice machine until it is properly cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, chicken wings were placed hot in the refrigerator in containers greater than four inches deep. Chicken wings were moved to sheet pans at the time of inspection.
3-501.15
Contamination prevented during food preparation, storage, & display
Inspector notes: Various food items were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher. Establishment is to obtain test strips.
4-302.14
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit #3 gasket was observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back of kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. RIFSM has expired. Establishment must re-apply for a RIFSM.
2-102.12(A)
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing. Toilet rooms must be self-closing.
6-501.19
39
May 14, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations. 2 corrected on site.
View 6 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented. Corrective Action - No cross contamination was observed during time of inspection, food items were correctly stored.
3-302.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine.
4-302.14
Sewage & waste water properly disposed
Inspector notes: The ice well is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-501.19
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Food items were observed stored on the floor in the kitchen and walk in cooler. Food must be stored at least 6 inches above the floor.
3-307.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
64
Frequently Asked Questions
When was Pho Horns last inspected?
The most recent health inspection at Pho Horns on file is from Apr 13, 2026. The public record contains six inspections in total.
What is the most common violation at Pho Horns?
Across the inspection record, “procedures for responding to vomiting and diarrheal events” has been cited five times, more than any other issue at Pho Horns.
How does Pho Horns compare to other restaurants in Pawtucket?
Pho Horns most recently scored 78 out of 100, which is lower than the Pawtucket average of 87.
Has Pho Horns' inspection record improved over time?
Results have been roughly steady. Inspections at Pho Horns have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pho Horns 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 Pho Horns inspected?
Based on the inspection history on file, Pho Horns is inspected around three times per year on average.
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