Pho Tran
Last inspected: Mar 18, 2026
90
Score
Public records show six inspections at Pho Tran stretching back to 2024. The latest inspection on file is from Mar 18, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly seven violations earlier in the record.
Across the inspection history, “refrigerated storage” is the issue that surfaces most often, recorded two times.
Pho Tran's latest score is in line with the Houston average of 88. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Complaint (003)
2 minor violations.
View 2 violations
Food stored improperly or exposed to contamination
3-305.11(A)
Physical facilities not cleaned at required frequency
6-501.12(A)
90
Sep 17, 2025
Routine
No violations found.
100
Sep 15, 2025
Reinspection (002)
4 minor violations. 1 corrected on site.
View 4 violations
Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.
20-21.03(b)(01)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) and ready to eat food stored at 41°f (5°c) for more than seven days.
20-21.03(b)(10)b
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
(corrected on site)
20-21.10(a)(07)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
82
May 13, 2025
Reinspection (002)
8 minor violations.
View 8 violations
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
20-19(d)
Inspections; reports. inspection report defaced / removed by any person except the health officer.
20-20(c)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
67
Feb 19, 2025
Routine Inspection (001)
9 minor violations.
View 9 violations
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
20-19(d)
Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.
20-19(b)
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
20-21.11(a)(08)c[04]
Water under pressure. hot water is less 100°f (38°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.
20-21.15(c)
Hand-washing sink supplies. when disposable towels are used, easily cleanable waste receptacles not conveniently located near the hand-washing facilities.
20-21.19(c)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
64
Aug 24, 2024
Routine Inspection (001)
4 minor violations. 3 corrected on site.
View 4 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Dispensing utensils not stored with the handle extended out from the food.
(corrected on site)
20-21.05(f)(01)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(f)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
(corrected on site)
20-21.11(a)(08)c[04]
82
Frequently Asked Questions
When was Pho Tran last inspected?
The most recent health inspection at Pho Tran on file is from Mar 18, 2026. The public record contains six inspections in total.
What is the most common violation at Pho Tran?
Across the inspection record, “refrigerated storage” has been cited two times, more than any other issue at Pho Tran.
How does Pho Tran compare to other restaurants in Houston?
Pho Tran most recently scored 90 out of 100, which is about the same as the Houston average of 88.
Has Pho Tran's inspection record improved over time?
Yes. Recent inspections at Pho Tran have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Pho Tran 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 Tran inspected?
Based on the inspection history on file, Pho Tran is inspected around four times per year on average.
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