Pho Pier 77
19932 Front Beach Road, Panama City Beach, FL 32413 · Permanent Food Service · License 1305688
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Chili oil sauce on dining room tables 69°F at 12:20. Employee states sauce made in house by cooking vegetables and oil. Per employee sauce placed on tables at 8:00am. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chili oil sauce on dining room tables 69°F at 12:20. Employee states sauce made in house by cooking vegetables and oil. Per employee sauce placed on tables at 8:00am. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over oyster sauce and rice noodles. Employee moved noddles at time of inspection.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance on roll of plastic wrap in kitchen. Employee states plastic wrap is no longer used and discarded it during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No manager certification for Hao who claimed to be the manager. Food handler training only.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Customers are charged extra for credit card payments, not disclosed on menu.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board in prep area has cut marks and is no longer cleanable.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Reach-in cooler shelves with rust that has pitted the surface.
Cook line cooler.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap in bottom corner of back door/ door frame.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.