Pho Viet Noodle House & Restaurant II
5275 Babcock St NE Ste 12, Palm Bay, FL 32905 · Permanent Food Service · License 1504194
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 7 basic (3 repeats)-17
- Safety score83
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 3, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Cook grabbed lettuce to plate for customer had manager educated employee discarded lettuce Corrected On-Site
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken, beef Reach in cooler no date
Repeat violation
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
2 door reach in cooler not working and ice machine
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Fixed on the spotRepeat violation
Wiping cloth sanitizing solution stored on the floor.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket walk make table Hood filters
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Make table
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.