Pho Bar Vietnamese Kitchen
6310 Griffin Rd Ste B107, Davie, FL 33314 · Permanent Food Service · License 1625272
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 Aug 12 complaint inspection3 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 12, 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.
6 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. 1. Standing sliding reach in cooler; by spring roll station portioned chicken curry (48-50°F - Cold Holding); portioned beef soup (48°F - Cold Holding) items held in unit overnight, items not prepared or portioned today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Standing sliding reach in cooler; by spring roll station portioned chicken curry (48-50°F - Cold Holding); portioned beef soup (48°F - Cold Holding) items held in unit overnight, items not prepared or portioned today see stop sale.
Code 12, Handwashing and hygienic practices: Dish employee handled soiled equipment and utensils and then handled clean equipment and without washing hands.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
1. No soap at bar hand washing sink. Operator provided.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface of back storage room from reach in cooler and reach in freezer units.
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.
- Stop sale
- An order that the food can’t be sold or served.