Pho 46

116 N 46 Ave, Hollywood, FL 33021 · Permanent Food Service · License 1623327

A
Grade A
Safety score 93 of 100
Latest visit: Sep 4, 2026

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 4 routine inspection
    1 high priority (fixed on the spot), 3 basic (1 repeat)
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitSep 4, 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.

    4 violations found:

    • 1 High priority
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.

      In True reach in cooler, containers of chopped cilantro topped with folded newspaper. Manager removed newspaper.

      Fixed on the spot

    Basic3

    • Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

      Employee in kitchen wearing bracelet.

      Repeat violation

    • Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

      Do not use dishes/equipment not properly sanitized. Wash sink set up in center section of triple sink. Employee drained sink and set up in correct order.

      Fixed on the spot

    • Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

      Microwave interiors have good debris buildup.

    Official report, on the Florida DBPR website

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.

Most cited

Clean clothes, hair restraints, jewelry1
Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Food-contact surfaces clean and sanitized1