Atlantic Pho
5408 W Atlantic Blvd, Margate, FL 33063 · Permanent Food Service · License 1612803
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection4 intermediate (2 fixed on the spot), 4 basic (1 repeat)-15
- Safety score85
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 visitAug 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
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.
In walk in cooler containers of beef soup missing date when prepared. Manager not sure if prepared less than 24 or not.
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient thermometers for walk in cooler and glassfront cooler in service area both reading below freezing.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water turned off at hand sink by ice machine. Manager turned hot water back on.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substance in pump sprayer bottle under triple sink. Manager unsure of substance, asked employee to identify and label.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
1) Buckets of cooked beef on ice on floor in kitchen 2) Bucket with raw beef on floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice scoop and small utensils in standing water (78°F at service area by ice machine. Manager dumped water.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of left fliptop unit at cookline.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone on shelf above make line and immediately next to clean dishware. Manager removed phone.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.