Pho Gia VI
1799 N SR 7 Ste 12, Margate, FL 33063 · Permanent Food Service · License 1623093
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 Oct 21 routine inspection12 high priority (10 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot), 9 basic (1 repeat)-70
- Administrative complaint on Oct 21, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Chest freezer - near rear door Observed raw shrimp stored above ready to eat cooked clams. Operator stored properly
Administrative complaintFixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in all reach-in chest freezers.
Observed same
More time given
- First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority12
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. - Cooked beef (46°F - Cold Holding) inside flip top on cook line observed over fill line. Item not prepped or portioned today. Per operator meat in unit over night see stop sale. - Cooked noodles (51°F - Cold Holding) per operator inside unit overnight. Item not prepared or portioned today. Operator discarded item see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Cookline - Flip top - At bottom - Cooked noodles (43-47°F - Cooling ) Per operator item prepared yesterday and held inside unit overnight night. Item not prepared or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Rehydrated Noodles (87°F - Cold Holding) on cookline per operator rehydrating for approximately 20 minutes. Operator placed item in Time as A public health control. Provided form for operator, operator filled out. 2) cooked beef (46°F - Cold Holding) inside flip top on cook line observed over fill line. Item not prepped or portioned today. Per operator meat in unit over night see stop sale. 3) Cooked noodles (51°F - Cold Holding) per operator inside unit overnight. Item not prepared or portioned today. Operator discarded item see stop sale.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cookline - Flip top - At bottom - Cooked noodles (43-47°F - Cooling ) Per operator item prepared yesterday and held inside unit overnight night. Item not prepared or portioned today. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Chest freezer near rear door. Observed raw fish and shrimp stored above cooked clams. Operator reorganized freezer
Fixed on the spotRepeat violationAdministrative complaint
Raw animal food stored over/not properly separated from ready-to-eat food.
1) Flip top - cook line- raw chicken stored above ready to eat noodles. Operator reorganized unit stored chicken at the bottom. 2) inside white residential combo refrigerator - observed raw chicken stored above ready to eat produce. Operator reorganized unit and stored chicken at the bottom. 3) triple door reach in cooler observed raw shell eggs stored above cooked noodles.
Fixed on the spot
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Cook line - Flip top- raw beef stored in upper section over ready to eat broccoli and noodles in lower. Operator stored all items properly
Fixed on the spot
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. Observed employee at front counter handling bean spouts without gloves. Per operator item will not be cooked. Employee washed hands and put gloves on.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Front counter employee picked up child then proceeded to bag ready to eat sprouts without first washing hands.
Employee washed hands.
Fixed on the spot
Employee washed hands with no soap.
Observed employee wash hands next to triple sink without soap. Reviewed proper hand washing procedures with operator employee washed hands with soap.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle trash receptacle then picked up clean dishes. Operator instructed employee to wash hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Prep Area - Ready to eat peeled onions stored in To Go T shirt bag. Operator removed and stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) observed employee washing dishes without sanitizer. Operator added sanitizer solution tested at 100 ppm
Fixed on the spot
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine
Code 31, Handwash sinks and supplies: Hand washing sink on cook line inoperable.
No running water.
Handwash sink used for purposes other than handwashing.
Observed employee at front counter use handwashing sink as dump sink. Reviewed proper procedures with operator.
No paper towels or mechanical hand drying device provided at handwash sink at front counter.
Operator replenished
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Training certification provided are missing training completion date.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw fish on chest freezer by back door in standing water. Reviewed proper thawing procedures operator moved item into fridge to complete thawing.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Inside triple door stainless reach in cooler observed unwashed beans sprouts and green onions stored above ready to eat sauce. Operator reorganized unit
Fixed on the spot
Food stored on floor.
In kitchen near handwashing sink observed ready to eat sauce in plastic containers stored on the floor. Operator removed and stored on an elevated surface.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
1)On cookline noodle baskets in standing water of 86°F 2) On prep table in front of grill observed utensils stored in water at 76°F Operator removed from water.
Fixed on the spot
In-use knife stored in cracks between pieces of equipment on cook line between flip top and residential combo.
Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in all reach-in chest freezers.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
1) Cook line - flip top - at bottom shelves visibly soiled. 2) Cookline - white reach in - interior visibly soiled.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Cookline flip top next to fryer.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors behind fryer and stove observed with heavy oil and food debris.
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.
- Stop sale
- An order that the food can’t be sold or served.