Pho Ben

7849 Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1620529

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Food with mold-like growth.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
4 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 9 basic
-33
Administrative complaint on Oct 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

16 violations found

First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 4 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Wedge of Fontana cheese stored in walk in cooler with mold. Cheese was discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Crate with raw quail shell eggs stored over bags if fresh herbs in reach in cooler in back room. Raw shell eggs were moved to bottom shelf.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Pan of raw shell eggs stored over pan of cooked chicken in bottom of flip top cooler on cook line. Operator moved raw shell eggs to bottom shelf.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Raw pork and raw chicken stored in non food grade bags in walk in freezer. Operator removed food from non grade bags. Food was placed in food grade containers.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed poster to operator.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Several letters and envelopes stored in handwashing sink in kitchen, near to dish machine soiled. Items were removed from handwashing sink.
  Fixed on the spot
  No soap provided at handwash sink.
  No soap at handwashing sink in kitchen near to flip top cooler. Operator provided soap.
  Fixed on the spot
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Package of raw pork thawing in 3 compartment sink without cold running water. Per operator, food placed in sink approximately 1 hour ago. Operator turned in cold running water to thaw pork.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Several gallons of oil and buckets of uncooked rice and salt stored on floor in kitchen. Advised operator to remove food from floor.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee preparing food without hair restraint. Employee put on hair restraint.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cups and bowls without handles stored in bins of rice and salt in kitchen. Cups and bowls were removed from food.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Several cases of disposable utensils and paper goods stored on floor in kitchen and in storage room. Advised operator to remove items from floor.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles near to dish machine soiled.
  Floor soiled/has accumulation of debris.
  Floor in walk in cooler soiled with food debris.
- 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's cellphone and pack of cigarettes and lighter stored in prep table in kitchen. Employee belongings were removed from prep table.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.

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.