Pho Tien Asian Cuisine
1860 N University Dr, Plantation, FL 33322 · Permanent Food Service · License 1617316
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic-17
- Safety score83
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 visitOct 19, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip Top- Unplugged // Lower reach in-; White Noodles (60°F - Cold Holding). Per Manager food item in unit less than 4 hours. Manager moved to reach in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container of raw Pork stored above container of cooked Pork in double doors reach in cooler in kitchen. Manager inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Water Temperature 77°F. Hot water turned off at employees handwashing sinks in Kitchen resulting in employees using only cold water to wash hands. Hot water turned on during inspection.
Fixed on the spot
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water Temperature 77°F. Hot Water turned off at employees handwashing sinks in kitchen. Manager turned on during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in kitchen.
Replaced during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Manager labeled degreaser bottle during inspection.
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from pipe in employees handwashing sink in kitchen.
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.