Pho O7
10023 Sunset Strip, Sunrise, FL 33322 · Permanent Food Service · License 1623271
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection3 high priority (fixed on the spot, 2 repeats), 4 intermediate (3 fixed on the spot, 2 repeats), 4 basic (1 repeat)-29
- Administrative complaint on Oct 22Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Eggs (70°F - Cold Holding). Per Manager food item stored on table less than 4 hours. Observed raw shell eggs stored on prep table next to employees handwashing sink in kitchen at room Temperature without any temperature control. Manager moved in walk in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container of cut onions stored in front of raw beef in cook line. Manager stored correctly during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed hot water turned off at employees handwashing sink in kitchen resulting in employees using only cold water to wash their hands.
Reviewed proper handwashing procedures. Manager turned hot water on during inspection. Employees washed hands correctly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Thermo labels test kit to test the dishwashing machine.
Repeat violationAdministrative complaint
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water 77°F. Observed hot water turned off at employees handwashing sink in kitchen. Manager turned hot water on during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing..
Large container stored in employees handwashing sink in kitchen. Removed during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Manager labeled degreaser spray bottle during inspection.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Gallon of oil stored on floor next to employees handwashing sink in kitchen.
Elevated during inspection.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee put on hat during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.