Healthy Pho
19410 Cochran Blvd Unit 102, Port Charlotte, FL 33948 · Permanent Food Service · License 1802019
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 Jul 24 routine inspection3 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot), 9 basic-33
- Administrative complaint on Jul 24Counts 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 visitRoutine inspection
- First visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 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.
Observed cooked shrimp (51°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over cooked chicken, cooked pork, and cooked beef in the glass door cooler in the kitchen. The operator properly stored the raw shell eggs. Observed raw beef stored over cooked beef in the reach in cooler nearest the ice machine on the cook line. The operator properly stored the raw beef.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed an employee wearing gloves handle soiled equipment, then rinse gloves in a hand sink, then handle clean equipment. Educated the employee on proper gloves protocols.
Fixed on the spot
Intermediate6
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed spring rolls, bean sprouts, cut lettuce, raw shell eggs, and fish sauce with fresh chopped garlic held under time as public health control with no written plan available. The operator was emailed a blank written plan.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed an employee wash hands in the three compartment sink. Educated the employee on proper handwashing procedures.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sinks near the woks and near the dishmachine.
The operator provided paper towels for the hand sinks.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed plastic chemical spray bottles not properly labeled at the three compartment sink.
Code 52, Misrepresentation or misbranding: When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used.
Observed crab rangoon on the menu. An employee stated the meat is imitation crab. The employee was unable to provide packaging for the product.
Administrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Observed packaged sugar, packaged non-dairy creamer, packaged powdered soup mix, packaged uncooked vermicelli noodles stored in the employee restroom.
Food stored on floor.
Observed boxes of raw ground pork stored on the floor in the walk in freezer.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in-use utensils stored in 76°F standing water at the tea station. The operator removed the utensils from the water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees wearing jewelry other than a plain ring on their hands/arms while preparing food.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic containers with no handle used as scoops for sugar in dry storage. The operator removed the plastic containers.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on walk in freezer door handles.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on the floor of the employee restroom.
Hole in or other damage to wall in the employee restroom.
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.