Pho Charlotte
1225 Tamiami Trail Unit A4, Port Charlotte, FL 33953 · Permanent Food Service · License 1801189
What drove the grade
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot), 1 intermediate, 5 basic-11
- Extension granted on Oct 27Counts in full until a follow-up finds the problems fixed-3
- Safety score86
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 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
Operator has exam scheduled for 10/31. Time extension per Yanet Martinez.
More time given
Basic1
Code 35, Insects, rodents, pests and animals: Rear exit not protected with a self-closing door device.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certified food manager Duong Nguyen through Prometric expired 10/14/2025.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed beef tripe thawing at room temperature in the three compartment sink. The operator turned on cold running water over the tripe.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a bag of unwashed onions stored inside a cardboard box on the floor. The operator properly stored the onions.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed to go soup containers stored on the floor in the kitchen. The operator properly stored the to go containers.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rear exit not protected with a self-closing door device.
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.
Observed an employee cell phone stored on a box of plastic wrap. The operator properly stored the cell phone.
Fixed on the spot
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.