Pho 80
2091 Pine Ridge Rd, Naples, FL 34109 · Permanent Food Service · License 2103353
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 Aug 20 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
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 visitAug 20, 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.
6 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.
At the drink make station observed condensed milk (78°F - Cold Holding); cooked tapioca pearls (87°F - Cold Holding). Operator stated foods have been prepared and opened at 11am. Operator decided to add products to time control plan. Operator time marked foods.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed rice noodles without a time mark. Operator stated rice noodles were cooked at 11am, operator labeled rice noodles.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the reach in cooler in kitchen next to hand wash sink observed raw beef over cooked chicken, raw shelled eggs over ready to eat broth. Operator rearranged for proper storage.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink in main kitchen used for ware washing. Discussed with operator hand sink is only for hand washing to prevent and reduce cross contamination.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Certified Food Manager arrived at time of inspection.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Accumulation of dead roaches in control devices.
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.