Bowl of Pho

9902 Old Baymeadows Rd, Jacksonville, FL 32256 · Permanent Food Service · License 2613881

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 complaint inspection
2 high priority (1 fixed by the Nov 6 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 12 basic (6 repeats); basic violations cost 12 at most
-23
Administrative complaint on Nov 2, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 5 visits

Latest inspection

Nov22026

Complaint inspection

15 violations found · Inspector came back 2 times

2nd follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitNov 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At todays callback : chicken 50°. Beef 50°. Krab 50° Admin in cooler at prep line. Complaint Per Person In Charge service technician left about 45 mins ago. Added Freon. Needs time to cooldown Person In Charge iced down all items.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 2 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shrimp 48°. Cooked chicken 50°. cooked beef 49° krab 51°. Pork blood 50°. Raw chicken 50°. In reach in cooler / make table. Cookline. 3rd unit from end wall. Person In Charge iced down item which were prepped at about 10:30 am.
  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.
  Bowl of raw chicken over ready to eat peppers in walk in cooler.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Black-like/ mold-like substance on cutting board.
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Multiple frozen raw meats thawing at room temperature. Kitchen
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Frozen meats on floor in walk in freezer.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensil's in standing water
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  2 wet wipes on counter in : kitchen
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Soiled deflector plate to interior of ice machine located : rear kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled interior base of drawer coolers.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leak under wait-station Hand Wash Sink.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Dusty walls at prep line.
  Repeat violation
  Ceiling tile missing.
  Missing ceiling tiles by hallway kitchen
  Repeat violation
  Floor soiled/has accumulation of debris.
  Grease buildup behind cookline. Equipment.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul302026D60Routine inspection17 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 4 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Large container of Pho stock at 75°. (Overnight temperatures).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Coolers at prep line : reach in cooler 1 : make table shrimp 49°, pork 49°. Chicken 50°. Meatloaf 48°. Per Person In Charge. Items placed at 9:30 am. reach in cooler 2: pork. 51°shrimp 51°. Krab 53°. Squid 50°. Beef 50°. Per Person In Charge. Items placed at 9:30 am. reach in cooler 3: beef 50°. Chicken 51°. Pork 49°. Sprout 49°. Shrimp 49°. Per Person In Charge. Items placed at 9:30 am. Cooler at wait-station. Dairy at 50°. Per Person In Charge. Items placed at 9:30 am.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Large container of Pho stock at 75°. (Overnight temperatures).
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Supply line not primed. Reset by manger. 100 ppm.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at dispenser. Replaced by manger.
  Fixed on the spot
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Food floor walk in freezer.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  In use knives stored between prep equipment. Moved by manager.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Food service employee eating at wait-station.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Duct tape/tape on sauce pan handle.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Multiple cooler not holding foods to safe temperatures. Loose / warped gaskets.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled Counters and shelves at kitchen. Soil residue buildup on exterior of bulk food containers.
  Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leak under wait-station Hand Wash Sink.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Dust buildup on wall in kitchen
  Ceiling tile missing.
  Missing ceiling tiles kitchen / Dish machine line.
  Floor soiled/has accumulation of debris.
  Grease buildup on floor under cookline.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.