Pho Today

9700 Deer Lake Ct Ste 5A, Jacksonville, FL 32246 · Permanent Food Service · License 2614914

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 9, 2026

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority, repeat · fixed on the spot · 26 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
3 high priority (fixed on the spot, 1 repeat), 7 intermediate (3 fixed on the spot, 2 repeats), 17 basic (5 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-41
Safety score59

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

Inspection history

1 inspection · 2 visits

Sep42026

Routine inspection

27 violations found · Inspector came back once

Follow-up visitSep 9, 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 visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 3 High priority
- 7 Intermediate
- 17 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  47-55f cooked chicken, beef, shrimp, raw beef, cut lettuce, in prep cooler at 47f, less than 4 hrs, employee wrote times on
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  50f shelled eggs in prep cooler at 47f, less than 4 hrs, employee placed them in another cooler, explained 4 hrs procedure.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  126f soup on stove, employee turned bullion on and got to 165f
  Fixed on the spot
Intermediate7
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  For 2 employees that don't have employee training yet, has blank form
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Greenish build up around nozzles
- Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing or food preparation area.
  Employee preparing food in back storage area, explained to him and he moved
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Strainer in hand sink at cook line and ice in hand sink at server area, all removed, thawing raw meat in hand sink in back prep area, sink is big, employee removed meat
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink in back prep area, also in employee restroom, employee placed some
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Blue substance by entrance to kitchen, employee stated is cleaner
- 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. 2 employees that prepare food here for 2 and 3 months
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar water in soy bucket, 2 other containers with white powder in back storage, employee labeled them.
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw pork in standing water in hand sink, 40f, back prep area, employee moved pork to cooler
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cot onions in walk in cooler, operator covered them
  Fixed on the spotRepeat violation
  Food stored on floor.
  A couple of buckets with sauce on floor in walk in cooler, operator placed them on shelf
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knives in between prep table, operator moved them
  Repeat violation
  In-use tongs stored on equipment door handle between uses.
  On oven handle, employee removed it
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  A few employee drinks on prep tables, operator moved them to bottom shelf
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Old build up on top of dish machine
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Blackish build up inside ice machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Blackish around base of faucet in hand sink at cook line, employee cleaned it, fan in dish washing area dusty
  Fixed on the spotRepeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Big pots in storage area, operator covered them with trays
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Faucet leaking in hand sink at cook line
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Employee restroom, by storage area, employee closed door
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Water damage in back area by clean pots
- 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.
  Purse above prep table in back, employee placed it on bottom shelf
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Not secured by cook line, employee secured it
  Fixed on the spot
  No copy of latest inspection report available.
  Couldn't find it
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.