Pho Viet Cuisine

1202 W Brandon Blvd, Brandon, FL 33511 · Permanent Food Service · License 3902941

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority · fixed by the Oct 28 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
2 high priority (fixed by the Oct 28 follow-up), 3 intermediate, 9 basic
-24
Safety score76

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

Inspection history

1 inspection · 2 visits

Oct202026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Rehydrated noodles stored in shopping bags. Operator placed in food grade bags. Multiple items in shopping bags in walk in freezer..
- 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. Tested at 0 ppm. Operator set up 3 compartment sink for sanitizing, chlorine tested at 50ppm.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Multiple items in walk in cooler not date marked
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer, can opener.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink at dish blocked by cart
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of ginger on walk in cooler floor. Multiple boxes on the floor in walk in freezer.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handle touching food in bulk rice and flour.
  In-use ice scoop stored on soiled surface between uses.
  Stored on top of ice machine. Operator placed in clean container.
  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.
  Cup of tea on top of microwave. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk salt and sugar. Operator removed bowls.
  Fixed on the spot
  Equipment in poor repair.
  Walk in freezer door falling off bottom hinge.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets at server station work top cooler.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Container of spoons at server station. Operator inverted
  Fixed on the spot
- 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.
  Backpack on shelf in dry storage next to and over food items. Operator moved backpack.
  Fixed on the spot
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.