Pho La-Vie
2305 Thonotosassa Rd, Plant City, FL 33563 · Permanent Food Service · License 3919309
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 Sep 1 routine inspection1 high priority (fixed by the Sep 3 follow-up), 1 intermediate, 1 basic-7
- Safety score93
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 visitSep 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 visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Left make line cooler: bean sprouts (50°F - Cold Holding); cut tomatoes (48°F - Cold Holding); rehydrated mushrooms (48°F - Cold Holding); baby corn (50°F - Cold Holding); cut lettuce (50°F - Cold Holding); cut cabbage (50°F - Cold Holding); bean sprouts (52°F - Cold Holding). Manager moved items to another cooler. Suggested ice and calling for service on unit.
Intermediate1
Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator had 1 new hire that started two weeks ago. Manager had them read and sign reporting agreement.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bucket of rice noodles on floor. Manager got of floor.
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.