Pho Quyen Cuisine
2740 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3905719
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 15 complaint inspection1 high priority (no follow-up needed), 5 intermediate (3 repeats), 18 basic (2 repeats); basic violations cost 12 at most-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 15, 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.
24 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Egg roll held on time has no time stamp.
Intermediate5
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.
Cooked chicken has no date inside reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzles are soiled in bar area.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee washing dishes in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink next to ice machine.
Repeat violation
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.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Repeat violation
Basic18
Code 08, Food protection and cross-contamination: Food stored on floor.
Beef stored on floor inside walk in frezzer.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging on food preparation sink on cooks line.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink stored in bottom of reach in cooler housing vegetables in kitchen area. Manager removed and properly stored drink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl without a handle used as scoop inside white sugar bin underneath table in food preparation area.
Equipment in poor repair.
Gaskets are torn inside reach in coolers throughout kitchen area. Ice machine has a hole in top of it.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup inside reach in frezzer in food preparation area.
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Mandolin hanging overtop handwashing sink in kitchen area has old food buildup.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled dry cloth stored on reach in cooler in kitchen area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine has buildup of black-mold like substance.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of reach in cooler housing vegetables in kitchen area.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on kitchen floor.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall in food preparation area.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled around 2 compartment food preparation sink.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles in preparation area has holes.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vent overtop 2 compartment food preparation sink has buildup of grease and dust.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles in food preparation area are not smooth and easily cleanable.
Floor soiled/has accumulation of debris.
Floor has black stains in food preparation area.
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.
Employee electric scooter stored underneath table in food preparation area. Gaming controller, AirPods stored overtop reach in cooler in kitchen area.
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.