Pho Tastic
770 S US Hwy 1, Vero Beach, FL 32962 · Permanent Food Service · License 4105335
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 Aug 25 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (3 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 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.
6 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.
cooked chicken (81°F - Cold Holding). Operator states he had pulled out chicken and forgot to place back in cooler. Chicken was sitting out for 1 hour, moved to freezer to rapid chill
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sponge in hand sink
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Metal Shelves in back prep area. Shelf used to store dishes has old debris
Repeat violation
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Walk in cooler condensation dripping into pan
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
throughout kitchen, under equipment and Walk in freezer floors
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.