Pho Bowl

106 Hancock Bridge Pkwy W Ste C13, Cape Coral, FL 33991 · Permanent Food Service · License 4606757

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 repeat), 3 basic (1 repeat)
-20
Extension granted on Oct 29
Counts in full until a follow-up finds the problems fixed
-3
Safety score77

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

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
- 3 Intermediate
- 3 Basic
What was still cited
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.
  Observed pork in walk-in cooler not date marked.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Observed Triple sink removed from food preparation/dishwashing area.
  Observed 2 compartment sink installed the owner is adding another compartment to make it a 3 compartment sink.
  More time given
Basic3
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- 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. The owner changed out sanitizer bucket during inspection. See Re-Check Temperature.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed a bottle of Pep-to Pismo Medicine improperly stored on front counter prep table. The owner removed medication from front counter prep table.
  Fixed on the spot
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.
  Observed chicken and pork in walk-in cooler not date marked. The owner stated the chicken and pork was prepared 10/14/2026.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting board across from cook line soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: Observed Triple sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed.
Basic3
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed walk-in cooler storage racks rust like substance and soiled.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Floor soiled/has accumulation of debris.
  Repeat violation
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.