Pho Bowl

12951 Metro Pkwy Ste 4, Fort Myers, FL 33966 · Permanent Food Service · License 4605074

Official report

out of 100

Grade F

Safety score 30 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority, repeat · 24 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
3 high priority (1 repeat), 6 intermediate, 16 basic (2 repeats); basic violations cost 12 at most
-50
Complaint after follow-up on Oct 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score30

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

Inspection history

1 inspection · 2 visits

Aug212026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
15 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 12 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed bean sprouts - 85°F. Operator states they have been out less than 2 hours and iced down.
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  More time given
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- 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.
  More time given
  In-use utensil stored in standing water less than 135°F at cook line.
  More time given
  In-use knife/knives stored in cracks between pieces of equipment.
  More time given
  In-use tongs stored on oven door handle between uses.
  More time given
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  More time given
- Code 25, Single-service items: Single-service articles improperly stored.
  More time given
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  At time of callback inspection no mop sink has been installed.
  Administrative complaint
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in kitchen used by food employees.
  Administrative complaint
- Code 32, Restrooms: Male and female bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Administrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair throughout kitchen.
  More time given
Official report, on the Florida DBPR website
First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 3 High priority
- 6 Intermediate
- 16 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked shrimp (64°F - Cold Holding) in roc in kitchen, the operator states they left it out while making spring rolls less than 1 hour. Observed bean sprouts (56°F - Cold Holding); in kitchen. Educated operator about fill lines and stocking ice properly.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw beef and raw shrimp above noodles in reach in cooler. Observed beef and chicken in reach in freezer stored side by side. Observed raw shell eggs stored over noodles in reach in cooler on cook line.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed non food-grade bags used in direct contact with raw chicken and vegetables.
  Repeat violation
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed container of milk with no date marking.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed a copy to the operator.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed an external water filter connected to handwash sink at front counter, operator states it is for filling water pitchers. Educated handwash sink is only for hand washing.
- 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/ CFM not present, 3 employees engaged in food prep in kitchen, 1 employee involved with prep at front counter.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic16
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Unlabeled spices near cook line.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed boxes of rice stored on floor outside bathrooms.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed half eaten muffin stored in reach in cooler at front counter not segregated from food to be served to the public. The operator removed the item.
  Fixed on the spot
- 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.
  Observed scoop handle in spices at cook line.
  In-use utensil stored in standing water less than 135°F at cook line.
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife stored between handwash sink in kitchen and wall.
  In-use tongs stored on oven door handle between uses.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed open water bottle inside reach in cooler not segregated from food to be served to the public.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service napkins stored on floor outside bathrooms.
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  Operator states they dump mop water down storm drain.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in kitchen used by food employees.
- Code 32, Restrooms: Male and female bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed screen door is torn and has a gap at the bottom.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair throughout kitchen.
- 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.
  Observed cell phone on make table - operator removed the item.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  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.