Pho Me!
2320 Apalachee Parkway Unit E, Tallahassee, FL 32301 · Permanent Food Service · License 4703042
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection5 high priority, 1 intermediate, 7 basic (2 repeats)-42
- Administrative complaint on Sep 22, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score38
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 23, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Stop sale issued on bbq pork 44°F and cooked tomatoes 44°F due to temperature abuse.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line make table: tomato sauce 41°F, bbq pork 44°F, cooked tomatoes 44°F, raw chicken 41°F, per operator pork and cooked tomatoes set on make table at approximately 10:30am. See stop sale.
Administrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License still expired upon callback.
Administrative complaint
- First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Curry & tomato sauce 46°F, Pork bbq 46°F, Ramen noodles 44°F in cook line cooler. Per operator was in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Curry & tomato sauce 46°F, Pork bbq 46°F, Ramen noodles 44°F in cook line cooler. Per operator was in cooler overnight. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Beef stored in plastic to go bags in walk in freezer.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed WD40 in dry storage area by peanuts in a ziplock bag.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired 6/1/26. Establishment observed preparing and serving to customers with an expired license.
Administrative complaint
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water not running in handwashing sink in kitchen. 77°F from cold water side.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Beef in walk in freezer not covered.
Food stored on floor.
Bag of onions and jug of oil on floor in the dry storage.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cold side reach in cooler have dirty gaskets.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed in the back door of the kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed darkened/ spoiled tiles throughout the kitchen area.
Code 38, Lighting: No light in the walk in freezer.
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 employee bags with clean linens in dry storage area.
Reporting only1
Code 47, Electrical wiring: Light switch on walk in freezer in disrepair.
For reporting purposes only.
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.
- Stop sale
- An order that the food can’t be sold or served.