Q5 Pho
1525 NW 26 Ave, Chiefland, FL 32626 · Permanent Food Service · License 4800658
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection9 high priority (6 fixed by the Aug 13 follow-up, 3 fixed on the spot), 3 intermediate (fixed on the spot), 11 basic-44
- Administrative complaint on Aug 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score44
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 visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Old rice held on stove and 98°F overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Bean sprouts and standing water at 61°F. Reach in cooler: Veggie egg rolls 81°F. Cook line cooler: in cooler overnight Chicken 58°F Beef 51°F Meatballs, 49°F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Rice on stove held overnight at 98°F.
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
Open bag of Raw shrimp stored over open ice cream in three door freezer. Move during this inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Rice utensils, stored in standing water 83°F
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Chicken wings stored in a to go bag. Discarded during this inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Outside faucet does not have a backflow on the faucet.
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Three rodent droppings in dry storage. Cleaned up during this inspection.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2025
Administrative complaint
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.
Beef soup made three days ago not dated. Dated during this inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At cook line in washing sink. Replace during this inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Cleaning solution not labeled. Labeled during this inspection.
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee food stored above restaurant food in double door cooler.
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.
Measuring cup handles stored, touching the food product in the dry storage area.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink over prep table. Removed during this inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Raw untreated wood observed behind cook line, hand wash sink, and to the access to the attic.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on cooking equipment.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Basil covered with a cloth towel. Removed during this inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of produce cooler has old food buildup.
Code 33, Garbage and refuse: Grease receptacle lid open, broken, or missing.
Grease receptacle on side of building has lid propped open with pot.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Side door in dining area has a gap around it.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Heavy grease and old food buildup behind cooking equipment.
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 hats over prep table. Removed during this inspection
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.