Pho City

5326 34 St W, Bradenton, FL 34210 · Permanent Food Service · License 5106062

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Oct 20 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
4 high priority (2 fixed by the Oct 20 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 20, 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 visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed the establishment making kimchi in the traditional manner and leaving cut cabbage out to ferment over 4hrs. Observed: Kimchi (88°F - Cold Holding) Reviewed special process with the operator and the operator disposed of the kimchi.
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed commercially reduced oxygen packaged fish not removed from its packaging before thawing. Operator disposed of the product willingly.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on their front counter: Cream cheese (51°F - Cold Holding) Operator stated it had been out for approximately 1hr. Operator placed it into a reach in cooler.
  Fixed on the spot
- 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. Observed their dish machine at 0ppm chlorine. Operator called the repair company and I instructed them to setup their triple sink.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed the establishment making kimchi in the traditional manner and leaving cut cabbage out to ferment over 4hrs. Observed: Kimchi (88°F - Cold Holding) Reviewed special process with the operator and the operator disposed of the kimchi.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed their sushi hand sink used to dump ice.
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed commercially reduced oxygen packaged fish not removed from its packaging before thawing. Operator disposed of the product willingly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowls left in many sauce and dry good containers. Operator removed them.
  Fixed on the spotRepeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed multiple single service articles in the kitchen not properly inverted. Operator inverted them.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.