Ak Pho Vietnamese Noodle House
2635 SW College Rd, Ocala, FL 34471 · Permanent Food Service · License 5201310
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 4 basic-17
- Administrative complaint on Sep 11Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In pot at cookline: chicken broth (130°F - Hot Holding). Manager stated the chicken broth has not been off the heat long and began reheating it to 165°F during this inspection. chicken broth (130°F 2:40, 180°F 3:10 - Reheating)
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Flats containing raw shell eggs stored on shelf above bucket of sauce inside walk-in cooler. The manager moved the sauce away during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cup of ice water stored down inside handwash sink at cookline. Manager discarded the drink during this inspection.
Fixed on the spotRepeat violation
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser at front counter not functioning. Manager placed a roll of towels at the sink during this inspection.
Fixed on the spot
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Two employees handling exposed food in kitchen with bracelets and/or watches on wrists.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single-use cup without handle stored down inside sauce inside walk-in cooler.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Pipe removed from below mop sink.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Hammer stored on shelf with seasonings at cookline. Manager removed the hammer from the shelf 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.