Five Spice Vietnamese Pho and Sushi Bar

1801 NE 8 St, Homestead, FL 33033 · Permanent Food Service · License 2331398

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 8 follow-up · 30 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
9 high priority (fixed by the Oct 8 follow-up), 6 intermediate (1 fixed on the spot), 16 basic (1 repeat); basic violations cost 12 at most
-56
Extension granted on Aug 22, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score42

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

Inspection history

1 inspection · 3 visits

Aug212026

Routine inspection

31 violations found · Inspector came back 2 times

2nd follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic5
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
15 violations still not corrected:
- 3 Intermediate
- 12 Basic
What was still cited
Intermediate3
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  During callback inspection observed probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- 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.
  During callback inspection observed no currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Basic12
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  More time given
  Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
  No copy of latest inspection report available.
  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.
31 violations found:
- 9 High priority
- 6 Intermediate
- 16 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash metal container with gloves on and then proceeded to touch ready to eat carrots pickles with same gloves.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cook brisket (46°F - Cold Holding) at reach in cooler across cook line, as per manager less than 2 hours. Observed cook shrimp (58°F - Cold Holding) at reach in cooler across cook line, as per operator for an hour.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed tapioca (85°F - Hot Holding) near sealer machine.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef stored over sweet and sour sauce at reach in cooler in the cook line.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed food employee put on gloves without first washing her hands to plate soup to serve to customers. coach employee.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee wash metal container with gloves on and then proceeded to touch ready to eat carrots pickles with same gloves.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Employee washed hands with cold water.
  Observed employee washed hands with cold water at sushi bar handwash sink.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 live flies land on container with beans sprouts at preparation table.
Intermediate6
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  Manager unable to find thermometer at time of inspection.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee washing her hands in the triple sink. Coach employee.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed shelves at walk in cooler.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed water at sushi bar 83°F.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwash sink needs to the triple used to store container with soap.
- 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/. Manager showed up at time of inspection.
  Fixed on the spot
Basic16
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed a box of avocados stored on floor under prep table with microwave.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee eating a protein bar at cook line.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized.
  Accumulation of debris on exterior of warewashing machine.
  Observed floor the top of the dishwasher soiled.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed toaster at sushi bar heavily soiled with old food debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed metal pots not inverted at dry storage area.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap on the right side, left side and bottom of exit door.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed black fan next to prep tables soiled with accumulated dust.
  Floor soiled/has accumulation of debris.
  Observed floor under shelf at walk in cooler has accumulation of debris.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided operator with choking poster via email.
  No copy of latest inspection report available.
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.
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.