Pho Tastic

16772 SW 88 St, Miami, FL 33196 · Permanent Food Service · License 2336775

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 3, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 complaint inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 4 intermediate (1 repeat), 9 basic (1 repeat)
-39
Safety score61

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

Inspection history

2 inspections · 3 visits

Latest inspection

Aug32026

Complaint inspection

17 violations found

First visitAug 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
- 4 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked pork (first bag) (47°F - Cold Holding), per operator, it was cooked last night. Also observed a deli container with garlic cooked in oil on assembly line at 89°F. Per cooked, made last night and just removed from RIC).
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked pork (first bag) (47°F - Cold Holding), per operator, it was cooked last night. Also observed a deli container with garlic cooked in oil on assembly line at 89°F. Per cooked, made last night and just removed from RIC. A stop sale was issued.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shelled eggs and a container of raw marinated beef over RTE cooked pork and scallion and cooked onion condiment, in reach cooler.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee grab Thai basil that fell onto the floor and proceeded to wash the herbs without changing soiled gloves. Employee was corrected on the spot.
  Fixed on the spot
Intermediate4
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed wooden paint brush being used as basting brush for bbq sauce at cook line.
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  Observed large stock pots too large to be able to be sanitize in three compartment sink or dish machine.
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips available. Also observed no thermometer or test kit to test high temp dish machine.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Observed no date of service or proof of service for filter in kitchen area near ice machine.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed multiple squeeze bottles with no label on assembly counter.
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed egg rolls move covered inside reach in freezer. Also observed large raw meat with no protection or wrap stored on top of containers in reach in cooler.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed glass of ice water stored above rice cooker in prep area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed no hair restraints for three male employees handing food and food equipment in kitchen.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in the back of reach in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed black like substance inside ice machine in the back.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed cups wet nesting above ice machine in the kitchen.
- Code 33, Garbage and refuse: Open dumpster lid.
- 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 personal cell phones above assembly area next to single service items.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul92026D60Complaint inspection19 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  More time given
- Code 53, Manager certification and employee training: Records/documents for required employee training appear to be falsified.
  More time given
Basic3
- Code 22, Food-contact surfaces clean and sanitized: shelves have accumulation of soil residues above the 3 compartment sink.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed chicken (47°F - Cold Holding) inside the reach in cooler at the cook line. As per employee food was placed at 11:15 AM. Stop sale was issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sprouts (74°F - Cold Holding). As per employee about 15 minutes outside. Employee placed sprouts inside the reach in cooler. Also observed chicken (47°F - Cold Holding) inside the reach in cooler at the cook line. As per employee food was placed at 11:15 AM. Stop sale was issued.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed beef and chicken broths (117°F - Hot Holding) on top of the stove. As per employee foods were cooked around 11 AM. They did not know at what time food reached 135°F. As per employee less than 1 hour ago.Employee will reheat food to 165°F
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed medicines stored above preparation area in the cook line.
  Repeat violation
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed beef was not date marked after it was removed from the freezer.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at the front counter. Operator provided paper towels.
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training appear to be falsified.
  Observed certificate for Kayla Le and Niigata M N. were not original certificate. They used old certificates.
  Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.Employee does not know how to set up 3 compartment sink and they are not sanitizing utensils.
  Employees were coached how to sanitize utensils.
  Repeat violation
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt and pepper container not labeled.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of sugar stored on the floor of the dry storage.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee beverages stored above strawberries at trench in cooler at the front counter.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil in standing water at 85°F next to the rice cooker.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed 2 uncovered cups stored above strawberries at reach in cooler at the front counter.
- Code 22, Food-contact surfaces clean and sanitized: shelves have accumulation of soil residues above the 3 compartment sink.
  Equipment and utensils rinsed after the application of the sanitizer solution.
  Observed employees are using bleach with soap and after rinsing utensils. Employees were coached how to sanitize utensils.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler door gaskets soiled at the cook line. Also observed food debris at the bottom of the reach in freezer.
  Repeat violation
- Code 29, Plumbing and backflow prevention: very slow draining water in handwash sink at the front counter.
- Code 33, Garbage and refuse: Open dumpster lid.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.