Pho Akaushi Orlando
3891 Avalon Park East Blvd, Orlando, FL 32828 · Permanent Food Service · License 5810844
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (fixed by the Sep 17 follow-up), 2 intermediate, 5 basic (3 repeats)-17
- Safety score83
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 visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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. 0 ppm .
Intermediate2
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.
Food at the walk-in cooler prepared yesterday morning no date mark for any prepared food .
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board make table and gasket bottom of make table .
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Crab Rangoon and veggie rolls not covered at the reach-in freezer back area . Operator covered it .
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee yogurt and bottled juice stored next to customer food front cooler . Operator removed it .
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed the only person at the kitchen wearing bracelets and ring . Operator take it off .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn bottom make table and walk-in cooler door .
Repeat violation
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.
Cellphones stored over make table cutting board. Operator removed it .
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.