Pho Bar Vietnamese Kitchen
1012 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5816175
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 Oct 15 routine inspection3 high priority (1 fixed by the Oct 20 follow-up, 2 fixed on the spot, 1 repeat), 6 intermediate (2 fixed on the spot, 1 repeat), 7 basic (1 repeat)-36
- Safety score64
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 visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef steak stored above ready to eat bread and soup. Raw beef stored above ready to eat noodles. Operator removed
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in the kitchen not functioning. Reading 0 ppm, second reading 50 ppm. COS Per operator, High temp Dishmachine at front area did not reach 160°F on high temp measuring device. Operator adjusted it, new reading 158°F.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On wrong side of two way splitter on mop sink faucet
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Sunny side up eggs on menu not identified
Repeat violation
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk on front counter opened 48 hours prior not date marked. Operator date marked during inspection
Fixed on the spot
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.
Cooked shrimp in tall glass reach in cooler in back area date marked 10/4. Per operator, item was frozen right after prepping, then pulled from freezer on 10/13.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Multiple items including bean sprouts, cooked chicken in holding unit, spring rolls, cooked pork, noodles, garlic in oil stored on front area. Operator added items to the time as public health control form during inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen raw chicken sitting at room temperature to thaw. Operator moved to walk in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed onions stored above ready to eat washed and cut onions and above ready to eat ginger sauce
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used in flour container
Walk-in cooler shelves with rust that has pitted the surface.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On triple sink area
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
On triple sink and dish machine area
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.
Employee phone and water bottle stored on cook line. Operator removed
Fixed on the spotRepeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.