Pho TD
5282 W Colonial Dr, Orlando, FL 32808 · Permanent Food Service · License 5814516
What drove the grade
Non-food grade paper/paper towel used as liner for food containers and common shopping bags used for Bao.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (fixed by the Oct 9 follow-up), 5 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
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 9, 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
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food containers and common shopping bags used for Bao.
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. Tested 3 times below 50 ppm
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Soups in reach in cooler
Packaged food not labeled as specified by law.
Rice cakes at front counter self serve.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Several dirty dishes in sink basin.
No paper towels or mechanical hand drying device provided at handwash sink.
Warewashing area
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing blue substance not labeled.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice spoons, spatulas
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
A few locations in establishment.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Round Wood boards.
Code 25, Single-service items: Single-service articles improperly stored.
Drink cups on floor in ry storage.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
In front of cooler in warewash area.
Wall soiled with accumulated grease, food debris, and/or dust.
3 bay sink wall with black mold like substance
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.