Twenty Pho Hour
11951 International Dr Ste B2, Orlando, FL 32821 · Permanent Food Service · License 5815440
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 24 complaint inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 24, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Return to kitchen and handle clean equipment. Operator coached employee on proper handwashing
Fixed on the spot
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. Tested at 0ppm. Manager adjusted tube, retested at 50ppm
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Ac draining into handsink near kitchen entry
No soap provided at handwash sink.
At sink near dish
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer in bottle near back door
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of sugar on floor in dry storage area
Employee personal food not stored below food to be served to the public.
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.