Pho 31 LLC
1035 Gateway Blvd Ste 213, Boynton Beach, FL 33426 · Permanent Food Service · License 6019888
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot), 1 basic-30
- Administrative complaint on Aug 5, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score50
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 visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Tofu 44°F, cooked rice 45°F - per operator not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place in freezer to quick chill.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Beef bones for beef stock stored in direct contact with thank you to go bags at reach in freezer.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach observed on stack of boxes in back prep area. Advised operator to kill and remove roach.
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach observed in clean food storage bucket.
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
bean sprouts (47°F - Cold Holding); beef broth (47°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place products in freezer to quick chill.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw pork not in commercial packaging over fully cooked fish sticks at reach in freezer. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Salt stored in trash bag, garbage bag covering and in direct contact with herbs at walk in cooler. Advised operator to remove trash bags.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach observed at hand wash sink in prep kitchen area. Advised operator to kill and remove roach.
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink blocked by crash cart on cook line.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
In prep kitchen area.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 30 dead roaches observed on sticky traps under dry storage shelves, on top of dish machine. Operator discarded dead roaches.
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.