Pho 79

1899 N Congress Ave, Suite 5, Boynton Beach, FL 33426 · Permanent Food Service · License 6021845

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (1 fixed on the spot, 2 repeats), 3 intermediate (fixed on the spot, 1 repeat), 1 basic (1 repeat)
-22
Administrative complaint on Oct 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct292026

Routine inspection

6 violations found

First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 2 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  chicken broth (119°F - Hot Holding); spicy beef broth (129°F - Hot Holding) Observed in kitchen, no heat being applied at time of observation. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.5 hours. Time control procedure emailed to operator.
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Garbage bag covering and in direct contact with onions at walk in cooler. Operator removed garbage bag.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  On counter in kitchen in strainer baskets: cooked noodles (83°F - Cooling) at 1:10; cooling since 12:30 - 79°F at 1:55 At current rate of cooling product will not reach 70°F within 2 hours. Operator moved product to freezer to quick chill.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed Bean sprouts and lettuce trimmings in hand wash sink in kitchen. Educated operator.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Disinfectant spray bottle not labeled under sink at front counter area. Operator labeled spray bottle.
  Fixed on the spotRepeat violationAdministrative complaint
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  At flip top cooler in kitchen.
  Repeat violationAdministrative complaint
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026B84Routine inspection6 violations, 3 high priority No follow-up needed

First visitJul 8, 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.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  cooked boba (82°F - Hot Holding) Observed on counter in front register area. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw chicken over raw beef at reach in freezer in kitchen . Both products not in commercial packaging. Operator stored products properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Herbs and cut peppers stored in direct contact with paper towel at low boy reach in cooler. Operator removed paper towel.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Degreaser spray bottle not labeled in back kitchen. Operator labeled properly.
  Fixed on the spotRepeat violation
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  At flip top cooler cutting board and prep area cutting board.
  Walk-in cooler shelves with rust that has pitted the surface.
Official report, on the Florida DBPR website

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.