Pho Hoa

6716 Forest Hill Blvd, Greenacres, FL 33413 · Permanent Food Service · License 6022063

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Aug 11, 2026

What drove the grade

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
6 high priority (4 fixed by the Aug 11 follow-up, 2 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic
-33
Administrative complaint on Aug 10, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score55

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

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 6 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At front line double door flip top cooler; bean sprouts (50°F - Cold Holding). At walk-in cooler; cooked chicken (46°F - Cold Holding); bean sprouts (47°F - Cold Holding); raw pork (45°F - Cold Holding); raw chicken (45°F - Cold Holding); pork broth (46°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over night/more than 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At front line double door flip top cooler; bean sprouts (50°F - Cold Holding). Operator stated no prepared or portioned held less than 4 hours, moved to reach in. At walk-in cooler; cooked chicken (46°F - Cold Holding); bean sprouts (47°F - Cold Holding); raw pork (45°F - Cold Holding); raw chicken (45°F - Cold Holding); ; pork broth (46°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler over night/more than 4 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At walk-in cooler; raw chicken stored over washed bean sprouts. Advised Operator to move raw chicken to bottom shelf/below ready to eat food.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  At walk-in cooler; raw chicken stored over raw pork. Advised Operator to move raw chicken to bottom shelf/below raw pork.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Employee touched cooked noodles with bare hand while placing into bowl subsequently served to customer without any further heat treatment. Discussed with employee who then donned gloves after washing hands.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employees entered kitchen/walked behind counter from dining room and began preparing food/drinks for customers without washing hands. Operator discussed with employees who then washed hands.
  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.
  At Cook Line flip top cooler; cooked tofu (50°F - Cooling 11:45/50°F 12:45); cooked beef (50°F - Cooling 11:45/50°F 12:45); sliced raw beef (50°F - Ambient Cooling 11:45/50°F 12:45); cut meat balls (45°F - Ambient Cooling 11:45/45°F 12:45). Operator stated all items prepared at/cooling since 11:00 at this rate will not reach 41°F within 4 hours from ambient and 41°F within 6 hours from heated, advised Operator to rapidly cool sliced raw beef, cut meatballs to 41°F within a total of 4 hours from time of preparation and cooked beef and cooked tofu to 41°F within a total of 6 hours cooling from 135°F.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at either hand wash sink.
  Operator provided paper towels.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (glass cleaner) not labeled.
Basic2
- Code 08, Food protection and cross-contamination: Multiple containers of Food stored on floor in walk-in cooler.
  Advised Operator food to be stored at least 6 inches off floor.
- Code 35, Insects, rodents, pests and animals: Approximately 5 Dead roaches on premises in chemical housing under triple sink.
  Advised Operator to remove/clean.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.