Pho Bowl
5250 Green Key Rd, New Port Richey, FL 34652 · Permanent Food Service · License 6102457
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (no follow-up needed), 1 intermediate, 9 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 3, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 in plastic containers over raw beef.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At front counter, operator emptied plastic bottle into hand wash sink
Basic9
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Open, cut head of cabbage in cardboard box with unwashed cabbage, operator removed
Fixed on the spot
Food stored on floor.
Bucket with slab of meat on floor in dish wash area, operator moved to prep sink
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
In vertical cooler by walk in cooler and in prep area vertical cooler, discussed proper storage of personal food
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In ice machine, operator emptied plastic moved scoop to holder.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Cook eating on cook line,
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup in cooked rice, operator removed
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall fan open prep area Light switch cover by door to prep area Fan guards in walk in cooler
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.