Pho Bowl Express
1550 N McMullen Booth Rd Ste F4, Clearwater, FL 33759 · Permanent Food Service · License 6217057
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection4 high priority (1 fixed by the Aug 27 follow-up, 3 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-23
- Safety score77
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 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked rice 87°F -90°F at 3:30 pm cooked at 1:00 pm on cooler next woks . Manager discarded food
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked rice 87°F -90°F at 3:30 pm cooked at 1:00 pm in cooler next woks . Manager discarded food
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sprouts 53°F , cut lettuce 45°F , tofu 47°F cut lettuce 49°F , cut cabbage 46°F , cooked shrimp 49°F, pork 47°F in cooler opposite fryer in cooler less than 4 hours moved from walk in cooler . Manager moved items to walk in cooler and freezer - egg noodles 55°F , broccoli 50°F in silver door cooler overnight . No temperatures taken - see stop sale -
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooked rice 87°F -90°F at 3:30 pm cooked at 1:00 pm on cooler next woks . Manager discarded food
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Reviewed with manager the use of a thermometer to regular monitoring of food temperatures.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris
-Stained/soiled cutting board at reach in cooler next to woks
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Utensils inside the front counter hand wash sink . Employee rinsed utensils in hand wash sink. Reviewed with manager hand wash sinks are for washing hands only . Utensils relocated to dishwashing area
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line
Cold holding equipment not maintained in good repair reach in cooler opposite fryer .
Do not store time/temperature control for safety food in this unit until the unit is repaired. Manager scheduled service this day
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together in the food prep area .
Manager changed solution . Recheck 50 ppm chlorine - no soap
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.