Pho 97 INC
6800 49 St N, Pinellas Park, FL 33781 · Permanent Food Service · License 6215087
What drove the grade
Employee drank coffee then engaged in food preparation soup in soup bowl touching ladle without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate, 5 basic-22
- Administrative complaint on Aug 24Counts 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
1 inspection · 1 visitComplaint inspection
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed buns filled with meat on front counter no time mark. Establishment using time as a public health control. employee dated during inspection
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee drank coffee then engaged in food preparation soup in soup bowl touching ladle without washing hands.
Educated wash hands
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Cook washed hands in three compartment sink.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Buckets in front of cook line hand wash sink.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a large black bin filled with cooked beef stored on floor of cook line. Employee moved Observed two plastic bins storage containers filled with fermented vegetables carrots and cabbage stored under hand wash sink at cook line.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Code 51, Other sanitary and safe operation: 2 Carbon dioxide/helium tanks not adequately secured.
Dry storage
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.