Special Pho
1390 34 St N, Saint Petersburg, FL 33713 · Permanent Food Service · License 6214727
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection1 high priority (fixed on the spot), 1 intermediate, 4 basic (2 repeats)-12
- Safety score88
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 visitJul 15, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Located in reach-in cooler across from grill station: cooked tofu (55°F - Cold Holding); egg rolls (57°F - Cold Holding); cooked shrimp (56°F - Cold Holding) Items were placed into reach-in cooler two hours prior to inspection. Operator returned items to other cold holding units to begin cooling back down for corrective action. Rechecked temperatures as follows: cooked tofu (36°F - Cold Holding); egg rolls (51°F - Cold Holding); cooked shrimp (41°F - Cold Holding)
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Peeled cooked chicken observed cooling inside walk-in cooler in plastic bags that have been tied off at the end. Discussed with operator proper cooling methods to achieve similar desired results.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Washed and cut green and white onions stored uncovered in walk-in cooler
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of equipment at grill station with heavy accumulation of grease.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nesting observed on blue drink cups at front counter
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor heavily soiled behind grill station.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.