Pho Tan

2920 S Combee Rd, Lakeland, FL 33803 · Permanent Food Service · License 6302233

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
4 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot), 6 basic
-28
Safety score72

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep222026

Routine inspection

14 violations found

First visitSep 22, 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.
14 violations found:
- 4 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Water chestnuts
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw meats over cooked chicken broth in reach in freezer Raw shell eggs over ready to eat lettuce in two door reach in cooler
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Holding lettuce
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Two flies flying around trash can and prep sink. One fly in dining room.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Diet Coke and Coke Zero soda nozzles soiled. Operator removed and cleaned.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee rinsing raw chicken in handwash sink. Discussed handwash sink used for only handwashing.
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Certificate for Elaine not completely filled out
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Missing two training certifications for two cooks.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Pork at room temp
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets torn in reach in cooler on cooks line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on server station flip top unit soiled with mold like substance .
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Operator closed doors
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug122026A96Routine inspection2 violations No follow-up needed

First visitAug 12, 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.
2 violations found:
- 1 Intermediate
- 1 Basic
What the inspector cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice machine Cutting board
Basic1
- Code 33, Garbage and refuse: Open dumpster lid.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.