Pho Mai
3589 Lake Emma Rd, Lake Mary, FL 32746 · Permanent Food Service · License 6903964
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 3 basic-11
- Safety score89
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 visitSep 10, 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 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw shell eggs of over noodles
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Special Combination contains raw beef - Steak and Tendon contains raw beef - Steak and Meatball contains raw beef - Steak and Brisket contains raw beef - Steak, Tendon, Beef Tripe contains raw beef Operator added asterisk on all menus.
Fixed on the spotRepeat violation
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 1 new employee Provided blank form via email. Operator printed and employee signed.
Fixed on the spot
Basic3
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
- flip top cooler door handles
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
- below fryers
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- box of bandage and medicine on shelf at cookline
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.