Ab Pho and Deli

312 S Peninsula Dr, Daytona Beach, FL 32118 · Permanent Food Service · License 7406811

Official report

out of 100

Grade F

Safety score 11 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 22 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
7 high priority, 7 intermediate (2 fixed on the spot), 9 basic; intermediate violations cost 18 at most
-69
Complaint after follow-up on Jul 29, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score11

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

Inspection history

1 inspection · 3 visits

Jul282026

Routine inspection

23 violations found · Inspector came back 2 times

2nd follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked rice
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  -operator has shown proof of purchasing approved food manager course. No certification provided, unable to verify proof in servsafe online database for certified food managers. -advised that proof of a certified food manager must be provided at all inspections to meet minimum standards. Administrative enforcement may be enhanced if the violation is observed as a repeat violation..
  Administrative complaint
Basic2
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  87°F utensil water
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in floor tile.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
12 violations still not corrected:
- 4 High priority
- 3 Intermediate
- 5 Basic
What was still 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.
  Raw chicken, raw beef, cut cabbage, cooked chicken, tofu, broth
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw chicken, raw beef, cut cabbage, cooked chicken, tofu, broth all 45-51°F inside 3 door packaged/beverage cooler in back at end of cookline, in unit overnight. See stop sale.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw chicken/raw eggs stored above whole cabbage
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container.
  -paper towels continued to be used for direct contact with food
  More time givenFixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Time extended 60 days to verify compliance
  More time given
  No proof of required state approved employee training provided for any employees.
  Time extended 60 days to verify compliance
  More time given
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in floor tile.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 7 High priority
- 7 Intermediate
- 9 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -advised operator to have unit service immediately and not to continue using food seemed unsafe to serve to the public. -no food product deemed unsafe to the operator was destroyed/removed from the establishment during the inspection..
  Stop Sale issued due to adulteration of food product.
  -shrimp, visibly contaminated by residue from 3 compartment sink. Operator did not allow for proof of destruction of unsafe product under stop sale by the division.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -shredded beef 51°F, cooked steak 54°F, raw pork 53°F, raw chicken 51°F, cooked chicken 52°F, cooked chicken 54°F inside stand up cooler at far end of cookline. Manager stated everything just recently placed into unit prior to inspection. -cooked tofu 54°F raised above pan level at unit across from woks -rechecked temperatures 50-60 minutes later - -cooked steak 53°F, cooked chicken 51°F, raw pork 53°F, raw chicken 51°F. See stop sale. Callback inspection shall occur next day.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  -raw pork above produce inside stand up cooler Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above cooke beef inside stand up cooler
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  -manager handling raw shrimp prior to handling packaged food inside cooler without washing hands -employee handling container of raw shrimp did not wash hands prior to handling clean pans/equipment/packaged food
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. -bins used for direct food contact were only rinsed off during inspection and returned for use. Advising operator of necessary 3 steps including sanitizer after adequate cleaning for all equipment that is intended for food contact.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. -rare steak offered on menu, no consumer advisory present. Provided operator a printed copy, placed on wall during inspection. Advised to add to menu
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -cooked chicken, cooked tofu, other cooked items with no date marking
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  a¿¿backside of blade to mechanical slicer
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -lids/colander/equipment stored inside hand sink out front
  Fixed on the spot
  No soap provided at handwash sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -canned food product on floor in dry storage
  Employee personal food not properly identified and segregated from food to be served to the public.
  Uncovered food stored near sink exposed to splash.
  -thawing shrimp in open pan next to wash basin of 3 compartment sink. Contamination present, see stop sale.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -serving spoon for rice stored in room temperature standing water 85°F
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -employee gatorade bottle on top of cooler across from woks
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  -stand up freezer in back near ice machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -grease dripping from below hood filters above fryer
- Code 36, Floors, walls, ceilings and ventilation: Hole in floor tile.
  -out front
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.