Pho to Luv

1388 W Intl Speedway Blvd Ste 110, Daytona Beach, FL 32114 · Permanent Food Service · License 7407237

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
6 high priority (5 no follow-up needed, 1 fixed on the spot), 3 intermediate, 10 basic
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

19 violations found

First visitSep 11, 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.
19 violations found:
- 6 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  -beef broth 46f per employee made yesterday
  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.
  -sprouts ,red cabbage less than 4 hours
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -pork over ready to eat food in freezer
  Raw animal food stored over/not properly separated from ready-to-eat food.
  -walk in cooler raw egg over broth
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  -to go backs and large black bag
Intermediate3
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -sanitizer
- Code 53, Manager certification and employee training: 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. -observed 1 train card
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -20% gratitude for 6 or more not on menu
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -flour -sugar at wait station
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -chicken in standing water
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -drink on shelf above reach in cooler -employee food on slicer
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -ngo no -walk in cooler cup in broth
  Cardboard used to line food-contact shelves.
  Ice buildup in 2 reach-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters soiled with grease -pallet by handsink soiled -exterior of flour container soiled -around soda nozzles
- Code 25, Single-service items: Single-service articles improperly stored.
  -box of cups on floor at wait station
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  -floor soiled under cooking equipment
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.