AB PHO AND DELI

Name: AB PHO AND DELI
Address: 312 S PENINSULA DR, DAYTONA BEACH, FL, 32118, US
Rating: 19.4

312 S PENINSULA DR, DAYTONA BEACH, FL 32118

License #7406811

🍲 Vietnamese ℹ️

19.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 30, 2026 · 4 findings · 0 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AB PHO AND DELI in DAYTONA BEACH currently holds an InspectFL Health Score of 19.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 39 total violations — 11 critical, 12 major, 16 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 30, 2026 shows 4 observation rows: no critical rows, 2 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

AB PHO AND DELI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[02C-02-5] 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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -serving spoon for rice stored in room temperature standing water 85F
[36-11-4] Hole in floor tile. -out front
[53A-02-7] 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

Official DBPR inspection report ↗

Disposition: Warning Issued
[02B-02-5] 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
[02C-02-5] 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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -serving spoon for rice stored in room temperature standing water 85F
[14-69-4] Ice buildup in reach-in freezer. -stand up freezer in back near ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from below hood filters above fryer
[31B-03-4] No soap provided at handwash sink.
[36-11-4] Hole in floor tile. -out front
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[08B-47-4] Food not stored at least 6 inches off of the floor. -canned food product on floor in dry storage
[12B-07-4] 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
[22-45-4] 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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-02-5] 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..
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded beef 51F, cooked steak 54F, raw pork 53F, raw chicken 51F, cooked chicken 52F, cooked chicken 54F inside stand up cooler at far end of cookline. Manager stated everything just recently placed into unit prior to inspection. -cooked tofu 54F raised above pan level at unit across from woks -rechecked temperatures 50-60 minutes later - -cooked steak 53F, cooked chicken 51F, raw pork 53F, raw chicken 51F. See stop sale. Callback inspection shall occur next day.
[01B-03-5] 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.
[08A-04-5] 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
[31A-11-4] Handwash sink used for purposes other than handwashing. -lids/colander/equipment stored inside hand sink out front
[08B-54-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. a¿¿backside of blade to mechanical slicer
[12A-12-4] 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
[14-86-1] Non-food grade paper towel used as liner for food container.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.