CITY PHO AND GRILL

Name: CITY PHO AND GRILL
Address: 156 LAKE AVE, MAITLAND, FL, 32751, US
Rating: 52.8

156 LAKE AVE, MAITLAND, FL 32751

License #5813239

🍜 Thai/Vietnamese ℹ️

52.8 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 13 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

CITY PHO AND GRILL in MAITLAND currently holds an InspectFL Health Score of 52.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 87 total violations — 12 critical, 14 major, 61 minor.

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Record snapshot

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The latest inspection on April 1, 2026 shows 13 observation rows: 1 critical, 3 major, and 9 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

CITY PHO AND GRILL has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured in storage room in dining room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in numerous areas over cooks line-heavy dust
[14-71-4] Duct tape used to repair nonfood-contact surface. Frayed Duct tape used on plastic piece covering cut board on cooks line, operator threw plastic piece away
[14-11-5] Equipment in poor repair. Gaskets torn to right bottom of door to unit across from cooking equipment
[14-38-4] Food storage container/container lid cracked or broken. Lid to chicken in reach in cooler cracked/broken, operator discarded
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice in water 75f, operator discarded water
[22-16-4] Reach-in cooler/reach in freezer interior/shelves have accumulation of soil residues. Stainless steel units in kitchen are soiled with food debris
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use Dish machine tested 0 ppm,
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink end of cooks line is blocked by rack holding bucket and blocked by garbage can Hand sink at wait station area is blocked by garbage can
[31A-11-4] Handwash sink used for purposes other than handwashing. 2 green bowls stored in hand sink in kitchen
[53B-13-5] 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 and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In sugar container. Operator immediately removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on several prep tables throughout kitchen. Operator immediately removed all
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on spices containers. Operator immediately removed
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of water on floor. Operator immediately moved
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar and msg containers. Operator immediately corrected
[41-07-4] Container of medicine improperly stored. Basket of multiple medicines over prep table. Operator immediately removed
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested sink for both quaternary and chlorine sanitizer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs over broth in prep cooler. Operator immediately removed
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Multiple raw animal products out of original packaging over other frozen items in freezer in kitchen and in storage area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. veggies broth, chicken broth, Egg rolls , dumplings, raw eggs, ginger; (44-49F - Cold Holding) in prep cooler overnight per operator. Operator discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: tofu, cabbage, cut lettuce, beef, less than 4hrs per operator(44-49F - Cold Holding). Operator moved to other cooler for temperature recovery. veggies broth, chicken broth, Egg rolls , dumplings, raw eggs, ginger; (44-49F - Cold Holding) in prep cooler overnight per operator. Operator discarded
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Advised handwashing must be dine only in designated handsinks
[31A-09-4] Handwash sink not accessible for employee use at all times. Handsink blocked by trash can and grease bucket. Operator immediately corrected
[31B-03-4] No soap provided at handwash sink. by dish storage shelf. Operator immediately placed

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[32-12-5] Covered waste receptacle not provided in womens bathroom. . Manager added a can.
[29-18-4] Drain cover(s) missing. Mop sink. Manager replaced
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of dishes. Manager added dish to wash and staff removed cell phone.
[08B-47-4] Food not stored at least 6 inches off of the floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between make table and table. Staff removed.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in bean sprouts at make table. Manager removed tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110F next to rice pot. Manager discarded water.
[36-62-4] Light not functioning. Over ice machine
[38-01-4] Light shield damaged/in disrepair. In front of ice machine
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. In prep area on make table. Manager removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda fountain. Manager cleaned
[11-26-1] 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. Employees signed
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cooked meats, beef, chicken. Staff added dates.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelving with food
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook on line no beard guard
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook pm line no hair restraint
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled under cooking equipment
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of boxed soda on floor in storage room in dining room area
[08B-38-4] Food stored on floor. Food Products for beef shock on cooks line stored on floor
[36-24-5] Hole in or other damage to wall. Wall separating by mop sink - damage to wall
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Freezer in hallway in dining room is soiled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dry goods shelving
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel in container with cut scallions
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer in dining room storage, foods not stored correctly, raw beef over cooked chicken
[31A-10-4] Equipment drain line draining into handwash sink. Drain from soda machine goes into hand sink at server area at entrance to kitchen
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.