PHO 79 NOODLE AND GRILL

Name: PHO 79 NOODLE AND GRILL
Address: 1415 SW 107 AVE, MIAMI, FL, 33174, US
Rating: 45.5

1415 SW 107 AVE, MIAMI, FL 33174

License #2335695

🍜 Thai/Vietnamese ℹ️

45.5 Grade F / 100

Failing Health Score

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Latest inspection

February 23, 2026 · 19 findings · 3 critical

Routine - Food

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Quick take

PHO 79 NOODLE AND GRILL in MIAMI currently holds an InspectFL Health Score of 45.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 85 total violations — 25 critical, 12 major, 48 minor.

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The latest inspection on February 23, 2026 shows 19 observation rows: 3 critical, 2 major, and 14 minor.

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PHO 79 NOODLE 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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, keys and headphones on shelve over flip top at cook line. Operator removed the items.
[08B-22-4] Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed employee used tongs to grab raw pork and then proceed with the same tongs to grab fried spring rolls without first washing, rinsing and sanitizing tongs. Coached employee on correct procedures.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 3 employee at cook line engaging in food preparation without hair restraint. Employees put on hair net.
[36-22-4] Floor area(s) covered with standing water. Observed standing water where the missing floor tiles are at kitchen.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor has accumulation of black mold like substance under ice machine and chest freezer at prep area. Observed accumulation of grease on floor at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed 2 missing floor tiles at washing area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled by cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed next to dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of grease and food debris between cooking equipment. Observed hood filters soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior and shelves soiled next to dish machine.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at kitchen. Operator added chlorine, retest Sanitizer Bucket (Chlorine 100ppm).
[41-07-4] Container of medicine improperly stored. Observed emergen-C packs stored on shelves over flip top at cook line. Operator removed the medicine.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed mint stored inside non-food grade bags inside walk in cooler. Operator removed the mint from the bags.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grabbed raw beef and then proceed with food preparation without taking gloves off. Coached employee on proper hand washing process and glove usage. Employee protocol wash hands and put on new pair of gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food debris at front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to walk on freezer door. Operator provided.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on reach in cooler across cook line.
[36-22-4] Floor area(s) covered with standing water. Observed at washing area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed 2 floor tiles missing and other tiles in disrepair at kitchen area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed next to dishwasher.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed chest freezer door gaskets heavily soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed noodles covered with Nonfood-grade bags inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler next to cook line. Operator properly rearranged by cooking tempetures.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator pick food from floor with gloves on and kept on food preparation without changing gloves. Discussed with operator proper use.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (119F - Hot Holding) next to cook line. As per operator for less than 4 hrs. Operator placed broth on stove for reheat.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter. Operator diluted with water. Retest, Sanitizer Bucket (Chlorine 100ppm)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed noodles inside hand sink next to washing area.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed next to dishwasher.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Employee put on cap.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled next to cook line. Employee started to clean during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed 7 bags of rice noddles 39F thawing at room temperature on last shelve of rack at kitchen. As per employee for approximately 1 hr. Employee placed product inside walk in cooler for proper thawing.
[14-17-4] Walk-in freezer shelves with rust that has pitted the surface.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor soiled under shelve racks inside walk in cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bag used to cover noodles inside walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler next to cook line. Employee properly arranged products by cooking tempetures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops (48F - Cold Holding) inside reach in cooler across cook line. As per employee for approximately 3 hrs.employee added ice for rapid cooling.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink next to cook line.
[31B-03-4] No soap provided at handwash sink. Observed at kitchen next to walk in freezer.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from the public service food. Employee properly segregated the food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and tool box next to clean plates on shelve across cook line. Employee removed the items.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gasket torn at front counter.
[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. Observed scoop inside coffee containers with handle in contact with product at front counter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in standing water 89F at grill. Employee discarded the water and properly washed tongs.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to cook line. Also observed at hand sink across triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled next to cook line.
[33-16-4] Open dumpster lid.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed across cook line.
[14-17-4] Walk-in freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine - 0ppm) on shelve across cook line. Employee added Chloride and retest Sanitizer Bucket (Chlorine - 100ppm)
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor soiled under shelves inside walk in cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bags used to cover noodles at cook line and also inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler next to cook line. Employee properly arranged food products by cooking temperatures.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spring rolls (103F - Hot Holding) on shelve. As per manager for approximately 20 minutes. Manager placed spring roll on fryer for reheat.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue inside hand sink next to cook line.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink across triple sink. Manager provided the soap.
[14-14-4] Nonfood-grade basting brush used in food. Observed at grill
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked beef without date mark inside walk in cooler. As per manager was cooked 2 days ago.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in kitchen area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed in kitchen area.
[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. Observed in peanuts container at front counter, employee removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket (Quaternary 200ppm).
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed peanut container not identified at front counter.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dried hands on clothes, instructed employee during inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves and no hand wash, instructed employee during inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed food stored on garbage bags inside walk in cooler. Manager removed food.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed food stored on sanitizer bucket inside reach in cooler at kitchen area. Manager removed food.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at kitchen area, as per employee less than 2 hours. Employee moved to reach in cooler during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed homemade fish sauce (54F - Cold Holding) at front counter, as per Manager approximate 1 hour, sauce was moved to reach in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked steak not date marked inside walk in cooler, as per manager over 24 hours. Manager dated during inspection.