PHO 99 VIETNAMESE GRILL

Name: PHO 99 VIETNAMESE GRILL
Address: 1921 LANE AVE S, JACKSONVILLE, FL, 32210, US
Rating: 84.1

1921 LANE AVE S, JACKSONVILLE, FL 32210

License #2615996

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PHO 99 VIETNAMESE GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 84.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 29, 2025. Across those visits, DBPR recorded 25 total findings; InspectFL has detailed violation rows for 24 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 December 29, 2025 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

*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: Inspection Completed - No Further Action
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a bracelet.
[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. Observed multiple cooked food items with no date marking when cooked in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle and possibly exposed to contamination from floor or passerbys.
[08B-48-4] Employee preparing food in customer section of dining area. Observed employee cutting jalapenos at bar top.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple plastic cups with no handle used as scooping mechanisms throughout kitchen. Person in charge removed cups and replaced with handled scoops.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on floor by three compartment sink.
[25-32-4] Reuse of single-service or single-use articles. Observed leftover bags of meat balls used for storage of other food items throughout kitchen area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink on cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw shrimp thawing at room temperature in prep area. Person in charge moved food items to sink and turned on cold running water.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands in hand wash sink with no soap on cook line. Inspector educated employee proper handwashing procedures.
[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 speaker and cell phone stored on shelf above food items on cook line.

Disposition: Administrative 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. Observed multiple food items prepared on site with no date marker in walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken being thawed in prep sink at room temperature with no running water. Person in charge turned running water on.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed 2 empty plastic containers stored in hand wash sink near rear exit. Person in charge removed containers.
[35B-03-4] Outer openings not protected with self-closing doors. Observed rear exit door of kitchen unable to self-close due to broken self-closing arm.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed enclosed employee beverage stored on prep table next to food items across from dish area. Person in charge removed beverage.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce in walk-in cooler on left side. Person in charge rearranged food items to proper storage levels.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed white scoop used for cooked rice stored in standing water near rice steamer. Person in charge voluntarily discarded water and container.
[25-32-4] Reuse of single-service or single-use articles. Observed original packaging used for meatballs being reused for various food items above cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee on cook line engaging in food preparation while wearing a watch.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled fan guards on floor fans on cook line. Soiled hood filters above cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near dish machine.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line handle ready to eat spring rolls with bare hands, then wrap spring rolls in plastic wrap. Inspector educated employee proper glove wearing procedures with ready to eat.

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