PHO HOANG

Name: PHO HOANG
Address: 3827 US HWY 301 S UNIT C3, RIVERVIEW, FL, 33578, US
Rating: 84.7

3827 US HWY 301 S UNIT C3, RIVERVIEW, FL 33578

License #3917152

🍜 Thai/Vietnamese ℹ️

84.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 9, 2025 · 14 findings · 4 critical

Food-Licensing Inspection

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PHO HOANG in RIVERVIEW currently holds an InspectFL Health Score of 84.7 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 October 9, 2025. Across those visits, inspectors documented 30 total violations — 9 critical, 8 major, 13 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 9, 2025 shows 14 observation rows: 4 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PHO HOANG has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen
[08B-38-4] Food stored on floor. Bulk sugar in floor in storage room. Cooked soup on floor in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork on shelf in walk in cooler. Raw chicken over raw beef in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures.
[41-10-4] Toxic substance/chemical improperly stored. Clorox wipes on prep table in kitchen.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[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 shrimp in walk in cooler.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 5 dead roaches on sticky trap behind cooks line. 1 dead roach on sticky trap under handwash sink near dish machine. 1 dead roach on floor under 3 compartment sink 1 dead roach in bowl of water under 3 compartment sink. 3 dead roach in floor in storage room next to bulk sugar. 1 dead roach on sticky trap behind metal reach in cooler. 2 dead roaches under dry storage rack in kitchen. 1 dead roach next to drink cooler at front counter. 1 dead roach on floor next to front counter.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen
[08B-38-4] Food stored on floor. Bulk sugar in floor in storage room. Cooked soup on floor in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork on shelf in walk in cooler. Raw chicken over raw beef in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures.
[41-10-4] Toxic substance/chemical improperly stored. Clorox wipes on prep table in kitchen.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[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 shrimp in walk in cooler.