PHO QUYEN VIETNAMESE RESTAURANT

Name: PHO QUYEN VIETNAMESE RESTAURANT
Address: 4505 PARK BLVD N STE 9, PINELLAS PARK, FL, 33781, US
Rating: 25.5

4505 PARK BLVD N STE 9, PINELLAS PARK, FL 33781

License #6212611

🍜 Thai/Vietnamese ℹ️

25.5 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 13 findings · 3 critical

Routine - Food

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Quick take

PHO QUYEN VIETNAMESE RESTAURANT in PINELLAS PARK currently holds an InspectFL Health Score of 25.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 111 total violations — 19 critical, 27 major, 65 minor.

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Record snapshot

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The latest inspection on April 13, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

111

Coverage note

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PHO QUYEN VIETNAMESE RESTAURANT 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
[10-05-5] Rice scoop In-use utensil stored in water at or above 135 degrees Fahrenheit. 68 degrees
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on deli cook line shelves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee pineapple inside reach in freezer interior. Employee discarded
[14-11-5] Equipment in poor repair. Gaskets broken at front deli cooler for vegetable
[08B-31-4] Food stored in undrained ice. Bean sprouts at vegetable storage area on stool. Employee removed undrained ice.
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer
[41-18-4] Three compartment Warewashing sanitizing solution exceeding the maximum concentration allowed. Was 200+ ppm now 50 ppm
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken and pork, cooked rice with egg, garlic in oil, bean sprouts, egg rolls. Employee put time stamp on all items
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food top poker pipe soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Mixer inside front hand wash sink at service station
[31A-11-4] Handwash sink used for purposes other than handwashing. Dishes being washed in service station front service station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tubes of prepared cooked pork food previously frozen no date of preparation in reach in freezer.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Used for dispensing rice.
[14-45-4] Cardboard used to line nonfood-contact shelves. Fryer at cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout establishment
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two cooks
[08B-38-4] Food stored on floor. Bean sprouts in white plastic containers on floor next to deli cooler on floor. Pho soup cooked in white plastic containers on floor next to dry storage rack. Pho soup cooked in white plastic containers on floor next to dry storage rack. Pho soup cooked in white plastic containers on floor next to dry Three Pho soup cooked in white plastic containers on floor next to at cook line.
[14-69-4] Ice buildup in reach-in freeze .
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris at cook line.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Service employee brought back soiled dished and went to put soy sauce in a cups without washing hands instructed to wash hands.
[35A-02-7] Live, small flying insects found 1 live fly near glass stand alone reach in cooler. Near noodles. 1 live fly at three compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg noodles (64F - Cold Holding) Deli cooler at cook line bowl above cook line. Employee put down below
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice noodles in Togo contains.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cook washed pan used for cooking at hand wash sink at cook line.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. P2 raw beef on menu no indicated as raw.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[16-28-4] Two-compartment sink used for warewashing. Front in service area.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outdoor ice machine interior soiled with mold like substance.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in both insect control devices taken down by operator.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles soiled with food debris.
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard lining racks inside walk in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Deli reach in cooler cutting boards grooved.
[14-11-5] Equipment in poor repair. Rice cooker lid wont close. Gaskets on reach in deli cooler across from wok station torn.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Operator scheduled hoods to be clean since 8/19/24 and the constant rain has prevented the service to be done.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white single door freezer.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper on prep table across three compartment sink. Operator moved bug zapper off of prep table. Bug zapper installed on wall over preparation area in front counter area. Operator moved bug zapper off the wall.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli cooler across from wok station soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service to go boxes and bowls not stored inverted on cook line. Inspector stored items inverted.
[08B-12-5] Stored food not covered. Containers of sugar and MSG not covered under prep table across from three compartment sink. Operator put lids on containers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator set up chlorine sanitizer bucket and stored wet wiping clothes in sanitizing solution.
[35A-09-4] Presence of insects, rodents, or other pests. Approximately 13 dead flies on floor in the right corner of walk in cooler entrance. Employee clean and sanitize area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Cases of raw shelled eggs stored above unwashed produce in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat tofu inside reach in deli cooler. Inspector moved eggs to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (81F - Cold Holding) Employee put ice on sprouts and stored container inside reach in cooler to bring temperature down. Operator decided during routine inspection sprouts will now be held on time as a public health control. Items inside reach in deli cooler across from wok station: Cooked shrimp (47F - Cold Holding); fried rice (47F - Cold Holding); butter (47F - Cold Holding); cut lettuce (47F - Cold Holding); Cooked pork (47F - Cold Holding) Items were moved into another cold holding unit to bring the temperature down. Re-temped items at 1:03pm: Cooked shrimp (43F - Cold Holding); fried rice (47F - Cold Holding); butter (39F - Cold Holding); cut lettuce (45F - Cold Holding); Cooked pork (43F - Cold Holding)
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Egg rolls time marked for 10am Fried rice time marked for 11:30am
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (120F - Hot Holding) Lid of rice cooker no longer closes completely to allow proper hot holding. Employee pressed keep warm button to reheat rice. Re-temped at 1:09pm: white rice (167F - Hot Holding)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken cooling inside enclosed food-grade bags in double door cooler across from three compartment sink. Noodles cooling in strainer covered with food-grade bag on prep table near display cooler in kitchen area. Covered 5 gallon buckets of beef stock cooling inside walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deli reach in cooler cutting boards stained.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Rare beef noodle soup on menu not identified as raw.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items throughout kitchen and walk in cooler not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Employee labeled as Fabuloso.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[14-05-4] Cardboard used to line food-contact shelves. Next to fryers on cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Torn cooler gaskets
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Over cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[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.scoop handle in sugar bin
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop in 82F water, removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[25-17-4] Single-service articles stored on a soiled surface. To go containers on soiled top shelf on cook line
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk-in cooler no secured when not in use
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured when not in use
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-06-4] Wood food-contact surface not properly sealed. Unsealed wood lining shelves in walk-in cooler and dry storage area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked noodles and raw vegetables, order corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (54F - Cold Holding) in cooler on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface
[31A-09-4] Handwash sink not accessible for employee use at all times. Dirty cups and utensils in hand sink at front counter
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Previously heat-treated curry defrosting in cooler not dated

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold-like substance in outside area.
[14-01-5] Bowl or other container with no handle used to dispense food. Single service bowls without handle inside rice containers and salt container. Operator removed bowls.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food inside reach in cooler near kitchen entrance door and inside front counter area reach in cooler not properly identified or segregated from food to be served to the public.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks above reach in cooler on kitchen line. Employees discarded drinks.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Three compartment sink set up incorrectly. Educated employees and operator on proper three compartment sink set up. Emailed operator Manual Dishwashing Procedure poster .
[08B-38-4] Food stored on floor. Bucket of bean sprouts stored on floor in kitchen area. Employee moved off floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris under prep table near three compartment sink area.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed choking poster to operator.
[51-18-6] No copy of latest inspection report available.
[33-16-4] Open dumpster lid. Operator closed.
[25-32-4] Reuse of single-service or single-use articles. Reuse of milk gallon for milk tea.
[21-10-4] Soiled dry wiping cloth in use. Multiple soiled dry wiping cloth in use throughout the kitchen.
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths not stored in sanitizing solution. Operator set up chlorine sanitizing solution bucket to stored wiping cloths.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of white substance under prep table near three compartment sink unlabeled. Operator labeled salt. Unlabeled containers near boba machine in front area. Operator labeled powdered creamer and sugar.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 46 F @ 3:36pm. Re-temped shrimp 34 F @4:29pm
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator big 6 poster.
[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. Emailed poster to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in front counter area near boba station obstructed with knife. Operator moved knife.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit. Operator had Quaternary test kit.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in mens restroom. Operator stocked paper towels.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers and walk in freezer not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of unlabeled chemical substance store near hand wash sink. Operator labeled as windex.