PHO VIET CUISINE

Name: PHO VIET CUISINE
Address: 1202 W BRANDON BLVD, BRANDON, FL, 33511, US
Rating: 60.4

1202 W BRANDON BLVD, BRANDON, FL 33511

License #3902941

🍜 Thai/Vietnamese ℹ️

60.4 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PHO VIET CUISINE in BRANDON currently holds an InspectFL Health Score of 60.4 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 March 30, 2026. Across those visits, inspectors documented 73 total violations — 9 critical, 23 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 3, 2025

The latest inspection on March 30, 2026 shows 12 observation rows: 2 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

PHO VIET CUISINE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Grooved cutting board
[08B-38-4] Food stored on floor. Walk in freezer various frozen items on floor (shrimp)
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over ready to eat veggies, employee moved
[08A-11-5] Raw animal food stored over canned/bottled drinks. Raw shell eggs over beer in walk in cooler. Discussed proper food storage
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior two door reach in freezer
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked handwash sink by dish machine. Employee removed cart and bag blocking sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Soap dispenser on cooks line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Boxes of hoisin sauce on floor at front counter. Operator placed on shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice paddle stored on condiment packs. Operator placed in container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler doors soiled.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed in dish area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Prepared raw broccoli observed stored in shopping bag. Operator placed in food grade bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked meatballs in walk in cooler. Operator placed beef on lower shelf.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Drink glasses at wait station.
[36-22-4] Floor area(s) covered with standing water. Observed in dish area
[36-73-4] Floor soiled/has accumulation of debris. Observed under dish machine
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in bulk rice an and sugar. Operator removed bowls.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken held at 49F in flip top cooler at cookline. Operator moved to lower part of cooler. Cooked shrimp held at 46F in flip top cooler at cookline. Operator placed in ice bath.
[41-10-4] Toxic substance/chemical improperly stored. Window cleaner observed stored on front counter. Operator removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in dish blocked by cart. Operator moved cart.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Softened butter on prep table, no time plan, no time mark. Provided operator with written procedures for using time as a public health control
[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 cooler not dated.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Drinking cup used to scoop ice at the beverage station on the front counter.
[29-18-4] Drain cover(s) missing. In front of the cook line in the kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf acfrom the dishwasher.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Knives between prep table and reach in coolers. The knives was removed and taken to the dishwasher area to be washed, rinsed and sanitized.
[22-08-4] Interior of the microwave has accumulation of black substance/grease/food debris. On the shelf across from the right end of the cook line.
[36-62-4] Light not functioning. Cook line over the wok station. Floor soiled under the cooking equipment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Dishwasher area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over washed basil. The eggs was relocated.
[41-10-4] Toxic substance/chemical improperly stored. A spray bottle of windex next to plastic containers and lids on the table entering the 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand was sink in the dishwasher area is blocked by a black utility cart.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and dining area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. Kitchen and dishwasher area.