PHO THIEN VIETNAMESE KITCHEN Inspection – October 13, 2026

High Priority 2

#3High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**

Warning

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main reach-in cooler on cook line cut tomatoes (66F – Cold Holding); cut lettuce (68F – Cold Holding); cooked beef (66F – Cold Holding) **Warning**

Warning

Intermediate 3

#5Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

#6Intermediate53B-01-5

Intermediate – 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. **Warning**

Warning

#7Intermediate29-28-4

Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filter for ice machine

Basic 2

#1Basic25-18-4

Basic – Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Togo bags and deli paper. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#2Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Thawing meats on countertop. Moved to walk-in cooler **Corrected On-Site**

Corrected On-Site

Florida Food Watch