How many health inspections has FIVE SPICE VIETNAMESE PHO AND SUSHI BAR had?

FIVE SPICE VIETNAMESE PHO AND SUSHI BAR has had 24 inspections according to Florida DBPR records.

Has FIVE SPICE VIETNAMESE PHO AND SUSHI BAR ever been shut down?

No, FIVE SPICE VIETNAMESE PHO AND SUSHI BAR has no emergency closures on record.

What are the most common violations at FIVE SPICE VIETNAMESE PHO AND SUSHI BAR?

The most frequently cited violations at FIVE SPICE VIETNAMESE PHO AND SUSHI BAR are: Consumer advisory, Time as control, Chemical properly stored.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V21 (Time as control) mean?

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

FIVE SPICE VIETNAMESE PHO AND SUSHI BAR

1801 NE 8 ST, Homestead, FL 33033

Miami-Dade County · Permanent Food Service · Owner: FIVE SPICE VIETNAMESE PHO AND SUSHI BAR LLC · License: SEA2331398

FIVE SPICE VIETNAMESE PHO AND SUSHI BAR in Homestead, FL has 24 inspections on record with 238 total violations (9.9 per inspection) and 0 emergency closures.

24Inspections

238Violations

0Closures

Data current as of March 26, 2025

Inspection History (24)

Mar 26, 2025 — Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V12 Shell stock requirements

V21 Time as control

Intermediate Violations

V36 Proper ventilation

Nov 18, 2024 — Routine - Food· 5 violations (1 high priority)· Call Back - Complied

High Priority Violations

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V32 Proper sanitizing

V42 Equipment condition

Nov 15, 2024 — Routine - Food· 20 violations (7 high priority)· Administrative complaint recommended

Apr 22, 2024 — Routine - Food· 10 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V06 Handwashing facilities

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V42 Equipment condition

Feb 8, 2024 — Routine - Food· 3 violations · Call Back - Complied

High Priority Violations

V02 Employee health policy

V22 Consumer advisory

Nov 29, 2023 — Routine - Food· 16 violations (4 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V11 Food in good condition

V14 Food contact surfaces

V22 Consumer advisory

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

Basic Violations

V50 Adequate lighting

V53 Outer openings protected

Jun 24, 2023 — Routine - Food· 11 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V11 Food in good condition

V12 Shell stock requirements

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

Basic Violations

V50 Adequate lighting

Sep 20, 2022 — Routine - Food· 9 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V40 Wiping cloths usage

V41 Toilet facilities

V42 Equipment condition

Jan 14, 2022 — Routine - Food· 9 violations · Inspection Completed - No Further Action

High Priority Violations

V16 Proper cooking temps

V22 Consumer advisory

V25 Allergen awareness

V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V40 Wiping cloths usage

V42 Equipment condition

Jul 28, 2021 — Routine - Food· 10 violations · Inspection Completed - No Further Action

High Priority Violations

V13 Parasite destruction

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V42 Equipment condition

Nov 2, 2020 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V16 Proper cooking temps

V21 Time as control

V23 Chemical properly stored

Sep 23, 2020 — Routine - Food· 2 violations · Call Back - Complied

High Priority Violations

V16 Proper cooking temps

Jul 21, 2020 — Routine - Food· 8 violations · Warning Issued

High Priority Violations

V03 Employee health reporting

V10 Approved food source

V16 Proper cooking temps

V21 Time as control

Intermediate Violations

V31 Clean multi-use utensils

V42 Equipment condition

Basic Violations

V53 Outer openings protected

Feb 14, 2020 — Routine - Food· 14 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V13 Parasite destruction

V21 Time as control

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V42 Equipment condition

Basic Violations

V51 Premises clean

Nov 22, 2019 — Routine - Food· 4 violations (1 high priority)· Call Back - Admin. complaint recommended

High Priority Violations

V03 Employee health reporting

V21 Time as control

Intermediate Violations

V31 Clean multi-use utensils

Basic Violations

V53 Outer openings protected

Sep 17, 2019 — Routine - Food· 14 violations (4 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V21 Time as control

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V40 Wiping cloths usage

V41 Toilet facilities

Basic Violations

V51 Premises clean

V53 Outer openings protected

Dec 26, 2018 — Food-Licensing Inspection· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V14 Food contact surfaces

V16 Proper cooking temps

V24 Toxic substance control

Intermediate Violations

V35 Single-use items

Aug 14, 2018 — Routine - Food· 9 violations (1 high priority)· Call Back - Extension given, pending

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V33 Proper cooling equipment

Basic Violations

V53 Outer openings protected

Jun 12, 2018 — Routine - Food· 15 violations (2 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V09 No contamination

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V33 Proper cooling equipment

Basic Violations

V53 Outer openings protected

Oct 20, 2017 — Routine - Food· 12 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V11 Food in good condition

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V33 Proper cooling equipment

Basic Violations

V51 Premises clean

V53 Outer openings protected

Mar 16, 2017 — Routine - Food· 3 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

Intermediate Violations

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Mar 9, 2017 — Routine - Food· 16 violations (1 high priority)· Call Back - Extension given, pending

High Priority Violations

V12 Shell stock requirements

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V27 Correct procedures

Intermediate Violations

V33 Proper cooling equipment

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Mar 8, 2017 — Routine - Food· 28 violations (4 high priority)· Warning Issued

High Priority Violations

V05 Handwashing procedures

V09 No contamination

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

V35 Single-use items

V36 Proper ventilation

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

Sep 7, 2016 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V23 Chemical properly stored

Basic Violations

V48 Food storage

How Does This Facility Compare?

FIVE SPICE VIETNAMESE PHO AND SUSHI BAR has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 9.9 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has FIVE SPICE VIETNAMESE PHO AND SUSHI BAR had?: FIVE SPICE VIETNAMESE PHO AND SUSHI BAR has had 24 inspections according to Florida DBPR records.
Has FIVE SPICE VIETNAMESE PHO AND SUSHI BAR ever been shut down?: No, FIVE SPICE VIETNAMESE PHO AND SUSHI BAR has no emergency closures on record.
What are the most common violations at FIVE SPICE VIETNAMESE PHO AND SUSHI BAR?: The most frequently cited violations at FIVE SPICE VIETNAMESE PHO AND SUSHI BAR are: Consumer advisory, Time as control, Chemical properly stored.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: March 26, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with FIVE SPICE VIETNAMESE PHO AND SUSHI BAR.