ORLANDO, FL. A state inspector visiting Pho 2 To on East Colonial Drive on June 2 documented six high-severity violations, including food sourced from unapproved suppliers and toxic chemicals stored improperly near food, and left the restaurant open.
The facility at 1206 E. Colonial Drive accumulated 248 total violations across 29 inspections on record. The June visit was not its worst, but it was close.
What Inspectors Found
The food sourcing violation is among the most serious a kitchen can draw. Food from unapproved or unknown suppliers has bypassed USDA and FDA inspection checkpoints, meaning there is no verified record of where it came from, how it was handled, or whether it was tested for contamination.
Inspectors also cited toxic chemicals stored or labeled improperly near food. A mislabeled or misplaced chemical container in a working kitchen is a direct contamination risk, not a paperwork problem.
The handwashing violation compounds both of those. Improper technique means pathogens remain on hands even when a worker goes through the motion of washing, transferring bacteria directly to food, surfaces, and equipment.
Food contact surfaces were documented as not properly cleaned or sanitized. Cutting boards, prep tables, and utensils that carry residue from prior use become a transfer route for every pathogen introduced into the kitchen.
The shellfish traceability violation adds another layer. Without proper shell stock tags and records, there is no way to trace oysters, clams, or mussels back to their harvest source if a customer becomes ill.
Time as a public health control was also cited as improperly used. When a kitchen relies on time instead of temperature to keep food safe, strict documentation is required. Without it, food can sit in the bacterial growth range of 41 to 135 degrees with no record of how long it has been there.
What These Violations Mean
The combination of an unapproved food source and missing shellfish records creates a traceability void. If a customer reported a foodborne illness after eating there, investigators would have no supplier chain to trace, no harvest records to pull, and no way to identify other people exposed to the same batch of food.
Improperly cleaned food contact surfaces are the mechanism that connects those sourcing problems to every dish that leaves the kitchen. Bacteria introduced on a cutting board or prep surface do not stay there.
The time control violation is particularly difficult to verify after the fact. A kitchen that is not properly documenting when food entered the temperature danger zone may have food sitting there for hours with no record and no corrective action.
Toxic chemicals near food represent a different category of risk entirely, one that does not require bacterial growth or a slow incubation period. Acute chemical contamination can cause immediate illness.
The Longer Record
The June inspection is not an isolated event. The 29 inspections on record at Pho 2 To have produced 248 total violations, a figure that averages more than eight violations per visit across the facility's history.
The pattern in recent years is consistent. In May 2025, inspectors cited six high-severity violations and three intermediate ones. In October 2025, another six high and one intermediate. In March 2026, a two-day stretch produced nine high-severity violations on March 18 followed by a follow-up visit on March 19 that still found one high-severity violation remaining.
The restaurant was emergency-closed once before, on January 11, 2023, for rodent activity. It was allowed to reopen the following day.
Pho 2 To: Recent Inspection Pattern
The June 2026 visit marked the third time in thirteen months that inspectors found exactly six high-severity violations at the same address. The categories shift slightly from visit to visit, but the severity level does not.
After six high-severity violations on June 2, including food from an unapproved source and toxic chemicals near food, Pho 2 To remained open for business.