Question 1

How many health inspections has PHO BAR VIETNAMESE KITCHEN had?

Accepted Answer

PHO BAR VIETNAMESE KITCHEN has had 8 inspections according to Florida DBPR records.

Question 2

Has PHO BAR VIETNAMESE KITCHEN ever been shut down?

Accepted Answer

No, PHO BAR VIETNAMESE KITCHEN has no emergency closures on record.

Question 3

What are the most common violations at PHO BAR VIETNAMESE KITCHEN?

Accepted Answer

The most frequently cited violations at PHO BAR VIETNAMESE KITCHEN are: Employee health policy, Proper cooking temps, Proper hand/arm washing.

Question 4

What does Florida violation V02 (Employee health policy) mean?

Accepted Answer

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

Question 5

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

Accepted Answer

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.

Question 6

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

PHO BAR VIETNAMESE KITCHEN

Inspection History (8)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Intermediate Violations

How Does This Facility Compare?

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