CITY PHO

Name: CITY PHO
Address: 3402 TECHNOLOGICAL AVE STE 124, ORLANDO, FL, 32817, US
Rating: 85.3

3402 TECHNOLOGICAL AVE STE 124, ORLANDO, FL 32817

License #5815051

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.3 Grade B / 100

Solid Health Score

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Quick take

CITY PHO in ORLANDO currently holds an InspectFL Health Score of 85.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 32 total violations — 6 critical, 11 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 6, 2026 shows 13 observation rows: 1 critical, 7 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer 12 degrees off .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored on top of soda boxes. Removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler and prep table in cook line . Removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking steaks while wearing a bracelet .
[31B-03-4] No soap provided at handwash sink. No soap at hand sink located in cook line . Replaced
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple bags of raw food stored on freezer floor. Pick up
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean containers placed on drying rack in dish area . Removed
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for employee who works once a week. Signed
[22-41-4] 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. Chlorine dishmachine 0 ppm. Rechecked after priming 100 ppm.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened two days ago no date marked.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Spring rolls thawed and no date changed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bobba cooked five days ago no date marking Ice berg lettuce cut three days ago no date marked

Disposition: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice kept on warmer in cook line , kept for 30 minutes with temperature of 129F . Operator reheat it to 165F .
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employee sign printed copy she had from book.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean plastic containers kept on dish area .
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking from faucet outside of restaurant.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored over single service items in storage located in office.
[14-38-4] Food storage container/container lid cracked or broken Operator discarded .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on cooler located close to ice machine .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw cracked shell eggs stored over cooked chicken in reach in cooler located in cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw sliced meat been thawed at room temperature kept on prep table in cook line.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator added wok, make table, bigger ice machine, prep sink to cook line. Operator added dish machine next to mop sink.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Steamed pork pulled from freezer yesterday with no date marked.
[22-41-4] 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. Chlorine dish machine with O ppm.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over churros, cauliflower rice , with undon noodles in reach in freezer . Raw chicken stored over spring rolls in walk in freezer.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Non food grade containers use to store carrots, onions, cilantro, green onions, noodles .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has debris per operator is not has been used today.

Community reaction

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Community pulse