FIVE SPICE VIETNAMESE PHO AND SUSHI BAR

Name: FIVE SPICE VIETNAMESE PHO AND SUSHI BAR
Address: 1801 NE 8 ST, HOMESTEAD, FL, 33033, US
Rating: 23.6

1801 NE 8 ST, HOMESTEAD, FL 33033

License #2331398

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

23.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FIVE SPICE VIETNAMESE PHO AND SUSHI BAR in HOMESTEAD currently holds an InspectFL Health Score of 23.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 48 total violations — 13 critical, 8 major, 27 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice not time marked at sushi station, as per manager rice was cooked 30 minutes ago.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook beef prepared onsite and held more than 24 hours not properly date.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw salmon(frozen) on preparation area at sushi station. Operator moved to reach in cooler during inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice container at dry storage area, operator removed during inspection.
[31B-03-4] No soap provided at handwash sink. Observed at front counter. Operator restocked during inspection.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line. Operator removed during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw pork stored above wakame salad at sushi station, operator stored properly.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across cook line.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no certificate for employee Miguel R. has been working more than 60 days.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted stored next to ice machine.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked at sushi station, as per manager rice was cooked 30 minutes ago. Operator discarded during inspection.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour container by fryers at cook line, operator removed during inspection.
[08B-38-4] Food stored on floor. Observed pickle ginger container stored on floor at sushi station. Operator stored properly during inspection. Also observed food cases stored on walk in freezer floor.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.) Observed inside of the walk in cooler Marinated pork (65 F - Cold Holding); Marinated chicken (59 F - Cold Holding); Lemon grass soup (60 F - Cold Holding) according to the chef since yesterday.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees cooking employee preparing food with no hair restraint
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature 66 F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under charbroiled grill soiled, under stove with heavy soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed water heater containers inside of the kitchen hand washing sink located block. Operator removed items
[32-07-5] Bathroom facility not clean. Observed mens bathroom dirty.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[35A-03-4] Dead roaches on premises. Observed two dead roaches next to the fryers, one behind charbroiled grill, two behind ice machine.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled, observed behind equipments with grease on the floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside of the walk in cooler Marinated pork (65 F - Cold Holding); Marinated chicken (59 F - Cold Holding); Lemon grass soup (60 F - Cold Holding) according to the chef since yesterday.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certification under Jimmy Nguyen expired on 07/22/2025.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over open cans of sauce.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse