PHO 99 VIETNAMESE GRILL

Name: PHO 99 VIETNAMESE GRILL
Address: 1921 LANE AVE S, JACKSONVILLE, FL, 32210, US
Rating: 56.8

1921 LANE AVE S, JACKSONVILLE, FL 32210

License #2615996

🍜 Thai/Vietnamese ℹ️

56.8 Grade F / 100

Failing Health Score

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Latest inspection

December 29, 2025 · 11 findings · 1 critical

Routine - Food

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Quick take

PHO 99 VIETNAMESE GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 56.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 29, 2025. Across those visits, inspectors documented 73 total violations — 18 critical, 11 major, 44 minor.

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The latest inspection on December 29, 2025 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

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*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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple plastic cups with no handle used as scooping mechanisms throughout kitchen. Person in charge removed cups and replaced with handled scoops.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker and cell phone stored on shelf above food items on cook line.
[08B-48-4] Employee preparing food in customer section of dining area. Observed employee cutting jalapenos at bar top.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a bracelet.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle and possibly exposed to contamination from floor or passerbys.
[25-32-4] Reuse of single-service or single-use articles. Observed leftover bags of meat balls used for storage of other food items throughout kitchen area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw shrimp thawing at room temperature in prep area. Person in charge moved food items to sink and turned on cold running water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on floor by three compartment sink.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands in hand wash sink with no soap on cook line. Inspector educated employee proper handwashing procedures.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink on cook line.
[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. Observed multiple cooked food items with no date marking when cooked in walk-in freezer.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed enclosed employee beverage stored on prep table next to food items across from dish area. Person in charge removed beverage.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee on cook line engaging in food preparation while wearing a watch.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near dish machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed white scoop used for cooked rice stored in standing water near rice steamer. Person in charge voluntarily discarded water and container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled fan guards on floor fans on cook line. Soiled hood filters above cook line.
[35B-03-4] Outer openings not protected with self-closing doors. Observed rear exit door of kitchen unable to self-close due to broken self-closing arm.
[25-32-4] Reuse of single-service or single-use articles. Observed original packaging used for meatballs being reused for various food items above cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken being thawed in prep sink at room temperature with no running water. Person in charge turned running water on.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line handle ready to eat spring rolls with bare hands, then wrap spring rolls in plastic wrap. Inspector educated employee proper glove wearing procedures with ready to eat.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce in walk-in cooler on left side. Person in charge rearranged food items to proper storage levels.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinating raw chicken stored over raw beef in walk-in freezer. Person in charge rearranged food items to proper storage levels.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed 2 empty plastic containers stored in hand wash sink near rear exit. Person in charge removed containers.
[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 multiple food items prepared on site with no date marker in walk-in cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed clear plastic container with no handle used as scoop in corn starch on cook line. Person in charge removed plastic container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed; red cutting board with grooves and no longer smooth and easily cleanable on prep table next to hand wash sink on cook line. White cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler at end of cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee chopping green onion with multiple dangling bracelets on. Person in charge educated employee proper jewelry requirements for food handling.
[08B-38-4] Food stored on floor. Observed; raw beef thawing in bowl on floor under prep shelf in dish area. Raw beef thawing in bowl on floor under prep table next to hand wash sink on cook line. Raw chicken stored on floor in walk-in freezer. Multiple metal containers of cooling beef broth on floor next to standing reach in freezer across from walk-in cooler. Person in charge removed all food items from floor to proper storage levels.
[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 scoop in mono sodium glutamate container with handle in direct contact with product. Person in charge removed scoop handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board on prep table next to hand wash sink on cook line. Person in charge removed wet wiping cloth.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled frames and gaskets on doors of reach in coolers on cook line. Soiled hood filters above cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee beverage with lid stored in reach in cooler with cooked food items on cook line. Person in charge removed beverage from reach in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef, raw chicken, and raw shrimp thawing at room temperature not under running water. Person in charge moved thawing food items under running water in three compartment sink.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloths stored in sanitizer bucket that person in charge stated contained soap and bleach.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed; opened container of of raw tilapia stored over box of unwashed broccoli in reach in cooler on cook line. Person in charge moved raw tilapia to proper storage location. Flat of raw shell eggs stored over box of unwashed lettuce in walk-in cooler. Person in charge moved raw shell eggs to proper storage location.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed opened bags of raw chicken, raw shrimp, and raw beef stored in same container on floor next to three compartment sink. Person in charge stated raw food items were being thawed to be immediately cooked.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee touch clothes and bare body with gloves on then handle ready to eat cabbage without changing gloves. Employee take garbage to dumpster through rear exit of kitchen then return and handle clean containers in dish area without changing gloves and washing hands. Inspector educated person in charge proper glove changing procedures.
[41-10-4] Toxic substance/chemical improperly stored. Observed container of baby shampoo stored on wire rack in dry storage next to food items. Person in charge removed baby shampoo.
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee in prep area cutting green onions while holding onions with a bare hand. Employee was wearing a glove on hand handling knife. Inspector educated person in charge proper preventative measures of bare hand contact.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked goat with temperatures of 67-72F cooling at room temperature after being seasoned. Person in charge stated goat is fully cooked then seasoned and allowed to cool before reheating. Person in charge stated goat had been cooked 1.5 hours prior . Person in charge moved cooked goat to walk-in cooler to finish cooling process.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed; build up of food debris in hand wash sink on cook line. Person in charge cleaned out hand wash sink. Wiping cloth stored in hand wash sink near rear exit of kitchen. Person in charge removed wiping cloth.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed single service item cup with no handle stored in large container of sugar, and one in container of msg. Person in charge removed cups.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored under prep table with slicer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf above food items at end of cook line. Observed opened water bottle stored in reach in cooler on front line with sodas. Person in charge moved all beverages to appropriate location.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed; employee cell phone on prep station in front line. Employee keys stored next to single service items at front station. Observed television remote stored on shelf above prep station at start of cook line. Person in charge moved all employee items to designated area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal pans by prep table with slicer with moisture and stacked on top of each other.
[08B-38-4] Food stored on floor. Observed large containers of broth stored on floor in kitchen area by stand up reach in cooler. Observed container of raw thawing beef stored on floor under prep table. Observed container of soy sauce stored on floor on cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils on prep station in kitchen area stored in container of standing water at 81F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler throughout kitchen area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed; bowl of raw beef sitting on prep station at room temperature person in charge stated was thawing. Container of beef bone on floor under prep station person in charge stated was thawing. Person in charge moved bowl of beef to freezer and container of beef bone to running water.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut ready to eat lettuce and place into bowl of pho with portion of lettuce above hot water. Spoke to person in charge and pushed lettuce below 170F broth.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in dish machine area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored on shelf above cooked shrimp in reach in freezer near prep station.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed spray hose in dish machine hanging below flood rim.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp paste opened and portioned into eight single use containers stored at room temperature at 72F. Person in charge stated shrimp paste had been opened two days prior. Observed cooked shallots person in charge stated were cooked two days prior at 71F Observed cooked boba on front line in warmer at 113F. Cooked boba (113F - Hot Holding) Shrimp paste (72F - Cold Holding) Cooked shallots (71F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bowl of bean sprouts on front line at temperature of 70F. Person in charge indicated they are not held on time in lieu of temperature, prepped in morning before open, and placed in reach in cooler at end of lunch shift to be used for dinner shift. Person in charge moved to time as a public health control. Observed shrimp paste opened and portioned into eight single use containers stored at room temperature. Person in charge stated shrimp paste had been opened two days prior. Observed cooked shallots on cook line holding at 71F. Shrimp paste (72F - Cold Holding) Cooked shallots (71F - Cold Holding) Bean sprouts (51-70F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked boba on front line in warmer at 113F at 4:00pm for more than 4 hours. Cooked boba (113F - Hot Holding)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed single use container stored in hand wash sink by back door. Person in charge removed and discarded.
[52-01-4] Identity of food or food product misrepresented. Observed two items on menu labeled as "crab." Person in charge stated it is imitation crab and no fresh crab is added to dish. Person in charge provided original packaging which only states crab flavor. Item numbers 29 and 30 on menu.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In dry storage room of kitchen, container of flour was a old cup without a handle. Operator removed cup and added handled scooper.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Container of soy sauce being repurposed to transfer water next to ice machine in kitchen was not inverted. Operator inverted.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid found next to rice cooker in back room by triple sink. Operator discard drink.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scooper in direct contact with flour. Operator lifted handle upward.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in cup of water 70F. Operator dumped water out of cup.
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. In dry storage room of kitchen, bedding located next to stored food. Per operator, his children hang out back there after school.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler under prep line in kitchen is soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Cooking grease not labeled at wok station in kitchen. Operator added label. Flavored powder mix used for boba was not labeled. Operator had employee added label.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in dish area of kitchen.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink next to dishwasher is hanging over sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee dumping water from cup into hand wash sink at server station.
[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. Two employees present did not have employee training, per manager the employees have worked here over 60 days. manager stated he has employee training booklets but has not had the two employees fill it out.