PHO BOWL

Name: PHO BOWL
Address: 12951 METRO PKWY STE 4, FORT MYERS, FL, 33966, US
Rating: 39

12951 METRO PKWY STE 4, FORT MYERS, FL 33966

License #4605074

🍜 Thai/Vietnamese ℹ️

39 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 15 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PHO BOWL in FORT MYERS currently holds an InspectFL Health Score of 39 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 40 total violations — 5 critical, 7 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 21, 2026 shows 15 observation rows: 2 critical, 1 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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F record

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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: Call Back - Admin. complaint recommended
[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. Observed container of milk with no date marking.
[10-20-4] In-use tongs stored on oven door handle between uses.
[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 handle in spices at cook line.
[25-05-4] Single-service articles improperly stored. Observed single service napkins stored on floor outside bathrooms.
[32-04-4] Male and female bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-17-5] Floor tiles missing and/or in disrepair throughout kitchen.
[31B-04-4] No handwashing sign provided at a hand sink in kitchen used by food employees.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed non food-grade bags used in direct contact with raw chicken and vegetables.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between handwash sink in kitchen and wall.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed screen door is torn and has a gap at the bottom.
[29-27-4] At time of callback inspection no mop sink has been installed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle inside reach in cooler not segregated from food to be served to the public.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (64F - Cold Holding) in roc in kitchen, the operator states they left it out while making spring rolls less than 1 hour. Observed bean sprouts (56F - Cold Holding); in kitchen. Educated operator about fill lines and stocking ice properly.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled spices near cook line.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between handwash sink in kitchen and wall.
[10-20-4] In-use tongs stored on oven door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line.
[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.
[25-05-4] Single-service articles improperly stored. Observed single service napkins stored on floor outside bathrooms.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Operator states they dump mop water down storm drain.
[32-04-4] Male and female bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-17-5] Floor tiles missing and/or in disrepair throughout kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled spices near cook line.
[08B-38-4] Food stored on floor. Observed boxes of rice stored on floor outside bathrooms.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed non food-grade bags used in direct contact with raw chicken and vegetables.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed screen door is torn and has a gap at the bottom.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed half eaten muffin stored in reach in cooler at front counter not segregated from food to be served to the public. The operator removed the item.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on make table - operator removed the item.
[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. Observed container of milk with no date marking.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (64F - Cold Holding) in roc in kitchen, the operator states they left it out while making spring rolls less than 1 hour. Observed bean sprouts (56F - Cold Holding); in kitchen. Educated operator about fill lines and stocking ice properly.
[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 handle in spices at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle inside reach in cooler not segregated from food to be served to the public.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and raw shrimp above noodles in reach in cooler. Observed beef and chicken in reach in freezer stored side by side. Observed raw shell eggs stored over noodles in reach in cooler on cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM not present, 3 employees engaged in food prep in kitchen, 1 employee involved with prep at front counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an external water filter connected to handwash sink at front counter, operator states it is for filling water pitchers. Educated handwash sink is only for hand washing.
[31B-04-4] No handwashing sign provided at a hand sink in kitchen used by food employees.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed a copy to the operator.