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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
PHO NHI in PEMBROKE PINES currently holds an InspectFL Health Score of 66.1 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 September 9, 2026. Across those visits, inspectors documented 23 total violations — 6 critical, 8 major, 9 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 9, 2026 shows 6 observation rows: 2 critical, 2 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
PHO NHI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cook line- raw shell eggs over cut lettuce. Employee moved raw eggs on bottom.
- [14-05-4] Cardboard used to line food-contact shelves. Walk in Cooler- All shelves with cardboard lining.
- [31A-11-4] Handwash sink used for purposes other than handwashing.cup and sponge inside sink, employee removed.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter, employee removed. Employee provided.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of drink above flip top in cook line, employee removed.
- [03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked rice- at 11:20 am- (67-70F - Reheating since 10:00 am). Observed rice on slow cooker.advised operator to complete reheated on stove to assure proper temperature. Second temperature at 11:50 , (168F).
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If you're deciding where to eat next, compare this page with similar spots nearby instead of relying on one score in isolation.
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