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Mixed Health Record
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 VN in BOYNTON BEACH currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, inspectors documented 7 total violations — 4 critical, 2 major, 1 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 13, 2026 shows 7 observation rows: 4 critical, 2 major, and 1 minor.
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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?
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Would you eat here?
PHO VN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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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
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed cups in hand wash sink by coffee/beverage station.
- [08B-38-4] Food stored on floor. Cooking oil stored on floor at cook line.
- [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Single door cooler: raw shell eggs (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to another operable cooler.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler: bean sprouts (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved to another operable cooler.
- [53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces at flip top cooler, raw beef over lettuce at 3 door cooler in kitchen. Operator stored Products properly.
- [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. Dishwasher (Chlorine 0ppm) Operator changed chlorine sanitizer bucket, 100ppm.
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