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Licensee
Name:
WHAT THE PHO
License Number:
SEA1623516
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
2033 WILTON DR WILTON MANORS, FL 33305
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/12/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee with no hair restraint while engaging in food preparation.
One cook without hair restraint. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed 4 knives stored between equipment at flip top in kitchen. Operator removed knives and washed. **Corrected On-Site** **Warning**
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
At 3 compartment sink draining pipes. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit
Flip top: raw shrimp 41°-48°, cooked chicken 41-48° **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Cooked veggie mix inside flip top by wok. In unit over 24hrs. Operator date marked. **Corrected On-Site** **Warning**
Intermediate - 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. **Repeat Violation** **Admin Complaint**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
For cooked pork prepared over 24 hrs inside reach in cooler in kitchen. Operator date marked. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Warewashing machine not automatically dispensing the the sanitizer. Operator called for service.
Operator will sanitized at 3 compartment sink. **Corrective Action Taken** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.