Pho Is for Lovers
5521 Greenville Ave #105, Dallas, TX 75206 · 75206 · Restaurant
Passed all 14 inspections — critical violations noted
2023-03-21 Pass Routine 3
*19 One Inch Air Gap
Need at least 1" air gap at floor drain piping, 3-comp sink.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Observed sanitizer stored near condiments.
*42 Dirty nonfood contact surfaces
Observed dirty bottom shelf at RIF.
2022-09-22 Pass Routine
No violations found.
2021-10-28 Pass Routine 4
*32 Damaged Equipment
REPLACE GASKETS ON RIC(S)
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN VENTS
*10 Clean Sight and Touch
CLEAN ALL
*42 Floors/walls/ceiling/nonfood dirty
CLEAN GASKETS
2021-03-18 Pass Routine CRITICAL 16
*02 Cold Hold (41øF/45øF or below)
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*32 Approved Food Contact Equip.
PROVIDE FOOD GRADE SAFE CONTAINERS FOR FOOD STORAGE
*45 Premises shall be maintained in good repair
RESEAL AROUND HAND SINK
*10 Clean Sight and Touch
CLEAN RIC9S)
*18 Toxic items labeling-non original container
LABEL TOXIC CHEMICALS
*35 Jewelry Prohibition
NO JEWELRY ( WATCHES)
*42 Floors/walls/ceiling/nonfood dirty
CLEAN BACK DOOR
*42 Floors/walls/ceiling/nonfood dirty
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*35 Jewelry Prohibition
*32 Approved Food Contact Equip.
*10 Clean Sight and Touch
*18 Toxic items labeling-non original container
*02 Cold Hold (41øF/45øF or below)
*45 Premises shall be maintained in good repair
2020-08-06 Pass Routine CRITICAL 6
*18 Toxic items storage adjacent to food/utensils
*10 Clean Sight and Touch
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*43 Light bulbs, light shields provided
*02 Cold Hold (41øF/45øF or below)
*32 Damaged Equipment
2020-02-03 Pass Follow-up CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
S. BUCKER IMPROPER STORED UNDER HAND SINK
*10 Clean Sight and Touch
CLEAN ALL RIC(S)
*38 Thawing. under running water criteria
IMPROPER THAWING OF MEAT
*45 Premises shall be maintained in good repair
CLEAN BACK DOORS
*19 One Inch Air Gap
ONE INCH AIR GAP AT SINK
*43 Light bulbs, light shields provided
REPLACE LIGHTING UNDER VENT HOOD SYSTEM
2020-01-02 Pass w/ Conditions Routine CRITICAL 16
*47 Handwashing signage
PROVIDE HAND WASHING SIGN
*44 Trash can provided for papertowel waste
*43 Light bulbs, light shields provided
SHIELD LIGHTS
*42 Floors/walls/ceiling/nonfood dirty
REMOVE DUST FROM CEILING OVER CEILING
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
IMPROPER THAWING OF FROZEN FOOD
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
*34 Insect control devices-not over food/food prep
BUG DEVICE ABOVE FOOD EQUIPMENT
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
*22 Handlers-Certificate Not On Site
CERTIFY STAFF
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*10 Clean Sight and Touch
CLEAN RIC / RIF (S)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
CROSS CONTAMINATION BY ARRANGEMENT
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOODS
*02 Cold Hold (41øF/45øF or below)
noodles 67.2F pork 50.2F , c. shrimps 55.7f , c. green onion 65.7F
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
IMPROPER STORING OF UTENSIL IN WATER
2019-07-25 Pass Routine 2
*34 Insect control devices-not over food/food prep
move bug light can not be over preparation table
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
sanitation bucket can not sit directly on the floor
2019-01-17 Pass Routine 3
*35 Eating food, chewing gum, drinking beverages, or using tobacco
employee drink next to to go utensils
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
cloth under utensils and sauces
*42 Floors/walls/ceiling/nonfood dirty
dust on the A/C vents, walls and on top shelf of the by the makeline
2018-06-22 Pass Routine CRITICAL 2
*37 Storing the food where it is not exposed to splash, dust, or other contamination
move paper towel holder to protect utensils from splash
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below.
2017-12-19 Pass Routine CRITICAL 10
*10 Clean Sight and Touch
Ice machine needs to be cleaned.
*14 When to wash hands before donning new gloves
Employees must wash hands before putting on new gloves.
*28 Date marking > 24 hrs,on site,temp 41F
Need products date marked.
*29 Food thermometers provided and accessible
Need a probe thermometer.
*37 Food, utensils & equip under other sources
Food stored under hand sink- contamination from splashing.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Open drink above make line.
*37 Storing the food at least 15 cm (6 inches) above the floor
Food must be store 6" off the ground.
*39 Utensils, single serve items 6 inches off - floor
To Go items can not be stored on the floor
*38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41
Not using approved thawing method. Items can not be thawed at room temperature.
*31 Handwashing lavatory - accessible
Hand sinks must not be blocked
2017-07-25 Pass Routine CRITICAL 6
*29 Thermometer shall be easily readable
keep in front of cooler
*39 Loosely cover cooling foods
not a tight cover
*47 Conditions of Permit-in use of food equipment
post signage
*18 Toxic items labeling-non original container
label soap bottles
*02 Cold Hold (41øF/45øF or below)
raw pork 46 F raw shell egg 47 F cooked shrimp 48 F
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
2017-01-18 Pass Routine CRITICAL 8
*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
have all employees sign policy
*32 Approved Food Contact Equip.
no towels undercutting boards
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw beef over raw seafood
*45 Lockers to be used to store personal items
*18 Toxic items labeling-non original container
*14 When to wash hands between raw and RTE foods
must change gloves and wash hands between raw meats and rte vegetables
*37 Storing the food at least 15 cm (6 inches) above the floor
*47 Conditions of Permit-in use of food equipment
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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