Banh Mi and Pho Express
Last inspected: Feb 12, 2026
41
Score
Banh Mi and Pho Express has been inspected 12 times since 2022. On Feb 12, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat pork in walk-in-cooler. Person in charge removed raw chicken to properly store. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed ambient temperature of raw shelled eggs (49F-50F - Cold Holding) in small fridge next to fryer. Operator removed shelled eggs and placed eggs in nearby cooler. Operator seen that someone moved the temperature dial inside fridge. **Corrective Action Taken**
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed cup and two utensils in hand wash sink on front service line. Operator removed items from hand wash sink. **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored next to triple sink. Person in charge labeled spray bottle of bleach. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on ceiling, and shelving in walk in freezer.
14-69-4
Basic - Food stored on floor. Observed multiple sealed boxes of food stored on floor in walk in freezer. Also, plastic bucket of sauce stored on floor outside walk-in-cooler. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf above triple sink unable to properly air dry **Repeat Violation**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed two containers of white substance in dry food storage area unlabeled. Person in charge labeled salt and sugar containers. **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach-in cooler across from fryer soiled. Also, exterior of fridge next to fryer has heavy accumulation of grease. **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven has accumulation of debris.
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense salt. Person in charge removed cup from salt. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board Observed wet towel stored under cutting board on prep table.
21-04-4
41
Sep 18, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels in direct contact with cooked meatballs, cooked pork, cooked beef in walk-in-cooler.
14-86-1
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach in freezer in prep area, not all products commercially packaged. Employee rearranged to properly store meats **Corrected On-Site**
08A-17-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked eggs stored next shelled eggs in walk-in-cooler. See stop sale.
01B-14-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanada (109-113F - Hot Holding) in hot display case at front counter. Operator raised temp to reheat empanadas. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potable colored cutting boards on clean rack at triple sink soiled / stained. Also, nozzle for hot water urn soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front line used to store cup and large bucket. Operator removed items from hand wash sink . **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at triple sink. Operator labeled spray bottle of sanitizer. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf at triple sink unable to properly air dry **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler and on reach-in cooler at sandwich making station soiled. Also, multiple filters in hood above fryer area heavily soiled. Also, exterior side of fridge next to fryers has accumulation of grease. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense cooked meats at sandwich making station.
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored I. Mop bucket in a manner to not allow mop to dry properly.
42-01-4
Basic - Food stored on floor. Multiple sealed boxes, plastic bucketsand pans of food stored on floor in walk-in-cooler and walk in freezer **Repeat Violation**
08B-38-4
32
Jun 27, 2025
Routine - Food
No violations found.
100
Jun 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Operator unable to provide proof of employee food training. **Warning** - From follow-up inspection 2025-06-17: Still the same at callback, Operator stated husband has them and will send via email. **Time Extended**
53B-01-5
90
Apr 15, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Spray can of raid stored next to lemon juice on shelf at front service line. Operator removed spray can of raid. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in egg roll mix stored above ready to eat lemon grass. Not all products commercially packaged. Employee rearranged reach in freezer to properly store. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler near stove soiled.
22-02-4
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. Operator unable to provide proof of employee food training. **Warning**
53B-01-5
Intermediate - 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees on duty read and sign form. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on shelf next to triple sink. Operator labeled spray bottle of sanitizer. **Corrected On-Site**
41-17-4
Basic - Ceiling tile missing. Multiple ceiling tiles missing above shelf next to walk-in-cooler. Operator slid ceiling tiles back into place. **Corrected On-Site**
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry
24-08-4
Basic - Food stored on floor. Container of oil stored on floor in back room next to walk-in-cooler. Also, bucket with sugar stored on floor on front service line. Operator removed both foods from the floor to properly store. Also, multiple sealed boxes stored on floor in walk in freezer. **Corrective Action Taken**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in hood area above fryers soiled/ accumulation of dust.
23-03-4
41
Nov 22, 2024
Food-Licensing Inspection
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
32
Jul 17, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Apr 12, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork hot holding at 90°. Placed about 45 mins before. Reheated to 175-180°. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over Ready to eat butters in rear cooler. Moved by manager. **Corrected On-Site**
08A-02-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food service employee with long fake nails handling Single Service items
13-06-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.
16-37-1
Intermediate - 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/ 5 food service employees onsite with no certified food manager present. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired. **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Ineffective hair restraint on food service employee.
13-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ) **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Boxed foods on floor in walk in cooler.
08B-38-4
Basic - Single-service articles improperly stored. Boxed Single Service items on floor . Frontline.
25-05-4
Basic - Stored food not covered. Uncovered cut vegetables in walk in freezer.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Package of frozen meat thawing on counter. Moved by manager **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : cutting board. **Repeat Violation**
21-12-4
29
Aug 21, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
41
Feb 15, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork liver at 52F being held hot. Observed Cooked pork, and grilled pork being held hot at 52F-56F. Manager stated all meats were brought from cooler to be reheated to 165F in stand up oven. Manager placed pork pans back in oven for reheat. Observed water not touching bottom of pans in hot holding well. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-15: Not observed at callback **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Observed establishment to not have probe thermometer. - From follow-up inspection 2023-02-15: Still the same at callback **Time Extended**
05-08-4
78
Sep 28, 2022
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
25
Jul 7, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Banh Mi and Pho Express last inspected?
The most recent health inspection at Banh Mi and Pho Express on file is from Feb 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Banh Mi and Pho Express?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Banh Mi and Pho Express.
How does Banh Mi and Pho Express compare to other restaurants in Jacksonville?
Banh Mi and Pho Express most recently scored 41 out of 100, which is lower than the Jacksonville average of 74.
Has Banh Mi and Pho Express' inspection record improved over time?
Results have been roughly steady. Inspections at Banh Mi and Pho Express have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Banh Mi and Pho Express means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Banh Mi and Pho Express inspected?
Based on the inspection history on file, Banh Mi and Pho Express is inspected around three times per year on average.
Nearby Restaurants