Pho 54 & Grill Vietnamese Cuisine
Last inspected: May 7, 2026
39
Score
Public records show eight inspections at Pho 54 & Grill Vietnamese Cuisine stretching back to 2022. Inspectors last stopped by on May 7, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “wall soiled with accumulated grease, food debris, and/or dust” is the issue that surfaces most often, recorded three times.
That's lower than the typical Oviedo restaurant, which scores around 63. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
4
Major latest
2
Minor latest
Inspection History
May 7, 2026
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
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 shrimp in reach in freezer Properly stored **Corrected On-Site**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Properly stored **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over pork broth in reach in cooler Raw beef stored over beef broth in reach in cooler , properly store. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Two degreaser bottles with no name **Corrected On-Site**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink.
12A-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccios not identified as raw . Menus must be fixed , printed and online.
02B-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. Inspector provided printed copy. Corrective Action Taken** **Corrective Action Taken**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. Cleaned Corrected On-Site** **Corrected On-Site**
16-21-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
39
Oct 20, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
43
Mar 27, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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. Observed raw beef stored on top of raw shrimp at the 2 door freezer back area . Operator switch it . **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink at the kitchen Blocked with a prep table . Operator moved it to the side . **Corrected On-Site**
31A-09-4
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. Provided to operator and she did sign while conducting my inspection. **Corrected On-Site**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored on top of beans sprouts at the walk-in cooler .
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back of the house by the dishwasher area .
36-27-5
58
Oct 28, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp stored with cooked shrimp in sane container, in make table . Operator instructed to reheat shrimp. **Corrective Action Taken**
08A-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coconut milk , placed in wait station nit date marked, from 24 hours ago. **Corrected On-Site**
02C-02-5
Intermediate - 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. Dung D. 8-5-2024
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Sling bag stored on top of air fryer. **Corrected On-Site**
40-06-5
Basic - Water leaking from pipe and/or faucet/handle, under three compartment sink.
29-11-4
Basic - Uncovered food stored near sink exposed to splash. Bucket of noodles stored in water , near cookline sink.
08B-54-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gasket soiled with grime.
23-03-4
Basic - Food stored on floor. Containers of broth stored in walk in cooler, floor. **Corrected On-Site**
08B-38-4
55
Mar 21, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
61
Nov 13, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pho broth < 1 hour (49F - Cold Holding). Manager states on a 4 hour plan
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - on cook line blocked by cart
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pho broth < 1 hour (49F - Cold Holding). Manager states < 1 hour, on a four hour plan. Emailed operator forms for TPHC
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
23-03-4
Basic - Accumulation of debris on dish racks
16-15-4
64
May 30, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
50
Dec 6, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken stored in same container. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3 compartment sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink next to 3 compartment sink. **Corrected On-Site**
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine and 3 compartment sink.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Stand up reach in coolers in back prep area. **Corrected On-Site**
23-24-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small traces of black substance on the inside wall of ice machine.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
50
Frequently Asked Questions
When was Pho 54 & Grill Vietnamese Cuisine last inspected?
The most recent health inspection at Pho 54 & Grill Vietnamese Cuisine on file is from May 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Pho 54 & Grill Vietnamese Cuisine?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited three times, more than any other issue at Pho 54 & Grill Vietnamese Cuisine.
How does Pho 54 & Grill Vietnamese Cuisine compare to other restaurants in Oviedo?
Pho 54 & Grill Vietnamese Cuisine most recently scored 39 out of 100, which is lower than the Oviedo average of 63.
Has Pho 54 & Grill Vietnamese Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Pho 54 & Grill Vietnamese Cuisine have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pho 54 & Grill Vietnamese Cuisine 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 Pho 54 & Grill Vietnamese Cuisine inspected?
Based on the inspection history on file, Pho 54 & Grill Vietnamese Cuisine is inspected around two times per year on average.
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