Pho 99 Vietnamese Grill
Last inspected: Dec 29, 2025
47
Score
Inspectors have visited Pho 99 Vietnamese Grill nine times, with records going back to 2022. The most recent report on file is from Dec 29, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 16 violations earlier in the record.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited four times.
The city-wide average sits at 74, which Pho 99 Vietnamese Grill's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee washed hands with no soap. Observed employee wash hands in hand wash sink with no soap on cook line. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
12A-20-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink on cook line.
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple cooked food items with no date marking when cooked in walk-in freezer.
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Observed multiple plastic cups with no handle used as scooping mechanisms throughout kitchen. Person in charge removed cups and replaced with handled scoops. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker and cell phone stored on shelf above food items on cook line.
40-06-5
Basic - Employee preparing food in customer section of dining area. Observed employee cutting jalapenos at bar top.
08B-48-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a bracelet. **Repeat Violation**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle and possibly exposed to contamination from floor or passerby's.
10-20-4
Basic - Reuse of single-service or single-use articles. Observed leftover bags of meat balls used for storage of other food items throughout kitchen area. **Repeat Violation**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw shrimp thawing at room temperature in prep area. Person in charge moved food items to sink and turned on cold running water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on floor by three compartment sink.
21-38-4
47
Aug 19, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line handle ready to eat spring rolls with bare hands, then wrap spring rolls in plastic wrap. Inspector educated employee proper glove wearing procedures with ready to eat. **Corrective Action Taken**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinating raw chicken stored over raw beef in walk-in freezer. Person in charge rearranged food items to proper storage levels. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce in walk-in cooler on left side. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 empty plastic containers stored in hand wash sink near rear exit. Person in charge removed containers. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items prepared on site with no date marker in walk-in cooler.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed enclosed employee beverage stored on prep table next to food items across from dish area. Person in charge removed beverage. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee on cook line engaging in food preparation while wearing a watch. **Repeat Violation**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near dish machine.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed white scoop used for cooked rice stored in standing water near rice steamer. Person in charge voluntarily discarded water and container. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled fan guards on floor fans on cook line. Soiled hood filters above cook line.
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed rear exit door of kitchen unable to self-close due to broken self-closing arm.
35B-03-4
Basic - Reuse of single-service or single-use articles. Observed original packaging used for meatballs being reused for various food items above cook line.
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken being thawed in prep sink at room temperature with no running water. Person in charge turned running water on. **Corrected On-Site** **Repeat Violation**
06-01-5
33
Feb 28, 2025
Routine - Food
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Feb 25, 2025
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed; opened container of of raw tilapia stored over box of unwashed broccoli in reach in cooler on cook line. Person in charge moved raw tilapia to proper storage location. Flat of raw shell eggs stored over box of unwashed lettuce in walk-in cooler. Person in charge moved raw shell eggs to proper storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed opened bags of raw chicken, raw shrimp, and raw beef stored in same container on floor next to three compartment sink. Person in charge stated raw food items were being thawed to be immediately cooked. **Repeat Violation** **Admin Complaint**
08A-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee touch clothes and bare body with gloves on then handle ready to eat cabbage without changing gloves. Employee take garbage to dumpster through rear exit of kitchen then return and handle clean containers in dish area without changing gloves and washing hands. Inspector educated person in charge proper glove changing procedures. **Corrective Action Taken**
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Observed container of baby shampoo stored on wire rack in dry storage next to food items. Person in charge removed baby shampoo. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed; build up of food debris in hand wash sink on cook line. Person in charge cleaned out hand wash sink. Wiping cloth stored in hand wash sink near rear exit of kitchen. Person in charge removed wiping cloth. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee in prep area cutting green onions while holding onions with a bare hand. Employee was wearing a glove on hand handling knife. Inspector educated person in charge proper preventative measures of bare hand contact. **Corrective Action Taken**
09-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked goat with temperatures of 67-72F cooling at room temperature after being seasoned. Person in charge stated goat is fully cooked then seasoned and allowed to cool before reheating. Person in charge stated goat had been cooked 1.5 hours prior . Person in charge moved cooked goat to walk-in cooler to finish cooling process. **Corrected On-Site**
03D-15-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee beverage with lid stored in reach in cooler with cooked food items on cook line. Person in charge removed beverage from reach in cooler. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef, raw chicken, and raw shrimp thawing at room temperature not under running water. Person in charge moved thawing food items under running water in three compartment sink. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic container with no handle used as scoop in corn starch on cook line. Person in charge removed plastic container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed; red cutting board with grooves and no longer smooth and easily cleanable on prep table next to hand wash sink on cook line. White cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler at end of cook line. **Repeat Violation**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee chopping green onion with multiple dangling bracelets on. Person in charge educated employee proper jewelry requirements for food handling. **Corrective Action Taken**
13-07-4
Basic - Food stored on floor. Observed; raw beef thawing in bowl on floor under prep shelf in dish area. Raw beef thawing in bowl on floor under prep table next to hand wash sink on cook line. Raw chicken stored on floor in walk-in freezer. Multiple metal containers of cooling beef broth on floor next to standing reach in freezer across from walk-in cooler. Person in charge removed all food items from floor to proper storage levels. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in mono sodium glutamate container with handle in direct contact with product. Person in charge removed scoop handle. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board on prep table next to hand wash sink on cook line. Person in charge removed wet wiping cloth. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled frames and gaskets on doors of reach in coolers on cook line. Soiled hood filters above cook line. **Repeat Violation**
23-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloths stored in sanitizer bucket that person in charge stated contained soap and bleach.
21-03-4
25
Aug 26, 2024
Routine - Food
7 critical violations. 2 major violations. 9 minor violations.
View 18 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut ready to eat lettuce and place into bowl of pho with portion of lettuce above hot water. Spoke to person in charge and pushed lettuce below 170F broth. **Corrective Action Taken**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in dish machine area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored on shelf above cooked shrimp in reach in freezer near prep station.
08A-02-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose in dish machine hanging below flood rim. **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp paste opened and portioned into eight single use containers stored at room temperature at 72F. Person in charge stated shrimp paste had been opened two days prior. Observed cooked shallots person in charge stated were cooked two days prior at 71F Observed cooked boba on front line in warmer at 113F. Cooked boba (113F - Hot Holding) Shrimp paste (72F - Cold Holding) Cooked shallots (71F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bowl of bean sprouts on front line at temperature of 70F. Person in charge indicated they are not held on time in lieu of temperature, prepped in morning before open, and placed in reach in cooler at end of lunch shift to be used for dinner shift. Person in charge moved to time as a public health control. Observed shrimp paste opened and portioned into eight single use containers stored at room temperature. Person in charge stated shrimp paste had been opened two days prior. Observed cooked shallots on cook line holding at 71F. Shrimp paste (72F - Cold Holding) Cooked shallots (71F - Cold Holding) Bean sprouts (51-70F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked boba on front line in warmer at 113F at 4:00pm for more than 4 hours. Cooked boba (113F - Hot Holding)
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed single use container stored in hand wash sink by back door. Person in charge removed and discarded. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Observed two items on menu labeled as "crab." Person in charge stated it is imitation crab and no fresh crab is added to dish. Person in charge provided original packaging which only states crab flavor. Item numbers 29 and 30 on menu. **Admin Complaint**
52-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored under prep table with slicer.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf above food items at end of cook line. Observed opened water bottle stored in reach in cooler on front line with sodas. Person in charge moved all beverages to appropriate location. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed; employee cell phone on prep station in front line. Employee keys stored next to single service items at front station. Observed television remote stored on shelf above prep station at start of cook line. Person in charge moved all employee items to designated area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans by prep table with slicer with moisture and stacked on top of each other.
24-08-4
Basic - Food stored on floor. Observed large containers of broth stored on floor in kitchen area by stand up reach in cooler. Observed container of raw thawing beef stored on floor under prep table. Observed container of soy sauce stored on floor on cook line.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils on prep station in kitchen area stored in container of standing water at 81F. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler throughout kitchen area. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed; bowl of raw beef sitting on prep station at room temperature person in charge stated was thawing. Container of beef bone on floor under prep station person in charge stated was thawing. Person in charge moved bowl of beef to freezer and container of beef bone to running water. **Corrective Action Taken**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed single service item cup with no handle stored in large container of sugar, and one in container of msg. Person in charge removed cups. **Corrected On-Site** **Repeat Violation**
14-01-5
18
Feb 13, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink next to dishwasher is hanging over sink.
29-37-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in dish area of kitchen.
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water from cup into hand wash sink at server station.
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees present did not have employee training, per manager the employees have worked here over 60 days. manager stated he has employee training booklets but has not had the two employees fill it out. **Corrective Action Taken**
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. In dry storage room of kitchen, container of flour was a old cup without a handle. Operator removed cup and added handled scooper. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Container of soy sauce being repurposed to transfer water next to ice machine in kitchen was not inverted. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid found next to rice cooker in back room by triple sink. Operator discard drink. **Corrected On-Site**
12B-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scooper in direct contact with flour. Operator lifted handle upward. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in cup of water 70F. Operator dumped water out of cup. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. In dry storage room of kitchen, bedding located next to stored food. Per operator, his children hang out back there after school.
43-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler under prep line in kitchen is soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Cooking grease not labeled at wok station in kitchen. Operator added label. Flavored powder mix used for boba was not labeled. Operator had employee added label. **Corrected On-Site**
02D-01-5
41
Sep 12, 2023
Routine - Food
7 minor violations.
View 7 violations
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
67
Apr 3, 2023
Food-Licensing Inspection
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan of raw chicken stored over pot of crab soup. Operator moved soup. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, missing backflow preventer on hot water bibb and end of splitter on cold water bibb, non chemical dispenser side. Operator placed one vacuum breaker on mop sink. **Corrective Action Taken**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line, handwash sink missing soap, towels and sign.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR form 5030-104
11-27-4
Basic - Outer openings not protected with self-closing doors. Back door missing door closer. Operator has door closer but needs to exchange. **Corrective Action Taken**
35B-03-4
52
Oct 13, 2022
Food-Licensing Inspection
1 major violation. 5 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
70
Frequently Asked Questions
When was Pho 99 Vietnamese Grill last inspected?
The most recent health inspection at Pho 99 Vietnamese Grill on file is from Dec 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Pho 99 Vietnamese Grill?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Pho 99 Vietnamese Grill.
How does Pho 99 Vietnamese Grill compare to other restaurants in Jacksonville?
Pho 99 Vietnamese Grill most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Pho 99 Vietnamese Grill's inspection record improved over time?
Yes. Recent inspections at Pho 99 Vietnamese Grill have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pho 99 Vietnamese Grill 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 99 Vietnamese Grill inspected?
Based on the inspection history on file, Pho 99 Vietnamese Grill is inspected around three times per year on average.
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