Pho King Midtown
Last inspected: Oct 2, 2025
58
Score
Pho King Midtown, located at 950 W Peachtree St Ste 240 in Atlanta, GA, underwent a moderate-risk inspection on October 2, 2025. The inspection identified two critical, two major, and one minor violation. Previous inspections for this Southeast Asian establishment have also generally fallen into the moderate-risk category.
3
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 2, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation.
58
Aug 22, 2024
Routine
1 critical violation. 3 major violations. 3 minor violations. 1 corrected on site.
55
Feb 8, 2024
Routine
1 critical violation. 1 corrected on site.
86
Violations — Oct 2, 2025 Inspection
3-1A - food obtained from approved source
Inspector notes: During routine inspection observed several whole meats stored in clears bags in reach-in freezer. Manager is unable to provide invoice for meat stored in the reach-in freezer, PIC was unable to tell me their process of protecting and ensuring that the meat was in temperature during transportation to Midtown location from Morrow, Ga. Food shall be obtained from sources that comply with law.
511-6-1.04(2)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food build up in the microwave, toaster oven. CA: PIC was advised to clean the items. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the establishment ice machine had both black and pink slime build up on the white deflector plate. CA: PIC was advised to no longer use the ice and have the unit cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
6-1A - proper cold holding temperatures
Inspector notes: Observed multiple items (steak and chicken) with temps higher than 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed excessive grease dripping down hood and wall below. Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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