Pho Today
Last inspected: Feb 21, 2026
25
Score
During an inspection on February 21, 2026, Pho Today in Staten Island, NY, was cited for 10 total violations, including nine classified as critical. The report noted issues regarding staff personal hygiene, the absence of a food protection certificate, and the presence of open food or beverage containers in preparation areas.
1
Inspections
9
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 21, 2026
Pre-permit (Operational) / Initial Inspection
9 critical violations. 1 minor violation.
25
Violations — Feb 21, 2026 Inspection
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
06B
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Personal cleanliness is inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn where required. jewelry worn on hands or arms. fingernail polish worn or fingernails not kept clean and trimmed.
06A
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
Thawing procedure improper.
09B
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Hot tcs food item not held at or above 140 °f.
02B
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.
04J
Critical
Not Critical
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