What is Pho 79 V's health inspection score?

Pho 79 V has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pho 79 V last inspected?

Pho 79 V was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho 79 V have?

Pho 79 V has 100 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho 79 V safe to eat at?

Pho 79 V has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pho 79 V serve?

Pho 79 V serves Vietnamese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pho 79 V

Name: Pho 79 V
Address: 9503 S DIXIE HWY, Pinecrest, 33156
Rating: 0

9503 S DIXIE HWY, Pinecrest

Last Inspected: 1/28/2026

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0Poor

Vietnamese•Pinecrest

Ranked #156 of 174 in PinecrestBetter than 69% of vietnamese restaurants

Stable

4 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

16x

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

12x

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-195

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-33 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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9503 S DIXIE HWY, Pinecrest, FL 33156

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Violation Timeline

Mar 2023

1 inspections

3 high priority

1 intermediate

9 basic

Mar

Sep 2025

1 inspections

7 high priority

4 intermediate

17 basic

Oct 2025

1 inspections

9 high priority

4 intermediate

26 basic

Oct

Jan 2026

1 inspections

6 high priority

3 intermediate

11 basic

Inspection History

4 records on file

2 Routine - Food1 Complaint Full1 Routine

Jan 26

Routine - Food InspectionLatestInspection Completed - No Further Action

6 High3 Med11 Basic

20 total4 risk factors

0/100inspection score

−83 pts

High Priority (4)

−50 pts

03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (1)

−5 pts

01CShellstock tags missing or shellstock commingled−5

Basic (6)

−28 pts

02DFood not properly labeled or not in original container(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed(5x)−10
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(3x)−6
46Exits blocked or locked−2

Base deductions−83 pts

Risk factor bonus (4× +5)−20 pts

Oct 25

Complaint Full InspectionInspection Completed - No Further Action

9 High4 Med26 Basic

39 total8 risk factors

0/100inspection score

−237 pts

High Priority (9)

−180 pts

01AFood obtained from unapproved sourceRisk Factor−10
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or above(3x)Risk Factor−30
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(3x)Risk Factor−30
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat food(4x)Risk Factor−40
35AInsects, rodents, or pests present−10

Intermediate (5)

−25 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized−5
27Water source not safe; no hot/cold water under pressure−5

Basic (7)

−32 pts

02DFood not properly labeled or not in original container(4x)−8
10In-use food utensils not properly stored(2x)−4
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed(4x)−8
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(2x)−4
46Exits blocked or locked−2

Base deductions−237 pts

Risk factor bonus (8× +5)−40 pts

Sep 25

Routine - Food InspectionInspection Completed - No Further Action

7 High4 Med17 Basic

28 total6 risk factors

0/100inspection score

−158 pts

High Priority (7)

−120 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30
35AInsects, rodents, or pests present−10

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
27Water source not safe; no hot/cold water under pressure−5

Basic (7)

−28 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed(3x)−6
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained(3x)−6
46Exits blocked or locked−2

Base deductions−158 pts

Risk factor bonus (6× +5)−30 pts

Mar 23

Routine Inspection

3 High1 Med9 Basic

13 total1 risk factor

42/100inspection score

−72 pts

High Priority (4)

−40 pts

02Inadequate cold holding temperatureRisk Factor−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10

Intermediate (4)

−20 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5

Basic (6)

−12 pts

29Improper food storage/protection−2
29Improper food storage/protection−2
36Trash containers not covered−2
36Trash containers not covered−2
36Trash containers not covered−2
50Single-service items reused−2

Base deductions−72 pts

Risk factor bonus (1× +5)−5 pts

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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