What is Pho Viet's health inspection score?

Pho Viet has a SafeDine safety score of 42 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 Viet last inspected?

Pho Viet was last inspected on March 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho Viet have?

Pho Viet has 83 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho Viet safe to eat at?

Pho Viet has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pho Viet serve?

Pho Viet serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pho Viet

Name: Pho Viet
Address: 6173 GLENWAY AV, Cincinnati, 45211
Rating: 42

6173 GLENWAY AV, Cincinnati

Last Inspected: 3/6/2026

▲Improving

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0Poor

American•WESTWOOD

Ranked #173 of 183 in WESTWOODBetter than 22% of american restaurants

Improving

6 inspections

Last: Mar 6, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

13.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

21x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

11x

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Unsafe food source

Food obtained from unapproved or unsafe source

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-37 pts

Best practices • 2 pts each

Inspection Timeline

+37 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 53/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (42/100) which is computed during our regular data sync.

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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6173 GLENWAY AV, Cincinnati, FL 45211

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Violation Timeline

Aug 2024

1 inspections

Aug

Feb 2025

1 inspections

7 basic

Jul 2025

1 inspections

10 basic

Jul

Feb 2026

2 inspections

59 basic

Mar 2026

1 inspections

7 basic

Mar

Inspection History

6 records on file

6 Routine

Mar 26

Routine InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
4.2(I)(1)4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2

Base deductions−14 pts

Feb 26

Routine Inspection

34 Basic

34 total

32/100inspection score

−68 pts

Basic (34)

−68 pts

4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
4.0(E)4.0(E) - Galvanized Metal - Use Limitation−2
4.7(C)4.7(C) - Storage of Soiled Linens - Methods−2
5.0(I)5.0(I) - Pressure−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.7(A)4.7(A) - Clean linens.−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
2.4(B)(2)(j)2.4(B)(2)(j) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
3.2(C)(1)(e)3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
5.1(L)(1)5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement−2
2.4(B)(2)(k)2.4(B)(2)(k) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
4.4(N)(1-5)4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
4.2(I)(1)4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing−2
4.5(F)4.5(F) - Precleaning methods−2
4.5(J)4.5(J) - Rinsing procedures−2
8.0(A)8.0(A) - Warning Statement−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.1(A)(3)3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(A)(1)2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility−2
5.1(C)(4)5.1(C)(4) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−68 pts

Feb 26

Routine Inspection

25 Basic

25 total

50/100inspection score

−50 pts

Basic (25)

−50 pts

4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
3.2(C)(1)(e)3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(B)(4)(e)4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
8.0(A)8.0(A) - Warning Statement−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.2(D)2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.2(I)(1)4.2(I)(1) - Temperature Measuring Devices - Manual and Mechanical Warewashing−2
6.4(F)6.4(F) - Drying Mops−2
4.0(E)4.0(E) - Galvanized Metal - Use Limitation−2
4.7(B)(1)4.7(B)(1) - Frequency of Laundering - Specifications−2

Base deductions−50 pts

Jul 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
7.1(P)7.1(P) - X. Chemical - Other Personal care items - Storage−2
3.4(C)3.4(C) - Thawing TCS−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.2(C)(1)(e)3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−20 pts

Feb 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
3.2(Q)3.2(Q) - Food Storage−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
7.1(A)7.1(A) - X. Chemical - Poisonous/toxic material−2
3.5(C)3.5(C) - Food labels−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2

Base deductions−14 pts

Aug 24

Routine InspectionClean

No violations

100/100inspection score

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Community Safety Reports

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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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