What is Pho Lang Thang's health inspection score?

Pho Lang Thang has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pho Lang Thang last inspected?

Pho Lang Thang was last inspected on February 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho Lang Thang have?

Pho Lang Thang has 38 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho Lang Thang safe to eat at?

Pho Lang Thang has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Pho Lang Thang serve?

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

Official Health Record

Pho Lang Thang

Name: Pho Lang Thang
Address: 1828 RACE ST, Cincinnati, 45202
Rating: 82

1828 RACE ST, Cincinnati

Last Inspected: 2/11/2026

▲Improving

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0Good

American•OVER-THE-RHINE

Ranked #128 of 293 in OVER-THE-RHINEBetter than 17% of american restaurants

Improving

5 inspections

Last: Feb 11, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+12 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

1828 RACE ST, Cincinnati, FL 45202

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Violation Timeline

Nov 2024

1 inspections

4 basic

Nov

Dec 2024

1 inspections

7 basic

Jan 2026

1 inspections

17 basic

Jan

Feb 2026

2 inspections

10 basic

Inspection History

5 records on file

5 Routine

Feb 26

Routine InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.2(I)(1)6.2(I)(1) - Lighting - intensity−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.4(I)(1)3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2

Base deductions−8 pts

Feb 26

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
6.2(I)(1)6.2(I)(1) - Lighting - intensity−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2

Base deductions−12 pts

Jan 26

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
6.2(I)(1)6.2(I)(1) - Lighting - intensity−2
4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.4(B)4.4(B) - Cutting surfaces.−2
3.4(I)(1)3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2

Base deductions−34 pts

Dec 24

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
4.0(A)4.0(A) - Multiuse Utensils Contact Surfaces, Materials−2
6.2(I)(3)6.2(I)(3) - Facilities: Lighting - intensity−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.2(I)4.2(I) - Sanitizing solutions−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2

Base deductions−14 pts

Nov 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

2.4(C)(16)2.4(C)(16) - I. Employee Health - PIC Duties−2
6.2(C)6.2(C) - III. Preventing Contamination by Hands - Facilities−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
3.2(Q)3.2(Q) - Food Storage−2

Base deductions−8 pts

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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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