What is Pho Today's health inspection score?

Pho Today 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 Today last inspected?

Pho Today was last inspected on February 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho Today have?

Pho Today has 10 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho Today safe to eat at?

Pho Today 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 Today serve?

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

Official Health Record

Pho Today

Name: Pho Today
Address: 2530 HYLAN BOULEVARD, Staten Island, 10306
Rating: 0

2530 HYLAN BOULEVARD, Staten Island

Last Inspected: 2/21/2026

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0Poor

Korean•Staten Island

Ranked #752 of 761 in Staten IslandBetter than 51% of korean restaurants

Unknown

1 inspection

Last: Feb 21, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-135

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% 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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2530 HYLAN BOULEVARD, Staten Island, NY 10306

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Inspection History

1 record on file

1 Pre-permit (Operational) / Initial Inspection

Feb 26

Pre-permit (Operational) / Initial Inspection InspectionLatestViolations were cited in the following area(s).

9 High1 Med

10 total8 risk factors

0/100inspection score

−95 pts

High Priority (9)

−90 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
06APersonal 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.Risk Factor−10
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
04JProperly 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.Risk Factor−10
05DNo 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.−10
06CFood, 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.Risk Factor−10

Intermediate (1)

−5 pts

09BThawing procedure improper.−5

Base deductions−95 pts

Risk factor bonus (8× +5)−40 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · 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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