Pho Bang

Inspection history

1. C

   2026-06-09

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. · Cycle Inspection / Initial Inspection

   Score 66
   • CRITICAL Hot TCS food item not held at or above 140 °F.
   • CRITICAL 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.
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • CRITICAL Live roaches in facility's food or non-food area.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • CRITICAL 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.
2. A

   2026-03-19

   Establishment re-opened by DOHMH. · Pre-permit (Operational) / Reopening Inspection

   Score 2
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
3. C

   2026-03-04

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. · Pre-permit (Operational) / Initial Inspection

   Score 53
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • CRITICAL Evidence of rats or live rats in establishment's food or non-food areas.
   • CRITICAL Hot TCS food item not held at or above 140 °F.