67
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 3 of 6 graded inspections since 2022.
- Last inspected Apr 4, 2025: passed with 2 violations, 1 critical. That was over a year ago, so things may have changed.
- Keeps coming up: 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, cited 3 times, plus 6 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 6 visits
- 2025
- Passed Apr 4
Cycle Inspection
2 violations, 1 critical
- 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
- Minor Nonfood-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
- Failed Jan 2
Cycle Inspection
4 violations, 4 critical
- Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
- 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
- Critical Time/temperature control for safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165°F for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158°F for 15 seconds with no interruption of the cooking process, except per individual customer request • pork, any food containing pork to or above 150°F for 15 seconds • mechanically tenderized or injected meats to or above 155°F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • raw animal foods cooked in microwave to or above165°F, covered, rotated or stirred • all other foods to or above 140°F for 15 seconds; shell eggs to or above 145°F for 15 seconds except per individual customer request
- Critical Hot TCS food item not held at or above 140°F
- 2024
- Failed Jan 16
Cycle Inspection
9 violations, 8 critical
- Critical Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced oxygen packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site
- Critical Time/temperature control for safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165°F for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158°F for 15 seconds with no interruption of the cooking process, except per individual customer request • pork, any food containing pork to or above 150°F for 15 seconds • mechanically tenderized or injected meats to or above 155°F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • raw animal foods cooked in microwave to or above165°F, covered, rotated or stirred • all other foods to or above 140°F for 15 seconds; shell eggs to or above 145°F for 15 seconds except per individual customer request
- 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-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 Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
- Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
- Critical Hot TCS food item not held at or above 140°F
- Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
- 2023
- Passed Feb 28
Cycle Inspection
4 violations, 3 critical
- Critical Evidence of mice or live mice in establishment's food or non-food areas
- Critical Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service
- Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
- Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
Nearby
BiteKarma scores around Pho Bang, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.