PlateScore

Pho Legend

A

39510 N Daisy Mountain Dr, Phoenix 85086

Food Establishment - Eating & Drinking · Permit FD2500664

Score based on 5 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 24, 2026.

94
Excellent

Phoenix restaurant avg: 95

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Score over time

10006020252026Jul 24, 2025 — Routine — score 65 (2 priority, 1 foundation, 0 core)Oct 24, 2025 — Routine — score 100 (0 priority, 0 foundation, 0 core)Feb 5, 2026 — Routine — score 95 (0 priority, 1 foundation, 0 core)Feb 6, 2026 — Re-Inspection — score 100 (0 priority, 0 foundation, 0 core)Aug 13, 2026 — Routine — score 100 (0 priority, 0 foundation, 0 core)100
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history5 on record

2026

Aug 13, 2026RoutinecleanA

No County legal action will result from this inspection.Discussed with PIC: proper storage of utensils, time as a control for TCS rice noodles, storage for food in food grade containers

Feb 6, 2026Re-InspectionA°

Upon re-inspection, all violations due for correction have been corrected.

#48 — Warewashing Facilities, Installed, Maintained, Used, Test StripsCounty code (MCEHC)
Feb 5, 2026Routine1 foundationB°

Predefined Comment: No County legal action will result from this inspection.Spoke to PIC about: keeping food in the fridge when not in active preparation, keeping food off of the walk-in fridge floor.

#48 — Warewashing Facilities, Installed, Maintained, Used, Test StripsPriority foundation4-302.14

Inspector's notes

No quat test strips are on site for the quat sanitizer buckets. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to the re-inspection on Friday, February 13 2026.

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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

2025

Oct 24, 2025RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.

Jul 24, 2025Routine2 priority1 foundationall corrected on siteC°

Predefined Comment: No County legal action will result from this inspection.Discussed with PIC: date marking, time as a control for noodles, equipment storage, warewashing steps, pickling, consumer advisory

#15 — Food Separated and ProtectedPriority3-302.11

Inspector's notes

Observed raw shelled eggs stored above RTE cut leafy greens in the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.

#22 — Proper Cold Holding TemperaturesPriority3-501.16

Inspector's notes

Observed cooked pork 48*F, rice noodles 67-70*F, shrimp 49*F in the prep cooler and rice noodles on the counter 77*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

#29 — Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP planPriority foundation3-502.11

Inspector's notes

Observed ROP (reduced oxygen packaging) product of cooked beef bones, raw pork ribs, cooked duck, cooked meat soup in the freezer. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. PIC was instructed to open packages of ROP product at the time of inspection. Corrective Action: Corrected at time of inspection.

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3-502.11 - Priority Foundation: Variance Requirement. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/3978/Food-Variances.

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 24, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →