PHO VIET

Contact & location

Address

2557 N 1ST ST
San Jose, CA 95131

Phone

+14084352805

Website

http://www.pho-viet.com/

Email

phovietsj@gmail.com

Hours

Mon–Fri

8 a.m. – 8 p.m.

Sat

8 a.m. – 6 p.m.

Sun

Closed

Hours from osm, verified 2026-05-03. Times are local Pacific.

Mo-Fr 08:00-20:00; Sa 08:00-18:00

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-02-10 ROUTINE INSPECTION Passed
  3 items noted

  • K09 Proper cooling methods
    Inside the reach-down section of the prep unit: observed cooked chicken (46F) was cooling inside a closed plastic bag (employee stated she fried it at 11am (about 4 hours prior), and that they usually fry the chicken, cool it, then grill again to order. [CA] After cooking food, leave it uncovered until it reaches 41F in order to help it cool rapidly. Note: other PHFs in the prep unit measured 41F or below.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    The walk-in refrigerator was unable to keep potentially hazardous foods at 41F and below; ambient temperature of the refrigerator measured 50F after a metal probe thermometer was left inside with the door closed for over 30 minutes. [CA] Repair refrigerator so that it can keep foods at 41F and below.
  • Critical K07 Proper hot and cold holding temperatures
    Inside the walk-in refrigerator: measured internal temperatures of multiple PHFs (rice, shrimp, rice noodles, sprouts, beef, fresh pho noodles, tofu) to be 49F - 53F. Some foods were held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods that were held for 4 hours or more were voluntarily discarded. Foods that were held for less than 4 hours were moved to a different refrigerator. See VC&D form.
  View public record →
• 2025-01-23 ROUTINE INSPECTION Passed Score 84
  6 items noted

  • K07 Proper hot and cold holding temperatures
    1) Inside the walk-in refrigerator: measured internal temperature of various foods (beef, shrimp, tofu) to be 45 - 48F. Employees stated foods had been stored for less than 4 hours. 2) Inside the prep unit: measured temperature of beef, tripe, chicken, and uncooked eggrolls to be 45F. Employee stated foods had been held for 10 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust refrigerator temperature setting so that foods stay at 41F and below even during busy times. *Note: ambient temperature of the refrigerator measured 41F after leaving a metal probe thermometer inside with the door closed for 25 minutes.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Observed several heavily damaged floor tiles in the kitchen. [CA] Repair/replace damaged floor tiles.
  • K26 Approved thawing methods used; frozen food
    Observed raw chicken thawing in the prep sink; the water was turned on but not at sufficient velocity. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
  • K19 Consumer advisory for raw or undercooked foods
    Observed the menu offered rare sliced beef, but no consumer advisory was present. [CA] When offering raw or undercooked animal products, a consumer advisory must be provided. 1) Clearly indicated WHICH menu items contain undercooked animal products. 2) Have the following statement: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
  • K01 Demonstration of knowledge; food safety certification
    Some employees' food handler cards were expired. [CA] Obtain valid food handler cards.
  • K14 Food contact surfaces clean, sanitized
    Measured chlorine in dishwasher to be 0ppm. Machine was run 3 times. No active dishwashing was occurring. [CA] Repair dishwasher so that it can sanitize dishes at 50ppm. *Until the dishwasher is repaired, the dishwasher can be used to wash dishes, but dishes must be manually sanitized in the 3-compartment sink in 100ppm chlorine.
  View public record →
• 2024-06-26 ROUTINE INSPECTION Passed Score 91
  4 items noted

  • K27 Food separated and protected
    Observed a bucket of broth stored on the floor under the 3 compartment sink. [Corrective Action] Store foods at least 6 inches off the floor on approved shelving and away from possible contamination.
  • K45 Floor, walls, ceilings: built,maintained, clean
    1. Old food debris on the floor under the shelving in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Grout between the floor tiles observed deteriorating throughout kitchen. [Corrective Action] Ensure floors are in good condition.
  • K07 Proper hot and cold holding temperatures
    Milk measured at 48 degrees Fahrenheit in the 2 door sliding display cooler at the service area. Per employee, the cooler was opened frequently during lunch. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Rubber seal on the door of the walk-in freezer observed in disrepair. [Corrective Action] Repair or replace the rubber seal
  View public record →

Other details

Cuisine

vietnamese;noodle

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.