Pho 99 was last inspected on October 27, 2026 and scored 25 points. Inspectors found 5 violations, 2 of them critical.
Latest inspection
October 27, 2026 · Routine Inspection/Field Review
Score: 25 points
2 critical3 general-
CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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GeneralFood temperature5 pts
Not enough equipment to keep food at safe temperatures.
Official wording (code 2900)
Adequate equipment for temperature control
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GeneralFacility upkeep2 pts
Ventilation or lighting was inadequate.
Official wording (code 4900)
Adequate ventilation; lighting; designated areas used
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GeneralFacility upkeep3 pts
Non-food surfaces were dirty or in poor repair.
Official wording (code 4300)
Nonfood-contact surfaces maintained and clean
Inspection history
8 inspections on record
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Satisfactory 3 points
Routine Inspection/Field Review
1 general Show violations
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GeneralFacility upkeep3 pts
Garbage wasn’t handled or stored properly.
Official wording (code 4700)
Garbage, refuse properly disposed; facilities maintained
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Satisfactory 0 points
Routine Inspection/Field Review
No violations
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Unsatisfactory 25 points
Routine Inspection/Field Review
3 critical Show violations
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
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CriticalFood handling10 pts
Toxic chemicals weren’t labeled, stored, or used safely.
Official wording (code 2500)
Toxic substances properly identified, stored, used
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CriticalFood handling5 pts
Raw meat was stored above or next to ready-to-eat food.
Official wording (code 1400)
Raw meats below and away from ready-to-eat food; species separated
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Unsatisfactory 66 points
Routine Inspection/Field Review
3 critical3 general Show violations
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CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
-
CriticalHygiene & sanitation25 pts
Hands weren’t washed when required.
Official wording (code 0400)
Hands washed as required
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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GeneralFood handling5 pts
Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.
Official wording (code 3400)
Wiping cloths properly used, stored; sanitizer concentration
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GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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Unsatisfactory 28 points
Routine Inspection/Field Review
1 critical1 general Show violations
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CriticalFood temperature25 pts
Food was left at room temperature without proper time controls.
Official wording (code 1900)
No room temperature storage; proper use of time as a control, procedures available
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GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
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Unsatisfactory 58 points
Routine Inspection/Field Review
4 critical1 general Show violations
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CriticalFood temperature10 pts
Cold food was held above 45°F.
Official wording (code 2110)
Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
-
CriticalManagement & training5 pts
No person in charge who knew the food-safety rules, or no certified manager on staff.
Official wording (code 0100)
PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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CriticalFood source15 pts
Food came from an unapproved source.
Official wording (code 0700)
Food obtained from approved source
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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Unsatisfactory 43 points
Routine Inspection/Field Review
2 critical2 general Show violations
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CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
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CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
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GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
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GeneralFood handling5 pts
Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.
Official wording (code 3400)
Wiping cloths properly used, stored; sanitizer concentration
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Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 9 days ago. Always confirm with the official record.