Okay

Pho 7

Name: Pho 7
Address: 13121 SE Kent Kangley Rd, Seattle, WA, 98030, US

13121 SE Kent Kangley Rd, 105, Kent, WA 98030

Kent

Rated “Okay” · as of Apr 24, 2026

Pho 7 was last inspected on April 24, 2026 and scored 5 points. Inspectors found 1 violation.

Latest inspection

April 24, 2026 · Return Inspection

Satisfactory

Score: 5 points

1 general

GeneralFacility upkeep5 pts

Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

Official wording (code 4100)
Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

Inspection scores over time. Lower is better (fewer violation points).

Inspection history

7 inspections on record

Apr 10, 2026 Unsatisfactory 53 points

Routine Inspection/Field Review
3 critical3 general1 paperwork Show violations
- CriticalFood temperature5 pts
  
  No accurate thermometer to check food temperatures.
  
  Official wording (code 2200)
  Accurate thermometer provided and used to evaluate temperature of TCS foods
- 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))
- CriticalFood temperature25 pts
  
  Hot food was held below 130°F.
  
  Official wording (code 1710)
  Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))
- GeneralFacility upkeep5 pts
  
  Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
  
  Official wording (code 4100)
  Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- 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
- GeneralFood temperature3 pts
  
  Frozen food was thawed the wrong way.
  
  Official wording (code 3000)
  Proper thawing methods used
- PaperworkSigns & paperwork0 pts
  
  Food safety rating placard not posted or visible.
  
  Official wording (code 5100)
  Food safety rating placard is not posted or visible
Apr 4, 2024 Unsatisfactory 10 points

Routine Inspection/Field Review
1 critical1 general Show violations
- CriticalFood temperature5 pts
  
  Cold food was held slightly too warm (42–45°F).
  
  Official wording (code 2120)
  Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
- 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
Mar 16, 2023 Satisfactory 5 points

Return Inspection
1 general Show violations
- 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
Jan 5, 2023 Unsatisfactory 73 points

Routine Inspection/Field Review
5 critical3 general Show violations
- CriticalFood handling15 pts
  
  Food-contact surfaces weren’t sanitized, or there was cross-contamination.
  
  Official wording (code 1300)
  Food contact surfaces cleaned and sanitized; no cross contamination
- 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 & sanitation10 pts
  
  Hand sinks were missing, blocked, or not stocked.
  
  Official wording (code 0600)
  Adequate handwashing facilities
- CriticalManagement & training5 pts
  
  Not every food worker had a current Food Worker Card.
  
  Official wording (code 0200)
  Food Worker Cards current for all food workers; new food workers trained
- CriticalHygiene & sanitation25 pts
  
  Hands weren’t washed when required.
  
  Official wording (code 0400)
  Hands washed as required
- 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
- GeneralFood temperature3 pts
  
  Frozen food was thawed the wrong way.
  
  Official wording (code 3000)
  Proper thawing methods used
- GeneralFacility upkeep5 pts
  
  Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
  
  Official wording (code 4100)
  Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
May 24, 2022 Unsatisfactory 101 points

Routine Inspection/Field Review
6 critical7 general Show violations
- 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
- CriticalFood handling15 pts
  
  Food-contact surfaces weren’t sanitized, or there was cross-contamination.
  
  Official wording (code 1300)
  Food contact surfaces cleaned and sanitized; no cross contamination
- 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 handling10 pts
  
  Toxic chemicals weren’t labeled, stored, or used safely.
  
  Official wording (code 2500)
  Toxic substances properly identified, stored, used
- 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))
- CriticalFood temperature5 pts
  
  No accurate thermometer to check food temperatures.
  
  Official wording (code 2200)
  Accurate thermometer provided and used to evaluate temperature of TCS foods
- GeneralHygiene & sanitation3 pts
  
  Staff cleanliness or hygiene was inadequate.
  
  Official wording (code 3500)
  Employee cleanliness and hygiene
- GeneralFacility upkeep5 pts
  
  Plumbing problems, or missing protection against backflow.
  
  Official wording (code 4400)
  Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections
- GeneralFood handling5 pts
  
  Food wasn’t protected from contamination during delivery, prep, storage, or display.
  
  Official wording (code 3300)
  Potential food contamination prevented during delivery, preparation, storage, display
- 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
- GeneralFacility upkeep5 pts
  
  Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.
  
  Official wording (code 4100)
  Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
- GeneralFood temperature3 pts
  
  Frozen food was thawed the wrong way.
  
  Official wording (code 3000)
  Proper thawing methods used
- GeneralFood temperature5 pts
  
  Not enough equipment to keep food at safe temperatures.
  
  Official wording (code 2900)
  Adequate equipment for temperature control
Aug 16, 2021 Unsatisfactory 18 points

Routine Inspection/Field Review
2 critical1 general Show violations
- CriticalFood temperature5 pts
  
  No accurate thermometer to check food temperatures.
  
  Official wording (code 2200)
  Accurate thermometer provided and used to evaluate temperature of TCS foods
- 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))
- GeneralFood temperature3 pts
  
  Frozen food was thawed the wrong way.
  
  Official wording (code 3000)
  Proper thawing methods used

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How Seattle grades restaurants

Inspectors add points for each violation, so a lower score is better. 0 means no violations.
Red violations are high-risk practices that can directly cause foodborne illness. Blue violations are lower-risk maintenance and sanitation issues.
Routine inspections with 35 or more red points, or 90 or more total points, are unsatisfactory and require a return inspection.

Severity levels

Critical Can directly make someone sick: food temperatures, contamination, pests, hand-washing.
General Cleanliness, maintenance and facility problems.
Paperwork Missing signs, permits or paperwork.

More in Kent

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.