Pho Ever was last inspected on September 17, 2026 and scored 23 points. Inspectors found 4 violations, 2 of them critical.
Latest inspection
September 17, 2026 · Routine Inspection/Field Review
Score: 23 points
2 critical2 general-
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
-
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 temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
Inspection history
9 inspections on record
-
Complete 0 points
Educational Inspection
No violations
-
Complete 0 points
Educational Inspection
No violations
-
Unsatisfactory 30 points
Routine Inspection/Field Review
1 critical1 general Show violations
-
CriticalFood temperature25 pts
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
GeneralPests5 pts
Insects, rodents, or animals were present, or entrances weren’t sealed against them.
Official wording (code 3200)
Insects, rodents, animals not present; entrance controlled
-
-
Unsatisfactory 8 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 temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
-
Satisfactory 0 points
Return Inspection
No violations
-
Unsatisfactory 167 points
Routine Inspection/Field Review
10 critical9 general Show violations
-
CriticalFood handling10 pts
Toxic chemicals weren’t labeled, stored, or used safely.
Official wording (code 2500)
Toxic substances properly identified, stored, used
-
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 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
Cooked food wasn’t cooled properly.
Official wording (code 1600)
Proper cooling procedure
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
CriticalManagement & training10 pts
Permit or required written food-safety procedures weren’t in order.
Official wording (code 2600)
Compliance with valid permit; operating and risk control plans, and required written procedures
-
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
-
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 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
-
GeneralFacility upkeep5 pts
Surfaces or equipment were the wrong material or hard to clean.
Official wording (code 4000)
Food and nonfood surfaces properly used and constructed; cleanable
-
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 handling3 pts
Clean utensils, equipment, or linens weren’t stored and handled properly.
Official wording (code 3800)
Utensils, equipment, linens properly stored, used, handled
-
GeneralFacility upkeep5 pts
Food-contact surfaces weren’t kept clean and sanitized.
Official wording (code 4200)
Food-contact surfaces maintained, cleaned, sanitized
-
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
-
GeneralHygiene & sanitation3 pts
Staff were eating, drinking, or smoking where food is prepared.
Official wording (code 3600)
Proper eating, tasting, drinking, or tobacco use
-
GeneralFood handling5 pts
Food wasn’t labeled or date-marked properly.
Official wording (code 3100)
Food properly labeled; proper date marking
-
GeneralFood handling3 pts
In-use utensils weren’t stored properly.
Official wording (code 3700)
In-use utensils properly stored
-
-
Satisfactory 0 points
Return Inspection
No violations
-
Unsatisfactory 83 points
Routine Inspection/Field Review
6 critical3 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 handling10 pts
Toxic chemicals weren’t labeled, stored, or used safely.
Official wording (code 2500)
Toxic substances properly identified, stored, used
-
CriticalFood temperature15 pts
Food wasn’t reheated properly before hot holding.
Official wording (code 2000)
Proper reheating procedures for hot holding
-
CriticalHygiene & sanitation10 pts
Hand sinks were missing, blocked, or not stocked.
Official wording (code 0600)
Adequate handwashing facilities
-
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
-
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
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
-
GeneralFood temperature3 pts
Frozen food was thawed the wrong way.
Official wording (code 3000)
Proper thawing methods used
-
More in Bellevue
Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 7 weeks ago. Always confirm with the official record.