8616 4 Avenue
Brooklyn, NY 11209
(718) 745-1640
Current Inspection Grade: B
At A Glance
Pho Hoai Bayridge has an average score of 36.5 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Pho Hoai Bayridge may not be meeting the City and State guidelines for food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
11/21/2022 | Cycle Inspection / Re-inspection | Score: 41 | C
- (Critical) Live roaches in facility's food or non-food area.
- Thawing procedure improper.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
05/09/2022 | Cycle Inspection / Initial Inspection | Score: 32 | Not Graded
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- (Critical) Hot food item not held at or above 140º F.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Thawing procedures improper.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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