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Health Inspections.org

General Food Services · King County, WA

Miss Pho

10023 Holman Rd Nw

Last inspected May 11, 2026 · View Map ↗ · Compare ↗

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Unsatisfactory

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection/Field Review

May 11, 2026

Unsatisfactory

Official score: 22 · Understand this area’s scale

3 recorded violations

minorCode 4800Cleaning and sanitizing

Official wording

Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode 4100Cleaning and sanitizing

Official wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
criticalCode 2000Food temperature

Official wording

Proper reheating procedures for hot holding

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, May 11, 2026 · Original Source

Return Inspection

Apr 17, 2025

Satisfactory

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Apr 17, 2025 · Original Source

Routine Inspection/Field Review

Mar 3, 2025

Unsatisfactory

Official score: 85 · Understand this area’s scale

5 recorded violations

criticalCode 1600Food temperature

Official wording

Proper cooling procedure

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 1710Food temperature

Official wording

Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 1900Food temperature

Official wording

No room temperature storage; proper use of time as a control, procedures available

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 1400Other

Official wording

Raw meats below and away from ready-to-eat food; species separated

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 2120Food temperature

Official wording

Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Mar 3, 2025 · Original Source

Return Inspection

Apr 24, 2024

Complete

Official score: 0 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Apr 24, 2024 · Original Source

Routine Inspection/Field Review

Apr 11, 2024

Unsatisfactory

Official score: 70 · Understand this area’s scale

5 recorded violations

criticalCode 1600Food temperature

Official wording

Proper cooling procedure

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
criticalCode 2500Chemicals

Official wording

Toxic substances properly identified, stored, used

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
criticalCode 1400Other

Official wording

Raw meats below and away from ready-to-eat food; species separated

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
criticalCode 0100Facility maintenance

Official wording

PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
criticalCode 1900Food temperature

Official wording

No room temperature storage; proper use of time as a control, procedures available

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Public Health – Seattle & King County, Apr 11, 2024 · Original Source

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