At a glance
CleanCleaver food safety systematic review results
What happened?
8point violations
2 problems found · 1 marked critical · Routine health department inspection · Jun 13, 2026
Is that a lot?
Most food places here got 10 to 24 point violations. Pho 86 got fewer than most.
Compared with 21,170 New York City food places. Each place's last routine inspection counts.
What was found out about Pho 86?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: In-use utensils stored wrong 06EHow to fixFix it
- Restroom not stocked or needs cleaning 10AHow to fixFix it
Source: New York City Department of Health and Mental Hygiene
We review New York City health data to make this report. We are not the New York City Department of Health and Mental Hygiene.
Visit them directly at nyc.gov (opens the department's site) · How we review
For Pho 86's team
Is this your place?
Welcome, Pho 86. We'll walk through this together, one item at a time. To log the fixes, claim Pho 86 first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Pho 86We'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: In-use utensils stored wrongThe health department found: “Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.”
First step: Serving utensils
Then the next one: Restroom not stocked or needs cleaning
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-304.12, Food Code 6-301.11, Food Code 3-302.11, Food Code 7-201.11.
Try it yourself
Fix and log it: In-use utensils stored wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Serving utensils
From Food Code 3-304.12
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in New York City that keep their kitchens clean and put their guests' health first?
Claim Pho 86We'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From New York City Department of Health and Mental Hygiene · 4 inspections on record · Last checked Oct 7, 2026
The health department visited once in the last 12 months (1 routine).
Fewer point violations than last time (15 → 8). That takes a team.
NYC inspects each restaurant at least once a year. A place scoring 14 or more on an initial inspection gets a second, graded inspection.
Every visit
LatestJun 13, 2026Cycle Inspection / Initial Inspection8 points (A)
This one: 8 points (A), inspected Jun 13, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by New York City Department of Health and Mental Hygiene
The department's words
06E Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-304.12
How can a restaurant or home fix this?
Serving utensils
- A separate utensil in every dish, with a handle long enough to stay out of the food.
- Between uses, rest it in one of six places: in the food with the handle up out of it; in a closed bin of dry food that is not TCS food; on a clean, sanitized spot; in running water (moist food like ice cream); in a clean, protected spot (a scoop for food that is not TCS food); or in water at 135°F or above. Never on the bare table, a towel or in another dish.
- Change it when dropped, used in another dish, or touched at the food end, and at least every 4 hours.
From Food Code 3-304.12
Clean plates and no re-serving
3 more steps in the full guide Read the free guide
Buffets and self-service
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho 86? Fix it
Not critical (1)
Restroom not stocked or needs cleaning
The department's words
10A Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Pho 86? Fix it
EarlierAug 21, 2024Cycle Inspection / Re-inspection7 points (A)
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by New York City Department of Health and Mental Hygiene
Raw food not kept apart from ready-to-eat food
The department's words
04H Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 1, 2024Cycle Inspection / Initial Inspection15 points
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by New York City Department of Health and Mental Hygiene
Chemicals unlabeled or stored near food
The department's words
04E Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by New York City Department of Health and Mental Hygiene
Food-contact surfaces not cleaned or sanitized right
The department's words
06D Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Shelves and surfaces need cleaning
The department's words
10F Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
EarlierFeb 1, 2024Trans Fat / Initial InspectionNo score given
1 violation listed, 0 marked critical.
Not critical (1)
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
The department's words
16-02 The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
Source: New York City Department of Health and Mental Hygiene. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Pho 86, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- In-use utensils stored wrong Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
Call Pho 86
Ask for the manager. Pho 86 can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to New York City Department of Health and Mental Hygiene (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search for the name on NYC Health's restaurant grades lookup.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. New York City adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Inspectors add points for each problem they find. 0 to 13 points is an A, 14 to 27 a B, 28 or more a C.
- Listed as
- Southeast Asian
- Inspection type
- Cycle Inspection / Initial Inspection
- Result
- 8 points (A)
- Source
- New York City Department of Health and Mental Hygiene
This is not an official ranking or grade. See the official source: New York City Department of Health and Mental Hygiene (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.