Pho Ever
12015 Ne 8Th St Ste 6, 98005
(425) 753-3946
NIScore: 30
Last inspected: September 11, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
September 11, 2025
Routine Inspection/Field Review
Unsatisfactory
NIScore: 30
1600Proper cooling procedure
3200Insects, rodents, animals not present; entrance controlled.
August 28, 2025
Consultation/Education - Field
Complete
EScore: 0
February 2, 2024
Routine Inspection/Field Review
Unsatisfactory
GScore: 8
2120Proper cold holding temperatures ( 42° F to 45° F)
3000Proper thawing methods used
October 20, 2023
Return Inspection
Satisfactory
EScore: 0
October 18, 2023
Routine Inspection/Field Review
Unsatisfactory
NIScore: 167
0100PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
0200Food Worker Cards current for all food workers; new food workers trained
0400Hands washed as required
0600Adequate handwashing facilities
1400Raw meats below and away from ready-to-eat food; species separated
1600Proper cooling procedure
1900No room temperature storage; proper use of time as a control
2110Proper cold holding temperatures (greater than 45° F)
2500Toxic substances properly identified, stored, used
2600Compliance with valid permit; operating and risk control plans and required written procedure
3000Proper thawing methods used
3100Food properly labeled; proper date marking
3300Potential food contamination prevented during delivery, preparation, storage, display
3400Wiping cloths properly used, stored, sanitizer concentration
3600Proper eating, tasting, drinking, or tobacco use
3700In-use utensils properly stored
3800Utensils, equipment, linens properly stored, used, handled
4000Food and non-food surfaces properly used and constructed; cleanable
4200Food-contact surfaces maintained, clean, sanitized
December 27, 2022
Return Inspection
Satisfactory
EScore: 0
November 28, 2022
Routine Inspection/Field Review
Unsatisfactory
NIScore: 83
0600Adequate handwashing facilities
1400Raw meats below and away from ready-to-eat food; species separated
1900No room temperature storage; proper use of time as a control
2000Proper reheating procedures for hot holding
2120Proper cold holding temperatures ( 42° F to 45° F)
2500Toxic substances properly identified, stored, used
3000Proper thawing methods used
3300Potential food contamination prevented during delivery, preparation, storage, display
3400Wiping cloths properly used, stored, sanitizer concentration