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ELIPS LLC DBA PHO WORLD

17823 108TH AVE SE, RENTON, WA 98055 · Restaurant (Seating 13-50)

Inspection summary

ELIPS LLC DBA PHO WORLD has been inspected 44 times by Public Health – Seattle & King County since February 27, 2008. The most recent inspection, on May 19, 2025, recorded 3 infractions.

23 of 44 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 26 times across 18 separate inspections, most recently on May 19, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 14 times across 11 separate inspections, most recently on December 3, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 6 separate inspections, most recently on October 16, 2017. For example: 0600 - Adequate handwashing facilities

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on May 19, 2025. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 19, 2025. For example: 3100 - Food properly labeled; proper date marking

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

44 inspections

  1. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  2. Routine Inspection/Field Review

    4 infractions

    • 4500 - Sewage, wastewater properly disposed
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  4. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  9. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
  10. Consultation/Education - Field

    0 infractions

  11. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  14. Routine Inspection/Field Review

    0 infractions

  15. Consultation/Education - Field

    0 infractions

  16. Return Inspection

    0 infractions

  17. Routine Inspection/Field Review

    5 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  18. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  19. Consultation/Education - Field

    0 infractions

  20. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  25. Return Inspection

    0 infractions

  26. Return Inspection

    2 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0500 - Proper barriers used to prevent bare hand contact with ready to eat foods.
      • RED
  27. Routine Inspection/Field Review

    5 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  28. Return Inspection

    0 infractions

  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1600 - Proper cooling procedure
      • RED
  31. Consultation/Education - Field

    0 infractions

  32. Return Inspection

    0 infractions

  33. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
  34. Return Inspection

    0 infractions

  35. Routine Inspection/Field Review

    6 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  38. Return Inspection

    0 infractions

  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    4 infractions

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  41. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  42. Routine Inspection/Field Review

    3 infractions

    • Potential food contamination prevented during ...
      • BLUE
    • Adequate handwashing facilities
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Return Inspection

    0 infractions

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