Skip to content
Loading map…

Frank Huynh Inc DBA Pho Saigon

25632 PACIFIC HWY S STE 10, KENT, WA 98032 · Restaurant (Seating 51-150)

Inspection summary

Frank Huynh Inc DBA Pho Saigon has been inspected 19 times by Public Health – Seattle & King County since November 4, 2015. The most recent inspection, on May 27, 2026, found no infractions.

2 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. 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 11 times across 7 separate inspections, most recently on May 8, 2026. For example: 1900 - No room temperature storage; proper use of time as a control, procedures available

  • 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 6 times across 6 separate inspections, most recently on June 16, 2025. For example: 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria

  • 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 6 times across 6 separate inspections, most recently on January 25, 2023. For example: 3600 - Proper eating, tasting, drinking, or tobacco use

  • 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 5 times across 5 separate inspections, most recently on February 12, 2024. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • 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 2 times across 2 separate inspections, most recently on July 16, 2024. 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.

19 inspections

  1. Return Inspection

    0 infractions

  2. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time as a control, procedures available
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  3. Routine Inspection/Field Review

    2 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
  4. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 2500 - Toxic substances properly identified, stored, used
      • RED
  5. Routine Inspection/Field Review

    3 infractions

    • 3100 - Food properly labeled; proper date marking
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  7. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
  8. Routine Inspection/Field Review

    3 infractions

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • 4300 - Nonfood-contact surfaces maintained and clean
      • BLUE
    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  9. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
  10. Routine Inspection/Field Review

    3 infractions

    • 4800 - Physical facilities properly installed, maintained, cleaned; unnecessary persons excluded from establishment
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  11. Routine Inspection/Field Review

    10 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0100 - PIC certified by accredited program or compliance with code, or correct answers
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  12. Routine Inspection/Field Review

    2 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  13. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  14. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  15. Routine Inspection/Field Review

    4 infractions

    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    2 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  18. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  19. Routine Inspection/Field Review

    3 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
    • 0600 - Adequate handwashing facilities
      • RED

Nearby inspected facilities

Own this business? Add a badge to your website