[Editor’s note: The report mentioned here is from an inspection conducted on October 29 and may not represent the future health inspection status of the food establishment.]
A recent routine health inspection was conducted at Nashville’s popular Vietnamese restaurant, Pho T&N, and found multiple health code violations. The restaurant received a low score of 57 due to improper storage of food items, dirty kitchen shelves, an open dumpster lid, and more.
Pho T&N
- Where: 3745 Annex Ave, Nashville, TN 37209, United States
- When: October 29, 2025
- Score: 57
Pho T&N is a Vietnamese restaurant known for its traditional noodle soups. According to the official inspection report, the department flagged 24 violations at the restaurant. Here are some:
- The report noted the need for better managerial oversight. During the inspection, one employee was noted handling ready-to-eat chicken with bare hands at the cook line.
- Water from the front-of-house ice machine was also noticed dripping through black residue onto the ice. The official report instructed the person in charge (PIC) to discard all the ice and clean and sanitize the ice machine.
- According to the inspection report, raw beef was stored improperly next to green onions and packaged raw pork. The report also noted that the raw pork was leaking juices in the reach-in cooler and contaminating other food items. The PIC was immediately directed during the inspection to separate the raw food items and store them all properly before the reinspection.
- According to the official inspection report, an employee was also observed slicing raw beef on a meat slicer that had a buildup of dried food residue. Cooked broth was kept in the walk-in cooler since October 28, when it was found at 48°F. Cut leafy greens (59°F) and cooked shrimp (62°F) in the prep cooler were also found above safe temperature limits.
- During the inspection, the restaurant was cited for general sanitation and general issues, such as a lack of a thermometer in the refrigerator. The inspection report also noted the use of plastic grocery bags as lids in the prep cooler at the cook line.
- Grease buildup, a dumpster with an open lid, and dirty ceiling tiles in the kitchen were also flagged during the inspection. For more information, the official inspection report is available online.
Follow-up Inspection
The inspection report noted 24 major and minor violations in the restaurant and requires a follow-up inspection and a food handler safety training recommendation. The inspection report further highlighted that the employees must be educated to wash their hands properly and use gloves when handling food.
A reinspection will be conducted at the restaurant within 10 days. The restaurant is required to fix all the violations as mentioned in the official inspection report to pass the reinspection. Compliance of the restaurant will be evaluated during the follow-up inspection.
