What is Lau Vietnamese Pho's health inspection score?

Lau Vietnamese Pho has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Lau Vietnamese Pho last inspected?

Lau Vietnamese Pho was last inspected on May 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Lau Vietnamese Pho have?

Lau Vietnamese Pho has 18 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Lau Vietnamese Pho safe to eat at?

Yes, Lau Vietnamese Pho has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Lau Vietnamese Pho serve?

Lau Vietnamese Pho serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Lau Vietnamese Pho

Name: Lau Vietnamese Pho
Address: 4037B HEMPSTEAD TURNPIKE, Bethpage, 11714
Rating: 86

4037B HEMPSTEAD TURNPIKE, Bethpage

Last Inspected: 5/27/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

5 inspections

Last: May 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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4037B HEMPSTEAD TURNPIKE, Bethpage, FL 11714

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Violation Timeline

Jan 2024

2 inspections

2 high priority

4 basic

Jan

Dec 2025

2 inspections

2 high priority

3 basic

May 2026

1 inspections

7 basic

May

Inspection History

5 records on file

3 Inspection2 Re-Inspection

May 26

Inspection InspectionLatest

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
13AAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−14 pts

Dec 25

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8FImproper thawing procedures used−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−4 pts

Dec 25

Inspection Inspection

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (1)

−2 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−22 pts

Jan 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−2 pts

Jan 24

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (3)

−6 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−26 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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