365 THAI AND SUSHI
18265 PINES BLVD UNIT D5, Pembroke Pines FL 33029 · 954-693-6655
Last inspected Feb 17, 2026 · 8 visits since August 2023
DEC 23
SEP 24
NOV 24
SEP 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024002080 | Dec 18, 2023 | Jan 29, 2024 | $200 |
Inspection history
8 visits, newest first
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Gloved employee cracked raw shell eggs, then grabbed a clean plate to serve a customer order, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ expiration date, 12/4/25
Bowl or other container with no handle used to dispense food. Plastic cup inside contain sugar, employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, next to Sushi rice. Employee removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line, wearing a watch, after manager instructed, employee removed.
Ice scoop handle in contact with ice. Sushi Station-Two ice scoops touching ice. Employee removed.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on sushi rice rolling machine at sushi bar. Per employee, food put on time approximately 2 hours prior to inspection. Operator put time mark on food.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm +) at cook line. Operator remade and corrected to 50ppm.
Handwash sink not accessible for employee use at all times. Observed bucket of water stored inside cook line hand wash sink. Operator removed.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no food employee reporting agreement form for dishwasher. Reviewed and emailed form to operator.
No soap provided at handwash sink. Observed no hand soap stored at cook line hand wash sink. Operator provided.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed soup prepared onsite approximately two days prior to inspection, inside walk in freezer, without date marking. Operator date marked food.
Bowl or other container with no handle used to dispense food. Observed deli cup stored inside soy sauce container in walk in cooler. Operator removed.
Food stored on floor. Observed buckets of raw beef stored on floor under hand wash sink next to triple sink. Operator properly stored.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water, under kitchen hand wash sink. Educated employees on proper thawing methods. Employee moved food to walk in cooler.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at cook line. Operator properly stored.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored on floor. Under prep sink- outside of sushi station- two contain soy sauce. Employee placed on shelf.
Standing water in floor drain/floor drain draining very slowly. Outside mop sink
Time/temperature control for safety food thawed in an improper manner. Sushi station- two packages of tuna being defrost to ambient temperature. Employee placed under cold water faucet.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Walk in cooler-Two pats with employee food, manager removed
Food stored on floor. Walk in freezer- bag of fries on floor, inside walk in freezer. One bag of fries, employee placed on shelf.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Sushi station-Cutting board stored on floor, employee removed, cleaned, and sanitized.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving rice spoon on 129F, employee moved water temperature to higher temperature
Dec 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), observed empty container of sanitizer
Dec 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), observed empty container of sanitizer
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed.
Handwash sink used for purposes other than handwashing. Sushi bar- storage of two sanitizer buckets, Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips.
Employee with no hair restraint while engaging in food preparation. Employee working on cook line, after instructed, employee wear hat.
Food stored on floor. Walk in freezer-box or raw fish on floor, Employee moved to shelf.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast (38-48F - Cold Holding); shrimps (35-47F - Cold Holding). Observed food stored above the rim line, per manager food held less than 4 hours, employee removed food out of temperature and stored on WIC for a quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per operator placed on time, 3 hours ago, operator time label container
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed. License not available on site.
Time/temperature control for safety food thawed in an improper manner.pork belly bags left to defrost in ambient temperature, Employee placed on cold running water.
Wet mop not stored in a manner to allow the mop to dry. Observed mop seating on bucket, Employee removed and stored properly.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.