BEST THAI & SUSHI
35354 SR 54 W, Zephyrhills FL 33541 · 813.782.2201
Last inspected Aug 25, 2026 · 10 visits since December 2023
JAN 25
MAY 25
DEC 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable on reach-in coolers on cook line.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed burn spray and hydrogen peroxide stored on dry storage shelf next to cornstarch and storage bags. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over coffee and raw shell eggs over produce in walk-in cooler. Unwashed snap peas over washed and cut onions. Unwashed snap peas stored over washed and cut onions in walk-in cooler. Operator started to move.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean Sprouts (58F - Cold Holding); Noodles (58F - Cold Holding); Raw Chicken (52F - Cold Holding); Raw Beef (52F - Cold Holding); Raw Shrimp (52F - Cold Holding); Raw Shell Eggs (55F - Ambient Air Temperature) in reach-in cooler on cook line closest to AC unit. Operator started to ice products down.
Cutting board has cut marks and is no longer cleanable on reach-in coolers on cook line.
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw chicken stored over unwashed peppers.
Employee with no hair restraint while engaging in food preparation. Observed male employee on cook line preparing food, employee put on hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in flip top unit on cook line.
Time/temperature control for safety food thawed in an improper manner. Seafood in bucket of standing water, employee placed in sink with cold running water.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Pork in grocery bags in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed beef over calamari in stand up reach in cooler in prep area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked rice in stand up reach in cooler in prep area.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener blade, several cutting boards stained with black mold like substance in kitchen.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came at end of inspection.
Bowl or other container with no handle used to dispense food. Employee removed all cups out of bulk containers of flour,rice and sugar heavily soiled in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed Several drinks on prep table on cook line
Floor soiled/has accumulation of debris. Floor soiled with grease underneath fryers on cook line.
Food stored on floor. Boxes of oil on floor in kitchen and prep area.
In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The Outsides of all bulk containers of flour, rice and sugar heavily soiled with food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen walls are soliled with food debris and grease.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
May 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lowboy Reach in cooler under flip top in cook line-; Cooked Rice (48F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See Stop sale
Raw animal food stored over or with unwashed produce. Container of raw beef stored above containers of cut vegetables in walk in cooler. Manager inverted.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above containers of sauces and cooked Shrimp Tempura in True reach in cooler next to GE White freezer in dry storage area. Manager inverted.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lowboy Reach in cooler under flip top in cook line-; Cooked Rice (48F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See Stop sale
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. Manager time marked Sushi Rice during inspection. 11:30AM- 3:30 PM.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense cooked Rice. Manager removed.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Current Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Shelves above Flip Top soiled. 2) Hood Filters Soiled
Wall soiled with accumulated grease, food debris, and/or dust. Wall across from Triple Sink soiled.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce in walk in cooler, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to soup - tofu (48F - Cold Holding), held less than 4 hours, moved to cooler
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 at front counter, held less than 4 hours
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Cooking oil on floor in storage room
In-use tongs stored on equipment door handle between uses. Oven handles on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78 F water
Reach-in cooler interior/shelves have accumulation of soil residues. Coolers in storage room
Single-service articles stored on a soiled surface. To go containers stored on soiled shelf above coolers on cook line
Wall soiled with accumulated grease, food debris, and/or dust. Next to cook line
May 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards stained and soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Heavily soiled behind equipment on cook line.
May 1, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on in hand sink. Coached operator on proper hand washing procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards stained and soiled.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Cups in bulk containers of rice and flour.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
Equipment in poor repair. Reach in cooler on cook line temperature 60f operator removed all tcs items to another cooler that is keeping temperature.
Floor soiled/has accumulation of debris. Underneath equipment on cook line soiled with grease and food debris.
Food stored on floor. Boxes of oil and bags of rice on floor in prep area.
In-use tongs stored on equipment door handle between uses. On oven on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwaves on cook line, stove top range garbage can In ladies room soiled with debris.
Silverware/utensils stored upright with the food-contact surface up. In server area.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Heavily soiled behind equipment on cook line.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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 Emailed to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Accumulation of debris inside warewashing machine. Also lime scale buildup
No Heimlich maneuver/choking sign posted. Emailed to operator
No handwashing sign provided at a hand sink used by food employees. At hand sink at sushi bar. Emailed sign to operator
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 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. Tested at 0ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Server station: miso broth (120F - Hot Holding). Manager turned up heat
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 Emailed to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Handwash sink used for purposes other than handwashing. Observed shredded carrots in hand sink at sushi bar.
Accumulation of debris inside warewashing machine. Also lime scale buildup
No Heimlich maneuver/choking sign posted. Emailed to operator
No handwashing sign provided at a hand sink used by food employees. At hand sink at sushi bar. Emailed sign to operator
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.