CHARM THAI AND SUSHI
13211 REAMS RD STE 116, Windermere FL 34786 · 6896004002
Last inspected May 27, 2026 · 9 visits since October 2023
SEP 24
APR 25
JUN 25
DEC 25
MAY 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./license expired 4/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over ice.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
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. -Rice. Operator determined correct time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Eggrolls covered while cooling.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
Handwash sink not accessible for employee use at all times. -Tongs stored in hand sink.
Bowl or other container with no handle used to dispense food. -Rice scoop.
Working containers of food removed from original container not identified by common name. -Bulk container of flour.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Long white cutting board on the prep table.
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler. Operator removed.
Floor soiled/has accumulation of debris. Floor on the corner to the left of prep table. Operator cleaned.
Food stored on floor. Several bottles of cooking oil. Operator removed.
In-use tongs stored on equipment door handle between uses. On stove handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright reach in cooler and freezer gaskets in the kitchen. Hood filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in coolers and freezers in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall to the left of prep table. Operator cleaned.
Jun 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 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./chlorine 0ppm/ran out of sanitizer/set up chlorine 100ppm in sanitizing compartment.
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken wings stored between vegetables and cooked food, front counter reach in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Bowl or other container with no handle used to dispense food./plastic bowl used to scoop sugar/kitchen storage rack/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./kitchen storage rack/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cell phone stored on top of food/kitchen storage rack/
Food stored on floor./oil carton, front cook line/
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./bucket stored over sauces/front cook line/
Single-service articles not stored inverted or protected from contamination./sushi trays and to go containers on prep table, front line/
Wet wiping cloth not stored in sanitizing solution between uses./on kitchen small prep table/
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored./medicine stored with cleaned cups for customers/wait station/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over soup base, front reach in cooler. Raw tuna stored over cooked eggs, front sushi cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken wings stored over raw beef/kitchen reach in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ninja roll contains raw salmon and raw escolar and tempura bagel roll contains raw salmon./red fish added to items immediately on all menus/
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket, cell phone, charger stored on top or with food/back kitchen shelves.
Ice buildup in straight up reach-in freezer/desserts.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./tong for fried tofu/front prep cooler/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/kitchen and dining room/rechecked 200ppm/
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate17 Basic
Show 28 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook at cook line.
Employee washed hands with no soap./employee washed hands in prep sink without soap.
Raw animal food stored over/not properly separated from ready-to-eat food./raw squid and raw fish stored with cooked shrimp/sushi station reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50F/in prep sink for less than 4 hours/back to reach in cooler. Cooked rice 51F/cook line for less than 4 hours/will add to time control. Cooked noodles 68F/cook line for less than 4 hours/iced.
Toxic substance/chemical improperly stored./a bottle of medicine stored with food/condiment shelf near back door.
Food-contact surface soiled with food debris, mold-like substance or slime/can opener, cutting boards.
Handwash sink not accessible for employee use at all times./kitchen entrance hand sink blocked by garbage can.
Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store utensils and pans.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quay strip not available.
No soap provided at handwash sink./back kitchen hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice using 4 hour time control, sushi station.
Accumulation of dead insects or other pests, in control devices./flying insect trap near dry storage rack/non food contact service/removed immediately/
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food./sugar container in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drinks on prep table, kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./personal items on dry storage rack.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./two employees wearing a watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./sushi chef.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Food stored on floor./oil cartons, a box of avocado/kitchen.
In-use tongs stored on equipment door handle between uses./
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./spoon in crumbs container, cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener soiled. Soda dispenser back panel soiled.
Reach-in freezer interior/shelves have accumulation of soil residues./kitchen two door freezer.
Time/temperature control for safety food thawed under water that was barely running/dripping./raw chicken in prep sink/raw chicken moved back to reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line and hood filters.
Wiping cloth sanitizing solution stored on the floor./bucket on dining room floor/
Working containers of food removed from original container not identified by common name./a container of crumbs/under kitchen small prep table.
May 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate8 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef, kitchen reach in freezer/
Stop Sale issued on time/temperature control for safety food due to temperature abuse.white rice cold holding at 45F for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./white rice cold holding at 45F for more than 4 hours per manager.
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./chlorine over 200ppm.
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food./bowl used to scoop white rice, front counter reach in cooler/
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./snapper fillet in reach in cooler/
Food stored on floor./oil carton, front cook line.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar scoop handle/
Wiping cloth sanitizing solution stored on the floor./wait station/
Nov 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority9 Intermediate9 Basic
Show 24 findings ▾
Container of medicine improperly stored./Vitamins stored with single service items and drinks, front counter table.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in between curry sauces/front counter reach in cooler. Raw tuna stored over sauces and pre cooked chicken at front counter. Raw shell eggs stored over sauces, front counter reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs 75F, out in room temperature overnight per employee/delivered yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 75F, out in room temperature overnight per employee/delivered yesterday. Raw shrimp, raw calamari, raw fish, raw beef, raw pork, pre cooked mussels, pre cooked green beans at front counter cooler ranges from 45F to 52F/all less than 4 hours per employee, iced immediately. Tempura flour 76F, less than 4 hours, cook line/time control plan recommended. Bean sprouts 62F, white rice 65F, noodles 65F, less than 4 hours at cook line/time control plan recommended.
Toxic substance/chemical improperly stored./a bottle of hand soup stored over cleaned utensils, kitchen/
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./chlorine over 200ppm, sanitizing buckets at front line, rechecked 50ppm.
Handwash sink not accessible for employee use at all times./kitchen entrance hand sink blocked by garbage can/
Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store containers and lids/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./pikachu roll with raw salmon, raw tuna and raw yellowtail not marked on special menu on each table.
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/No manager on duty with 6 employees working.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice using 4 hours time control but written procedure not available.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing three employees training certificates.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./no consumer advisory on special/happy hour menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked rice, cooked chicken no date marked, reach in cooler.
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food./bowl used to scoop white rice/cook line/
Cardboard used to line food-contact shelves.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on sushi bar table. Drinks on kitchen prep table. Drinks on shelf over cleaned dishes, front counter.
Food stored on floor. Two oil cartons on cook line floor. A case of avocado on kitchen floor under dry storage shelf.
Single-service articles not stored inverted or protected from contamination./to go containers on front counter table.
Working containers of food removed from original container not identified by common name./flour container on dry storage shelf/
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.