I THAI AND SUSHI
11002 SEMINOLE BLVD, Largo FL 33778 · 727-358-1055
Last inspected Jan 28, 2026 · 15 visits since September 2023
SEP 24
NOV 24
APR 25
OCT 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $3,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024065833 | Sep 12, 2024 | Feb 4, 2025 | — |
| 3--2023056994 | Sep 5, 2023 | Nov 20, 2023 | $1,600 |
| 3--2023039260 | Jun 27, 2023 | Aug 21, 2023 | $400 |
| 3--2022040048 | Aug 3, 2022 | Oct 20, 2022 | — |
| 3--2022027414 | Jun 1, 2022 | Jul 20, 2022 | — |
| 3--2021013135 | Feb 17, 2021 | Apr 23, 2021 | $400 |
| 3--2021000529 | Dec 14, 2020 | Feb 5, 2021 | $800 |
| 3--2019024918 | May 9, 2019 | Sep 18, 2019 | $400 |
Inspection history
15 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Equipment drain line draining into handwash sink. Sushi display cooler draining into hand sink
Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted magnetic knife holder soiled in kitchen
Handwash sink does not have enough water pressure to properly wash hands. Hand sink at entrance to kitchen
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Show the remaining 10 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents on ceiling and pipes along wall in kitchen soiled
Clean utensils or equipment stored in dirty drawer or rack. Clean plates and to go containers on solid shelf above prep coolers
Floor soiled/has accumulation of debris. Food debris on floor under dry storage shelves
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Compressor fan covers soiled in walk in cooler
Plumbing system in disrepair. Two hand sinks present at sushi bar, one of the sinks not operational. Operator advised bar is scheduled to be repaired. Second hand sink within 5 feet of other and properly functioning
Ripped/worn tin foil used as shelf cover. Torn foil on carts along cook line
Standing water in bottom of reach-in-cooler. Deli cooler on cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over prepped carrots in walk-in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - fresh garlic in oil (57F - Cold Holding), 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 bar, time mark added
Equipment drain line draining into handwash sink. Drain line for sushi cooler draining into hand sink at bar
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife racks in kitchen soiled
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Pot of soup on floor in walk in cooler, moved to shelf
In-use tongs stored on equipment door handle between uses. Oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Compressor fan covers soiled in walk in cooler
Ripped/worn tin foil used as shelf cover. Shelves on cook line
Screen in door torn/in poor repair. Rear kitchen door
Standing water in bottom of reach-in-cooler. Cooler on cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools on shelf above clean plates on cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate13 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in cooler, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen counter - bean sprouts (71F - Cold Holding); sliced tomatoes (63F - Cold Holding), operator added ice to ice bin
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
Equipment drain line draining into handwash sink. Drain line for sushi display cooler emptying into hand sink at bar
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. Magnetic knife rack soiled on cook line
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at sushi bar
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.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over cook line
Cloth used as a food-contact surface. Wiping cloth over krab Rangoon in cooler
Food stored on floor. Bag of panko on floor in dry storage room
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot located in beer storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Fans soiled in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
Ripped/worn tin foil used as shelf cover. Next to dish machine
Screen in door torn/in poor repair. Rear kitchen door
Time/temperature control for safety food thawed in an improper manner. Raw tuna in sealed vacuum packaging thawing at room temperature at sushi bar, product still frozen, staff removed from packaging and placed in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor. Under sushi bar
Wood food-contact surface not properly sealed. Wood shelves over prep coolers on cook line
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate7 Basic
Show 18 findings ▾
Operator unable to provide documentation that farm raised fish has been raised in a controlled environment and fed formulated feed. KGI Trading provided the documentation to the operator via text
Pesticide use not in accordance with manufacturer's directions. Household bug spray present in cleaning supply holder.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp on cooler near stove. Reviewed with manager. Manager rearranged food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 75 F at cook line, sprouts at 47 F on ice on counter on prep table. Reviewed with manager. Manager relocated garlic and oil to cooler and added ice to surround the spouts
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm quaternary. Manager changed solution 200 ppm
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. Reviewed with manager
Handwash sink used for purposes other than handwashing. Strainer stored inside cook line hand wash sink. Reviewed with manager hand wash sink is for washing hands only. Manager removed item
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed with manager.
No soap provided at handwash sink in men's restroom. Manager placed soap in restroom
Spray bottles containing toxic substance not labeled at cook line. Manager labeled spray bottles
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in men's restroom. Reviewed with manager. Plumbing service scheduled for this week per manager.
Clean utensils or equipment stored in dirty container at cook line. Manager placed utensils and container in soaking water in dishwashing area.
Equipment in poor repair. Torn gasket of cooler at beverage station. Manager stated gaskets are on order
In-use knife/knives stored in cracks between pieces of equipment - two coolers at cook line. Reviewed with manager. Manager removed knives to dish washing area -In-use tongs stored on oven equipment door handle between uses. Manager relocated tongs
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - Walk in cooler shelves heavily soiled - Outer surface of bulk containers soiled of food in dry storage area - Fan with heavy dust build up in kitchen area - soiled gaskets in cooler opposite cook line hand wash sink - employee cleaned gasket- corrected on site Reviewed with manager
Reach-in freezer interior/shelves have accumulation of soil residues next to walk in cooler. Reviewed with manager.
Single-service articles improperly stored on the floor at sushi bar. Employee relocated containers
Walk-in cooler shelves with rust that has pitted the surface.
Sep 13, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Handwash sink at kitchen entrance does not have enough water pressure to properly wash hands.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided chlorine test kit to test Quat sanitizer at three-compartment sink.
Ceiling/ceiling tile shows damage or is in disrepair. On cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine hoses are disconnected and waiting on parts. Three-compartment sink is setup. Quat sanitizer reading 200ppm.
Equipment in poor repair. Shelves in dry-storage are rusted.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles near walk-in cooler are cracked.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards are soiled in walk-in cooler. Soiled gaskets on reach-in cooler doors on cooks line.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 12, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate14 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. From dry-storage shelf 6 lb can of bamboo shoots are dented at seam.
Nonfood-grade bag used in direct contact with cooked rice in warmer on table in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above container of soy sauce in walk-in cooler. Operator placed eggs on bottom shelf.
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings underneath electrical panel in room near cooks line. 1 rodent dropping on floor behind reach-in freezer in room near cooks line. 5 rodent droppings on shelf at sushi bar.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching personal phone with gloves on then begin engaging in food preparation. Touching fat-fryers handles and single-serve liners without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. From walk-in cooler cream sauce (47F - Cold Holding); 40f From prep table in kitchen a. sliced tomatoes (61F - Cold Holding); 51f b. sprouts (68F - Cold Holding) 55f Operator placed items in ice bath. Re temped at 1210pm
Handwash sink at kitchen entrance does not have enough water pressure to properly wash hands.
Handwash sink used for purposes other than handwashing. Strainer inside bowl of hand wash sink on cooks line. Employee removed strainer.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided chlorine test kit to test Quat sanitizer at three-compartment sink.
Ceiling/ceiling tile shows damage or is in disrepair. On cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen.
Dead roaches on premises. 1 dead roach on floor in room near cooks line. 1 dead roach in spider web near kitchen entrance.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine hoses are disconnected and waiting on parts. Three-compartment sink is setup. Quat sanitizer reading 200ppm.
Equipment in poor repair. Shelves in dry-storage are rusted.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles near walk-in cooler are cracked.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach-in coolers on cooks line. Operator removed items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching in container of rice in dry-storage. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards are soiled in walk-in cooler. Soiled gaskets on reach-in cooler doors on cooks line.
Stored food not covered. Multiple containers of vegetables not covered in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor in kitchen near hand wash sink.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink water hose connected to splitter.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar and in warewashing area.
Equipment in poor repair. Shelves in dry-storage room are rusted.
Ice buildup in reach-in freezer near ice machine.
Light in food prep area not functioning.
Light shield in food prep area damaged.
No conspicuously located ambient air temperature thermometer in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink faucet nozzles soiled with grease and dirt buildup. Gasket on walk-in cooler door
Reach-in cooler located in sushi bar area, interior/shelves have accumulation of soil residues.
Stored food not covered. On prep table in kitchen. Raw bean sprouts, cut limes, and green onions stored in container not covered. Stand-alone freezer near walk-in cooler. a. Spring rolls b. Raw chicken in container.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority2 Intermediate17 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. Dry-storage shelf a. #10 can of bamboo shoot dented at seam.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Open container of raw chicken stored over open raw beef in walk-in cooler. Operator placed raw chicken on bottom shelf. Will email DBPR Form HR 5030-098
Raw animal food stored in same container as ready-to-eat food. Cooked rice stored in same container of raw chicken in stand-alone freezer near walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in kitchen at 1:40pm a. raw bean sprouts (55F - Cold Holding) b. cooked white rice (68F) Walk-in cooler at 1:50pm a. cream cheese (47F - Cold Holding b. ground pork (48F - Cold Holding); c. Raw beef 48F - Cold Holding) d. raw chicken (48F - Cold Holding) Operator placed items in ice bath in walk-in cooler. Re temp items a. Raw bean sprouts 37f b. Cooked white rice 40f c. Cream cheese 35f d. Ground pork 35f e. Raw beef 36f f. Ground beef 35f g. Raw chicken 35f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink water hose connected to splitter.
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. Will email DBPR Form HR 5030-104
Spray bottle located on shelf in wait station area containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Bowl without handle stored into a container of soy sauce in walk-in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar and in warewashing area.
Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. #10 can of bamboo shoot dented at seam.
Dead roaches on premises. One dead roach inside fat-fryer. Three dead roaches on floor at sushi bar. Four dead roaches on shelves of sushi bar. Operator discarded roaches, cleaned and sanitized the area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk-in cooler not segregated and identified from food served to the public in walk-in cooler.
Equipment in poor repair. Shelves in dry-storage room are rusted.
Ice buildup in reach-in freezer near ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago located in sushi bar area soiled.
Light in food prep area not functioning.
Light shield in food prep area damaged.
No conspicuously located ambient air temperature thermometer in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink faucet nozzles soiled with grease and dirt buildup. Gasket on walk-in cooler door
Opened employee bottled water in a reach-in cooler at sushi bar with food to be served to customers. Operator discarded water.
Reach-in cooler located in sushi bar area, interior/shelves have accumulation of soil residues.
Stored food not covered. On prep table in kitchen. Raw bean sprouts, cut limes, and green onions stored in container not covered. Stand-alone freezer near walk-in cooler. a. Spring rolls b. Raw chicken in container.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor near wait station in kitchen. Operator discarded sanitizer solution bucket.
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Observed - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted.
Observed - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface.
Sep 18, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Observed - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed - From initial inspection : Intermediate - Some required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted.
Observed - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line.
Observed - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface.
Sep 8, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Observed - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed - From initial inspection : Intermediate - Some required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line.
Observed - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted.
Observed - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line.
Observed - From initial inspection : Basic - Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen.
Observed - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface.
Sep 8, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Observed - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top
Observed - From initial inspection : Intermediate - Some required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 6 dead on floor near hand washing sink on cook line 10 dead under cook line reach in cooler 4 dead behind freezer Approximately 20 on floor under ice machine Approximately 50 on floor under cook line Approximately 20 dead inside pipes of wok line equipment Approximately 35 dead under dish machine and 3 compartment sink Approximately 20 dead on floor under dry stock shelves Approximately 15 dead under front bar area 5 dead in server hallway
Standing water in bottom of reach-in-cooler on cook line.
Observed - From initial inspection : Basic - Accumulation of debris on exterior of dishmachine machine.
Observed - From initial inspection : Basic - Equipment in poor repair. Shelves in dry storage area, rusted.
Observed - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line.
Observed - From initial inspection : Basic - Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen.
Observed - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers doors on cook line.
Observed - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface.
Sep 7, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top
Some required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of dishmachine machine.
Dead roaches on premises. 6 dead on floor near hand washing sink on cook line 10 dead under cook line reach in cooler 4 dead behind freezer Approximately 20 on floor under ice machine Approximately 50 on floor under cook line Approximately 20 dead inside pipes of wok line equipment Approximately 35 dead under dish machine and 3 compartment sink Approximately 20 dead on floor under dry stock shelves Approximately 15 dead under front bar area 5 dead in server hallway
Equipment in poor repair. Shelves in dry storage area, rusted.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line.
Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers doors on cook line.
Standing water in bottom of reach-in-cooler on cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 6, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 2:10pm half and half (52F - Cold Holding); cream cheese (50F - Cold Holding); broth (50F - Cold Holding); raw chicken (50F - Cold Holding) Operator moving items to walk-in freezer.
Some required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of dishmachine machine.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in container of rice, sugar, and bread crumbs in dry-storage area.
Dead roaches on premises. 6 dead on floor near hand washing sink on cook line 10 dead under cook line reach in cooler 4 dead behind freezer Approximately 20 on floor under ice machine Approximately 50 on floor under cook line Approximately 20 dead inside pipes of wok line equipment Approximately 35 dead under dish machine and 3 compartment sink Approximately 20 dead on floor under dry stock shelves Approximately 15 dead under front bar area 5 dead in server hallway
Equipment in poor repair. Shelves in dry storage area, rusted.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line.
Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers doors on cook line.
Standing water in bottom of reach-in-cooler on cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Cornstarch removed from original packaging not labeled.
Sep 5, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 29 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate20 Basic
Show 29 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Roach activity present as evidenced by live roaches found. 1 live on floor behind cook line Approximately 12 live roaches on legs of cook line equipment Approximately 10 live on cove molding behind cook line 2 live on wok line cook top
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 2:10pm half and half (52F - Cold Holding); cream cheese (50F - Cold Holding); broth (50F - Cold Holding); raw chicken (50F - Cold Holding) Operator moving items to walk-in freezer.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Cooked at rice at sushi bar. Operator unable to determine time rice was cooked.
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. See stop sale. Cooked rice at sushi bar held for time as public health control. Operator cannot determine time rice was cooked.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Escolar listed on menu as white tuna. No invoices for white tuna on-site. Operator stated they use escolar as white tuna.
Handwash sink not accessible for employee use at all times. Hand wash sink near 3 compartment sink is blocked with a bar stool and tub of soiled dishes.
Handwash sink used for purposes other than handwashing. Hand wash sink near fat-fryer has containers stored inside bowl. Hand wash sink near Dishmachine has a bowl and colander stored inside bowl.
Some required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of dishmachine machine.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in container of rice, sugar, and bread crumbs in dry-storage area.
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. Two Raw fish in reach-in cooler at bar not removed from reduced oxygen packaging when thawed.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Dead roaches on premises. 6 dead on floor near hand washing sink on cook line 10 dead under cook line reach in cooler 4 dead behind freezer Approximately 20 on floor under ice machine Approximately 50 on floor under cook line Approximately 20 dead inside pipes of wok line equipment Approximately 35 dead under dish machine and 3 compartment sink Approximately 20 dead on floor under dry stock shelves Approximately 15 dead under front bar area 5 dead in server hallway
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line. Operator removed drink,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table on cook line.
Equipment in poor repair. Shelves in dry storage area, rusted.
Food stored on floor. 1 case of chicken stored on floor in walk-in cooler.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on walls and floor on cook line.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle on cook line.
Light not functioning. Light in kitchen above prep table. Light above rice cookers in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at sushi counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in coolers doors on cook line.
Shelf near dishmachine Ripped/worn tin foil used as shelf cover.
Soiled dry wiping cloth on top of cutting board on reach-in cooler near fat-fryer.
Standing water in bottom of reach-in-cooler on cook line.
Stored food not covered. 3 pans of cooked chicken in walk-in cooler not covered.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Cornstarch removed from original packaging not labeled.
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.