KHAO NEOW SUSHI THAI LAO
17307 GULF BLVD STE B101, North Redington Beac FL 33708 · 727-202-7048
Last inspected Jul 31, 2026 · 6 visits since August 2023
JAN 24
AUG 24
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
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 sushi bar kissing time mark
Handwash sink not accessible for employee use at all times. Frozen food thawing in hand sink in kitchen, removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cloth used as a food-contact surface. Microfiber cloth covering noodles on cook line
Show the remaining 6 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not properly draining detergent in between wash and sanitizer cycles
Food stored on floor. Containers of cooking oil on floor next to rear door
In-use tongs stored on equipment door handle between uses. Oven door handles soiled on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Time/temperature control for safety food thawed in an improper manner. Food thawing at room temp in kitchen hand sink, placed in cooler
Uncovered food stored near sink exposed to splash. Uncovered bean sprouts next to hand sink on cook line with no splash guard
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - bean sprouts (69F - Cold Holding), moved to cooler
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine
Accumulation of debris inside warewashing machine.
Cloth used as a food-contact surface. Microfiber cloth covering rice noodles on cook line
Food stored in a location that is exposed to splash/dust. Bins of rice noodles next to hand sink on cook line with no splash guard
Food stored on floor. Cooking oil on floor next to rear kitchen door
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 sugar and flour bins
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
Reach-in freezer interior/shelves have accumulation of soil residues.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate6 Basic
Show 12 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
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine
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. Forms emailed to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager with form
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. Curry in freezer not dated
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.
Accumulation of debris inside warewashing machine.
Cloth used as a food-contact surface. Wiping cloths covering rice noodles on cook line
Employee personal food not properly identified and segregated from food to be served to the public. Personal food in freezer on top shelf
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 sugar and rice bins, removed
No Heimlich maneuver/choking sign posted. Emailed to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 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 and the time removed from temperature control cannot be determined. Sushi rice at front counter, time added
Bowl or other container with no handle used to dispense food. Plastic bowls in rice, sugar and panko bins, removed
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. Air vents over kitchen soiled
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Employee meal on prep table in kitchen
Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint in kitchen
Food stored in undrained ice. Multiple items in cooler across from wok station in undrained ice
In-use tongs stored on equipment door handle between uses. On oven door handles, removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw seafood in reach in freezer, order corrected
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. Deli container in rice bin
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses. On oven door handles
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 panko bin
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.cooler gaskets soiled. Hood filters soiled
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate16 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over peanut sauce in reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Electric can opener blade soiled Cutting boards stained on cook line
Handwash sink not accessible for employee use at all times. Hand sink at sushi bar blocked by sushi rice cart
Handwash sink used for purposes other than handwashing. Two sinks at sushi bar both labeled as hand sink, both with sanitizer buckets in sink. Discussed identifying one sink as hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Staff unable to provide form during inspection, additional form emailed to operator during inspection
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. Portioned raw fish in reach in freezer not dated
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.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowls in rice, sugar bins
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents over cook line
Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on soiled shelf above cooler on cook line
Cutting board has cut marks and is no longer cleanable. Cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and tablet on prep table in kitchen
Employee with no hair restraint while engaging in food preparation. Male employee on cook line
Food stored on floor. Cooking oil on floor in dry storage
In-use tongs stored on equipment door handle between uses. Oven handle on cook line
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 panko bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled at sushi bar Accumulation of grease on sides of fryers, stove Hood filters soiled
Reuse of single-service or single-use articles. Raw chicken wrapped in plastic wrap stored in shell egg box in reach in freezer
Soiled dry wiping cloth in use. On cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over commercially processed dressings in reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Around cook line
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line
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.