LEX N ROLL SUSHI AND THAI
2698 CRAWFORDVILLE HWY STE B, Crawfordville FL 32327 · 850-519-4931
Last inspected Jan 9, 2026 · 6 visits since December 2023
APR 24
OCT 24
JUN 25
OCT 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna 44F and krab 45F at 1:00, per manager door opened frequently since 11:00. Manager kept door closed and new temperatures at 1:30: tuna 42F and krab 41F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above condiments in reach in cooler. Operator immediately reorganized shelves.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat in reach in freezer in kitchen and reach in cooler at sushi bar.
Handwash sink used for purposes other than handwashing. Sponge stored in sink at sushi bar, ice dumped into hand wash sink in kitchen.
In-use tongs stored on equipment door handle between uses.
Working containers of food removed from original container not identified by common name. Unlabeled seasoning shakers in kitchen.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over sauce in turbo air refrigerator. Operator relocate raw chicken to bottom shelf. -Observed raw shell eggs not vertical separated from bean sprouts in flip top cooler. Operator relocate shell eggs.
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. -Observed at 1:20 p.m. no time marked on sushi rice held using time as a public health control. Per operator, rice prepared at 11:00 a.m. Operator correctly time marked rice.
No soap provided at handwash sink in sushi bar area. Operator replenished.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna 44F and krab 45F at 1:00, per manager door opened frequently since 11:00. Manager kept door closed and new temperatures at 1:30: tuna 42F and krab 41F.
Handwash sink used for purposes other than handwashing. Observed bowls stored in hand wash sink. Manager removed bowls during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops held in standing water 81F. Manager removed scoops from water during inspection.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna 57F and salmon 48F at 1:00 in make table at front line. Per employee door has been opened frequently since 11:00. Employee kept door closed to properly withhold cold temperature. New temperatures at 2:00: tuna 43F and salmon 43F. Observed fried shrimp 78F at 1:15 in oven tray on counter at front line. Per employee held since 12:45. Employee reheated shrimp in fryer during inspection.
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 wiping cloth sanitizer Quaternary 500+ppm. Manager corrected to Quaternary 200ppm during inspection.
Handwash sink used for purposes other than handwashing. Observed employee rinse sanitizer cloths in hand-wash sink and store bowl in hand wash sink at front line. Employee removed cloths and bowl during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed white rice 98F held on time at front line. Provided manager with time as a public health control form. Manager filled out form and time marked rice during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of mold-like substance in ice machine at kitchen area. Manager cleaned and sanitized ice machine during inspection.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.