LIGHT HOUSE THAI SUSHI
2476 N FEDERAL HWY, Lighthouse Point FL 33064
Last inspected Jul 16, 2026 · 9 visits since September 2023
OCT 24
MAR 25
OCT 25
JAN 26
JUL 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, dumplings 68° at room temperature. Employee will discard at 3:00pm.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee take soiled container from triple sink then handle clean bowl to scoop rice immediately after without handwashing.
Raw animal food stored over or with unwashed produce. Observed container of raw calamari stored on shelf directly above unwashed carrots in walk in cooler. Operator reorganized.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 1. Observed 5 filets of tuna completely thawed in sealed reduced oxygen packaging in walk in cooler. See Stop Sale. 2. Observed 2 packages of ground yellowfin tuna completely thawed in sealed reduced oxygen packaging in reach in cooler at sushi counter. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fried tempura (71F), fried chicken (72F), pork dumpling (78F), and pork egg roll (64F) stored on shelf next to cookline under no temperature control. No prepared or portioned today. Placed on counter less than two hours per operator. Operator moved food to reach in cooler to rapid chill to 41F or below.
Show the remaining 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed soiled drink pitcher stored in basin of hand sink in prep area.
Spray bottle containing red toxic substance not labeled and stored at triple sink in kitchen.
Bowl or other container with no handle used to dispense food. Observed employee using plastic container with no handle to scoop rice in kitchen.
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. 1. Observed 5 filets of tuna completely thawed in sealed reduced oxygen packaging in walk in cooler. See Stop Sale. 2. Observed 2 packages of ground yellowfin tuna completely thawed in sealed reduced oxygen packaging in reach in cooler at sushi counter. See Stop Sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filter above cookline in kitchen.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from a cup in food prep area then handling clean food utensils afterwards without hand washing.
Handwash sink used for purposes other than handwashing. Observed bucket in basin of hand sink at front counter. Operator removed.
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. Operator provided three certificates, observed six food employees working with food or food utensils.
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. J. Khumae, expired 4/7/25
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles stored in rice storage containers with rice in kitchen. Operator removed.
Clean spoons in container at front counter hand sink not stored inverted or in a protected manner.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed food employee drinking from a cup in prep/warewash area.
Employee eating in a food preparation or other restricted area. Observed employee drinking from an open cup in food prep/warewash area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal beverages stored on shelf next to fish sauce for public use.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above wok in kitchen.
Ripped/worn tin foil used as shelf covers at storage rack at cookline in kitchen.
Wall soiled with accumulated grease behind Wok at cookline in kitchen.
Water leaking from faucet at front counter hand sink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at hand sink at front counter.
Oct 10, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (63F)in flip top cooler opposite cookline in kitchen. Not prepared or portioned today. Placed in unit less than three hours ago per operator. Operator added ice to container to rapid chill to 41F or below.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as liner on food storage rack in kitchen prep area.
Single-service articles improperly stored. Observed cases of Bamboo chopsticks and single use food storage containers stored on floor in wait station area.
Wall soiled with accumulated grease, food debris, and/or dust around utensil storage rack at triple sink in kitchen.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as liner on food storage shelving next to walk in cooler in prep area.
Food stored on floor. Observed plastic containers of oil stored on floor near back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. 2. Ice machine filters on ice machine in prep area.
Ripped/worn tin foil used as shelf cover. Ripped tin foil observed on food storage shelving next to cook line in kitchen.
Soiled dry wiping cloth in use. Observed at cookline in the kitchen and on food prep table in prep area.
Time/temperature control for safety food thawed in an improper manner. Observed commercially packaged fish thawing in sealed reduced oxygen packaging in mini fridge at sushi prep. Operator removed from packaging.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in prep area.
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority3 Intermediate11 Basic
Show 15 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 beef no longer in original packaging stored on shelf above raw packaged scallops in the reach in freezer in prep area. Operator reorganized.
Handwash sink used for purposes other than handwashing. Observed empty soiled food container in hand sink basin at sushi prep area. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Sashimi, Sashimi dinner 16 piece, Sushi and sashimi combo, Lighthouse poke, lovely boat, super boat, and party boat not identified as having a raw or undercooked ingredient.
Spray bottle containing red toxic substance not labeled at the triple sink in ware wash area. Operator labeled "degreaser".
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle stored in rice storage containers in prep area. Operator removed.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used on dry storage and food utensil rack in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags observed stored on shelf above food on dry food storage rack in prep area. Operator removed.
Food stored on floor. 1, Boxed edamame stored on the floor in the walk-in cooler. 2. Plastic buckets of soy sauce and bread crumbs stored on the floor in prep area. Operator placed on shelves.
Lights in food preparation and warewashing area missing the proper shield, sleeve coatings or covers.
No handwashing sign provided at a hand sink used by food employees next to triple sink in warehouse wash area.
Ripped/worn tin foil used as shelf cover on dry food storage and food utensil rack in kitchen. Operator replaced during inspection.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket near mop sink. Operator hung mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. 1. Wet wiping cloth observed stored on cutting board at sushi prep area. 2. Wet wiping cloth observed stored on cutting boards opposite cook line in kitchen.
Working containers of food removed from original container not identified by common name. Observed containers of tempura flakes and flour in prep area not labeled. Operator labeled.
Mar 14, 2024Inspection 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 or with unwashed produce. Packaged raw salmon stored on top of boxes of unwashed fruits in walk in cooler. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, operator cleaned and sanitized
Employee eating in a food preparation or other restricted area. Employee eating in food prep area, operator discarded food
Food stored on floor. Containers of food stored on floor in prep area. Operator moved to shelf
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo, snapper and escolar.
Raw animal food stored over/not properly separated from ready-to-eat food, raw beef over cooked rice in walk in cooler, operator moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, dumplings 68° at room temperature. Employee will discard at 3:00pm.
Handwash sink not accessible for employee use at all times, in corner on cookline, blocked by microwave.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container,in corn starch and pad Thai sauce. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit, water 80° at sushi bar. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses on cook-line and prep area. Moved to solution.
Working containers of food removed from original container not identified by common name, white vinegar on cookline, operator 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.