SUAN THAI & JAPANESE RESTAURANT
290 N FEDERAL HWY, Fort Lauderdale FL 33301 · 954-870-6169
Last inspected Jul 13, 2026 · 10 visits since February 2024
DEC 24
MAR 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Next to the cook line, raw shell eggs were stored at room temperature. The eggs were returned to the refrigerator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025010679 | Dec 16, 2024 | Jun 16, 2025 | $360 |
| 2--2021014782 | Mar 2, 2021 | May 17, 2021 | $400 |
| 2--2020015169 | Mar 6, 2020 | Aug 24, 2020 | $320 |
Inspection history
10 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, cooked noodles (40-56F - Cold Holding). The noodles were over stacked in the flip top cooler. The over stacked noodles were removed and stored open a lower refrigerator to chill and cold hold.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. At the dishwasher. Paper towels were supplied
No soap provided at handwash sink. At the dish washer. Soap was supplied
Show the remaining 2 findings ▾
Spray bottle containing toxic substance not labeled. At the triple sink, a spray bottle of degreaser was not labeled. The bottle was then labeled
Food stored on floor. In the walk in cooler, cooked duck was stored on the floor. The case was moved up from the floor.
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. At the sushi station, paper towels used to line the dishes the fish is stored on. The paper towels were removed
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Next to the cook line, raw shell eggs were stored at room temperature. The eggs were returned to the refrigerator
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Between the two cook line coolers, a spray bottle of degreaser was not labeled. The manager labeled the spray bottle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the wait station rice containers, rice scoops were stored in 70F water. The water was removed
Dec 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Somporn Kamolvasi
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (48-52F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi employee put on gloves and began making a sushi roll without first washing hands. Reviewed proper hand washing and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (48-52F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi - left display - raw tuna- ambient cooling 1 hour at noon (49-50F) at 12:40pm 49-50F; raw salmon- ambient cooling 1 hour at noon (49-50F) at 12:40pm 45-49F. At these rates proper ambient cooling will not occur. Operator moved items to walk in to quick chill.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Cookline - chicken (145F - Cooking). Reviewed proper procedures and operator decided to fully cook. Second temp 165F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Somporn Kamolvasi
Handwash sink used for purposes other than handwashing. Sushi employee used hand sink to fill rice bowl.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. A La Cart section - various raw fish items. Reviewed menu updating with operator.
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. Walk in cooler. Per operator items pulled last night. Ice crystals on packs. Operator immediately opened packs.
Employee eating in a food preparation or other restricted area. Employee eating in back prep room. Operator advised employee to eat in dining area.
Food stored on floor. Walk in cooler - cooked duck stored on floor below shelving. Operator stored properly.
In-use ice scoop stored in visibly soiled container between uses. Operator removed.
Interior of both Cookline microwaves have accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Expo - Sanitizer Bucket (Chlorine 0ppm). Operator remade solution. Chlorine 100ppm.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Metal stem-type thermometer soiled. Probe thermometer stem soiled at time of inspection. Operator cleaned
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen right flip top cooler; butter (60F - Cold Holding). Per operator butter cold holding in unit less than four hours ago. Observed item under very minimal temperature control. Operator placed item in freezer to quick chill. Item not prepared or portioned today.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on flip top,cooler cutting board. Employee removed
Equipment in poor repair. Gasket torn at left flip top cooler
Floor not cleaned when the least amount of food is exposed. Food debris on floor in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave soiled with food debris
Reach-in cooler interior/shelves have accumulation of soil residues. Food debris in left flip top cooler
Standing water in bottom of reach-in-cooler. Standing water in left flip top cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease behind cookline
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel liner in containers with masego, cut scallions, cut jalapeno peppers on food prep table in sushi prep.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked Spring roll 77F, placed on counter under no temperature control in kitchen. Rolls cooked less than one hour ago per operator. Operator placed in reach in cooler to quick chill to 41F or below.
Handwash sink used for purposes other than handwashing. 1. Observed bucket of noodles in water and bucket of pork thawing in hand sink basin next to triple sink in ware wash area. Operator removed. 2. Employee observed filling sanitizer bucket with water at front counter hand sink.
Accumulation of green mold-like substance in the interior of the ice machine.
Ceiling/ tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and dry storage area.
Clean utensils or equipment stored in dirty container, cleaned knives in container on shelf opposite cook line in kitchen.
Dead roaches on premises. 1. Observed approximately six dead roaches inside light shields in kitchen and prep area.
Equipment in poor repair. 1. Torn door gasket on doors at both two door reach in coolers at sushi prep. 2. Torn door gasket at three door reach in cooler opposite cook line in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in warewash area.
No handwashing sign provided at a hand sink used by food employees at front counter and sushi prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gasket on reach in chest freezer at front counter. 2. Door gasket on reach in chest freezer in storage area.
Time/temperature control for safety food thawed in an improper manner. Observed frozen raw pork thawing in bucket of standing water in hand sink basin in ware wash area. Operator moved to food prep sink and placed under cold running water.
Wall soiled with accumulated grease, food debris, and/or dust. 1. Behind cook line equipment in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on food prep tables and at hand sink at front counter. Operator placed in sanitizer solution.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container in ready to eat sushi sea food, green onion, cut cumbers, cut vegetables, dumplings,cover sushi rice with towel at sushi station, kitchen. Employee removed paper towel.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken directly top of the pork and raw beef with raw pork in same container in walk in cooler. Employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 50F, pork 51F, beef 50F,sea food 49F in 3 door avantco reach in cooler across from fryer at kitchen and fish eggs 68F at sushi station. Food not prepped or portion today, food being held less than 4 hours. Employee removed food to walk in cooler and acceptable reach in 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....sushi rice in sushi station, rice being held less than 4 hours. Employee time marked.
Handwash sink used for purposes other than handwashing...dumped ice in handwashing at server station, some food evidence in kitchen handwashing sink. Employee cleaned.
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.
Bowl or other container with no handle used to dispense food in sauce at walk in cooler, employee removed container.
Wet wiping cloth not stored in sanitizing solution between uses at server station. Employee removed wet towels.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - right flip top - raw chicken stored over raw fish. Operator stored all items properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used gloved hands to handle raw chicken. Then picked up clean containers without washing hands/changing gloves. Reviewed proper hand washing and employee washed hands/changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - rice (112-135F - Hot Holding). Per operator holding less than an hour. Operator took to cookline to reheat.
Handwash sink used for purposes other than handwashing. Front counter hand sink being used to thaw fish. Operator removed item.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
No soap provided at handwash sink. Cookline. Operator replaced.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Operator filled out Time as a Public Health Control form during inspection.
Employee eating in a food preparation or other restricted area. Employee eating in food prep area. Employee moved to dining room to continue eating.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 76F. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed.
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.