SUK KHO THAI2
1662 SE PORT ST LUCIE BLVD, Port St Lucie FL 34952 · 772.240.9709
Last inspected Feb 18, 2026 · 9 visits since August 2023
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 2 live roaches On dish machine, manager killed and cleaned area
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Nonfood-grade bags used in direct contact with food. Over broccoli, manager removed
Raw animal food stored over or with unwashed produce. Raw chicken wings and shell eggs over unwashed onions and carrots, manager moved to proper storage
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 fish rewrapped over frozen mushrooms. Manager mover to proper order
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice
Show the remaining 1 finding ▾
Wood food-contact surface not properly sealed. Under bulk items by dish machine
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured. Out back door
Food stored on floor. Bulk items flour, sugar, plastic bottles of soda
In-use tongs stored on equipment door handle between uses.
Wood food-contact surface not properly sealed. Under bulk oils the shelf
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Food stored on floor. Plastic bottles on floor, bulk items in storage
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches On dish machine, manager killed and cleaned area
Dead roaches on premises. 2 dead roaches near dishwasher manager cleaned up area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line
Food stored on floor. Plastic bottles on floor, bulk items in storage
In-use tongs stored on equipment door handle between uses.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked duck Raw fish over avocados
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 103f hot holding manager placed on time
Bowl or other container with no handle used to dispense food. In bulk items
Cleaned and sanitized equipment or utensils not properly stored. Utensils no inverted.
Food stored on floor. Bags of rice in storage area
In-use tongs stored on equipment door handle between uses.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
Show 7 findings ▾
Food with mold-like growth. See stop sale. Rice in walk in cooler
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient 50f in walk in cooler. Manager states food was at temperature of 40 and below this am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken raw 49f cold holding, tofu 50f cold holding, sandwich station on cooks line- tomato cut 50f cold holding, shrimp 49f cold holding, cut cabbage 54f cold holding. Manager states all foods were placed in here less than 2 hours ago. Walk in cooler - Cream cheese 50f cold holding, tofu 50f cold holding, chicken 33f cold holding, butter 56f cold holding, shrimp frozen, rice 60f cold holding, ginger dressing 50f cold holding, shrimp 55f cold holding. Manager states that cooler was reading below 40 this am and temperature was good.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on line
Equipment in poor repair. Walk in cooler ambient 50f cold holding. Sandwich unit 54f ambient. Do not store any foods in cooler until unit is able to maintain 41f or below.
Working containers of food removed from original container not identified by common name. Multiple items in cooler
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw soft shell crab above rte. Sauces
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork raw 50f cold holding, chicken raw 51f cold holding, tofu 48f cold holding, Bean sprouts 48f cold holding, Foods were out less than 2 hours advised to rapid chill 2nd temperature pork 38f cold holding, chicken 37f cold holding, tofu 38f cold holding, bean sprouts 38f cold holding, all items were placed on ice to rapid chill
In-use tongs stored on equipment door handle between uses.
A return visit. The problems from the previous inspection had been dealt with.
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.