SURI SUSHI THAI
141 WESTON RD, Weston FL 33326 · 5616181252
Last inspected Aug 18, 2026 · 14 visits since October 2023
MAR 25
MAY 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed at sushi bar - observed approximately 6 small flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020513 | Jan 28, 2026 | Apr 8, 2026 | $1,200 |
| 2--2025057573 | Jul 15, 2025 | Aug 26, 2025 | $800 |
| 2--2025039386 | May 13, 2025 | Jun 5, 2025 | $400 |
Inspection history
14 visits, newest first
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Container of medicine improperly stored. Observed Vicks day quill tablets on cook line shelf next to single serve to go items. Employee removed
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 56F @ 3:30 cooling since 11:30 rechecked 55F @4:00 at this rate chicken will not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Operator placed in freezer to quickly chill
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy at sushi station raw salmon stored over ready to eat strips of horseradish. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 3 blocks of cream cheese (45F - Cold Holding) Per operator held in cooler overnight. Not portion or prepared today.
Show the remaining 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in GE refrigerator fresh carrot dressing heat applied (45F - Cold Holding); per operator dressing removed from flip top cooler and placed in refrigerator for serving not portion or prepared today. Held out of temperature less than 2 hours. Operator moved back to lower flip top cooler. Observed 3 blocks of cream cheese (45F - Cold Holding) Per operator held in cooler overnight. Not portion or prepared today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in plastic container on cook line white rice (110F - Hot Holding) per operator held out of temperature approximately 1 hour. Operator reheated in microwave.
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed. License displayed expired December 1 2025
No conspicuously located ambient air temperature thermometer in holding unit. Two reach in coolers
Single-service articles not stored inverted or protected from contamination. Observed single serve to go items not stored inverted or protected from contamination on cook line shelf.
Working containers of food removed from original container not identified by common name. On prep table next to fryer working containers of cornstarch and flour removed from original container not identified by common name. Operator labeled
Jan 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (52F - Cooling) per operator prepared last night and stored in cooler over night. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at sushi station containers of raw salmon stored over containers of diced cucumbers. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler raw beef (52F - Cold Holding); bean spouts (48F - Cold Holding); pork (53F - Cold Holding) per operator held in cooler overnight not portion or prepared today Observed in reach in cooler raw beef (52F - Cold Holding); bean spouts (48F - Cold Holding); pork (53F - Cold Holding) per operator held in cooler overnight not portion or prepared today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw beef (52F - Cold Holding); bean spouts (48F - Cold Holding); raw chicken (53F - Cold Holding pork (53F - Cold Holding) per operator held in cooler overnight not portion or prepared today. See stop sale. Observed in single door reach in shrimp tempura (47F - Cold Holding); chicken skewers (50F - Cold Holding) per operator held in cooler overnight night not portion or prepared today. Ambient temp of cooler 60F advised operator not to store any TCS foods in cooler.See stop sale.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in a container of msg. Operator removed
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Observed 2 in use tongs stored on oven door handle.
Raw fruits/vegetables not washed prior to preparation. Observed at sushi station half or avocado with sticker still on skin.
Working containers of food(sugar)removed from original container not identified by common name.
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooler in kitchen - raw shell eggs stored over tofu. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler in kitchen - raw chicken (48F - Cold Holding); pork dumpling (46F - Cold Holding); pickled bamboo (45F - Cold Holding); spicy mayo (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 1 hour.
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 sushi bar -pot of sushi rice without time mark. Employee provided proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi on counter - fried chicken (73F - Hot Holding); salmon skin (75F - Hot Holding); shrimp tempura (77F - Hot Holding) employee holding items at room temperature, item held for future orders. Employee stored items in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed watch on employee while engaged in sushi preparation. Employee removed watch.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging from equipment handle. Employee stored properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen.
May 14, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Live, small flying insects found Observed at sushi bar - observed approximately 6 small flying insects.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer (duckers) in kitchen - raw chicken (not commercially packaged) stored over ice cream. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at chest freezer in kitchen across from main grill - raw chicken (not commercially packaged) stored over raw beef (not commercially packaged) operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from fryer - shrimp (52F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 1 hour.
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. See stop sale. Observed at sushi bar - sushi rice without time mark, as per operator, item held for approximately 1 hour. Operator place proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at sushi bar - tempura shrimp (75F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator discharged at will. Observed container of white rice (111F - Hot Holding) next to grill, as per operator item held out of temperature for next order of fried rice. Held out for approximately 1 hour. Operator placed item under time control.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at flip top cooler across from fryer - boiled eggs (68F - Cooling at 13:55pm, cooling since 11:30am - 63F at 14:15am)
Handwash sink used for purposes other than handwashing. Observed utensils stored in sink at sushi bar. Operator stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink at sushi bar.
Mar 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects found Observed in kitchen - approximately 20 small flying insects landing on boxes, refrigerator and sauce containers. Observed at sushi bar - approximately 4 small flying insects landing on handwashing sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer at back- Raw chicken (not commercially packaged) stored over RTE pork dumpling. Operator stored correctly. Observed at chest freezer in kitchen- Raw chicken (not commercially packaged) over raw fish (not commercially packaged) Operator stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in kitchen.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects found Observed in kitchen - approximately 20 small flying insects landing on boxes, refrigerator and sauce containers. Observed at sushi bar - approximately 4 small flying insects landing on handwashing sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer at back- Raw chicken (not commercially packaged) stored over RTE pork dumpling. Operator stored correctly. Observed at chest freezer in kitchen- Raw chicken (not commercially packaged) over raw fish (not commercially packaged) Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar in display cooler - fish eggs (46F - Cold Holding); cream cheese (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 45 minutes. Operator stored items in different 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 and the time removed from temperature control cannot be determined. Observed at sushi bar - pot of sushi rice without time mark- operator provided proper time mark.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at sushi bar. Operator provided item.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in kitchen.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer near restrooms- Raw salmon (not commercially packaged) over cooked shrimp (not commercially packaged) operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in cooler across from grill. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler across from main grill - boiled eggs (46F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately over 6 hours. See stop sale a¿¿a¿¿ Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in refrigerator in kitchen - Crispy pork with no date mark. As per operator can't determined when it was cooked. See stop sale. a¿¿a¿¿ Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at sushi bar - pot of rice with time mark from 9am- item held out of temperature for approximately 5 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork thawin at room temperature on top of chest freezer in kitchen (61F) Additionally observed at sushi bar - fish eggs (47F - Cold Holding) as per operator items held out of temperature for approximately 1 hour. Item not portioned or prepared today. Operator stored in freezer for quick chill. Additionally observed in cooler across from main grill - boiled eggs (46F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately over 6 hours. See stop sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at sushi bar - pot of rice with time mark from 9am- item held for approximately 5 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - container of fried salmon skin (81F - Hot Holding) stored at room temperature. As per operator item held out of temperature for approximately 30 minutes, operator placed item in cooler.
Handwash sink not accessible for employee use at all times. Observed handwashing sink not accessible due to utensils stored in sink and surrounding area. Operator cleared area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees on duty with no proof of food handlers training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in refrigerator in kitchen - Crispy pork with no date mark. As per operator can't determined when it was cooked. See stop sale.
Food stored on floor. Box of cucumbers stored directly on the floor - operator stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white reach in freezer in kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed salmon fillets (30F) thawing at room temperature in sink at sushi bar. Operator stored in cooler for proper thawing.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment. Operator stored correctly.
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Poster emailed to operator
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm), employee emptied compartment and made new solution, chlorine 50 ppm.
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. Per employee sushi rice on time at 9:30 am, employee p,aced label.
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. Poster emailed to operator
Handwash sink not accessible for employee use at all times. Two plastic gallon in front of sink, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not chlorine test strips on site.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink.sushi bar, employee provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above triple sink, soiled with substantial amount of grease and dust.
Time/temperature control for safety food thawed in an improper manner. Two bags of chicken cutlets being defrosted on ambient temperature, on top of chest freezer, Employee moved to reach in cooler.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2/hours. Observed Pork (90F-cooling @2:20, cooling for 4.5 hours).
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched Soiled clothes, wearing gloves, then engaged in preparing clean plate for customer. Without washed hands or changed gloves. Educated operator of proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork above ready to eat sauce. Operator place raw pork in the lower drawer.
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 70 degrees Fahrenheit within 2/hours. Observed Pork (90F-cooling @2:20, cooling for 4.5 hours).
Warewashing sanitizing solution exceeding the maximum concentration allowed. At sushi bar-Observed chlorine sanitizing solution bucket exceeding concentration of 200ppm. Operator made new sanitizer solution at 50ppm.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with health educational policies.
Handwash sink used for purposes other than handwashing. At sushi bar -Observed soiled container inside of the hand washing. Operator removed soiled container.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for time as a public health control temperature. Provided operator with written procedures.
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. Two Employee at the kitchen, preparing food- hired more than 60 days ago, with employee training expiration of 2022.
Bowl or other container with no handle used to dispense food. Observed a raw rice container with a plastic cup to dispense rice, without handle. Operator removed.
Employee eating in a food preparation or other restricted area. Observed employee drinking soda in food preparation area.
Floor soiled/has accumulation of debris. At sodas room - observed floor soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados. Operator wash vegetables.
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.