THAI CHILLI PEPPER LUTZ
17669 N DALE MABRY HWY, Lutz FL 33548 · 813-769-9674
Last inspected May 19, 2026 · 14 visits since December 2023
MAR 24
JAN 25
MAY 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018036524 | Jun 26, 2018 | Oct 18, 2018 | $400 |
| 3--2016009091 | Feb 16, 2016 | May 9, 2016 | $400 |
| 3--2015032221 | Jun 11, 2015 | Aug 27, 2015 | $200 |
Inspection history
14 visits, newest first
May 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed at dish area to the mop sink location
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed to a different location in dish area without submission of plan review. Mop sink has been removed permanently in establishment.
Current Hotel and Restaurant license not displayed.
No mop sink or curbed cleaning facility provided at establishment. Mop sink has been removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled in cook line
Mar 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested three times chlorine reading 0ppm. Operator set up triple sink with chlorine sanitation solution reading 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained in kitchen
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed at dish area to the mop sink location
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed to a different location in dish area without submission of plan review. Mop sink has been removed permanently in establishment.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf with store food together, employee removed it
No mop sink or curbed cleaning facility provided at establishment. Mop sink has been removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled in cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onion above washed and cut red pepper in reach in cooler in storage area
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu no date mark stored in reach in cooler more than 24 hours. Operator marked date correctly
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in front counter interior walls soiled
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in front counter. Operator removed it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on prep table in prep area
Light shield damaged/in disrepair in kitchen
Single-service articles not stored inverted or protected from contamination. Singles service trays not stored inverted on shelf in prep area. Operator restored it properly
Wet wiping cloth not stored in sanitizing solution between uses. Wet wp or stored in sanitizing solution.
Aug 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice at 0ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice at 0ppm.
Nonfood-grade bags used in direct contact with food. Observed multiple shopping bags storing food in reach in freezer and reach in coolers.
Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach in coolers throughout kitchen not date marked
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burner racks have buildup of grease and food residue. Hood filters have grease buildup.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice at 0ppm.
Nonfood-grade bags used in direct contact with food. Observed multiple shopping bags storing food in reach in freezer and reach in coolers.
Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach in coolers throughout kitchen not date marked
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.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burner racks have buildup of grease and food residue. Hood filters have grease buildup.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline equipment has buildup of grease
May 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 3 high priority.
3 High priority5 Intermediate17 Basic
Show 25 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice at 0ppm.
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining ready to eat chopped onions, peppers and cucumber in flip top cooler. Employee removed paper towels.
Nonfood-grade bags used in direct contact with food. Observed multiple shopping bags storing food in reach in freezer and reach in coolers.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on walk in cooler broken.
Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale buildup on dish machine rack.
No paper towels or mechanical hand drying device provided at handwash sink. At server station hand sink. Operator replaced paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach in coolers throughout kitchen not date marked
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.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowls used as scoops in bulk salt, rice and sugar. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses on top shelf in server station uncovered, not inverted.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep surface at cookline. Operator removed.
Employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife in crack between reach in coolers at cookline. Operator removed.
In-use tongs stored on equipment door handle between uses. Observed on rolling cart handle in wait station and on rolling cart handle at cookline. Operator removed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over 3 compartment sink not shielded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burner racks have buildup of grease and food residue. Hood filters have grease buildup.
Single-service articles not stored inverted or protected from contamination. To go containers on shelving in wait station. To go containers on shelf at end of cookline. Operator inverted.
Stored food not covered. Open bag of flour in bus tub not covered. Operator placed cover.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler in outside storage shed not secured.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline equipment has buildup of grease
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer solution.
Jan 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate16 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned from outside and put on gloves to work with food and failed to wash hands. Second employee also began work with no hand wash and put on gloves. Inspector advised that hands are to be washed prior to putting on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat broccoli in reach in cooler across from cook station. Employee removed. Raw chicken over cooked noodles in upright rice in rear prep area.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer behind hostess stand.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in server area has mold like substances.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop salt, rice and sugar.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in food rack across from three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to can opener.
Food stored in undrained ice. Shrimp in reach in cooler on cook line stored in undrained ice.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over three compartment sink area not shielded or covered.
No handwashing sign provided at a hand sink used by food employees in women's restroom.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler not locked when not in use.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind television monitor in kitchen is soiled with dust debris.
Wet wiping cloth not stored in sanitizing solution between uses on first reach in cooler in kitchen.
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 6 high priority.
6 High priority3 Intermediate21 Basic
Show 30 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned from outside and put on gloves to work with food and failed to wash hands. Second employee also began work with no hand wash and put on gloves. Inspector advised that hands are to be washed prior to putting on gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making spring roll with bare hands. Spring was not to be heated to 145 F. Inspector advised to wash hands and wear gloves.
Food placed in soiled container/equipment. Package of butter, 1 pound, in walk in cooler has mold growing on wax wrapping.
Food with mold-like growth. See stop sale. Package of butter, 1 pound, in walk in cooler has mold growing on wax wrapping.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat broccoli in reach in cooler across from cook station. Employee removed. Raw chicken over cooked noodles in upright rice in rear prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line: butter (67F - Cold Holding) On table by pass through window: cut tomatoes (49F - Cold Holding) Inspector had items put into reach in freezer.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer behind hostess stand.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in server area has mold like substances.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop salt, rice and sugar.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in food rack across from three compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in reach in freezer in rear prep area above food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to can opener.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floor soiled with food debris in walk in cooler.
Food stored in undrained ice. Shrimp in reach in cooler on cook line stored in undrained ice.
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over three compartment sink area not shielded or covered.
No handwashing sign provided at a hand sink used by food employees in women's restroom.
Single-service articles improperly stored. To go cups stored on floor of back room/office area.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler not locked when not in use.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind television monitor in kitchen is soiled with dust debris.
Wet wiping cloth not stored in sanitizing solution between uses on first reach in cooler in kitchen.
Mar 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding:raw shelled eggs 63 f seed sprouts 70 f fresh garlic and oil 73 on counter. See stop sale over four hours butter 68 f see stop sale over 4 hours. On counter Reach in cooler on cooks line by hand washing sink raw Shrimp 46 f raw chicken 46 f cut leaves 47 f discussed with employee to move to a working cooler. Employee did not follow with directions.
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.
Employee eating while preparing food. On prep table back kitchen.
No handwashing sign provided at a hand sink used by food employees.were waiters and waitresses are active in front of cooks line. Im cooks line.
Mar 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbing nose and touching food.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat curry reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter Cold holding: butter 68 f see stop sale over 4 hours. Fresh garlic 73 f over four hours. No temperatures taken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding:raw shelled eggs 63 f seed sprouts 70 f fresh garlic and oil 73 on counter. See stop sale over four hours butter 68 f see stop sale over 4 hours. On counter Reach in cooler on cooks line by hand washing sink raw Shrimp 46 f raw chicken 46 f cut leaves 47 f discussed with employee to move to a working cooler. Employee did not follow with directions.
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.
Identity of food or food product misrepresented. Discussed menu with owner the menu advertises a pumpkin curry photo with a slice of pineapple but not listed in the ingredients owner states they are not going to use pineapple in the recipe
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink for waiters and waitresses are active.
Employee eating while preparing food. On prep table back kitchen.
No handwashing sign provided at a hand sink used by food employees.were waiters and waitresses are active in front of cooks line. Im cooks line.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw pork over ready to eat pineapple reach in make table employee removed to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter Cold holding: raw seed sprouts 70 f raw eggs 63 f butter 63 f Employee moved to freezer raw seed sprouts 56 f raw shell eggs 56 f butter 43 f Cold holding: reach in mini fridge servers line raw seed sprouts 46 f cut tomatoes 46 f 2nd temp both to 43f
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade employee cleaned
Handwash sink used for purposes other than handwashing. Stored rice spoon in hand washing sink on cooks line
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink. Employee restocked.
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. 1 employee training
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. Missing for 1 employee
Bowl or other container with no handle used to dispense food. Rice and flour bins Employee added handles.
No handwashing sign provided at a hand sink used by food employees.by ice machine server line.
Single-service articles not stored inverted or protected from contamination.
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.