THAI COCONUT AND SUSHI RESTAURANT
1280 S MISSOURI AVE, Clearwater FL 33756 · 7274411650
Last inspected Feb 24, 2026 · 14 visits since August 2023
OCT 24
JAN 25
MAR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live roach on top door to reach in cooler at cook line - 1 live roach on floor next to freezer in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025036494 | Mar 26, 2025 | Jun 12, 2025 | $800 |
| 3--2025008794 | Jan 9, 2025 | Feb 27, 2025 | $400 |
Inspection history
14 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 4lb can of bamboo shoots dented. Operator segregated.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp stored over ready to eat peanut sauce in tall reach in cooler. Operator rearranged.
Handwash sink used for purposes other than handwashing. Water filtration system hooked up to handwashing sink at front service area near sushi bar. Provided education to operator.
Bowl or other container with no handle used to dispense food. Plastic pint containers used in containers of sugar and other spices in dry storage.
Show the remaining 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Operator relocated to bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets handing on dry storage shelves. Operator relocated items.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in bowl of standing water. Operator removed water from bowl.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes on cutting boards on cook line not stored in sanitizer buckets.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink at waiter station has a drinking water filtration system attached to it.
Ice buildup in reach-in freezer in dry storage area in back.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority4 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (50F - Cooling)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken (50F - Cooling)
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. Employee donning gloves transporting soiled dishes to warewashing area then touch clean dishes from dishmachine without first washing hands.
Non-food grade paper/paper towel used as liner for food container. Paper menu used to line container in contact with food in reach-in freezer near warewashing area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tom kha soup (48F - Cold Holding); amazing sauce (47F - Cold Holding); panang curry (50F - Cold Holding); marinating chicken (64F - Cooling); bangkok sauce (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna (46F - Cold Holding); raw beef (46F); raw pork (46F - Cold Holding); cooked cabbage (52F - Cold Holding); cooked carrots (50F - Cold Holding); tom kha soup (48F - Cold Holding); amazing sauce (47F - Cold Holding); panang curry (50F - Cold Holding); marinating chicken (64F - Cooling); bangkok sauce (48F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Failure to maintain freezing records on nonexempt fish for 90 days. Operator had the invoice from today, but no others.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Chicken in walk in cooler cooling with lid in unit that is not holding an ambient temperature at or below 41F.
Handwash sink used for purposes other than handwashing. Handwashing sink at waiter station has a drinking water filtration system attached to it.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored in walk in and reach in coolers not segregated from restaurant food.
Ice buildup in reach-in freezer in dry storage area in back.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door.
Light shield damaged/in disrepair. Light shield in kitchen is broken
Reuse of single-service or single-use articles. Ice cream bucket being used to store cooked noodles. Operator moved to proper storage container.
Single-service articles not stored inverted or protected from contamination. Single-serve containers stored on above reach-in cooler on cooks line not inverted.
Stored food not covered. Uncovered broccoli in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed. License displayed in front counter expired on 2/1/2025.
Mar 26, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate3 Basic
Show 9 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. Ran dish machine multiple times and chlorine is testing at 0 PPM.
Live, small flying insects found 1 live fly observed flying away from window seal of dinning room next to tables and chairs. 1 live fly observed on window of front entrance on dinning room next to tables and chairs.
Presence of insects, rodents, or other pests. 1 dead fly on window seal of front entrance on dinning room next to tables and chairs. 1 dead fly on floor next to decorative elephant and flower display in dinning room area next to tables and chairs.
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor under reach in deep freezer chest next to rat trap in dry storage area. Appropriately: 10 rodent droppings on floor under left side drain board of three compartment sink. 6 rodent droppings on floor under three compartment sink and dish machine. 10 rodent droppings in and on top of counter shelving next to zip lock bag of paper water cups, single service lids, boxes storing tea bags in server wait station next to single door display cooler in front counter area. 6 rodent droppings inside hand sink cabinet in sever wait station area. 4 rodent droppings on left side of floor under sushi bar counter in front dinning room area. 6 roadent droppings on floor under double door reach in cooler in sushi bar front counter area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Spray bottle containing toxic substance not labeled. Blue unlabeled spray bottle on cart next to server wait station.
Current Hotel and Restaurant license not displayed. License displayed in front counter expired on 2/1/2025.
Dead roaches on premises. 2 dead roaches observed inside lighting shield in dry storage area. 1 dead roach observed inside lighting shield in men's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door seal of walk in freezer and on condenser.
Jan 10, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food ( raw beef) stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reviewed with manager. Manager rearranged food.
Rodent activity present as evidenced by rodent droppings found. -68 rodent droppings on floor in food dry storage area - 21 rodent droppings on floor in dish washing area - 5 rodent droppings behind cook Ingrid equipment at cook line Reviewed with manager.
2 dead roaches on floor under hand wash sink and prep table next to freezer. Manager removed dead roaches.
Stored food ( Rangoon ) not covered in walk in freezer. Reviewed with manager
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Oct 31, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food.( tofu ) in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hydrated noodles at 53 F, 45 F under 30 minutes on counter at cook line. Reviewed with manager. Manager moved noodles to cooler - salmon 47 F, shrimp 52 F, cream cheese 47 F in sushi display case. Food placed in display cooler before cooler temperatures were at proper holding temperatures after being plugged in. Manager placed food on ice.
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( green cutting board ) soiled with food debris, mold-like substance on storage rack in dish washing area. Reviewed with manager
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler Reviewed with manager
No conspicuously located ambient air temperature thermometer in holding unit at sushi bar -Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler at cook line and walk in cooler. Reviewed with manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on top of bottles of water in storage room. Reviewed with manager
Storage of floor mats in areas that may result in cross contamination of food ( container of oil ), equipment, utensils, linens and/or single-service and single-use articles on shelf below prep table at expo area. Review3d with manager
Walk-in cooler shelves with rust that has pitted the surface.
Apr 29, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
No Written procedures available for use of time as a public health control to hold time/temperature control for safety food ( rice).
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/. Plans on record are not accurate to the kitchen. Smoke house removed, sushi bar not on plans, ice machine removed, dish machine added, stove replaced boiler
Equipment in poor repair. Rust and paint chipping on the interior top of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers at cook line
Utensils in poor condition. - metal shavings on can opener blade on prep table - reviewed with manager
Feb 26, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Roach activity present as evidenced by live roaches found. -1 live roach on top door to reach in cooler at cook line - 1 live roach on floor next to freezer in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 57;F, cooked chicken 56 F, cooked vegetables 61F, bean sprouts 61 F, raw shrimp 54 F in cooler opposite woks - per operator, food brought into cooler at 11:00 am - operator moved food to freezer
Food-contact surface soiled with food debris, mold-like substance or slime. - soiled can opener on prep table
Handwash sink used for purposes other than handwashing. Bowl inside hand wash sink at the sushi bar -discussed with operator, hand wash sink is for washing hands only and must be accessible at all times
No Written procedures available for use of time as a public health control to hold time/temperature control for safety food ( rice).
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/. Plans on record are not accurate to the kitchen. Smoke house removed, sushi bar not on plans, ice machine removed, dish machine added, stove replaced boiler
Spray bottle containing toxic substance not labeled at sushi bar
Equipment in poor repair. Rust and paint chipping on the interior top of microwave
In-use wet wiping cloth/towel used under cutting board. At cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers at cook line
Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler. Reviewed food storage with operator. Operator rearranged food
Utensils in poor condition. - metal shavings on can opener blade on prep table - reviewed with manager
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license is expired. 02/01/2023.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat foods and bags of ice used for customer drinks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at 1200pm cooked chicken (45F - Cold Holding); raw beef (46F - Cold Holding) Operator placed n ice bath. Re temp items at 1245pm Cooked chicken 35f Raw beef 34f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen next to stand-alone refrigerator has a towel inside bowl. Employee removed towel.
Accumulation of debris on exterior of warewashing machine. Dishmachine exterior.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Cutting board at sushi bar.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not identified in reach-in cooler on cook line.
Equipment in poor repair. Shelf above 3 compartment sink is rusted. Bottom shelf of prep table is rusted.
Light not functioning. Light bulb blown out in kitchen.
Light shield damaged/in disrepair. Light shield in kitchen cracked.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in kitchen is missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line, sushi bar,mand walk-in cooler.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler located in rear of establishment.
Working containers of food removed from original container not identified by common name. Two containers of seasonings on top of reach-in cooler removed from original container not identified.
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.