THAI GARLIC & SUSHI
116 WESTON RD, Fort Lauderdale FL 33326 · 954.384.8840
Last inspected Aug 21, 2026 · 7 visits since January 2024
JAN 25
APR 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019073 | Jan 22, 2026 | Apr 8, 2026 | $200 |
Inspection history
7 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged escolar and ahi tuna 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station cooked eel (51F - Cold Holding) per operator held out of temperature less than 15 minutes. Not portion or prepared today. Operator placed in ice bath.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator.
Commercially processed reduced oxygen packaged escolar and ahi tuna 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. See stop sale.
Show the remaining 2 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach in cooler not properly identified and segregated from food to be served to the public. Operator removed.
Stored food not covered. Multiple containers of stored food not covered in reach in freezer
Jan 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable broth (115F - Hot Holding) on grill per operator held out of temperature approximately 1 hour. Operator placed on stove to reheat to 165F Observed vegetable broth (115F - Hot Holding) in soup warmer at wait station per operator held out of temperature approximately 1 hour operator voluntarily discarded.
Handwash sink used for purposes other than handwashing. Observed at front sushi station employee dump ice in hand washing sink
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen by dishwasher operator replaced
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on make table next to clean bowls. Operator voluntarily discarded.
Food stored on floor. Observed plastic containers stored on the floor.
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Observed at sushi bar - pot of rice not discarded on time. Employee discarded at will.
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 rice without time mark. As per employee item held for approximately 30 minutes. Employee proved proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer station - egg roll (117F - Hot Holding) as per employee item held out of temperature for approximately 30 minutes. Item left over from previous order. Employee discarded item at will.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink in kitchen.
Food stored on floor. Observed case of water stored directly on the floor. Operator stored correctly.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held in flip top cooler at 44F. Per operator, chicken transfer to unit 1 hour prior to the inspection. Operator placed ice packs on chicken for quick chill.
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 3:20 p.m. no time mark on sushi rice held using time as a public control. Operator determined that rice was prepared at 3:00 p.m. Operator correctly time marked rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sauce hot held in prep area at 127F. Per operator, sauce cooked 2 hours before the inspection. Advise chef to reheat sauce to 165F.
Current Hotel and Restaurant license not displayed.
Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Advice chef to used separate utensils.
Food stored on floor. -Observed containers with sauces stored on kitchen floor.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed mangoes stored over cut onions in true refrigerator.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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 used for purposes other than handwashing. Sushi Station- Employee using sink to rinse rice, employee removed rice.
Current Hotel and Restaurant license not displayed. Not available on site.
Food stored on floor. Several containers of soy sauce on floor, next to Reach in Cooler. Employee removed
Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on prep tables in cook line. Employee removed and placed on sanitizer solution.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over French fries not all commercially packaged. Operator plant shrimp on lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken skewers over cream cheese mixture in flip top cooler. Operator placed chicken skewers on lower shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On mop sink.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine 200+ Ppm. Employee discarded made new solution rechecked 100 Ppm
Equipment in poor repair. Observed torn gasket on true three door reach in
Food stored on floor. Bag of sushi rice stored on floor.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 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. Dishwasher (Chlorine 00ppm), observed empty gallon of sanitizer, employee changed, after 3er. Attempted, chlorine sanitizer at 100 ppm.
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.. Reach in cooler raw chicken in plastic bags, over salmon, Employee moved chicken to bottom shelf.
Handwash sink used for purposes other than handwashing. Clear container of asparagus inside sink in front counter, employee removed.
Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler- two packages of employee food same shelf of customer food. Manager removed.
Food stored in a location that is exposed to splash/dust. Baked potatoes and marinated cabbage under drain board, next dish machine, Employee removed
Food stored on floor. Two containers of soy sauce by storage area floor, Employee placed on shelf
Wall soiled with accumulated grease, food debris, and/or dust. Under dish washer machine, soiled tiles.
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.