THAI KITCHEN CUISINE & SUSHI
1400 VILLAGE SQUARE BLVD #14, Tallahassee FL 32312 · 850-999-8960
Last inspected Mar 11, 2026 · 6 visits since November 2023
5 inspections, one direction. The current grade is the worst on record.
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. Used bare hands to garnish plates with carrots and celery.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Container of medicine improperly stored. Properly stored during inspection
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Eggs over cabbage.
Handwash sink not accessible for employee use at all times.
Show the remaining 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 50°F, Less than 4 hours per operator, Iced during inspection.
Handwash sink not accessible for employee use at all times.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Employee personal food not properly identified and segregated from food to be served to the public.
Food stored on floor. Bag of onions.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.
Stored food not covered. Pots of curry.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in walk-in cooler.
Handwash sink not accessible for employee use at all times.
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 67, eggs 69, Less than 4 hours per operator, iced during inspection.
Handwash sink not accessible for employee use at all times.
Handwash sink used for purposes other than handwashing. Storing bowl.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Bowl or other container with no handle used to dispense food, salt. Operator removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, Low boy cooler gasket.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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. Used bare hands to garnish plates with carrots and celery.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 67°, noodles at 55°, less than 4 hours per operator, Iced during inspection.
Handwash sink not accessible for employee use at all times. Bowl and sponge stored in sink.
Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored in handsink.
Wall soiled with accumulated grease, food debris, and/or dust. Wall style broiler under hood soiled with grease.
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.