TOM YUM THAI & SUSHI RESTAURANT
104 PATRICIA AVE, Dunedin FL 34698 · 727-953-9898
Last inspected Jul 8, 2026 · 9 visits since November 2023
MAY 24
JAN 25
JUN 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 21lbs of Sushi rice temped at 71F. Establishment was adding vinegar solution to sushi without a HAACP plan.
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Inspection history
9 visits, newest first
Jul 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.
May 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured chlorine sanitizer at 0ppm. Operator switched sanitizers and remeasured at 100ppm.
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. Raw chicken over real beef in reach in freezer at dry storage. Operator moved raw chicken below beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 21lbs of Sushi rice temped at 71F. Establishment was adding vinegar solution to sushi without a HAACP plan.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice temped at 71F. Held Unrefrigerated. Establishment was adding vinegar solution to sushi without a HAACP plan. No temperature monitoring documented See stop sale.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Establishment doesn't have a PH meter to test sushi rice. Unable to test sushi rice.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment adding vinegar for sushi rice without a process waiver.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll, Mexican roll, Tampa roll, salmon katsu, shrimp tempura roll, spicy Krab roll, yellow tail tuna tempura, spider roll, dynamite roll, garon roll, monster roll, crazy roll, salmon bake, Colby roll, spicy lava rolls all contain masago which is raw fish roe.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice without a HAACP plan.
Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for flour and rice in dry storage. Operator removed bowls.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile above sushi station acoustic tile. Not smooth and easily cleanable.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on sushi station and on prep table in kitchen. Operator moved beverages.
Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen
Working containers of food removed from original container not identified by common name. Containers of flour and sugar unlabeled in dry storage.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 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. Observed dish machine testing at 0ppm during inspection. Operator switched to new sanitizer and primed machine. Tested at 100ppm
Nonfood-grade bags used in direct contact with food. Observed food stored in Togo style plastic bags
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp and eggs in reach in cooler at time of inspection. Operator moved chicken during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was following 4 hour time on sushi rice but didn't have written plan. Emailed operator time as a public health control to fill out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed product not labeled at time of inspection.
Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk corn starch at time of inspection
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in kitchen at time of inspection.
Floor soiled/has accumulation of debris. Observed floors soiled in kitchen around equipment at time of inspection.
Floor tiles missing and/or in disrepair. Observed missing floor tiles in kitchen at time of inspection.
Food stored on floor. Observed food stored on floor in dry storage. Operator moved soy sauce to shelf during inspection n
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment soiled at time of inspection.
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over unwashed produce.
Handwash sink used for purposes other than handwashing. Raw beef thawing in hand sink.
Jan 24, 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 ▾
Equipment in poor repair. Wooden bowls cracked and scorched. Discussed the importance replacing wooden bowls when they crack or are in disrepair.
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 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. Chlorine Sanitizer 25ppm. Operator must use 3 compartment sink to sanitize until dishwasher sanitizer can be repaired.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on table with clean dishes. Employee moved employee beverage.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Wooden bowls cracked and scorched. Discussed the importance replacing wooden bowls when they crack or are in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensil from standing water
Time/temperature control for safety food thawed in an improper manner.octopus thawing on the counter. Operator moved the octopus to the cooler.. it was still frozen
May 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Second tempers taken at 12:15pm Sushi bar tuna (46F - Cold Holding, second temperature 41F ); salmon (45F - Cold Holding) second temperature 42F cold hold; cream cheese (45F - Cold Holding); second temperature 43F cooling, fish roe (45F - Cold Holding),second temperature 41F cold holding. Sushi display cooler was turned on at 11:00am
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching food in reach in cooler.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name. Discussed with operator the need to label all food once it is removed from its original container.
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 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 chlorine 0ppm. Call made for repair. Operator to utilize 3 compartment sink until dish machine can be repaired.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with raw chicken changed tasks no hand wash
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment using dishwasher with improper chlorine ppm. Dishes currently run through the dishwasher were pulled to be sanitized. Coffee cup washed at hand wash sink behind sushi bar no sanitizer step. Discussed the importance of using 3 step method, wash rinse and sanitize in 3 compartment sink only
Raw animal food stored over or with unwashed produce. Raw Chicken stored over unwashed produce. Operator moved chicken to bottom shelf of the refrigerator to gain compliance
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bucket of rice noodles and a container of fryer oil stored on the floor. Discussed the need to store all food a minimum of 6" off the floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45F cold hold, second temperature 46F cooling, rice noodles 46F cold hold, second temperature 42F cold hood, tofu 44F cold hold, second temperature 43F cooling, salmon 50F cold hold,second temperature 48F cooling.rice noodles 48F cold hold. Shrimp 50F cold hold, second temperature 48F cooling, second temperature of food was taken at 12:10pm. Foods that were held on the counter and above the wells of the refrigeration unit were placed on ice for quick cool. Operator turned down thermostat of refrigerated unit.
Handwash sink used for purposes other than handwashing. Operator using hand wash sink behind the sushi bar to wash coffee cup. Discussed the importance of using 3 step method of wash, rinse and sanitize in a dish washer or 3 compartment sink only. Water filter attached to hand wash sink to provide drinking water. Discussed the need to use hand wash sink for hand washing only.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Spring rolls cooked last weekend per operator no date mark
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink near entrance of the kitchen. Operator turned on hot water
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on a stack of small bowls on upper shelf of cook line. Operator removed keys and bowl from stack.bowl was brought to dish wash area.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line- several wet wiping cloths stored on prep table.
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.