TUB TIM THAI RESTAURANT
2815-100 S SR 7, Wellington FL 33414 · 561.641.5550
Last inspected Feb 4, 2026 · 11 visits since December 2023
APR 24
NOV 24
FEB 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw chicken in ziplock bags stored above raw beef. Operator stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025004519 | Nov 13, 2024 | Feb 19, 2025 | $400 |
| 2--2024029995 | Apr 30, 2024 | Jul 8, 2024 | $400 |
| 2--2021041714 | Jul 29, 2021 | Oct 19, 2021 | $400 |
| 2--2016053652 | Nov 9, 2016 | Jan 27, 2017 | $1,120 |
Inspection history
11 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef and chicken stored above jar of mayonnaise. At sushi bar, reach in cooler: Raw salmon and raw tuna stored above Krab. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw chicken in ziplock bags stored above raw beef. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee at sushi bar with gloves on handle raw tuna and raw salmon then handled clean lid of rice cooker with sushi rice that is used for other products with no raw ingredient, with said gloves. No glove change. Advised employee to change gloves and sanitize lid of rice cooker.
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. No time mark on noodles and sushi rice. As per operator sushi rice stored since 11:30am and noodles since 12pm. Operator time marked.
Show the remaining 1 finding ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. House made Alfredo sauce made and frozen 3 days prior no date marked. Advised operator to date mark.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the restaurant from the back door and came back started to prepared food with out washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw salmon stored over wonton shells Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from stovetop, raw chicken 46F cold holding, raw pork 46F cold holding, raw shrimp 48F cold holding back area reach in cooler two doors rehydrate noodles 45F cold holding, Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker Cooked rice 127F hot holding Per operator stored for approximately 1 hour. Operator turned back on rice cooker
Toxic substance/chemical improperly stored. Wd40 stored over soda boxes Operator moved
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler across stovetop Cut chicken at 2:40pm ( 56F cooling) since 2:30pm at 3:06 pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator iced down
No probe thermometer provided to measure temperature of food products.
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: ginger sauce with cooked ginger (51F - Cooling) stored in large quantity in covered container. At rice warmer: cooked rice (89F - Cooling) At flip top cooler across from stovetop: cooked white rice (51F - Cooling); fried rice (47F - Cooling);; brown rice (46F - Cooling)stored double panned. As per operator, all food items cooling overnight. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: ginger sauce with cooked ginger (51F - Cooling) stored in large quantity in covered container. At rice warmer: cooked rice (89F - Cooling) At flip top cooler across from stovetop: cooked white rice (51F - Cooling); fried rice (47F - Cooling);; brown rice (46F - Cooling)stored double panned. As per operator, all food items cooling overnight. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then handled clean utensils in pan stored on shelf on cook line; no hand wash. Advised employee to wash hands and clean and sanitize utensils.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar reach in cooler: Raw tuna stored over Krab. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 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. Commercially processed reduced oxygen packaged raw Tina's and raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Commercially processed reduced oxygen packaged 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. Commercially processed reduced oxygen packaged raw Tina's and raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands Observed sushi chef touched raw packets of fish then touched clean platters with cream cheese and opened reach in cooler; no hand wash. Chef washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw escolar commercially packaged stored over various portioned and frozen sauces. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar, flip top reach in cooler: Raw tuna and raw salmon stored over cooked chicken and cooked tempura shrimp. Operator stored properly.
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. In standing reach in freezer: raw chicken portioned and plastic wrapped stored over raw beef portioned and plastic wrapped. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 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. Commercially processed reduced oxygen packaged raw wahoo, raw tuna, raw escolar and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; raw wahoo and raw tuna were stored in unit overnight. See stop-sale for raw wahoo and raw tuna.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shelled eggs and bean sprouts time marked but not identified on written procedures. Operator corrected.
Commercially processed reduced oxygen packaged 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. Commercially processed reduced oxygen packaged raw wahoo, raw tuna, raw escolar and snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; raw wahoo and raw tuna were stored in unit overnight. See stop-sale for raw wahoo and raw tuna.
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 1 can of oyster sauce dented. 1 can of hoisin sauce dented.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server wipe eyes with bare hand then put gloves on and handled lettuce and clean dishes and utensils. Server washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: plastic wrapped raw salmon and vacuum packaged raw tuna stored above house made sauces in containers. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip to cooler unit at sushi bar: cooked asparagus (46F - Cold Holding) Flip top cooler near sushi bar microwave: cooked breaded shrimp (49-52F - Cold Holding) At Flip top cooler unit near stovetop: tofu (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. Cooked asparagus and tofu stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip to cooler unit at sushi bar: cooked asparagus (46F - Cold Holding) Flip top cooler near sushi bar microwave: cooked breaded shrimp (49-52F - Cold Holding) At Flip top cooler unit near stovetop: tofu (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. Cooked asparagus and tofu stored over stacked. See stop sale.
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. Sushi rice in storage area with no time mark. Operator stated that Sushi rice was made at 10am. Operator time marked.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. Operator used quaternary ammonium chemical tests trips to test sanitizer solution used in the dishmachine. Dish machine uses chlorine. Operator provided and used correct chemical test strip.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution at sushi bar was 0ppm. Operator changed solution to one of 100ppm.
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw scallop stored above cooked lobster; none of which were commercially packaged. Operator corrected. At walk in freezer: Raw ground pork individually wrapped in plastic stored above house made peanut sauce. Operator corrected.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. This is for both dinner and lunch menu, multiple sushi rolls with raw ingredients not specified.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority6 Intermediate3 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of hoisin sauce.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked egg and handled lime for garnish and spoon to make order another order, no glove change, no hand wash. Advised operator to change gloves and wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw scallop stored above cooked lobster; none of which were commercially packaged. Operator corrected. At walk in freezer: Raw ground pork individually wrapped in plastic stored above house made peanut sauce. Operator corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter: bean sprout in water (68F - Cold Holding) As per operator taken out of reach in cooler an hour ago; Operator placed item back into reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line sitting on top of oven: cooked tofu (118F - Hot Holding) As per operator cooked at 1 hour and 30 mins. Operator decided to remove product from hot holding into the cooler. At sushi station: sushi rice (120F at 2:30pm- Hot Holding) As per operator made at 11:00am Operator decided to use TPHC. At dry storage area rice cooker : cooked rice (121F - Hot Holding) As per operator prepared at 11:00am. Operator decided to reheat to 165F.
Handwash sink not accessible for employee use at all times. Hand washing sink beside ice machine near triple sink blocked by mop bucket. Operator removed mop bucket.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. This is for both dinner and lunch menu, multiple sushi rolls with raw ingredients not specified.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink beside ice machine near triple sink no paper towel.
No soap provided at handwash sink. Hand washing sink beside ice machine near triple sink; no soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator.
Clean equipment/utensils not stored at least 6 inches above the floor. Container with clean pans on floor under triple sink. Operator removed.
Current Hotel and Restaurant license not displayed.
Food stored on floor. At sushi station: Bucket of ginger stored on floor. Operator removed.
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.