TUK TUK THAI
10471 GIBSONTON DRIVE, Riverview FL 33578 · 813-442-6557
Last inspected Mar 20, 2026 · 6 visits since July 2023
JAN 24
AUG 24
FEB 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
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. Observed employee working with washed peppers using bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023029732 | May 8, 2023 | Jun 19, 2023 | $400 |
Inspection history
6 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee use phone then began to get ice without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Handwash sink not accessible for employee use at all times. Container in hand wash sink on cook line.
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/ Observed 8 employees working with no food manager on site.
Show the remaining 8 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 expired food handler certifications.
Bowl or other container with no handle used to dispense food. Bowls with no handle in seasonings.
Ceiling tile missing.ceiling tile missing above dish machine.
Equipment in poor repair. Door handle broken on reach in freezers.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 79 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain at back door soiled.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack raw shell eggs and handled to go bowl without changing gloves and washing hands.
Equipment in poor repair. Door handle broken on reach in freezers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice in dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 112F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Time/temperature control for safety food thawed in an improper manner. Calamari sitting at room temperature to thaw in 3 compartment sink.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 90 F- retemp 190 F on counter, operator reheated.
Handwash sink used for purposes other than handwashing. Ice in handwash sink.
Equipment in poor repair. Door handle broke on reach in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table throughout kitchen.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored.employee medicine above prep table.
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. Observed employee touch soiled dishes then touch clean dishes without washing hands.
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. Observed employee touch shredded carrots with bare hands.
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 raw beef in reach in freezer.
No soap provided at handwash sink. No soap at handwash sink on cook line and next to dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and purse on dry storage shelf.
Food stored on floor. Oil on floor under 3 compartment sink.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first on cook line.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 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. Observed employee working with washed peppers using bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Bag of cooked chicken nuggets on raw shell eggs in reach in cooler.
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 pork in reach in freezer.
Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.operator provided three valid food handler certifications.
Bowl or other container with no handle used to dispense food. Portion cup in salt, operator removed at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food with restaurant food in dry storage, operator removed at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt in dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 124 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Single-service articles improperly stored.paper towels on floor near restroom.
Stored food not covered.container of seasoning not covered in dry storage.
Unclean building components, attachments or fixtures. Hood.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep area on cook line.
Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate14 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in reach in cooler near ac unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 57 F in reach in cooler, operator placed 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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
Handwash sink used for purposes other than handwashing. Strainer in handwash sink near ac unit, operator removed at time of inspection.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs chlorine test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler not date marked.
Covered waste receptacle not provided in women's bathroom. No covered trash can in women restroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to cup lids, above ice machine.
Employee with no hair restraint while engaging in food preparation. Observed employees prepping and cooking food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting.observed containers wet nesting near back door.
Equipment in poor repair. Reach in freezer door handle broke.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cook line.
Raw fruits/vegetables not washed prior to preparation. Observed employee cut green onions prior to washing it.
Single-service articles improperly stored. Paper towels on floor near restrooms, operator removed at time of inspection.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted near register.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over noodles in reach in cooler near dry storage.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100ppm.
Working containers of food removed from original container not identified by common name. Container of sugar not labeled, employee labeled at time of inspection.
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.