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Licensee
Name: AROI THAI & TSUYU License Number: SEA3916277
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Ownership Changed Secondary Status:
Location Address: 20685 BRUCE B DOWN BLVD
TAMPA, FL 33647

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/27/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 14 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Observed: Bowl or other container with no handle used to dispense food. In soy sauce Priority: Basic
23-25-4    Basic - Observed: Build-up of grease/dust/debris on hood filters. **Repeat Violation** Priority: Basic
51-11-4    Basic - Observed: Carbon dioxide/helium tanks not adequately secured. By bathrooms Priority: Basic
36-36-4    Basic - Observed: Ceiling tile missing in ware wash area Priority: Basic
12A-07-4    High Priority - Observed: Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Multiple incidents with chefs in kitchen and sushi chef Priority: High Priority
40-07-4    Basic - Observed: Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone and drinks on slicer in kitchen Personal sports bag on dry storage shelves Priority: Basic
31A-13-4    Intermediate - Observed: Employee used handwash sink as a dump sink. Observed waiter dumping drink in hand wash sink in server station Priority: Intermediate
13-03-4    Basic - Observed: Employee with no hair restraint while engaging in food preparation. Sushi chef and male chef in kitchen Priority: Basic
31A-10-4    Intermediate - Observed: Equipment drain line draining into handwash sink. In bar hand wash sink **Repeat Violation** Priority: Intermediate
14-11-4    Basic - Observed: Equipment in poor repair. Microwave near entrance to kitchen is rusted Priority: Basic
52-03-4    Intermediate - Observed: Establishment advertised crab on menu/menu board but served imitation crab. **Admin Complaint** Priority: Intermediate
52-07-4    Intermediate - Observed: Establishment advertised white tuna on the menu/menu board but served another type of fish. **Admin Complaint** Priority: Intermediate
36-71-4    Basic - Observed: Floor drains/drain covers heavily soiled near 3 bay sink Priority: Basic
08B-38-4    Basic - Observed: Food stored on floor. Oil boxes in kitchen, multiple boxes in dry storage area, soda boxes near bathrooms, sprouts bucket in walk in cooler, multiple foods in walk in freezer Priority: Basic
23-07-4    Basic - Observed: Gaskets with slimy/mold-like build-up. All Reach in cooler and walk in cooler and walk in freezer Priority: Basic
31A-03-4    Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. Pots and pan trays in hand wash sink near chlorine dishmachine Bowl in basin of hand wash sink in sushi bar Priority: Intermediate
10-08-4    Basic - Observed: Ice scoop handle in contact with ice in server station Priority: Basic
10-21-4    Basic - Observed: Ice scoop stored on top of dirty ice machine between uses. Priority: Basic
02B-01-4    Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi menu and pho menu Priority: Intermediate
31B-04-4    Basic - Observed: No handwashing sign provided at a hand sink used by food employees. In bar Priority: Basic
31B-02-4    Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks By ice machine and by chlorine dishmachine Priority: Intermediate
53B-01-5    Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
31B-03-4    Intermediate - Observed: No soap provided at handwash sink. At bar and by chlorine dishmachine Priority: Intermediate
03F-10-4    Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed **Corrected On-Site** Priority: Intermediate
01D-01-4    High Priority - Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Priority: High Priority
21-06-4    Basic - Observed: Paper towel used as liner for food container for sushi fish and cucumbers Priority: Basic
03A-02-4    High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On prep table near cookline had garlic and oil (66°F - Cold Holding) Priority: High Priority
03D-19-4    Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. chicken broth (86°F - Cooling) on prep table near mini fryer Priority: Intermediate
08A-05-4    High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat chicken in reach in cooler on cookline. Raw beef over ready to eat vegetables in walk in freezer Priority: High Priority
02B-02-4    Intermediate - Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On sushi menu and pho menu Priority: Intermediate
02C-02-4    Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dumplings, noodles, and multiple dishes in walk in cooler and walk in freezer Priority: Intermediate
41-17-4    Intermediate - Observed: Spray bottle containing toxic substance not labeled. Near server station Priority: Intermediate
14-41-4    Basic - Observed: Walk-in cooler gasket torn/in disrepair. **Repeat Violation** Priority: Basic
14-17-4    Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface near entrance of walk in cooler Priority: Basic
21-12-4    Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. On counter tops Priority: Basic
21-38-4    Basic - Observed: Wiping cloth sanitizing solution stored on the floor in sushi bar Priority: Basic
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.