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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: THAI THAI & SUSHI BAR LLC License Number: SEA1611948
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 1861 N PINE ISLAND RD
PLANTATION, FL 33322

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/23/2020 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
7 3 7
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured- Under soda machine unit. **Repeat Violation**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1.) Observed hole in ceiling above chest freezer in dry storage area, leaking water into bucket. 2.) Grease accumulated on kitchen floor and/or under cooking equipment- Observed grease buildup under cook line and between fryer and cooking range.
35A-03-4    Basic - Dead roaches on premises. Observed approximately 28 dead on the inside rim of chest freezers. Observed approximately 15 dead on top of chest freezer under plastic screen attached to top of cooler. Observed approximately 7 dead roaches next to reach in cooler and water heater near cook line. Observed approximately 10 dead roaches around mop sink area. Observed approximately 50 dead roaches under cook line and sauté station beneath equipment. Observed approximately 3 dead roaches in back dish storage area. Observed approximately 40 dead roaches on kitchen counter below microwave . Observed approximately 5 dead roaches on shelving unit in soda station area. Observed approximately 100 dead roaches behind and under chest freezers in kitchen and dry storage area. Observed approximately 1 dead roach in container of tofu at curry station flip top.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public- In walk in cooler. Operator stored properly. **Corrected On-Site**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Observed stacked plates on top of shelving unit on expo line.
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair. 1.) Observed walk in cooler gaskets torn and chest freezer gasket torn at dry storage area. 2.) Observed soiled gaskets at ice cream chest freezer and walk in cooler. 3.) Observed chipped plates on shelving unit over expo line.
41-14-4    High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Observed can of Raid insect fogger under cook line, container of insect boric acid and container of ant and roach insect killer on top of shelving unit above sink.
08A-05-6    High Priority - Raw animal food stored over ready-to-eat food. 1.)Observed container of raw chicken over container of cooked green curry. Operator removed chicken and stored properly. **Corrected On-Site**
08A-17-6    High Priority - 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. Observed container of frozen raw chicken over bags of frozen shrimp in chest freezer. Operator removed and stored properly. **Corrected On-Site**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches on top of chest freezer in dry storage area. Observed approximately 2 live roaches on ice cream chest freezer. Observed approximately 6 live roaches inside rice bin #1 and approximately 15 live roaches in rice bin #2 , roaches in contact with rice. Observed approximately 2 live roaches on utensil tray on kitchen expo line. Observed approximately 2 live roaches on back wall in dish storage area. Observed approximately 3 live roaches on pans on draining rack in dish area.
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 6 live roaches inside rice bin #1 and approximately 15 live roaches in rice bin #2 , roaches in contact with rice. Observed approximately 1 dead roach in container of tofu at curry station flip top. 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. Observed in Walk in Cooler: minced garlic (47°F - Cold Holding); cut cabbage (48°F - Cold Holding); raw tuna steaks (45°F - Cold Holding); volcano sauce (46°F - Cold Holding); butter (46°F); raw squid (46°F); brown rice (46°F - Cold Holding); cream of coconut (50°F - Cold Holding); spicy mayo (53°F - Cold Holding); seaweed salad (48°F - Cold Holding).
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Walk in Cooler: minced garlic (47°F - Cold Holding); cut cabbage (48°F - Cold Holding); raw tuna steaks (45°F - Cold Holding); volcano sauce (46°F - Cold Holding); butter (46°F); raw squid (46°F); brown rice (46°F - Cold Holding); cream of coconut (50°F - Cold Holding); spicy mayo (53°F - Cold Holding); seaweed salad (48°F - Cold Holding). Advised operator not to store TCS foods in Walk In Cooler until unit can maintain at 41°F or below. See Stop Sale.
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-22-4    Intermediate - Encrusted material on can opener blade.
31B-03-4    Intermediate - No soap provided at handwash sink. Operator replenished. **Corrected On-Site**
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked- 1.)Observed no date mark on green curry and massaman curry in reach in cooler by cook line. Per operator, items prepared on 07/22/2020. Operator added date mark. 2.) Observed no date marking on cabbage slaw, house made duck sauce. Per operator, items prepared on 07/21/2020 and 07/22/2020. Operator added date mark. **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395