How many health inspections has SAWADDEE THAI & SUSHI RESTAURANT had?

SAWADDEE THAI & SUSHI RESTAURANT has had 20 inspections according to Florida DBPR records.

Has SAWADDEE THAI & SUSHI RESTAURANT ever been shut down?

No, SAWADDEE THAI & SUSHI RESTAURANT has no emergency closures on record.

What are the most common violations at SAWADDEE THAI & SUSHI RESTAURANT?

The most frequently cited violations at SAWADDEE THAI & SUSHI RESTAURANT are: Food contact surfaces, Proper ventilation, Chemical properly stored.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

What does Florida violation V21 (Time as control) mean?

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

SAWADDEE THAI & SUSHI RESTAURANT

6968 E BAY DRIVE, Miami Beach, FL 33141

Miami-Dade County · Permanent Food Service · Owner: M3 OF MIAMI BEACH CORPORATION · License: SEA2326415

SAWADDEE THAI & SUSHI RESTAURANT in Miami Beach, FL has 20 inspections on record with 230 total violations (11.5 per inspection) and 0 emergency closures.

20Inspections

230Violations

0Closures

Data current as of June 9, 2025

Inspection History (20)

Jun 9, 2025 — Routine - Food· 17 violations (1 high priority)· Call Back - Complied

Mar 7, 2025 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

V38 Waste properly disposed

Dec 6, 2024 — Routine - Food· 14 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

Jul 18, 2024 — Routine - Food· 3 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Jun 20, 2024 — Routine - Food· 13 violations (3 high priority)· Warning Issued

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

V42 Equipment condition

Mar 5, 2024 — Routine - Food· 20 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

Basic Violations

V51 Premises clean

Jan 17, 2023 — Routine - Food· 17 violations (1 high priority)· Administrative complaint recommended

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

V38 Waste properly disposed

Basic Violations

V50 Adequate lighting

V53 Outer openings protected

Jan 18, 2022 — Routine - Food· 7 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V06 Handwashing facilities

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Sep 14, 2021 — Routine - Food· 10 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V32 Proper sanitizing

V36 Proper ventilation

Mar 10, 2021 — Routine - Food· 10 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V21 Time as control

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V41 Toilet facilities

Oct 6, 2020 — Routine - Food· 14 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

V41 Toilet facilities

V42 Equipment condition

Basic Violations

V51 Premises clean

Feb 5, 2020 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V06 Handwashing facilities

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Aug 19, 2019 — Routine - Food· 10 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V06 Handwashing facilities

V08 Proper hand/arm washing

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V40 Wiping cloths usage

Jun 12, 2019 — Routine - Food· 13 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V36 Proper ventilation

Oct 17, 2018 — Routine - Food· 6 violations (1 high priority)· Call Back - Complied

High Priority Violations

V02 Employee health policy

V16 Proper cooking temps

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

Oct 12, 2018 — Routine - Food· 21 violations (2 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V05 Handwashing procedures

V06 Handwashing facilities

V08 Proper hand/arm washing

V10 Approved food source

V13 Parasite destruction

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

V38 Waste properly disposed

Basic Violations

V53 Outer openings protected

Nov 20, 2017 — Routine - Food· 2 violations · Call Back - Complied

High Priority Violations

V10 Approved food source

V14 Food contact surfaces

Aug 30, 2017 — Routine - Food· 18 violations (2 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V06 Handwashing facilities

V10 Approved food source

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils

Basic Violations

V53 Outer openings protected

May 10, 2017 — Routine - Food· 2 violations (1 high priority)· Call Back - Complied

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

Apr 10, 2017 — Routine - Food· 17 violations (6 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

How Does This Facility Compare?

SAWADDEE THAI & SUSHI RESTAURANT has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 11.5 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has SAWADDEE THAI & SUSHI RESTAURANT had?: SAWADDEE THAI & SUSHI RESTAURANT has had 20 inspections according to Florida DBPR records.
Has SAWADDEE THAI & SUSHI RESTAURANT ever been shut down?: No, SAWADDEE THAI & SUSHI RESTAURANT has no emergency closures on record.
What are the most common violations at SAWADDEE THAI & SUSHI RESTAURANT?: The most frequently cited violations at SAWADDEE THAI & SUSHI RESTAURANT are: Food contact surfaces, Proper ventilation, Chemical properly stored.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: June 9, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with SAWADDEE THAI & SUSHI RESTAURANT.