Question 1

How many health inspections has SUSHI THAI TOO had?

Accepted Answer

SUSHI THAI TOO has had 16 inspections according to Florida DBPR records.

Question 2

Has SUSHI THAI TOO ever been shut down?

Accepted Answer

No, SUSHI THAI TOO has no emergency closures on record.

Question 3

What are the most common violations at SUSHI THAI TOO?

Accepted Answer

The most frequently cited violations at SUSHI THAI TOO are: Proper hand/arm washing, Approved food source, Food contact surfaces.

Question 4

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

Accepted Answer

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.

Question 5

What does Florida violation V33 (Proper cooling equipment) mean?

Accepted Answer

TEMPERATURE FAILURE: Inadequate cooling equipment cannot maintain required temperatures, allowing food to enter the danger zone (41-135°F). Overloaded or malfunctioning refrigeration allows slow temperature rise that promotes bacterial growth. Clostridium botulinum grows in improperly refrigerated vacuum-packed foods. Equipment failure during busy periods creates mass food safety risk. Provide sufficient refrigeration and cooling capacity for the volume of food prepared. Monitor equipment temperatures at least daily. Maintain and repair equipment promptly. Do not overload refrigeration units (maintain air circulation). Use ambient temperature thermometers in all cooling equipment. Have backup plans for equipment failure.

Question 6

What does Florida violation V35 (Single-use items) mean?

Accepted Answer

CONTAMINATION RISK: Reusing single-use items (gloves, cups, utensils, foil) that were designed for one use creates contamination pathways. Single-use gloves develop micro-tears during use, becoming bacterial incubators. Reused single-use containers lose structural integrity, leaking contaminated liquids. Single-use utensils cannot be properly sanitized between uses. Single-use articles (gloves, cups, lids, foil, plastic wrap, straws, stirrers, paper napkins) must be used once and discarded. Do not wash and reuse. Store in original packaging to prevent contamination. Dispense in sanitary manner. Use food-grade single-use items only.

SUSHI THAI TOO

Inspection History (16)

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

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