TUPTIM THAI RESTAURANT & SUSHI BAR

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, unable to prime line. Repeat Violation Admin Complaint - From follow-up inspection 2026-05-02: Time Extended - From follow-up inspection 2026-05-07: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Metal flooring in walk in cooler the metal is peeling back. Metal cove molding outside of walk in freezer door in disrepair. Repeat Violation Warning - From follow-up inspection 2026-05-02: Time Extended - From follow-up inspection 2026-05-07: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, unable to prime line. Repeat Violation Admin Complaint - From follow-up inspection 2026-05-02: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 3 live roaches behind soap dispenser on cooks line. 1 roach egg sack in between ceiling tile above door way between dry storage and hallway to dish area. Warning - From follow-up inspection 2026-05-02: Observed 1 live on walk in cooler door, 1 live on the back of reach in cooler on cooks line, and 1 live on floor under paper towel holder on cooks line. Observed 2 egg sacks on floor in prep room, 1 on ceiling on cooks line, and 1 in dish room. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach behind reach in cooler behind unused bar by dish area. Warning - From follow-up inspection 2026-05-02: Observed 1 dead on floor in air conditioning room and 1 dead in shower inside employee men's restroom. Admin Complaint

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Metal flooring in walk in cooler the metal is peeling back. Metal cove molding outside of walk in freezer door in disrepair. Repeat Violation Warning - From follow-up inspection 2026-05-02: Time Extended

High Priority - Container of medicine improperly stored. Container of D3 pills on top of ice machine, employee moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 1 can of corn on dry storage shelf.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, unable to prime line. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hat on head then continued cooking at the wok.

High Priority - Roach activity present as evidenced by live roaches found. Approximately 3 live roaches behind soap dispenser on cooks line. 1 roach egg sack in between ceiling tile above door way between dry storage and hallway to dish area. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On sushi rice.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers in Handwash sink on cooks line, employee removed containers. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on bottom shelf of sushi area with blue liquid no label.

Basic - Bathroom door left open other than during cleaning or maintenance. Both employee bathrooms within the kitchen doors are open. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in rice vinegar behind sushi counter.

Basic - Ceiling tile missing. Above dry storage across from ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted by ice machine. Clean pot on floor in back storage area. Repeat Violation

Basic - Dead roaches on premises. 1 dead roach behind reach in cooler behind unused bar by dish area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on rack above canned food on dry storage shelf, employee removed. Corrected On-Site

Basic - Equipment in poor repair. Sushi case sliding door is cracked/chipped. Green board with deep cut marks.

Basic - Floors not maintained smooth and durable. Metal flooring in walk in cooler the metal is peeling back. Metal cove molding outside of walk in freezer door in disrepair. Repeat Violation Warning

Basic - Food stored on floor. Bucket of noodles on floor in walk in cooler. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled in walk in cooler. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves in prep area.

Basic - Single-service articles improperly stored. Box of Togo boxes on floor in back hallway.

Basic - Unnecessary items/unused equipment on the premises. Sushi case and 2 reach in freezers not in use stored in back room unused.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-05: Time Extended - From follow-up inspection 2024-12-06: Time Extended - From follow-up inspection 2024-12-07: Time Extended - From follow-up inspection 2024-12-09: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-12-05: Time Extended - From follow-up inspection 2024-12-06: Time Extended - From follow-up inspection 2024-12-07: Time Extended - From follow-up inspection 2024-12-09: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-05: Time Extended - From follow-up inspection 2024-12-06: Time Extended - From follow-up inspection 2024-12-07: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen). Warning - From follow-up inspection 2024-12-05: Observed approximately 6 live flies in varies areas of establishment. Time Extended - From follow-up inspection 2024-12-06: Observed no live flies, but live roaches were observed. 1 on wall in hallway outside of walk in cooler door, 1 on wall behind dish machine, 1 on floor under Handwash sink on cooks line, 1 on wall above mop sink. Time Extended - From follow-up inspection 2024-12-07: 1 on the leg of prep table in side prep room and 1 crawling on wall in hallway across from walk in cooler. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-12-05: Time Extended - From follow-up inspection 2024-12-06: Time Extended - From follow-up inspection 2024-12-07: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor. Repeat Violation Warning - From follow-up inspection 2024-12-05: Observed approximately 25 dead roaches throughout establishment. Time Extended - From follow-up inspection 2024-12-06: 2 dead on cooks line, 1 dead under dry storage rack in back storage area, 3 dead under cooking range on cooks line. Time Extended - From follow-up inspection 2024-12-07: Observed no dead roaches. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-05: Time Extended - From follow-up inspection 2024-12-06: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen). Warning - From follow-up inspection 2024-12-05: Observed approximately 6 live flies in varies areas of establishment. Time Extended - From follow-up inspection 2024-12-06: Observed no live flies, but live roaches were observed. 1 on wall in hallway outside of walk in cooler door, 1 on wall behind dish machine, 1 on floor under Handwash sink on cooks line, 1 on wall above mop sink. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-12-05: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-12-05: Time Extended - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor. Repeat Violation Warning - From follow-up inspection 2024-12-05: Observed approximately 25 dead roaches throughout establishment. Time Extended - From follow-up inspection 2024-12-06: 2 dead on cooks line, 1 dead under dry storage rack in back storage area, 3 dead under cooking range on cooks line. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-05: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen). Warning - From follow-up inspection 2024-12-05: Observed approximately 6 live flies in varies areas of establishment. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-12-05: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-12-05: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor. Repeat Violation Warning - From follow-up inspection 2024-12-05: Observed approximately 25 dead roaches throughout establishment. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen). Warning

High Priority - Nonfood-grade bags used in direct contact with food. Togo bags containing raw meat located inside walk in freezer.

High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches on the backside of reach in coolers on cooks line some hiding behind cove molding and sink fixture. 2 on reach in cooler gaskets of same coolers on cooks line. 5 crawling on wall/piping behind/under dish machine. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Refrigerant cans on shelf above dried seaweed and sesame seeds on shelf across from ice machine, employee moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab rangoons containing imitation crab meat on the menu. Repeat Violation Admin Complaint

Intermediate - 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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. Interior small reach in cooler behind sushi bar. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing pot at Handwash sink on cooks line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Also no soap at sink behind bar. Repeat Violation

Intermediate - 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. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Carbon dioxide/helium tanks not adequately secured. Located in back storage room.

Basic - Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table located on cooks line, employee moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table located on cooks line.

Basic - Equipment in poor repair. Drying dish rack located next to dish machine with the surface starting to rust. Cutting board on cooks line with multiple cut marks. Reach in cooler door next to Handwash sink on cooks line the gasket is torn.

Basic - Floors not maintained smooth and durable. Metal flooring in walk in cooler is in disrepair.

Basic - Food stored on floor. Noodles soaking in water on floor in hallway in kitchen. Cooking oil on floor in same hallway.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 75F. Knife in between reach in cooler flip top lid stored in manner that is not easily cleanable. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Small reach in cooler gaskets located behind sushi bar.

Basic - Ripped/worn tin foil used as shelf cover. Bottom shelf on table across from walk in freezer.

Basic - Single-service articles improperly stored. Box of plastic containers on floor in back storage room, employee placed on shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line next to mop sink.

High Priority - Employee switched from working with raw food to ready-to-eat food/ clean utensils without washing hands. Employee touched raw shrimp then proceeded to touch handles of wok pan and ladle handles to sauces/spices.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish room drank from employee drink then began putting away clean dishes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi fish over sauces in walk in cooler. Operator moved fish to the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (51F - Cold Holding); scallops (48F - Cold Holding); squid (64F - Cold Holding) inside reach in cooler, operator stated that employee had pulled thawed items at room temperature. Employee placed ice on items.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of blue cleaning chemical on prep table next to cutting board across from walk in freezer. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave behind bar.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to ice machine the pipes underneath are not connected. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Utensil in Handwash sink in dish room. Container in Handwash sink by ice machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by bar. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sticky rice in walk in cooler made a few previous days no date.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket on floor by ice machine.

Basic - Dead roaches on premises. 1 on floor behind bar. 3 on floor in room with air unit and water heater. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking cups stacked together before air drying. Repeat Violation

Basic - Floor area(s) covered with standing water. In back storage area.

Basic - Food stored on floor. Sauce containers and vinegar in back storage room. Sauce and noodles on floor in hallway leading to the back of kitchen. A few items on floor in walk in freezer ( fish and chicken.) Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing above cooks line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in freezer near sushi making area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop and spoons is water at 89F by rice cooker. Tongs on oven door handle on cooks line.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above table in plating area/room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood area is soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On multiple containers some containing a different food than labeled and other containers on clean dish rack near Three compartment sink. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee iced coffee drink in reach in cooler on cooks line. Repeat Violation

Basic - Single-service articles improperly stored. Togo cups on floor and Togo boxes not inverted in back storage room. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Behind bar area.

Basic - Stored food not covered. Dumplings in walk in freezer no cover.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on shelf on cooks line. Operator stated mussels, squid, and scallops were also thawed at room temperature indicated by temperatures that were taken. Repeat Violation