THAI THAI SUSHI SPORTS BAR

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. The ceiling tiles in the added food storage area are not smooth, non porous and easily cleanable as stated in the provisos.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the two large upright freezers in the storage area.

Basic - Ice scoop handle in contact with ice. There are two ice scoops in the ice bin of the soda fountain in the kitchen with the handles in contact with the ice. Operator moved ice scoops to proper storage. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator added an additional store front without plan review. The additional store front has refrigerated storage, dry storage, chemical storage, and equipment storage. Warning - From follow-up inspection 2025-09-04: There is no approved renovation plan review for the additional store at the time of the callback inspection. Admin Complaint

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. There are handle less containers inside bins of sushi rice, brown rice, and jasmine rice in the newly added adjacent store front. Warning - From follow-up inspection 2025-09-04: There are one quart plastic to go containers inside of multiple containers if rice in the newly added, adjacent store front. Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. There is a drain line from the countertop sushi cooler into the hand washing sink. Warning - From follow-up inspection 2025-02-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. The roll and hand roll section of the menu referenced "white tuna roll". Admin Complaint - From follow-up inspection 2025-02-04: When the sushi chef was questioned as to what type of fish the white tuna in the white tuna roll is he replied that it is escolar. Observed commercially processed vacuum packages labeled escolar in the reach in freezer. Admin Complaint

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the sushi bar. Warning - From follow-up inspection 2025-02-04: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On the sushi line there are four 12 ounce commercially reduced oxygen packaged pieces of tuna fully thawed while still in the packaging.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On the sushi line there are four 12 ounce commercially reduced oxygen packaged pieces of tuna fully thawed while still in the packaging. See stop sale.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There utensils in 81F standing water in the kitchen. Operator drained the water. Corrected On-Site

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. Observed a employee eat then prepare food without changing gloves and washing hands. Inspector educated the employee on proper hand washing and food handling. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door upright reach in cooler next to the microwave, raw shell eggs are stored over ready to eat chicken stock. Operator moved the eggs to proper storage. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. There is not enough cold water pressure at the hand washing sink across from the ice machine to rinse tour hands without scalding.

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink at the sushi bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan is not completely filled out. Page 3 is not completed.

Basic - Bowl or other container with no handle used to dispense food. In the beverage station there are containers of tea and assorted flavoring powders with un-handled ramekins inside of them.

Basic - Covered waste receptacle not provided in women's bathroom. There is no covered waste receptacle in the women's bathroom.

Basic - Employee eating in a food preparation or other restricted area. Observed a employee eating In the expeditors area.

Basic - In-use ice scoop stored on soiled surface between uses. The ice scoop in the soda station is stored on top of ghe soda fountain drain.

Basic - In-use spatula stored in cracks between pieces of equipment. There is a spatula between the two deep fryers.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are spoons in a container of 84F standing water in the beverage station. There are utensils in 131F water by the rice cookers.

Basic - No handwashing sign provided at a hand sink used by food employees. There used to be no hand washing sign at the hand washing sink at the sushi bar.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled a mop then put on gloves and handled food without washing hands.

High Priority - Food stored in ice used for drinks. There is a one quart to go container of sliced lemons stored in the drink ice bin of the service area drink fountain. Operator removed the container of lemons. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. There is non-food grade paper towels lining a plate in direct contact with tuna. Inspector educated the operator on proper food storage. Operator removed the non-food grade paper towel. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler at the entrance to the cook line raw chicken is stored over vegetable spring rolls. Operator moved items to proper storage order. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the double door reach in cooler behind the glass door cooler raw chicken is stored over raw coconut shrimp and raw beef. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. The drain line from the counter top sushi cooler drains into the hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the sushi bar.

Intermediate - No soap provided at handwash sink. There is no soap at the gand washing sink at the sushi bar.

Basic - Bowl or other container with no handle used to dispense food.there is a one quart plastic to go container inside a bin of sushi rice. There are plastic 2 cup to go containers inside bins of tempura and bread crumbs.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the small upright freezer across from the dishwasher.

Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop stored on the drip grate of the service area soda fountain. Operator moved the ice scoop to proper storage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the sushi bar.

Basic - Washer/dryer not protected from contamination. There is a washer dryer stack between the ice machine and the double door reach in freezer in the kitchen.

Marked exit/path to marked exit blocked. For reporting purposes only. There are chest freezers and food storage bins blocking the fire exit at the back of the sushi bar area of the restaurant.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the coldtech double door reach in cooler there is a raw steak stored on top of ready to eat duck.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the rice cooker, sushi rice (119F - reheating) 1:35. Per operator rice was cooked the previous day and cooled. The cooled rice was placed into the rice cooker at 11:30 to reheat.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the rice cooker, sushi rice (119F - reheating) 1:35. Per operator rice was cooked the previous day and cooled. The cooled rice was placed into the rice cooker at 11:30 to reheat. See stop sale

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager kraison khonaban has been employed more than 30 days, no food safety manager certification.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There are currently 6 employees handling food with no certified food safety manager present.

Intermediate - No soap provided at handwash sink. The soap dispenser at the hand sink by the bag in box storage and by the triple sink do not work.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is no consumer advisory for sushi items. Inspector provided the operator with a consumer advisory. Operator hung the advisory behind the sushi bar and in the dining room. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. There are plastic to go cups inside of containers of salt, MSG, sugar, jasmine rice and sushi rice in the back kitchen across from the dishwasher.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice inside the upright freezer next to the triple sink.

Basic - Reuse of single-service or single-use articles. Single use rice bags are reused.