TOM YUM THAI & SUSHI RESTAURANT
Based on 7 health inspections, TOM YUM THAI & SUSHI RESTAURANT in DUNEDIN has earned a 2.9/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 3 weeks ago · 7 reports on file
104 Patricia Avenue
Florida, 34698
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
All Inspection Reports
2/18/2026· 3w ago
Visit ID: 10924248
Met Inspection Standards3 high, 2 int, 6 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk corn starch at time of inspection
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in kitchen at time of inspection.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors soiled in kitchen around equipment at time of inspection.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles in kitchen at time of inspection.
- 08B-38-4:Basic - Food stored on floor. Observed food stored on floor in dry storage. Operator moved soy sauce to shelf during inspection n
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment soiled at time of inspection.
- 22-41-4: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. Observed dish machine testing at 0ppm during inspection. Operator switched to new sanitizer and primed machine. Tested at 100ppm Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in Togo style plastic bags
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp and eggs in reach in cooler at time of inspection. Operator moved chicken during inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was following 4 hour time on sushi rice but didn't have written plan. Emailed operator time as a public health control to fill out. **Corrective Action Taken**
- 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. Observed product not labeled at time of inspection.
6/18/2025· 8mo ago
Visit ID: 10760397
Met Inspection Standards1 high, 1 int
1/24/2025· 1y 1mo ago
Visit ID: 10760247
Met Inspection Standards1 basic
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Wooden bowls cracked and scorched. Discussed the importance replacing wooden bowls when they crack or are in disrepair. Warning - From follow-up inspection 2025-01-24: **Time Extended**
1/15/2025· 1y 1mo ago
Visit ID: 8738667
Follow-up Inspection Required1 high, 6 basic
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on table with clean dishes. Employee moved employee beverage. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 14-11-5:Basic - Equipment in poor repair. Wooden bowls cracked and scorched. Discussed the importance replacing wooden bowls when they crack or are in disrepair. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensil from standing water Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.octopus thawing on the counter. Operator moved the octopus to the cooler.. it was still frozen Warning
- 22-41-4: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. Chlorine Sanitizer 25ppm. Operator must use 3 compartment sink to sanitize until dishwasher sanitizer can be repaired. Warning
5/23/2024· 1y 9mo ago
Visit ID: 8543329
Met Inspection Standards1 high, 2 basic
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching food in reach in cooler. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name. Discussed with operator the need to label all food once it is removed from its original container.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Second tempers taken at 12:15pm Sushi bar tuna (46F - Cold Holding, second temperature 41F ); salmon (45F - Cold Holding) second temperature 42F cold hold; cream cheese (45F - Cold Holding); second temperature 43F cooling, fish roe (45F - Cold Holding),second temperature 41F cold holding. Sushi display cooler was turned on at 11:00am Corrected On-Site Repeat Violation
11/3/2023· 2y 4mo ago
Visit ID: 8543026
Met Inspection Standards- N/A:No Violations Were Observed
11/2/2023· 2y 4mo ago
Visit ID: 8359928
Follow-up Inspection Required6 high, 3 int, 3 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on a stack of small bowls on upper shelf of cook line. Operator removed keys and bowl from stack.bowl was brought to dish wash area. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line- several wet wiping cloths stored on prep table. Repeat Violation
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Call made for repair. Operator to utilize 3 compartment sink until dish machine can be repaired.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with raw chicken changed tasks no hand wash
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment using dishwasher with improper chlorine ppm. Dishes currently run through the dishwasher were pulled to be sanitized. Coffee cup washed at hand wash sink behind sushi bar no sanitizer step. Discussed the importance of using 3 step method, wash rinse and sanitize in 3 compartment sink only**Corrective Action Taken** **Corrective Action Taken**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw Chicken stored over unwashed produce. Operator moved chicken to bottom shelf of the refrigerator to gain compliance Corrected On-Site Repeat Violation Admin Complaint
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bucket of rice noodles and a container of fryer oil stored on the floor. Discussed the need to store all food a minimum of 6" off the floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45F cold hold, second temperature 46F cooling, rice noodles 46F cold hold, second temperature 42F cold hood, tofu 44F cold hold, second temperature 43F cooling, salmon 50F cold hold,second temperature 48F cooling.rice noodles 48F cold hold. Shrimp 50F cold hold, second temperature 48F cooling, second temperature of food was taken at 12:10pm. Foods that were held on the counter and above the wells of the refrigeration unit were placed on ice for quick cool. Operator turned down thermostat of refrigerated unit. **Corrective Action Taken** Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator using hand wash sink behind the sushi bar to wash coffee cup. Discussed the importance of using 3 step method of wash, rinse and sanitize in a dish washer or 3 compartment sink only. Water filter attached to hand wash sink to provide drinking water. Discussed the need to use hand wash sink for hand washing only. Repeat Violation Warning
- 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 Spring rolls cooked last weekend per operator no date mark Repeat Violation Admin Complaint
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink near entrance of the kitchen. Operator turned on hot water Corrected On-Site Repeat Violation