DirtyFLRestaurant Inspection Data

SUAN THAI & JAPANESE RESTAURANT

SUAN THAI & JAPANESE RESTAURANT maintains a 1.6/5 food safety rating based on 6 health department inspections in FORT LAUDERDALE. Recent inspections show improving food safety practices.

290 North Federal Highway
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/8/2025

Inspection #: Visit ID: 13541815

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Somporn Kamolvasi Warning - From follow-up inspection 2025-10-08: Observed same. **Time Extended**

Inspection Date: 10/7/2025

Inspection #: Visit ID: 10913370

  • 06-09-1: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. Walk in cooler. Per operator items pulled last night. Ice crystals on packs. Operator immediately opened packs. Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in back prep room. Operator advised employee to eat in dining area. Warning
  • 08B-38-4:Basic - Food stored on floor. Walk in cooler - cooked duck stored on floor below shelving. Operator stored properly. Corrected On-Site Warning
  • 10-12-5:Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of both Cookline microwaves have accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site Repeat Violation Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Expo - Sanitizer Bucket (Chlorine 0ppm). Operator remade solution. Chlorine 100ppm. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (48-52F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. See stop sale. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi employee put on gloves and began making a sushi roll without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (48-52F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi - left display - raw tuna- ambient cooling 1 hour at noon (49-50F) at 12:40pm 49-50F; raw salmon- ambient cooling 1 hour at noon (49-50F) at 12:40pm 45-49F. At these rates proper ambient cooling will not occur. Operator moved items to walk in to quick chill. **Corrective Action Taken** Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Cookline - chicken (145F - Cooking). Reviewed proper procedures and operator decided to fully cook. Second temp 165F. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Somporn Kamolvasi Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi employee used hand sink to fill rice bowl. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. A La Cart section - various raw fish items. Reviewed menu updating with operator. Warning

Inspection Date: 3/18/2025

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on flip top,cooler cutting board. Employee removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn at left flip top cooler Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Food debris on floor in kitchen
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave soiled with food debris
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris in left flip top cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in left flip top cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease behind cookline Repeat Violation
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Probe thermometer stem soiled at time of inspection. Operator cleaned Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen right flip top cooler; butter (60F - Cold Holding). Per operator butter cold holding in unit less than four hours ago. Observed item under very minimal temperature control. Operator placed item in freezer to quick chill. Item not prepared or portioned today. **Corrective Action Taken**

Inspection Date: 12/16/2024

  • 22-20-5:Basic - Accumulation of green mold-like substance in the interior of the ice machine. Warning
  • 36-34-5:Basic - Ceiling/ tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and dry storage area. Warning
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty container, cleaned knives in container on shelf opposite cook line in kitchen. Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1. Observed approximately six dead roaches inside light shields in kitchen and prep area. Warning
  • 14-11-5:Basic - Equipment in poor repair. 1. Torn door gasket on doors at both two door reach in coolers at sushi prep. 2. Torn door gasket at three door reach in cooler opposite cook line in kitchen. Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in warewash area. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at front counter and sushi prep area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gasket on reach in chest freezer at front counter. 2. Door gasket on reach in chest freezer in storage area. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw pork thawing in bucket of standing water in hand sink basin in ware wash area. Operator moved to food prep sink and placed under cold running water. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1. Behind cook line equipment in kitchen. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on food prep tables and at hand sink at front counter. Operator placed in sanitizer solution. Corrected On-Site Repeat Violation Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel liner in containers with masego, cut scallions, cut jalapeno peppers on food prep table in sushi prep. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked Spring roll 77F, placed on counter under no temperature control in kitchen. Rolls cooked less than one hour ago per operator. Operator placed in reach in cooler to quick chill to 41F or below. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 1. Observed bucket of noodles in water and bucket of pork thawing in hand sink basin next to triple sink in ware wash area. Operator removed. 2. Employee observed filling sanitizer bucket with water at front counter hand sink. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8620955

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in sauce at walk in cooler , employee removed container. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station. Employee removed wet towels. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container in ready to eat sushi sea food , green onion, cut cumbers , cut vegetables, dumplings ,cover sushi rice with towel at sushi station, kitchen. Employee removed paper towel. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken directly top of the pork and raw beef with raw pork in same container in walk in cooler . Employee properly stored food . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 50F, pork 51F, beef 50F ,sea food 49F in 3 door avantco reach in cooler across from fryer at kitchen and fish eggs 68F at sushi station . Food not prepped or portion today , food being held less than 4 hours . Employee removed food to walk in cooler and acceptable reach in cooler **Corrective Action Taken**
  • 03F-02-5: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....sushi rice in sushi station, rice being held less than 4 hours. Employee time marked. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing at server station, some food evidence in kitchen handwashing sink . Employee cleaned. Corrected On-Site
  • 53B-13-5: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.

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8384490

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area. Employee moved to dining room to continue eating. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 76F. Operator removed. Corrected On-Site Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - right flip top - raw chicken stored over raw fish. Operator stored all items properly. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used gloved hands to handle raw chicken. Then picked up clean containers without washing hands/changing gloves. Reviewed proper hand washing and employee washed hands/changed gloves. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - rice (112-135F - Hot Holding). Per operator holding less than an hour. Operator took to cookline to reheat. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink being used to thaw fish. Operator removed item. Corrected On-Site
  • 11-26-1: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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline. Operator replaced. 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. Sushi rice. Operator filled out Time as a Public Health Control form during inspection. Corrected On-Site