JASMINE THAI AND SUSHI
1785 N SR 7
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled at cookline with grease
- 14-12-4:Basic - Utensils in poor condition. Gasket torn on wall in freezer door
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw liquid eggs over scallops in walk in cooler. Operator reorganized **Corrected On-Site**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer. Operator reorganized **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline raw liquid egg (45F - Cold Holding). Per operator item out form less than four hours. Observed item under no temperature control. Operator placed item on ice to quick chill **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator remade solution. Chlorine tested 100ppm **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 2/28/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 9/26/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee water of food prep table. Operator discarded drink **Corrected On-Site**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine tested at 100ppm **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator using employee hand wash by cook line to make sanitizer solution. Discussed proper procedures with operator. Operator made solution in appropriate sink **Corrected On-Site**
Food safety inspection conducted on 9/26/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).