DirtyFLRestaurant Inspection Data

TUM RUB THAI

TUM RUB THAI in PALM HARBOR has 7 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

32716 US HWY 19 N

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 10914784

Met Inspection Standards

6 high, 1 int, 18 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for rice and flour in dry storage.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles located on part of the cook line. Not smooth and easily cleanable.
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tiles missing on cook line in kitchen.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled with debris.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Compressor in walk in cooler is leaking water, TCS food in walk in unable to keep temperature.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 1 5lb can of oyster sauce, 1 5lb can of hoisin sauce, 2 6lb cans of bamboo shoots, 1 3lb can of water chestnuts, 1 6lb can of pineapple chunks stored in dry storage. Of separate from undamaged product.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food while wearing bracelet and rings. Employee removed jewelry. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall below ceiling above prep station across from cook line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer next to walk in cooler.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line has accumulation of debris. Operator cleaned microwave. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in freezer next to walk in cooler soiled. Condenser in walk in cooler soiled with debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitting through paint on reach in cooler shelves.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls of kitchen soiled with debris.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from compressor in walk in refrigerator.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 200ppm, remade bucket at 100ppm. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 5lb can of oyster sauce, 1 5lb can of hoisin sauce, 2 6lb cans of bamboo shoots, 1 3lb can of water chestnuts, 1 6lb can of pineapple chunks.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef and chicken over unwashed produce In walk in cooler. Operator moved raw meats to appropriate area. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce in reach in cooler on cook line. Operator moved raw eggs to proper area. 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 over raw beef in walk in cooler. Operator moved raw chicken to proper area. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken tempted at 50 in walk in cooler. Operator says chicken was stored over night no prior temps taken today. All other TCS food in walk in is at the cooling stage. Ambient temperature of walk in cooler is 47F. Cooling TCS food moved to different cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken tempted at 50 in walk in cooler. Operator says chicken was stored over night no prior temps taken today. All other TCS food in walk in is at the cooling stage. Ambient temperature of walk in cooler is 47F.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled in kitchen across from three compartment sink.

7/23/2025· 7mo ago

Visit ID: 10845245

Met Inspection Standards
  • N/A:No Violations Were Observed

5/22/2025· 9mo ago

Visit ID: 10739732

Follow-up Inspection Required

3 high, 5 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage containers
  • 21-05-5:Basic - Cloth used as a food-contact surface. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.license displayed expired 02/01/2025
  • 35A-03-4:Basic - Dead roaches on premises.in dry storage removed and cleaned Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.2 in kitchen, moved to proper area Corrected On-Site
  • 08B-43-4:Basic - Food stored in a room/shed that is not fully enclosed.2 freezers in unenclosed room out back
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. The mop sink out back not properly plumbed, not connected
  • 36-10-4:Basic - Worn, torn and/or soiled carpeting. In dry storage
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After returning to the kitchen from the outside walk in. Educated operator
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handled raw meat with gloved hand than ready to eat vegetables. Educated operator and provided tongs for meat **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.lysol spray over dry food Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 51-16-7: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/. Location layout does not match existing plans on file from 2002. No existing mop sink, added dish machine, added ice machine, added waitstaff prep with handwashing sink in dining room outside kitchen.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.on cook line Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

12/10/2024· 1y 3mo ago

Visit ID: 8732699

Met Inspection Standards

3 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used to portion rice and sugar in containers in dry storage room.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Lower shelf in stand up freezer at end of kitchen lines with cardboard.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 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. 0 ppm, container empty. Containers change now 100 ppm.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed produce in walk in cooler. Item moved. 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, item put in reach in cooler. Rice noodle 50f, ice added to product. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

5/14/2024· 1y 10mo ago

Visit ID: 8672320

Met Inspection Standards

1 int, 1 basic

  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2024-05-14: **Time Extended**
  • 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in 3 compartment sink. Warning - From follow-up inspection 2024-05-14: **Time Extended**

5/13/2024· 1y 10mo ago

Visit ID: 8514804

Follow-up Inspection Required

3 high, 2 int, 4 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink, cooks line. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ginger Salad date marked 5-2-24 contains tics ingredients. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ginger salad marked for longer than 7 days. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 51F held on counter, bean sprouts 50F held on counter, beef 46F cold hold, pork46F cold hold, rice noodles 44F cold hold, cream cheese 45F cold hold. Operator placed rice noodles and bean sprouts held on the counter in the refrigerator. They were on the counter less than 4 hours. Operator placed held on counter, beef 46F cold hold, pork46F cold hold, rice noodles 44F cold hold, cream cheese 45F cold hold. Into an alternate refrigerator until it can be determined if the reach in cooler is working properly. These items were placed in the reacher prior to opening, less than 4 hours ago. **Corrective Action Taken** Repeat Violation Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in 3 compartment sink. Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand wash sink plumbing removed. Warning

10/2/2023· 2y 5mo ago

Visit ID: 8354143

Met Inspection Standards

2 int, 5 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Reach in freezer and lower shelf of prep table have cardboard lining shelves. Operator removed cardboard. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage removed from prep table across from dish machine. Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable. Vinyl floor in disrepair
  • 08B-31-4:Basic - Food stored in undrained ice. Scallops stored with ice on top. Pan unable to drain
  • 29-11-4:Basic - Water leaking from pipe. Hand wash sink on cook line.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Discussed non continuous cooking and provided operator with worksheet to be filled out and approved
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken, cooked rice. Operator was able to determine the date the food was prepped and dated accordingly. Corrected On-Site