DirtyFLRestaurant Inspection Data

365 THAI & SUSHI

9945 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/25/2025

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic quart cups in bulk sugar and rice by cook line. Employee removed. Corrected On-Site Repeat Violation Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on top of microwave in kitchen. 2) Employee bag on dry goods shelf by ice cream freezer. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. 1) Container of raw chicken and bucket of noodles on floor in walk in cooler. 2) Fryer oil and buckets of sauce on floor in kitchen area. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and right fliptop unit at cookline. Employee removed knife. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In cook line reach in freezer, container with individually wrapped raw soft shell crab and raw lobster tails above container of prepared crab rangoons. Employee rearranged all items to properly separate. 2) In walk in freezer, portioned raw scallops above portioned bags of edamame. Manager advised to rearrange when possible. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In cook line left fliptop lower cooler, container of raw shell eggs above container of bean sprouts and pineapple. Employee rearranged for proper separation. 2) In right sushi cooler, tray of portioned raw fish above cut fruit and container of mayonnaise. Employee rearranged to separate properly. Corrected On-Site Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline left fliptop lower cooler, container of raw shell eggs above container of raw shrimp. Employee moved eggs to bottom of cooler. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sushi counter reading greater than 200ppm chlorine. Employee remade to proper 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink after stopping off dirty plates. Reviewed with employee proper usage of hand sinks. Employee used correct sink. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi and sashimi items not marked on menu. Warning

Inspection Date: 11/18/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of rice and sugar by cook line and in rice and msg by ice machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee glass of water on shelf next to to go containers and cups above server station behind sushi station.
  • 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 cell phone next to bottled sauces on shelf above left fliptop unit.
  • 08B-38-4:Basic - Food stored on floor. 1) Containers of vegetable oil on floor in back hallway. 2) Buckets of noodles on floor in walk in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water at sushi station. Employee removed spoon. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water at expo station not labeled.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled cell phone between orders and put on new gloves without washing hands first. Reviewed with employee proper procedures and employee washed hands. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At left end of cook line by fliptop unit, under no time or temperature control, container of raw shell eggs at ambient air temperature 79F. Per employee out of cooler 1.5 hrs. Employee returned eggs to cooler to rechill. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site
  • 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. Portioned bags of cooked rice in walk in cooler not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor at sushi station. Employee labeled as glass cleaner. Corrected On-Site

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8605712

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between flip top coolers at cookline. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored in water 113F in front of cookline. Operator increased temperature of water to reheat to 135F. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Observed raw chicken, not commercially packaged, stored over raw squid, not commercially packaged, inside walk in freezer. Operator properly stored. 2) Observed raw fish stored over raw kale inside reach in cooler at sushi bar. Operator properly stored. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator diluted and corrected to 100ppm. Corrected On-Site

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8340806

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Gallons of White vinegar and containers with fryer oil on floor in storage area.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash. Sushi rice next to hand wash sink at sushi station. Observed water splashing on top sealed container of sushi rice when hands are washed. Operator moved sushi container. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Pork Wontons not covered inside walk in freezer. Operator covered Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator moved wiping cloth to sanitizer solution. Corrected On-Site Repeat Violation
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs at 68f ambient temperature at prep station. Raw shelled eggs held less than 4 hours ago. Operator move to reach in cooler to quick chill **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 held less than 4hours ago in sushi station without time marking. Operator placed time mark on sushi rice. Corrected On-Site
  • 53A-05-6: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/
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees hired less than 60 days.. Emailed reporting agreement form to manager.
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi Chef has training from E Food Card.