365 THAI AND SUSHI
18265 PINES BLVD UNIT D5, PEMBROKE PINES 33029
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 12/18/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 00ppm), observed empty container of sanitizer Warning - From follow-up inspection 2023-12-18: Observed same, after 3er. Attempted. Admin Complaint
Food safety inspection conducted on 12/18/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/11/2023
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cook line, after instructed, employee wear hat. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Walk in freezer-box or raw fish on floor, Employee moved to shelf. Corrected On-Site 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. Dishwasher (Chlorine 00ppm), observed empty container of sanitizer Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar- storage of two sanitizer buckets, Employee removed. Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips. Repeat Violation Warning
Food safety inspection conducted on 12/11/2023 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 8/21/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License not available on site.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.pork belly bags left to defrost in ambient temperature, Employee placed on cold running water. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop seating on bucket, Employee removed and stored properly. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast (38-48F - Cold Holding); shrimps (35-47F - Cold Holding). Observed food stored above the rim line, per manager food held less than 4 hours, employee removed food out of temperature and stored on WIC for a quick chill. Corrected On-Site
- 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 and the time removed from temperature control cannot be determined. Sushi rice, per operator placed on time , 3 hours ago, operator time label container Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 8/21/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).