TUK TUK THAI
10471 GIBSONTON DRIVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Door handle broke on reach in freezer.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table throughout kitchen.
- 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 fish in reach in cooler on cook line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 90 F- retemp 190 F on counter, operator reheated. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink.
Food safety inspection conducted on 2/13/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 8/6/2024
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and purse on dry storage shelf.
- 08B-38-4:Basic - Food stored on floor. Oil on floor under 3 compartment sink.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first on cook line.
- 41-07-4:High Priority - Container of medicine improperly stored.employee medicine above prep table.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then touch clean dishes without washing hands.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch shredded carrots with bare hands. Repeat Violation
- 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 reach in freezer. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line and next to dish machine.
Food safety inspection conducted on 8/6/2024 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).
Inspection on 1/23/2024
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in salt, operator removed at time of inspection. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food with restaurant food in dry storage, operator removed at time of inspection. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt in dry storage.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 124 F.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 25-05-4:Basic - Single-service articles improperly stored.paper towels on floor near restroom. Repeat Violation
- 08B-12-5:Basic - Stored food not covered.container of seasoning not covered in dry storage.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep area on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee working with washed peppers using bare hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bag of cooked chicken nuggets on raw shell eggs in reach in cooler. Repeat Violation
- 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 pork in reach in freezer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.operator provided three valid food handler certifications.
Food safety inspection conducted on 1/23/2024 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 7/10/2023
High Priority
2
Intermediate
5
Basic
14
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can in women restroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with dishes.
- 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 bag next to cup lids, above ice machine. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees prepping and cooking food with no hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.observed containers wet nesting near back door.
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer door handle broke. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cook line.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut green onions prior to washing it. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Paper towels on floor near restrooms, operator removed at time of inspection. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted near register.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over noodles in reach in cooler near dry storage.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100ppm. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, employee labeled at time of inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in reach in cooler near ac unit.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 57 F in reach in cooler, operator placed on ice. **Corrective Action Taken**
- 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. Sent to operator at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink near ac unit, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs chlorine test strips.
- 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. Chicken wings in reach in cooler not date marked.
Food safety inspection conducted on 7/10/2023 revealed 21 total violations (2 high priority, 5 intermediate, 14 basic).