THAILAND SUSHI & STEAK HOUSE
2238 Gulf Gate Drive
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for pepper flakes in the storage area. The operator removed the plastic container. Corrected On-Site
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open employee beverage stored on the server ear expo line. The operator properly stored the beverage. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer near the dishmachine.
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use ice scoops stored in 101F standing water. The operator removed the scoop from the standing water. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. The operator renewed the license. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked potatoes in the reach in cooler. The operator properly stored the raw chicken. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee handle soiled dishes then handle clean dishes with food for service without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (54F - Cold Holding) on top of the reach in cooler on the cook line. The operator stated the cabbage has been held for approximately 1 hour. The operator placed ice on the cabbage. **Corrective Action Taken**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 12/18/2024 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).
Inspection on 8/9/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation - From follow-up inspection 2024-08-09: **Time Extended**
Food safety inspection conducted on 8/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/2/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation area are missing the proper shield, sleeve coatings or covers. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Near the handwashing sink in the kitchen. The operator properly stored the mop. 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. Observed dishmachine not dispensing chlorine sanitizer. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed uncooked rice stored in a non-food grade bag in dry storage. Observed cooked chicken stored in non-food grade bags in the reach in cooler.
- 41-07-4:High Priority - Observed a tube of toothpaste and bottle of lotion stored on a shelf with and above food in the dry storage area. The operator properly stored the toothpaste and lotion. Corrected On-Site
Food safety inspection conducted on 8/2/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 2/19/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 40-06-5:Basic - Employee personal items stored on a food preparation table at the entrance to the kitchen. The operator properly stored the employee belongings. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the kitchen.
- 41-07-4:High Priority - Employee toothpaste and lotion stored on a shelf near packaged foods in the dry storage area. The operator properly stored the toothpaste and lotion. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat noodles in the reach in cooler on the cook line. The operator properly stored the shell eggs. 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. Observed raw chicken stored over raw shrimp in the reach in cooler on the cook line. The operator pastors the raw foods. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the front counter. The operator provided paper towels for the hand sink. Corrected On-Site Repeat Violation
- 14-04-4:Intermediate - The interior of the microwave with rust on the surface.
Food safety inspection conducted on 2/19/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 10/10/2023
High Priority
2
Intermediate
1
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler door in disrepair on the cook line.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water in front of the ice machine.
- 08B-38-4:Basic - Food stored on floor. Observed plastic jugs of vegetable oil stored on the floor in the dry storage area. Repeat Violation
- 36-24-5:Basic - Hole in the wall near the stand up reach in cooler.
- 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. Observed the scoop handle for sugar not stored above the food. The operator removed the scoop for sanitization. **Corrective Action Taken**
- 12B-13-4:Basic - Opened employee beverage container in the stand up reach in cooler with food to be served to customers. The operator properly stored the beverage. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler shelves have accumulation of food debris.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on th cook line.
- 29-11-4:Basic - Water leaking from pipe at the ice machine.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wash hands with gloves on. Educated the employee on proper handwashing procedures.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution over 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink on the cook line. The operator provided the sink with paper towels. Corrected On-Site
Food safety inspection conducted on 10/10/2023 revealed 13 total violations (2 high priority, 1 intermediate, 10 basic).