KHOB KHUN THAI SUSHI
13600 US HWY 1 STE 3
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
0
Intermediate
2
Basic
11
Total
13
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. Corrected On-Site
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. 3 door reach in cooler Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Both make table reach in coolers gaskets Gaskets under counter reach in cooler Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Rice Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning. Under hood fan
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sushi reach in cooler Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Beef reach in freezer Corrected On-Site
- 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 operator copy **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 3/20/2025 revealed 13 total violations (0 high priority, 2 intermediate, 11 basic).
Inspection on 10/3/2024
High Priority
2
Intermediate
1
Basic
14
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on make table Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi prep guy Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets make table Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Frying oil Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom reach in cooler #5 Outside rice container Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sushi cooler Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing at room temperature. Still frozen. Educated operator Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator 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. Will call eco lab and sanitize in triple sink till dishwasher is fixed
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Reach in freezer
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food items in sink Corrected On-Site
Food safety inspection conducted on 10/3/2024 revealed 17 total violations (2 high priority, 1 intermediate, 14 basic).
Inspection on 3/4/2024
High Priority
3
Intermediate
1
Basic
12
Total
16
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. Corrected On-Site
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gaskets make table Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Floor under fryers (grease) Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
- 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 make table Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp. 47f cold holding. Above chill line make table. Rapid chill in freezer Rechecked raw shrimp 41f cold holding 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. 400+. Corrected to 75ppm Corrected On-Site
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Advertising red snapper but didn't have invoice. Took red snapper off special menu board just advertised snapper. Educated on keeping invoice at restaurant to prove red snapper Corrected On-Site
Food safety inspection conducted on 3/4/2024 revealed 16 total violations (3 high priority, 1 intermediate, 12 basic).
Inspection on 12/6/2023
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - 1.Hood filters soiled with grease, food debris, dirt, slime or dust. 2. Exterior microwave dirty Repeat Violation - From follow-up inspection 2023-12-06: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice bin - From follow-up inspection 2023-12-06: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on cooler door - From follow-up inspection 2023-12-06: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in stainless freezer. - From follow-up inspection 2023-12-06: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At servers area. Repeat Violation - From follow-up inspection 2023-12-06: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-5 small flies Near dishwasher and hand sink. Warning - From follow-up inspection 2023-12-06: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Produce being stored in grocery bags in tall stainless cooler/freezer. - From follow-up inspection 2023-12-06: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream in server station cooler without date mark - From follow-up inspection 2023-12-06: **Time Extended**
Food safety inspection conducted on 12/6/2023 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 11/29/2023
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - 1.Hood filters soiled with grease, food debris, dirt, slime or dust. 2. Exterior microwave dirty Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice bin
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above stainless steel refrigeration.
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on cooler door
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Packages of raw meat in buckets thawing and no longer frozen. Educated operator and meat was place in coolers. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in stainless freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils found in 132F water. Operator added hot water. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At servers area. Repeat Violation
- 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. reading 0ppm. Repeat Violation Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-5 small flies Near dishwasher and hand sink. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Produce being stored in grocery bags in tall stainless cooler/freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 64F sitting out. Advised operator to put on time plan.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream in server station cooler without date mark
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter not on plan. Advised operator to add.
Food safety inspection conducted on 11/29/2023 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).