THAI KITCHEN CUISINE & SUSHI
1400 VILLAGE SQUARE BLVD #14
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/17/2025
Inspection #: Visit ID: 8821995
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in walk-in cooler. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site
Inspection Date: 7/3/2024
Inspection #: Visit ID: 8789804
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 67, eggs 69, Less than 4 hours per operator, iced during inspection.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing bowl.
- 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. Multiple items in walk in cooler.
Inspection Date: 4/4/2024
Inspection #: Visit ID: 8554545
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food, salt. Operator removed during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, Low boy cooler gasket.
Inspection Date: 11/16/2023
Inspection #: Visit ID: 8349262
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored in handsink.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall style broiler under hood soiled with grease.
- 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. Used bare hands to garnish plates with carrots and celery.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 67°, noodles at 55°, less than 4 hours per operator , Iced during inspection. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl and sponge stored in sink.