DirtyFLRestaurant Inspection Data

THAI KITCHEN CUISINE & SUSHI

Health inspection records show THAI KITCHEN CUISINE & SUSHI in TALLAHASSEE has 6 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: Yesterday · 6 reports on file

1400 VILLAGE SQUARE BLVD #14

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

3/11/2026· 1d ago

Inspection #: 3659141

Inspection Completed - No Further Action

8/21/2025· 6mo ago

Visit ID: 10952899

Met Inspection Standards

2 high, 2 int, 4 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • 08B-38-4:Basic - Food stored on floor. Bag of onions.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.
  • 08B-12-5:Basic - Stored food not covered. Pots of curry.
  • 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. Noodles 50°F, 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. Repeat Violation
  • 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.

4/17/2025· 10mo ago

Visit ID: 8821995

Met Inspection Standards

1 high, 2 int, 1 basic

  • 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

7/3/2024· 1y 8mo ago

Visit ID: 8789804

Met Inspection Standards

2 high, 3 int

  • 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.

4/4/2024· 1y 11mo ago

Visit ID: 8554545

Met Inspection Standards

2 basic

  • 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.

11/16/2023· 2y 3mo ago

Visit ID: 8349262

Met Inspection Standards

2 high, 1 int, 2 basic

  • 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.