CHARM THAI AND SUSHI
13211 REAMS RD STE 116, WINDERMERE 34786
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/1/2025
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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's jacket, cell phone, charger stored on top or with food/back kitchen shelves.
- 14-69-4:Basic - Ice buildup in straight up reach-in freezer/desserts.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./tong for fried tofu/front prep cooler/ Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/kitchen and dining room/rechecked 200ppm/ Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored./medicine stored with cleaned cups for customers/wait station/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over soup base, front reach in cooler. Raw tuna stored over cooked eggs, front sushi cooler.
- 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 wings stored over raw beef/kitchen reach in cooler.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ninja roll contains raw salmon and raw escolar and tempura bagel roll contains raw salmon./red fish added to items immediately on all menus/ Corrected On-Site
Food safety inspection conducted on 4/1/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 9/30/2024
High Priority
5
Intermediate
6
Basic
17
Total
28
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead insects or other pests, in control devices./flying insect trap near dry storage rack/non food contact service/removed immediately/ Corrected On-Site
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./sugar container in kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drinks on prep table, kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./personal items on dry storage rack.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./two employees wearing a watch while preparing food.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./sushi chef.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
- 08B-38-4:Basic - Food stored on floor./oil cartons, a box of avocado/kitchen. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses./ Corrected On-Site Repeat Violation
- 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./spoon in crumbs container, cook line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener soiled. Soda dispenser back panel soiled.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues./kitchen two door freezer.
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping./raw chicken in prep sink/raw chicken moved back to reach in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line and hood filters.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./bucket on dining room floor/ Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./a container of crumbs/under kitchen small prep table.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook at cook line.
- 12A-20-4:High Priority - Employee washed hands with no soap./employee washed hands in prep sink without soap.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw squid and raw fish stored with cooked shrimp/sushi station reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50F/in prep sink for less than 4 hours/back to reach in cooler. Cooked rice 51F/cook line for less than 4 hours/will add to time control. Cooked noodles 68F/cook line for less than 4 hours/iced. Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./a bottle of medicine stored with food/condiment shelf near back door.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime/can opener, cutting boards.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./kitchen entrance hand sink blocked by garbage can.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store utensils and pans.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quay strip not available.
- 31B-03-4:Intermediate - No soap provided at handwash sink./back kitchen hand sink.
- 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./sushi rice using 4 hour time control, sushi station.
Food safety inspection conducted on 9/30/2024 revealed 28 total violations (5 high priority, 6 intermediate, 17 basic).
Inspection on 5/31/2024
High Priority
5
Intermediate
0
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop white rice, front counter reach in cooler/ Corrected On-Site Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./snapper fillet in reach in cooler/ Corrected On-Site
- 08B-38-4:Basic - Food stored on floor./oil carton, front cook line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 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./sugar scoop handle/ Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./wait station/ Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024.
- 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 stored over raw beef, kitchen reach in freezer/ Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.white rice cold holding at 45F for more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./white rice cold holding at 45F for more than 4 hours per manager.
- 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./chlorine over 200ppm. Repeat Violation
Food safety inspection conducted on 5/31/2024 revealed 13 total violations (5 high priority, 0 intermediate, 8 basic).
Inspection on 11/1/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/31/2023
High Priority
6
Intermediate
9
Basic
9
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop white rice/cook line/ Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on sushi bar table. Drinks on kitchen prep table. Drinks on shelf over cleaned dishes, front counter.
- 08B-38-4:Basic - Food stored on floor. Two oil cartons on cook line floor. A case of avocado on kitchen floor under dry storage shelf.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go containers on front counter table. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container on dry storage shelf/ Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored./Vitamins stored with single service items and drinks, front counter table.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in between curry sauces/front counter reach in cooler. Raw tuna stored over sauces and pre cooked chicken at front counter. Raw shell eggs stored over sauces, front counter reach in cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs 75F, out in room temperature overnight per employee/delivered yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 75F, out in room temperature overnight per employee/delivered yesterday. Raw shrimp, raw calamari, raw fish, raw beef, raw pork, pre cooked mussels, pre cooked green beans at front counter cooler ranges from 45F to 52F/all less than 4 hours per employee, iced immediately. Tempura flour 76F, less than 4 hours, cook line/time control plan recommended. Bean sprouts 62F, white rice 65F, noodles 65F, less than 4 hours at cook line/time control plan recommended. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./a bottle of hand soup stored over cleaned utensils, kitchen/ 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./chlorine over 200ppm, sanitizing buckets at front line, rechecked 50ppm.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./kitchen entrance hand sink blocked by garbage can/ Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store containers and lids/ Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./pikachu roll with raw salmon, raw tuna and raw yellowtail not marked on special menu on each table. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/No manager on duty with 6 employees working.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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./sushi rice using 4 hours time control but written procedure not available.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing three employees training certificates.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./no consumer advisory on special/happy hour menu. Corrected On-Site
- 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./cooked rice, cooked chicken no date marked, reach in cooler.
Food safety inspection conducted on 10/31/2023 revealed 24 total violations (6 high priority, 9 intermediate, 9 basic).