CHARM THAI AND SUSHI
13211 REAMS RD STE 116, WINDERMERE 34786
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).