DirtyFLRestaurant Inspection Data

BEST THAI & SUSHI

35354 SR 54 W

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10759628

  • 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 cooked Rice. Manager removed. Corrected On-Site
  • 36-34-5:Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
  • 50-09-4:Basic - Current Restaurant license not displayed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Shelves above Flip Top soiled. 2) Hood Filters Soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall across from Triple Sink soiled.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lowboy Reach in cooler under flip top in cook line- ; Cooked Rice (48F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See Stop sale
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Container of raw beef stored above containers of cut vegetables in walk in cooler. Manager inverted. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above containers of sauces and cooked Shrimp Tempura in True reach in cooler next to GE White freezer in dry storage area. Manager inverted. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lowboy Reach in cooler under flip top in cook line- ; Cooked Rice (48F - Cooling) Per Manager food item in unit overnight. Item not prepared or portioned today. Observed water condensation on lid. See Stop sale
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked Sushi Rice during inspection. 11:30AM- 3:30 PM. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8728589

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor in storage room
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handles on cook line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78 F water
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coolers in storage room
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. To go containers stored on soiled shelf above coolers on cook line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce in walk in cooler, order corrected Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to soup - tofu (48F - Cold Holding), held less than 4 hours, moved to cooler **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at front counter, held less than 4 hours

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8665584

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Heavily soiled behind equipment on cook line. Warning - From follow-up inspection 2024-05-09: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-05-09: A/C and future legal action form given on complaint inspection report. license still expired at time of callback. Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards stained and soiled. Warning - From follow-up inspection 2024-05-09: **Time Extended**

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8656375

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups in bulk containers of rice and flour.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen. Warning
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler on cook line temperature 60f operator removed all tcs items to another cooler that is keeping temperature.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath equipment on cook line soiled with grease and food debris. Warning
  • 08B-38-4:Basic - Food stored on floor. Boxes of oil and bags of rice on floor in prep area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwaves on cook line, stove top range garbage can In ladies room soiled with debris. Warning
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. In server area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Heavily soiled behind equipment on cook line. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on in hand sink. Coached operator on proper hand washing procedures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards stained and soiled. Warning

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8572581

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Also lime scale buildup Warning - From follow-up inspection 2023-12-20: **Time Extended**
  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Corrective Action Taken** Warning - From follow-up inspection 2023-12-20: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at sushi bar. Emailed sign to operator **Corrective Action Taken** Warning - From follow-up inspection 2023-12-20: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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 Emailed to operator. Warning - From follow-up inspection 2023-12-20: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Warning - From follow-up inspection 2023-12-20: **Time Extended**

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8350547

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Also lime scale buildup Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator **Corrective Action Taken** Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at sushi bar. Emailed sign to operator **Corrective Action Taken** Warning
  • 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. Tested at 0ppm Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Server station: miso broth (120F - Hot Holding). Manager turned up heat **Corrective Action Taken** Warning
  • 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 Emailed to operator. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed shredded carrots in hand sink at sushi bar. Warning