BEST THAI & SUSHI
35354 SR 54 W
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
3
Intermediate
0
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 1/14/2025 revealed 13 total violations (3 high priority, 0 intermediate, 10 basic).