THAI SHOKUN

High Priority - Non-food grade paper towel used as liner for food sliced vegetables. Operator removed paper towel. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw beef at tall reach in cooler. Operator stored products properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (45F - Cold Holding) - rechecked 43F ; raw chicken (44F - Cold Holding) rechecked 43F ; curry sauce with coconut milk (44F - Cold Holding) - rechecked 43F Observed at walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards soiled with black mold like substance. Advised operator to clean and sanitize cutting boards. Warning

Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards. Repeat Violation Warning

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler across from deep fryers exterior door handles and gaskets soiled, discussed with operator to clean and sanitize. Warning - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior across from deep fryers soiled and rusted, discussed with operator to replace or repair unit. Warning - From follow-up inspection 2025-12-19: Time Extended

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled clean and sanitized ladle to serve cooked noodles, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloths and container of bleach and without washing hands employee handled styrofoam to go containers for customers food. Discussed with operator who had employee wash hands. Corrected On-Site

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. Employee handled cut green scallions with bare hands to decorate dish, discussed with operator who educated employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw salmon stored directly above cut veggies, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb missing vacuum breaker, discussed with operator to install vacuum breaker.

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. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to wash cloths, fill water pitchers, and fill sanitizer bucket, discussed with operator who educated employee.

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen on bottom of crash cart unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle. Corrected On-Site

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. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cooked line shelves rusted and pitted, discussed with operator to repair or replace.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. In kitchen employee cell phone stored leaning against plastic single service to go containers, discussed with operator removed phone. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line has puddle of standing water discussed with operator to clean and sanitize.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Sushi chef returned to work from outside without changing gloves and washing hands. Educated on site.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cabbage Raw chicken over brown sauce in walk in cooler Removed Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw fish reach in freezer Not commercially packaged Removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At sushi station

Intermediate - Handwash sink used for purposes other than handwashing. Filling bucket in hand sink

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Sushi station

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce...raw shell eggs above carrots, onion at walk in cooler .operator properly stored food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salmon 40°, cream cheese 51°, fish eggs 49° in sushi display case at south side , dumpling 46° in flip top reach in cooler at kitchen being held less than 4 hours . Employee cover food with ice ...... tofu 46°, rice 45° in walk in cooler being held less than 4 hours, operator removed food to storareach in cooler . Operator stated that door was opened due to delivery . Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale....sushi rice leftover from last night. Employee discarded Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.....container, cup , spoon in handwashing sink at bar. Prep chicken in handwashing sink by the dishwashing machine.

Intermediate - No soap provided at handwash sink...both handwashing sink at bar , operator provided. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees by the Dishmachine.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored in walk-in cooler above fruit. Operator switched. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in Sushi station. Operator provided. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items prepared yesterday, in walk-in cooler with no date mark. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed broken hinge for lid of chest freezer in hallway Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler; 1. Raw shell eggs stored above produce. 2. Raw chicken stored above ready to eat sauces. Operator relocated both to bottom shelves. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed 0 ppm chlorine at dish machine.

Basic - Equipment in poor repair. Observed 3 low boy coolers with broken gaskets.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed lid to chest freezer by wait station with a lid that was coming apart.

Basic - Employee with no hair restraint while engaging in food preparation. Observed chef without hair restraint. Chef put on hair restraint. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87°F. Operator removed water. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed at spice rack by dishwasher. Operator removed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F. Operator removed water. Corrected On-Site