Suan Thai & Japanese Restaurant
290 N Federal Hwy, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1620512
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (fixed on the spot), 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line, cooked noodles (40-56°F - Cold Holding). The noodles were over stacked in the flip top cooler. The over stacked noodles were removed and stored open a lower refrigerator to chill and cold hold.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At the dishwasher. Paper towels were supplied
Fixed on the spot
No soap provided at handwash sink.
At the dish washer. Soap was supplied
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At the triple sink, a spray bottle of degreaser was not labeled. The bottle was then labeled
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in cooler, cooked duck was stored on the floor. The case was moved up from the floor.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.