17 ST Thai Sushi
1515 SE 17 Street Ste 100, Fortlauderdale, FL 33316 · Permanent Food Service · License 1623066
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 Aug 25 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (2 repeats)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 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.
7 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.
Not prepared or portioned today. beans sprouts (50°F - Cold Holding), per employee Ben's sprouts held for less than two hours, observed food on room temperature, employee placed ice bag on top for a quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 wearing gloves picked a piece of raw beef from floor, after grabbed a clean bowl and clean spoon to serve miso soup, using same gloves. After Manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board with black like stains, manager discarded.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.storage area, under prep table, 2 containers of pickle ginger on floor, employee removed.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice scoop and spoon on water temperature (70°F) employee removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Several reach in freezer, soiled with all food residues in all shelves.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under soda grips in storage area, soiled napkins on floor. Employee cleaned and sanitized.
Fixed on the spotRepeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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