Sushi N Thai
3755 Hollywood Blvd, Hollywood, FL 33021 · Permanent Food Service · License 1620460
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 Sep 29 routine inspection5 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (4 repeats)-27
- Safety score73
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 visitSep 29, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In service station, boba pearls (76°F - Cold Holding). Per employee out of cooler approximately 3 hours. Employee added time stamp to 3:30pm and added to TPHC list.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer by sushi station, raw portioned fish on top shelf above open bag of egg rolls, cooked octopus, and cooked tempura shrimp. Employee began to rearrange items to properly separate.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk in cooler, bagged raw pork and raw chicken stored in same container. Employee separated into two containers.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher handled clean sanitized dishes directly from machine immediately after loading them dirty without washing hands first. Reviewed procedures with employee and employee washed hands going forward.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of vitamins on dry goods shelf by dry garlic. Employee removed.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substance in spray bottle in dry storage area. Employee marked as degreaser.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup around door frame at walk in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Food debris/ grease buildup in microwave at cookline.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At hand sink against mirrored wall in service station.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall area opposite near end of cookline soiled above prep table and soup warmer.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vent in dry storage area haas heavy mold buildup.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.