Light House Thai Sushi
2476 N Federal Hwy, Lighthouse Point, FL 33064 · Permanent Food Service · License 1625346
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 repeat), 3 basic (2 repeats)-24
- Safety score76
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 visitJul 16, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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. 1. Observed 5 filets of tuna completely thawed in sealed reduced oxygen packaging in walk in cooler. See Stop Sale. 2. Observed 2 packages of ground yellowfin tuna completely thawed in sealed reduced oxygen packaging in reach in cooler at sushi counter. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Fried tempura (71°F), fried chicken (72°F), pork dumpling (78°F), and pork egg roll (64°F) stored on shelf next to cookline under no temperature control. No prepared or portioned today. Placed on counter less than two hours per operator. Operator moved food to reach in cooler to rapid chill to 41°F or below.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed container of raw calamari stored on shelf directly above unwashed carrots in walk in cooler. Operator reorganized.
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.
Observed employee take soiled container from triple sink then handle clean bowl to scoop rice immediately after without handwashing.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed soiled drink pitcher stored in basin of hand sink in prep area.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing red toxic substance not labeled and stored at triple sink in kitchen.
Basic3
Code 06, Food properly thawed: 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.
1. Observed 5 filets of tuna completely thawed in sealed reduced oxygen packaging in walk in cooler. See Stop Sale. 2. Observed 2 packages of ground yellowfin tuna completely thawed in sealed reduced oxygen packaging in reach in cooler at sushi counter. See Stop Sale.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed employee using plastic container with no handle to scoop rice in kitchen.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filter above cookline in kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.