Suri Sushi Thai

141 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1625225

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Aug 18, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
6 high priority (5 fixed on the spot, 3 repeats), 1 intermediate, 4 basic (1 repeat)
-35
Administrative complaint on Aug 18
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

11 violations found

First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 6 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed 3 blocks of cream cheese (45°F - Cold Holding) Per operator held in cooler overnight. Not portion or prepared today.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in GE refrigerator fresh carrot dressing heat applied (45°F - Cold Holding); per operator dressing removed from flip top cooler and placed in refrigerator for serving not portion or prepared today. Held out of temperature less than 2 hours. Operator moved back to lower flip top cooler. Observed 3 blocks of cream cheese (45°F - Cold Holding) Per operator held in cooler overnight. Not portion or prepared today. See stop sale.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed in plastic container on cook line white rice (110°F - Hot Holding) per operator held out of temperature approximately 1 hour. Operator reheated in microwave.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked chicken 56°F @ 3:30 cooling since 11:30 rechecked 55°F @4:00 at this rate chicken will not cooled from 135°F to 41°F within 6 hours. Operator placed in freezer to quickly chill
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in low boy at sushi station raw salmon stored over ready to eat strips of horseradish. Operator stored correctly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed Vicks day quill tablets on cook line shelf next to single serve to go items. Employee removed
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  On prep table next to fryer working containers of cornstarch and flour removed from original container not identified by common name. Operator labeled
  Fixed on the spotRepeat violationAdministrative complaint
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Two reach in coolers
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed single serve to go items not stored inverted or protected from contamination on cook line shelf.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired December 1 2025
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.