Pla-Tu Sushi Thai Tapas
6101 Sunset Dr Ste 2, South Miami, FL 33143 · Permanent Food Service · License 2336909
What drove the grade
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 2 repeats), 2 intermediate (2 repeats), 9 basic (5 repeats); basic violations cost 12 at most-36
- Safety score64
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 22, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken over beef and pork in reach in freezer.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dish washer eating next to dish machine, still handling dishes without handwash. Inspector spoke to employee about washing hands before continuing tasks.
Fixed on the spot
Employee washed hands with no soap.
Observed employee wash hands with no soap after eating. Inspector spoke to employee about washing hands properly with soap. Employee washed hands with soap and water.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed chemical sprays hanging on rack with to go containers. Operator had sprays removed from rack.
Repeat violation
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed no form or kit; inspector provided via email.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed on dry food and dish racks.
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Observed cases of oil and rice stored outside. Operator brought in during inspection.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed at oven door on cook line.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed at table across reach in freezer.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood system soiled.
Buildup of food debris/soil residue on equipment door handles.
Observed oven door handles soiled. Observed microwave handle soiled.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed at cook line.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed phone above lowboy next to cook line.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no choking poster on site. Inspector provided via email.
Repeat violation
No copy of latest inspection report available.
Observed no copy on site.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.