Best Thai & Sushi
35354 SR 54 W, Zephyrhills, FL 33541 · Permanent Food Service · License 6113149
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 19 routine inspection3 high priority (fixed on the spot), 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on reach-in coolers on cook line.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Bean Sprouts (58°F - Cold Holding); Noodles (58°F - Cold Holding); Raw Chicken (52°F - Cold Holding); Raw Beef (52°F - Cold Holding); Raw Shrimp (52°F - Cold Holding); Raw Shell Eggs (55°F - Ambient Air Temperature) in reach-in cooler on cook line closest to AC unit. Operator started to ice products down.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish over coffee and raw shell eggs over produce in walk-in cooler. Unwashed snap peas over washed and cut onions. Unwashed snap peas stored over washed and cut onions in walk-in cooler. Operator started to move.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed burn spray and hydrogen peroxide stored on dry storage shelf next to cornstarch and storage bags. Operator removed.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on reach-in coolers on cook line.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.