Khao Neow Sushi Thai Lao
17307 Gulf Blvd Ste B101, North Redington Beac, FL 33708 · Permanent Food Service · License 6218276
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 7 basic (3 repeats)-18
- Safety score82
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 31, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Sushi rice at sushi bar kissing time mark
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Frozen food thawing in hand sink in kitchen, removed
Fixed on the spot
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Food thawing at room temp in kitchen hand sink, placed in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of cooking oil on floor next to rear door
Repeat violation
Uncovered food stored near sink exposed to splash.
Uncovered bean sprouts next to hand sink on cook line with no splash guard
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Oven door handles soiled on cook line
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine is not properly draining detergent in between wash and sanitizer cycles
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Microfiber cloth covering noodles on cook line
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled
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.
- 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.