Suk Kho THAI2
1662 SE Port St Lucie Blvd, Port St Lucie, FL 34952 · Permanent Food Service · License 6602717
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 Sep 9 routine inspection3 high priority (2 fixed by the Sep 15 follow-up, 1 fixed on the spot), 2 intermediate (fixed on the spot), 6 basic (2 repeats)-21
- Safety score79
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 visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
Noodles 49f cold holding , chicken raw 48f cold holding , shrimp 49f cold holding, bean sprouts 49f cold holding , placed in less then 1 hour advised to rapid chill
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon over sauces in walk in cooler moved to bottom shelf
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Removed from bag
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Sushi chef printed paper and he signed
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
In kitchen, manager replaced
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
By rice manager removed
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Manager placed in a container
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In bulk rice manager removed
Fixed on the spot
Wood food-contact surface not properly sealed.
In storage area
Repeat violation
Equipment in poor repair.
Sandwich cooler reading 55f cold holding , do not store food in cooler until it maintains 41f or below
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan on floor in kitchen
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.
- 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.