365 Thai & Sushi
Last inspected: Mar 2, 2026
64
Score
Public records show nine inspections at 365 Thai & Sushi stretching back to 2023. The newest entry in the record is dated Mar 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food identified” has been the most frequent reason, cited three times.
By comparison, the average Pembroke Pines facility scores 79, putting 365 Thai & Sushi on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs over ready to eat bean sprouts in left flip top cooler. Operator inverted foods **Corrected On-Site**
08A-05-6
High Priority - 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. Observed raw shell eggs on time control not time marked. Per operator eggs out for 2 hours. Operator time marked eggs **Corrected On-Site**
03F-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top cooler and prep table. Operator removed knife **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee soda in cooler with other sellable foods. Operator removed sodas **Corrected On-Site**
12B-13-4
64
Sep 16, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in freezer, portioned noodles and krab rangoons stored in boxes from raw chicken. Advised manager to replace boxes with buspans or metal pans. **Corrective Action Taken**
14-15-4
Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in use in container of sauce in right fliptop unit. Employee discarded brush. **Corrected On-Site**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned soups and sauces in walk in freezer not date marked.
02C-02-5
Basic - Employee eating while preparing food. Employee beverage in left fliptop bottom cooler.
12B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water on cart by fryer. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Open box of krab rangoons in walk in freezer not covered.
08B-12-5
61
Jun 16, 2025
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Feb 25, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In cook line reach in freezer, container with individually wrapped raw soft shell crab and raw lobster tails above container of prepared crab rangoons. Employee rearranged all items to properly separate. 2) In walk in freezer, portioned raw scallops above portioned bags of edamame. Manager advised to rearrange when possible. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In cook line left fliptop lower cooler, container of raw shell eggs above container of bean sprouts and pineapple. Employee rearranged for proper separation. 2) In right sushi cooler, tray of portioned raw fish above cut fruit and container of mayonnaise. Employee rearranged to separate properly. **Corrected On-Site** **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline left fliptop lower cooler, container of raw shell eggs above container of raw shrimp. Employee moved eggs to bottom of cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sushi counter reading greater than 200ppm chlorine. Employee remade to proper 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi and sashimi items not marked on menu. **Warning**
02B-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink after stopping off dirty plates. Reviewed with employee proper usage of hand sinks. Employee used correct sink. **Corrected On-Site** **Warning**
12A-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and right fliptop unit at cookline. Employee removed knife. **Corrected On-Site** **Warning**
10-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic quart cups in bulk sugar and rice by cook line. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on top of microwave in kitchen. 2) Employee bag on dry goods shelf by ice cream freezer. **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. 1) Container of raw chicken and bucket of noodles on floor in walk in cooler. 2) Fryer oil and buckets of sauce on floor in kitchen area. **Repeat Violation**
08B-38-4
35
Nov 18, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
May 1, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Observed raw chicken, not commercially packaged, stored over raw squid, not commercially packaged, inside walk in freezer. Operator properly stored. 2) Observed raw fish stored over raw kale inside reach in cooler at sushi bar. Operator properly stored. **Corrected On-Site**
08A-02-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cookline. Operator diluted and corrected to 100ppm. **Corrected On-Site**
41-15-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between flip top coolers at cookline. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored in water 113F in front of cookline. Operator increased temperature of water to reheat to 135F. **Corrective Action Taken**
10-07-4
67
Feb 5, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs at 68f ambient temperature at prep station. Raw shelled eggs held less than 4 hours ago. Operator move to reach in cooler to quick chill **Corrective Action Taken**
03A-03-5
High Priority - 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. Sushi rice held less than 4hours ago in sushi station without time marking. Operator placed time mark on sushi rice. **Corrected On-Site**
03F-02-5
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees hired less than 60 days.. Emailed reporting agreement form to manager.
11-26-1
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi Chef has training from E Food Card.
53B-03-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Food not stored at least 6 inches off of the floor. Gallons of White vinegar and containers with fryer oil on floor in storage area.
08B-47-4
Basic - Food stored in a location that is exposed to splash. Sushi rice next to hand wash sink at sushi station. Observed water splashing on top sealed container of sushi rice when hands are washed. Operator moved sushi container. **Corrected On-Site**
08B-36-4
Basic - Stored food not covered. Pork Wontons not covered inside walk in freezer. Operator covered **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator moved wiping cloth to sanitizer solution. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed **Corrected On-Site**
14-01-5
43
Mar 31, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - 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. Per sushi chef rice out of temperature, two hours ago, Employee placed time label **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sushi station-Metallic drainer inside sink, Employee removed **Corrected On-Site**
31A-11-4
Intermediate - 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. Poster emailed **Corrective Action Taken**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cups inside containers of sugar and rice, Employee removed **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Cook line, gallon of cooking oil, Employee placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two cloths on top of prep table in kitchen, employee removed and stored on sanitizer bucket **Corrected On-Site**
21-12-4
61
Jan 23, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was 365 Thai & Sushi last inspected?
The most recent health inspection at 365 Thai & Sushi on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at 365 Thai & Sushi?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at 365 Thai & Sushi.
How does 365 Thai & Sushi compare to other restaurants in Pembroke Pines?
365 Thai & Sushi most recently scored 64 out of 100, which is lower than the Pembroke Pines average of 79.
Has 365 Thai & Sushi's inspection record improved over time?
Yes. Recent inspections at 365 Thai & Sushi have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 365 Thai & Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 365 Thai & Sushi inspected?
Based on the inspection history on file, 365 Thai & Sushi is inspected around three times per year on average.
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