Charm Thai and Sushi
Last inspected: Dec 29, 2025
64
Score
The health department has logged 10 inspections at Charm Thai and Sushi, the earliest from 2022. The most recent report on file is from Dec 29, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 17 violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Among Windermere restaurants, this is a fairly standard result. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Jun 17, 2025
Complaint Full
No violations found.
100
Jun 16, 2025
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
47
Apr 1, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over soup base, front reach in cooler. Raw tuna stored over cooked eggs, front sushi cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken wings stored over raw beef/kitchen reach in cooler.
08A-20-5
High Priority - Container of medicine improperly stored./medicine stored with cleaned cups for customers/wait station/ **Corrected On-Site**
41-07-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ninja roll contains raw salmon and raw escolar and tempura bagel roll contains raw salmon./red fish added to items immediately on all menus/ **Corrected On-Site**
02B-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket, cell phone, charger stored on top or with food/back kitchen shelves.
40-06-5
Basic - Ice buildup in straight up reach-in freezer/desserts.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./tong for fried tofu/front prep cooler/ **Corrected On-Site**
10-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/kitchen and dining room/rechecked 200ppm/ **Corrected On-Site**
21-08-4
45
Sep 30, 2024
Routine - Food
5 critical violations. 6 major violations. 17 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50F/in prep sink for less than 4 hours/back to reach in cooler. Cooked rice 51F/cook line for less than 4 hours/will add to time control. Cooked noodles 68F/cook line for less than 4 hours/iced. **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored./a bottle of medicine stored with food/condiment shelf near back door.
41-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook at cook line.
12A-27-4
High Priority - Employee washed hands with no soap./employee washed hands in prep sink without soap.
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw squid and raw fish stored with cooked shrimp/sushi station reach in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime/can opener, cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./kitchen entrance hand sink blocked by garbage can.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store utensils and pans.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quay strip not available.
16-37-1
Intermediate - No soap provided at handwash sink./back kitchen hand sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice using 4 hour time control, sushi station.
03F-10-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Bowl or other container with no handle used to dispense food./sugar container in kitchen. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drinks on prep table, kitchen.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./personal items on dry storage rack.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./two employees wearing a watch while preparing food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./sushi chef.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - Food stored on floor./oil cartons, a box of avocado/kitchen. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses./ **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./spoon in crumbs container, cook line. **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener soiled. Soda dispenser back panel soiled.
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues./kitchen two door freezer.
22-16-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping./raw chicken in prep sink/raw chicken moved back to reach in cooler.
06-08-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line and hood filters.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor./bucket on dining room floor/ **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./a container of crumbs/under kitchen small prep table.
02D-01-5
Basic - Accumulation of dead insects or other pests, in control devices./flying insect trap near dry storage rack/non food contact service/removed immediately/ **Corrected On-Site**
35A-06-4
11
May 31, 2024
Routine - Food
5 critical violations. 8 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef, kitchen reach in freezer/ **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.white rice cold holding at 45F for more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./white rice cold holding at 45F for more than 4 hours per manager.
03A-02-5
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./chlorine over 200ppm. **Repeat Violation**
41-15-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar scoop handle/ **Corrected On-Site**
10-01-5
Basic - Wiping cloth sanitizing solution stored on the floor./wait station/ **Corrected On-Site**
21-38-4
Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop white rice, front counter reach in cooler/ **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./snapper fillet in reach in cooler/ **Corrected On-Site**
06-09-1
Basic - Food stored on floor./oil carton, front cook line. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
32
Nov 1, 2023
Routine - Food
No violations found.
100
Oct 31, 2023
Routine - Food
6 critical violations. 9 major violations. 9 minor violations.
View 24 violations
High Priority - Container of medicine improperly stored./Vitamins stored with single service items and drinks, front counter table.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in between curry sauces/front counter reach in cooler. Raw tuna stored over sauces and pre cooked chicken at front counter. Raw shell eggs stored over sauces, front counter reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs 75F, out in room temperature overnight per employee/delivered yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 75F, out in room temperature overnight per employee/delivered yesterday. Raw shrimp, raw calamari, raw fish, raw beef, raw pork, pre cooked mussels, pre cooked green beans at front counter cooler ranges from 45F to 52F/all less than 4 hours per employee, iced immediately. Tempura flour 76F, less than 4 hours, cook line/time control plan recommended. Bean sprouts 62F, white rice 65F, noodles 65F, less than 4 hours at cook line/time control plan recommended. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored./a bottle of hand soup stored over cleaned utensils, kitchen/ **Corrected On-Site**
41-10-4
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./chlorine over 200ppm, sanitizing buckets at front line, rechecked 50ppm.
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times./kitchen entrance hand sink blocked by garbage can/ **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store containers and lids/ **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./pikachu roll with raw salmon, raw tuna and raw yellowtail not marked on special menu on each table. **Warning**
02B-01-5
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/No manager on duty with 6 employees working.
53A-05-6
Intermediate - 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.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice using 4 hours time control but written procedure not available.
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing three employees training certificates.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./no consumer advisory on special/happy hour menu. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked rice, cooked chicken no date marked, reach in cooler.
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop white rice/cook line/ **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on sushi bar table. Drinks on kitchen prep table. Drinks on shelf over cleaned dishes, front counter.
12B-07-4
Basic - Food stored on floor. Two oil cartons on cook line floor. A case of avocado on kitchen floor under dry storage shelf.
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination./to go containers on front counter table. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name./flour container on dry storage shelf/ **Corrected On-Site**
02D-01-5
11
May 2, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink by the prep sink area and one the unisex bathrooms.
27-16-4
Basic - Spaces in ceiling by electrical box and holes in wall in restroom.
36-24-5
86
Dec 21, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Oven cleaner next to single service item on bottom shelf next to cook line. **Corrected On-Site**
41-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood hood suppression system filter are soiled
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready wash and cut mushrooms in reach in cooler. **Corrected On-Site**
08B-17-4
78
Frequently Asked Questions
When was Charm Thai and Sushi last inspected?
The most recent health inspection at Charm Thai and Sushi on file is from Dec 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Charm Thai and Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Charm Thai and Sushi.
How does Charm Thai and Sushi compare to other restaurants in Windermere?
Charm Thai and Sushi most recently scored 64 out of 100, which is about the same as the Windermere average of 64.
Has Charm Thai and Sushi's inspection record improved over time?
Yes. Recent inspections at Charm Thai and Sushi have averaged around four violations per visit, down from roughly 17 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Charm Thai and 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 Charm Thai and Sushi inspected?
Based on the inspection history on file, Charm Thai and Sushi is inspected around three times per year on average.
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