Suan Thai & Japanese Restaurant
Last inspected: Apr 7, 2026
100
Score
The health department has logged 11 inspections at Suan Thai & Japanese Restaurant, the earliest from 2023. Suan Thai & Japanese Restaurant was last inspected on Apr 7, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly seven violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average for Fort Lauderdale sits at 80, putting Suan Thai & Japanese Restaurant on the better side of that line. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
No violations found.
100
Feb 5, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
58
Dec 8, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Somporn Kamolvasi **Warning** - From follow-up inspection 2025-10-08: Observed same. **Time Extended**
53A-03-7
90
Oct 7, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
27
Mar 18, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen right flip top cooler; butter (60F - Cold Holding). Per operator butter cold holding in unit less than four hours ago. Observed item under very minimal temperature control. Operator placed item in freezer to quick chill. Item not prepared or portioned today. **Corrective Action Taken**
03A-02-5
High Priority - Metal stem-type thermometer soiled. Probe thermometer stem soiled at time of inspection. Operator cleaned **Corrected On-Site**
22-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on flip top,cooler cutting board. Employee removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket torn at left flip top cooler **Repeat Violation**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Food debris on floor in kitchen
36-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave soiled with food debris
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris in left flip top cooler
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in left flip top cooler
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease behind cookline **Repeat Violation**
36-27-5
52
Dec 16, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Washing Fruits and Vegetables
FL-42
Proper Hot and Cold Holding Temperatures
FL-21
37
May 28, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 50F, pork 51F, beef 50F ,sea food 49F in 3 door avantco reach in cooler across from fryer at kitchen and fish eggs 68F at sushi station . Food not prepped or portion today , food being held less than 4 hours . Employee removed food to walk in cooler and acceptable reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken directly top of the pork and raw beef with raw pork in same container in walk in cooler . Employee properly stored food . **Corrected On-Site**
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container in ready to eat sushi sea food , green onion, cut cumbers , cut vegetables, dumplings ,cover sushi rice with towel at sushi station, kitchen. Employee removed paper towel. **Corrected On-Site**
14-86-1
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 in sushi station, rice being held less than 4 hours. Employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing at server station, some food evidence in kitchen handwashing sink . Employee cleaned. **Corrected On-Site**
31A-11-4
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.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food in sauce at walk in cooler , employee removed container. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station. Employee removed wet towels. **Corrected On-Site**
21-12-4
41
Feb 27, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - right flip top - raw chicken stored over raw fish. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook used gloved hands to handle raw chicken. Then picked up clean containers without washing hands/changing gloves. Reviewed proper hand washing and employee washed hands/changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - rice (112-135F - Hot Holding). Per operator holding less than an hour. Operator took to cookline to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Operator filled out Time as a Public Health Control form during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink being used to thaw fish. Operator removed item. **Corrected On-Site**
31A-11-4
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Cookline. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 76F. Operator removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area. Employee moved to dining room to continue eating. **Corrected On-Site**
12B-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. **Corrected On-Site**
12B-13-4
37
Jun 29, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. Sushi rice. Rice made 30 minutes ago per Manager and time mark added. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp tempura (71F) on expo shelf. Shrimp out less than 1 hour per Manager and container moved to inside cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above vegetables in walk in cooler. Salmon moved to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Plastic and glass bottles in hand wash sink re **Corrected On-Site**
31A-09-4
Basic - Food not stored at least 6 inches off of the floor. Sauce containers on floor by sushi station moved to shelves. **Corrected On-Site**
08B-47-4
Basic - In-use ice scoop stored on soiled surface between uses, on soda dispenser. Scoop removed. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop on standing water. Scoop removed and container sent to dish area. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and wall area at cook line.
23-03-4
Basic - Soiled dry wiping cloth in use at sushi bar, wiping cloth moved to sanitizer bucket. **Corrected On-Site**
21-10-4
45
Jan 5, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Insects, Rodents, and Animals Not Present
FL-38
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
35
Frequently Asked Questions
When was Suan Thai & Japanese Restaurant last inspected?
The most recent health inspection at Suan Thai & Japanese Restaurant on file is from Apr 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Suan Thai & Japanese Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Suan Thai & Japanese Restaurant.
How does Suan Thai & Japanese Restaurant compare to other restaurants in Fort Lauderdale?
Suan Thai & Japanese Restaurant most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Suan Thai & Japanese Restaurant's inspection record improved over time?
Yes. Recent inspections at Suan Thai & Japanese Restaurant have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Suan Thai & Japanese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Suan Thai & Japanese Restaurant inspected?
Based on the inspection history on file, Suan Thai & Japanese Restaurant is inspected around three times per year on average.
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