Suk Kho Thai2
Last inspected: Feb 18, 2026
58
Score
Suk Kho Thai2 has been inspected 10 times since 2022. The newest entry in the record is dated Feb 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “in-use tongs stored on equipment door handle between uses” is the recurring theme, flagged three times.
Restaurants in Port St. Lucie average 81, so Suk Kho Thai2 trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
58
Sep 11, 2025
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
82
Mar 5, 2025
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Mar 4, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches On dish machine, manager killed and cleaned area **Corrective Action Taken** **Warning**
35A-05-4
Basic - Dead roaches on premises. 2 dead roaches near dishwasher manager cleaned up area **Corrective Action Taken** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Plastic bottles on floor, bulk items in storage **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
70
Sep 18, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked duck Raw fish over avocados **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 103f hot holding manager placed on time **Corrected On-Site**
03B-01-6
Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils no inverted. **Corrected On-Site**
24-07-4
Basic - Food stored on floor. Bags of rice in storage area **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Bowl or other container with no handle used to dispense food. In bulk items **Corrected On-Site**
14-01-5
61
May 2, 2024
Routine - Food
No violations found.
100
Apr 25, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Food with mold-like growth. See stop sale. Rice in walk in cooler **Warning**
01B-07-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient 50f in walk in cooler. Manager states food was at temperature of 40 and below this am. **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken raw 49f cold holding , tofu 50f cold holding , sandwich station on cooks line- tomato cut 50f cold holding , shrimp 49f cold holding , cut cabbage 54f cold holding. Manager states all foods were placed in here less than 2 hours ago. Walk in cooler - Cream cheese 50f cold holding , tofu 50f cold holding , chicken 33f cold holding , butter 56f cold holding , shrimp frozen, rice 60f cold holding , ginger dressing 50f cold holding , shrimp 55f cold holding. Manager states that cooler was reading below 40 this am and temperature was good. **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on line **Warning**
40-06-5
Basic - Equipment in poor repair. Walk in cooler ambient 50f cold holding. Sandwich unit 54f ambient. Do not store any foods in cooler until unit is able to maintain 41f or below. **Warning**
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Multiple items in cooler **Warning**
02D-01-5
50
Dec 14, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw soft shell crab above rte. Sauces **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork raw 50f cold holding , chicken raw 51f cold holding , tofu 48f cold holding , Bean sprouts 48f cold holding , Foods were out less than 2 hours advised to rapid chill 2nd temperature pork 38f cold holding , chicken 37f cold holding , tofu 38f cold holding , bean sprouts 38f cold holding , all items were placed on ice to rapid chill **Corrected On-Site**
03A-02-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
70
Aug 10, 2023
Routine - Food
No violations found.
100
Dec 6, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over noodles **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live on dishmachine. Manager killed cleaned and sanitized area
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream 45f cold holding , Advised rapid chill
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bulk pots **Corrected On-Site**
24-05-4
Basic - Dead roaches on premises. One dead by chemicals on floor. Manager cleaned and sanitized area **Corrected On-Site**
35A-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing on counter **Corrected On-Site**
06-01-5
55
Frequently Asked Questions
When was Suk Kho Thai2 last inspected?
The most recent health inspection at Suk Kho Thai2 on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Suk Kho Thai2?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Suk Kho Thai2.
How does Suk Kho Thai2 compare to other restaurants in Port St. Lucie?
Suk Kho Thai2 most recently scored 58 out of 100, which is lower than the Port St. Lucie average of 81.
Has Suk Kho Thai2's inspection record improved over time?
Results have been roughly steady. Inspections at Suk Kho Thai2 have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Suk Kho Thai2 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 Suk Kho Thai2 inspected?
Based on the inspection history on file, Suk Kho Thai2 is inspected around three times per year on average.
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