Thai Garlic & Sushi
Last inspected: Jan 22, 2026
64
Score
Thai Garlic & Sushi has been inspected eight times since 2023. On Jan 22, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Looking across the full record, “food stored on floor” is the recurring theme, flagged three times.
By comparison, the average Fort Lauderdale facility scores 80, putting Thai Garlic & Sushi on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
64
Aug 4, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
52
Apr 3, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 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. -Observed at 3:20 p.m. no time mark on sushi rice held using time as a public control. Operator determined that rice was prepared at 3:00 p.m . Operator correctly time marked rice. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sauce hot held in prep area at 127F. Per operator, sauce cooked 2 hours before the inspection. Advise chef to reheat sauce to 165F.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held in flip top cooler at 44F. Per operator, chicken transfer to unit 1 hour prior to the inspection. Operator placed ice packs on chicken for quick chill. **Corrective Action Taken**
03A-02-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Advice chef to used separate utensils. **Corrected On-Site**
08B-22-4
Basic - Food stored on floor. -Observed containers with sauces stored on kitchen floor. **Repeat Violation**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed mangoes stored over cut onions in true refrigerator.
08B-17-4
52
Jan 23, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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 to Operator
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi Station- Employee using sink to rinse rice, employee removed rice. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Several containers of soy sauce on floor , next to Reach in Cooler. Employee removed **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on prep tables in cook line. Employee removed and placed on sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Current Hotel and Restaurant license not displayed. Not available on site.
50-09-4
70
Apr 4, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
50
Jan 29, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), observed empty gallon of sanitizer, employee changed, after 3er. Attempted, chlorine sanitizer at 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.. Reach in cooler raw chicken in plastic bags, over salmon, Employee moved chicken to bottom shelf. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Clear container of asparagus inside sink in front counter, employee removed. **Corrected On-Site**
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler- two packages of employee food same shelf of customer food. Manager removed. **Corrected On-Site**
08B-49-4
Basic - Food stored in a location that is exposed to splash/dust. Baked potatoes and marinated cabbage under drain board , next dish machine, Employee removed **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Two containers of soy sauce by storage area floor, Employee placed on shelf **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish washer machine, soiled tiles.
36-27-5
55
Jun 29, 2023
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef and chicken at 55F in 3 door cooler, according to mgr unit was just restocked. Moved to other working units. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sauce in 3 door cooler not cooling at proper rate (dropped 1°F. In one hour), operator moved food to another working unit. **Corrective Action Taken**
03D-06-5
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. More than 200ppm, diluted to 100ppm **Corrected On-Site**
41-15-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Not changed after touching raw egg then clean container and Rte food. Gloves removed and hands washed upon request **Corrected On-Site**
12A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer broken.
05-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. removed **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline, removed from water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Sushi bar, inverted upon request. **Corrected On-Site**
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline
36-27-5
29
Jan 26, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken in low boy cooler on shelf above raw produce. Operator relocated to bottom shelf. **Corrective Action Taken** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice held for 4 hours with no plan. Operator was provided a copy of the plan. **Corrective Action Taken**
03F-10-5
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. Observed commercially processed frozen ROP tuna, thawed still in vacuum sealed bags. Operator removed from ROP. **Corrective Action Taken**
06-09-1
64
Frequently Asked Questions
When was Thai Garlic & Sushi last inspected?
The most recent health inspection at Thai Garlic & Sushi on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Thai Garlic & Sushi?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Thai Garlic & Sushi.
How does Thai Garlic & Sushi compare to other restaurants in Fort Lauderdale?
Thai Garlic & Sushi most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Thai Garlic & Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Garlic & Sushi have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Thai Garlic & 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 Thai Garlic & Sushi inspected?
Based on the inspection history on file, Thai Garlic & Sushi is inspected around three times per year on average.
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