Thai Spice and Sushi
Last inspected: Nov 14, 2025
58
Score
Thai Spice and Sushi has been inspected eight times since 2022. Thai Spice and Sushi was last inspected on Nov 14, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around 13 violations compared to roughly 16 violations earlier on.
Looking across the full record, “food stored on floor” is the recurring theme, flagged six times.
Restaurants in Lakewood Ranch average 89, so Thai Spice and Sushi trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 14, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed shrimp, crab, fish, pork, beef, chicken stored in non food grade bags in the freezer and cooler. **Repeat Violation**
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food items prepared on site, held more than 24 hours in the freezer and cooler without date marks. Soup, cooked chicken, cooked shrimp, egg rolls, wontons, tempura shrimp. **Repeat Violation**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed onions, carrots and potatoes stored on the floor in the kitchen.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles. **Repeat Violation**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 lights in kitchen over prep tables missing shields. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters and dripping.
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed broken automatic closer on back door. **Repeat Violation**
35B-03-4
58
Mar 5, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
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
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
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
27
Sep 4, 2024
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
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. Observed in both reach in freezers, pork, chicken and beef stored over fish and other seafood not in package and not separated. **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing tasks and going from raw food to ready to eat without changing gloves or washing hands. **Repeat Violation** **Admin Complaint**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed both handwashing sinks in the kitchen blocked and inaccessible with food containers and chemicals and not being used. **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food items prepared on site, held more than 24 hours in the freezer and cooler without date marks. Soup, cooked chicken, cooked shrimp, egg rolls, wontons, tempura shrimp.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from personal drink while preparing food. **Repeat Violation**
12B-02-4
Basic - Employee eating while preparing food. Observed an employee eating food on the prep table while preparing food for customers.
12B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 1" gap below the back exit door. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed heavily soiled floors under all prep tables, cooking equipment and dish area with grease and food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed multiple food items stored on the floor throughout the kitchen. Tuna, chicken, onions, rice, pineapple, flour, sauces. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles. **Repeat Violation** **Warning**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 lights in kitchen over prep tables missing shields. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 fans, prep shelves, wall next to water heater, water heater and handwashing sink with grease and dirt build up. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed broken automatic closer on back door. **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves heavily soiled and soiled cardboard used as liners not replaced daily or as soiled. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy accumulation of grease and dust on the walls surrounding the cooking area. **Repeat Violation**
36-27-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing ready to eat food without hair restraints.
13-03-4
32
Apr 16, 2024
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing tasks and going from raw food to ready to eat without changing gloves or washing hands. **Repeat Violation**
12A-09-4
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. Observed in both reach in freezers, pork, chicken and beef stored over fish and other seafood not in package and not separated. **Repeat Violation**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed both handwashing sinks in the kitchen blocked and inaccessible with food containers and chemicals and not being used. **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food items prepared on site, held more than 24 hours in the freezer and cooler without date marks. **Repeat Violation**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy accumulation of grease and dust on the walls surrounding the cooking area. **Repeat Violation**
36-27-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed a lime scale build up inside dish machine. **Repeat Violation**
16-23-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from personal drink while preparing food.
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed 1" gap below the back exit door. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed heavily soiled floors under all prep tables, cooking equipment and dish area with grease and food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed multiple food items stored on the floor throughout the kitchen. Tuna, chicken, onions, rice, pineapple, flour, sauces. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles. **Repeat Violation**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 lights in kitchen over prep tables missing shields. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 fans, prep shelves, wall next to water heater, water heater and handwashing sink with grease and dirt build up. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed broken automatic closer on back door. **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves heavily soiled and soiled cardboard used as liners not replaced daily or as soiled. **Repeat Violation**
22-16-4
33
Nov 28, 2023
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
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. Observed in both reach in freezers, pork, chicken and beef stored over fish and other seafood not in package and not separated.
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed line cooks not changing gloves or washing hands while changing tasks. Touching soiled equipment and door handles and then ready to eat food.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Rice held on counter at 64 degrees, Bean sprouts at 62 degrees, Cut tomatoes at 58 degrees. Operator stated they've only been on the counter for 1 1/2 hours. They were moved to the cooler. **Corrected On-Site**
03A-02-5
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. Observed some illness reporting forms completed but not all. Operator will complete.
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed both handwashing sinks in the kitchen blocked and inaccessible with food containers and chemicals and not being used. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at both kitchen handwashing sinks.
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed the outside of dish machine soiled.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed a lime scale build up inside dish machine. **Repeat Violation**
16-23-4
Basic - Current Hotel and Restaurant license not displayed. Observed the current license not displayed or in establishment.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the bottom of the back door on the bottom left side and 2 holes in the door above the handle. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed the floors under all kitchen cooking equipment heavily soiled with food debris and grease. Observed the floors under all prep tables heavily soiled with food debris and grease. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed multiple food items stored on the floor throughout the kitchen. Tuna, chicken, onions, rice, pineapple. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles and cooking utensils not being properly sanitized in 135 degree water or higher. **Repeat Violation**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights over the prep tables without shields or covers. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 fans, prep shelves, wall next to water heater, water heater and handwashing sink with grease and dirt build up. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed automatic closure on back door broken from hinges. **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the reach in coolers with soiled shelves. Observed the reach in freezers with heavily soiled cardboard lining the shelves. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy accumulation of grease and dust on the walls surrounding the cooking area. **Repeat Violation**
36-27-5
26
Feb 27, 2023
Complaint Full
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to food on a shelf in the preparation area. Employee removed the bottle. **Corrected On-Site**
41-10-4
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. **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensils stored in the hand washing sink next to the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Employee removed the utensils. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. **Repeat Violation**
11-26-1
Basic - Accumulation of debris inside warewashing machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-03-4
Basic - Floor soiled/has accumulation of debris. Floors soiled under all equipment in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Several cases of food stored on the floor in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed the utensils. **Corrected On-Site**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing in the kitchen area next to the cook line and preparation area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment in the kitchen soiled. Floor fan in the dishwasher room soiled. Shelves under all preparation tables soiled.
23-03-4
Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen.
35B-03-4
Basic - Reach-in cooler interior have accumulation of soil residues. Reach in cooler on the cook line.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature. Employee placed the shrimp in the reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in the kitchen across from the cook line.
36-27-5
39
Feb 7, 2023
Complaint Full
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Server handled soiled dishes then clean dishes without without washing hands. Employee washed their hands. **Corrected On-Site**
12A-02-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature on the cook line. Manager stated the eggs had been at room temperature for 2 hours. Manager placed the eggs in the reach in cooler **Corrective Action Taken**
03A-03-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Several pans stored in the hand washing sink on the cook line . Manager removed the items. **Corrected On-Site**
31A-09-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in the kitchen next to the cook line. Employee moved to the dining room. **Corrected On-Site**
12B-02-4
Basic - Floor soiled/has accumulation of debris. Under all equipment in the kitchen.
36-73-4
Basic - Food stored on floor. Several cases of food stored on the floor in the kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No light shield on in the preparation area across from the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment in the kitchen soiled. Hood filters soiled. All shelves under preparation tables soiled
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Employee placed the fish under running water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets reading 00ppm chlorine. Manager adjusted the sanitizer new reading 50ppm **Corrected On-Site**
21-07-4
29
Sep 21, 2022
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
52
Frequently Asked Questions
When was Thai Spice and Sushi last inspected?
The most recent health inspection at Thai Spice and Sushi on file is from Nov 14, 2025. The public record contains eight inspections in total.
What is the most common violation at Thai Spice and Sushi?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Thai Spice and Sushi.
How does Thai Spice and Sushi compare to other restaurants in Lakewood Ranch?
Thai Spice and Sushi most recently scored 58 out of 100, which is lower than the Lakewood Ranch average of 89.
Has Thai Spice and Sushi's inspection record improved over time?
Yes. Recent inspections at Thai Spice and Sushi have averaged around 13 violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thai Spice 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 Thai Spice and Sushi inspected?
Based on the inspection history on file, Thai Spice and Sushi is inspected around three times per year on average.
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