Tom Yum Thai & Sushi Restaurant
Last inspected: Feb 18, 2026
39
Score
Tom Yum Thai & Sushi Restaurant appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Feb 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Tom Yum Thai & Sushi Restaurant's latest score of 39 falls below the Dunedin average of 75. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in Togo style plastic bags
14-31-5
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. Observed dish machine testing at 0ppm during inspection. Operator switched to new sanitizer and primed machine. Tested at 100ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp and eggs in reach in cooler at time of inspection. Operator moved chicken during inspection. **Corrected On-Site**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was following 4 hour time on sushi rice but didn't have written plan. Emailed operator time as a public health control to fill out. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed product not labeled at time of inspection.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk corn starch at time of inspection
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in kitchen at time of inspection.
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed floors soiled in kitchen around equipment at time of inspection.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles in kitchen at time of inspection.
36-17-5
Basic - Food stored on floor. Observed food stored on floor in dry storage. Operator moved soy sauce to shelf during inspection n
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment soiled at time of inspection.
23-03-4
39
Jun 18, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
78
Jan 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Wooden bowls cracked and scorched. Discussed the importance replacing wooden bowls when they crack or are in disrepair. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
14-11-5
95
Jan 15, 2025
Routine - Food
1 critical violation. 6 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. Chlorine Sanitizer 25ppm. Operator must use 3 compartment sink to sanitize until dishwasher sanitizer can be repaired. **Warning**
22-41-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensil from standing water **Corrected On-Site** **Warning**
10-07-4
Basic - Equipment in poor repair. Wooden bowls cracked and scorched. Discussed the importance replacing wooden bowls when they crack or are in disrepair. **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on table with clean dishes. Employee moved employee beverage. **Warning**
12B-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Time/temperature control for safety food thawed in an improper manner.octopus thawing on the counter. Operator moved the octopus to the cooler.. it was still frozen **Warning**
06-01-5
64
May 23, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Second tempers taken at 12:15pm Sushi bar tuna (46F - Cold Holding, second temperature 41F ); salmon (45F - Cold Holding) second temperature 42F cold hold; cream cheese (45F - Cold Holding); second temperature 43F cooling, fish roe (45F - Cold Holding),second temperature 41F cold holding. Sushi display cooler was turned on at 11:00am **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name. Discussed with operator the need to label all food once it is removed from its original container.
02D-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching food in reach in cooler. **Corrected On-Site**
10-06-5
78
Nov 3, 2023
Routine - Food
No violations found.
100
Nov 2, 2023
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45F cold hold, second temperature 46F cooling, rice noodles 46F cold hold, second temperature 42F cold hood, tofu 44F cold hold, second temperature 43F cooling, salmon 50F cold hold,second temperature 48F cooling.rice noodles 48F cold hold. Shrimp 50F cold hold, second temperature 48F cooling, second temperature of food was taken at 12:10pm. Foods that were held on the counter and above the wells of the refrigeration unit were placed on ice for quick cool. Operator turned down thermostat of refrigerated unit. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bucket of rice noodles and a container of fryer oil stored on the floor. Discussed the need to store all food a minimum of 6" off the floor.
08B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw Chicken stored over unwashed produce. Operator moved chicken to bottom shelf of the refrigerator to gain compliance **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Establishment using dishwasher with improper chlorine ppm. Dishes currently run through the dishwasher were pulled to be sanitized. Coffee cup washed at hand wash sink behind sushi bar no sanitizer step. Discussed the importance of using 3 step method, wash rinse and sanitize in 3 compartment sink only**Corrective Action Taken** **Corrective Action Taken**
22-45-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with raw chicken changed tasks no hand wash
12A-07-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Call made for repair. Operator to utilize 3 compartment sink until dish machine can be repaired.
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator using hand wash sink behind the sushi bar to wash coffee cup. Discussed the importance of using 3 step method of wash, rinse and sanitize in a dish washer or 3 compartment sink only. Water filter attached to hand wash sink to provide drinking water. Discussed the need to use hand wash sink for hand washing only. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Spring rolls cooked last weekend per operator no date mark **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink near entrance of the kitchen. Operator turned on hot water **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on a stack of small bowls on upper shelf of cook line. Operator removed keys and bowl from stack.bowl was brought to dish wash area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line- several wet wiping cloths stored on prep table. **Repeat Violation**
21-12-4
26
Jun 7, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Personal Cleanliness
FL-40
Required Records Available; Shellstock Tags/Labels
FL-14
82
Jun 5, 2023
Routine - Food
5 critical violations. 6 major violations. 7 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed produce in reach in cooler near sushi bar. Operator moved raw eggs **Corrected On-Site** **Repeat Violation** **Warning**
08A-04-5
High Priority - Employee washed hands with no soap. Operator rinsed hands after prepping raw chicken with no soap. Discussed proper hand washing and the importance of using soap. **Warning**
12A-20-4
High Priority - Employee washed hands with cold water. Operator rinsed hands in cold water, discussed the need to use water that is a minimum of 100F to wash hands. **Warning**
12A-19-4
High Priority - Toxic substance/chemical improperly stored. WD40 and gorilla glue stored on shelf with fryer oil. Operator moved lubricant and glue away from oil **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked cabbage 59F stored above the rim of the make table. Spring rolls 47F held on counter Raw pork 45F cold hood Beef 46F stored in bag in hand wash sink Rice 57F cooked at 10:30am stored on counter in sealed food containers. Discussed the need to keep rice 41F or below or 135F or above or use time as a public health control, Ooperation placed in refrigerated unit to cool. All foods out of refrigerator for less than 4 hours. DBPR TIME AS A PUBLIC HEALTH CONTOL EXPLAINATION AND WORK SHHET PROVIDED VIA EMAIL. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in food prep/ cook line area no hot water **Warning**
27-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator rinsed hands in rinse compartment of 3 compartment sink. Discussed the importance of washing hands in hand washing sink only. **Warning**
12A-03-4
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. Discussed and provided handout pertaining to vomit and diarrheal events **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Beef thawing in hand wash sink, operator moved beef from hand wash sink. No direct contamination observed. Discussed the need to use hand wash sink for washing hands only Water filter attached to hand wash sink. Discussed the need to use hand wash sink for washing hands only**Corrected On-Site** **Corrected On-Site** **Warning**
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. Discussed and provided employee agreement **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk, spring rolls **Warning**
02C-02-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Guard of ice machine **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, speaker and iPad on prep table near food being prepared, Discussed the need to keep personal items off food contact surfaces **Warning**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed at room temperature. Beef thawing in standing water in 3 compartment sink. Operator moved foods to refrigerator **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table **Repeat Violation** **Warning**
21-12-4
Basic - Wood food-contact surface not properly sealed. Wooden surface next to range holding spiced not sealed. **Repeat Violation** **Warning**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing sauce not labeled, seasonings not labeled. Discussed the importance of labeling all food removed from its original container with common name. **Repeat Violation** **Warning**
02D-01-5
18
Dec 12, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw pork. Operator moved the raw eggs to the bottom shelf.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring roll 65F held on counter, rice noodle in water 70F held on counter.
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles, dry ingredient containers. **Repeat Violation**
02D-01-5
Basic - Wood food-contact surface not properly sealed. Shelving on cook line
14-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed the need to store foods in sanitizer solution between use. **Repeat Violation**
21-12-4
Basic - Utensils in poor condition. Avocado st sushi bar not washed and stickers removed. Discussed the need to wash all produce and remove stickers before prep. **Repeat Violation**
14-12-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado st sushi bar not washed and stickers removed. Discussed the need to wash all produce and remove stickers before prep.
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in dry storage
23-03-4
Basic - Cardboard used to line food-contact shelves. Discussed the need to store food only on non porous surfaces.
14-05-4
52
Frequently Asked Questions
When was Tom Yum Thai & Sushi Restaurant last inspected?
The most recent health inspection at Tom Yum Thai & Sushi Restaurant on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tom Yum Thai & Sushi Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tom Yum Thai & Sushi Restaurant.
How does Tom Yum Thai & Sushi Restaurant compare to other restaurants in Dunedin?
Tom Yum Thai & Sushi Restaurant most recently scored 39 out of 100, which is lower than the Dunedin average of 75.
Has Tom Yum Thai & Sushi Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Tom Yum Thai & Sushi Restaurant have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tom Yum Thai & Sushi Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tom Yum Thai & Sushi Restaurant inspected?
Based on the inspection history on file, Tom Yum Thai & Sushi Restaurant is inspected around three times per year on average.
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