Tub Tim Thai Restaurant
Last inspected: Feb 4, 2026
50
Score
Tub Tim Thai Restaurant has been inspected 13 times since 2022. On Feb 4, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Raw animal food stored over or with ready-to-eat food” comes up most often, recorded three times in the inspection record.
By comparison, the average Wellington facility scores 71, putting Tub Tim Thai Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
50
Aug 13, 2025
Routine - Food
No violations found.
100
Aug 12, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
39
Feb 20, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: ginger sauce with cooked ginger (51F - Cooling) stored in large quantity in covered container. At rice warmer: cooked rice (89F - Cooling) At flip top cooler across from stovetop: cooked white rice (51F - Cooling); fried rice (47F - Cooling); ; brown rice (46F - Cooling)stored double panned. As per operator, all food items cooling overnight. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: ginger sauce with cooked ginger (51F - Cooling) stored in large quantity in covered container. At rice warmer: cooked rice (89F - Cooling) At flip top cooler across from stovetop: cooked white rice (51F - Cooling); fried rice (47F - Cooling); ; brown rice (46F - Cooling)stored double panned. As per operator, all food items cooling overnight. Items did not cool from 135F to 41F in a total of 6 hours. See stop sale.
01B-36-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then handled clean utensils in pan stored on shelf on cook line; no hand wash. Advised employee to wash hands and clean and sanitize utensils.
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar reach in cooler: Raw tuna stored over Krab. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw Tina's and raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
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. Commercially processed reduced oxygen packaged raw Tina's and raw snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale. **Repeat Violation** **Admin Complaint**
06-09-1
45
Nov 13, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
41
May 1, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can of oyster sauce dented. 1 can of hoisin sauce dented. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server wipe eyes with bare hand then put gloves on and handled lettuce and clean dishes and utensils. Server washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: plastic wrapped raw salmon and vacuum packaged raw tuna stored above house made sauces in containers. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip to cooler unit at sushi bar: cooked asparagus (46F - Cold Holding) Flip top cooler near sushi bar microwave: cooked breaded shrimp (49-52F - Cold Holding) At Flip top cooler unit near stovetop: tofu (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. Cooked asparagus and tofu stored over stacked. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip to cooler unit at sushi bar: cooked asparagus (46F - Cold Holding) Flip top cooler near sushi bar microwave: cooked breaded shrimp (49-52F - Cold Holding) At Flip top cooler unit near stovetop: tofu (46F - Cold Holding) As per operator, all items stored overnight. Not prepped or portioned today. Cooked asparagus and tofu stored over stacked. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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 in storage area with no time mark. Operator stated that Sushi rice was made at 10am. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. Operator used quaternary ammonium chemical tests trips to test sanitizer solution used in the dishmachine. Dish machine uses chlorine. Operator provided and used correct chemical test strip. **Corrected On-Site** **Warning**
16-32-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution at sushi bar was 0ppm. Operator changed solution to one of 100ppm. **Corrected On-Site** **Warning**
21-07-4
35
Feb 20, 2024
Routine - Food
No violations found.
100
Dec 20, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw scallop stored above cooked lobster; none of which were commercially packaged. Operator corrected. At walk in freezer: Raw ground pork individually wrapped in plastic stored above house made peanut sauce. Operator corrected. **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-20: Raw lobster stored over ready to eat plantains none of which were commercially packaged. Operator corrected. **Admin Complaint** **Corrected On-Site**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. This is for both dinner and lunch menu, multiple sushi rolls with raw ingredients not specified. **Warning** - From follow-up inspection 2023-12-20: Same **Time Extended**
02B-01-5
78
Dec 19, 2023
Routine - Food
5 critical violations. 6 major violations. 3 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of hoisin sauce. **Warning**
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked egg and handled lime for garnish and spoon to make order another order, no glove change, no hand wash. Advised operator to change gloves and wash hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw scallop stored above cooked lobster; none of which were commercially packaged. Operator corrected. At walk in freezer: Raw ground pork individually wrapped in plastic stored above house made peanut sauce. Operator corrected. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter: bean sprout in water (68F - Cold Holding) As per operator taken out of reach in cooler an hour ago; Operator placed item back into reach in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line sitting on top of oven: cooked tofu (118F - Hot Holding) As per operator cooked at 1 hour and 30 mins. Operator decided to remove product from hot holding into the cooler. At sushi station: sushi rice (120F at 2:30pm- Hot Holding) As per operator made at 11:00am Operator decided to use TPHC. At dry storage area rice cooker : cooked rice (121F - Hot Holding) As per operator prepared at 11:00am. Operator decided to reheat to 165F. **Corrective Action Taken** **Warning**
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. **Warning**
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator. **Warning**
02B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink beside ice machine near triple sink blocked by mop bucket. Operator removed mop bucket. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. This is for both dinner and lunch menu, multiple sushi rolls with raw ingredients not specified. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink beside ice machine near triple sink no paper towel. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink beside ice machine near triple sink; no soap. **Repeat Violation** **Warning**
31B-03-4
Basic - Food stored on floor. At sushi station: Bucket of ginger stored on floor. Operator removed. **Corrected On-Site** **Warning**
08B-38-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Container with clean pans on floor under triple sink. Operator removed. **Corrected On-Site** **Warning**
24-26-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
22
Jan 19, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Aug 2, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Tub Tim Thai Restaurant last inspected?
The most recent health inspection at Tub Tim Thai Restaurant on file is from Feb 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Tub Tim Thai Restaurant?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited three times, more than any other issue at Tub Tim Thai Restaurant.
How does Tub Tim Thai Restaurant compare to other restaurants in Wellington?
Tub Tim Thai Restaurant most recently scored 50 out of 100, which is lower than the Wellington average of 71.
Has Tub Tim Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Tub Tim Thai Restaurant have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tub Tim Thai 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 Tub Tim Thai Restaurant inspected?
Based on the inspection history on file, Tub Tim Thai Restaurant is inspected around four times per year on average.
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