Tuk Tuk Thai
Last inspected: Mar 20, 2026
41
Score
Inspectors have visited Tuk Tuk Thai nine times, with records going back to 2022. The latest inspection on file is from Mar 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 16 violations to closer to eight violations per visit.
The pattern that stands out is “equipment in poor repair”, which has been cited six times.
The city-wide average sits at 69, which Tuk Tuk Thai's 41 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee use phone then began to get ice without washing hands.
12A-29-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 expired food handler certifications.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Container in hand wash sink on cook line.
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees working with no food manager on site.
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in seasonings.
14-01-5
Basic - Ceiling tile missing.ceiling tile missing above dish machine.
36-36-4
Basic - Equipment in poor repair. Door handle broken on reach in freezers. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 79 F. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain at back door soiled.
23-03-4
41
Nov 12, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack raw shell eggs and handled to go bowl without changing gloves and washing hands.
12A-09-4
Basic - Equipment in poor repair. Door handle broken on reach in freezers. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice in dry storage.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 112F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari sitting at room temperature to thaw in 3 compartment sink.
06-01-5
67
Feb 13, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
58
Aug 6, 2024
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored.employee medicine above prep table.
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then touch clean dishes without washing hands.
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch shredded carrots with bare hands. **Repeat Violation**
09-01-4
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. Raw chicken over raw beef in reach in freezer. **Repeat Violation**
08A-17-6
Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line and next to dish machine.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and purse on dry storage shelf.
40-06-5
Basic - Food stored on floor. Oil on floor under 3 compartment sink.
08B-38-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first on cook line.
25-02-4
37
Jan 23, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee working with washed peppers using bare hands.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bag of cooked chicken nuggets on raw shell eggs in reach in cooler. **Repeat Violation**
08A-05-6
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. Raw chicken over pork in reach in freezer.
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.operator provided three valid food handler certifications.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in salt, operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food with restaurant food in dry storage, operator removed at time of inspection. **Corrected On-Site**
08B-49-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt in dry storage.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 124 F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Single-service articles improperly stored.paper towels on floor near restroom. **Repeat Violation**
25-05-4
Basic - Stored food not covered.container of seasoning not covered in dry storage.
08B-12-5
Basic - Unclean building components, attachments or fixtures. Hood.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep area on cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage. **Repeat Violation**
02D-01-5
29
Jul 10, 2023
Routine - Food
2 critical violations. 5 major violations. 14 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in reach in cooler near ac unit.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 57 F in reach in cooler, operator placed on ice. **Corrective Action Taken**
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. Chicken wings in reach in cooler not date marked.
02C-02-5
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink near ac unit, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs chlorine test strips.
16-32-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can in women restroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with dishes.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to cup lids, above ice machine. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees prepping and cooking food with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.observed containers wet nesting near back door.
24-08-4
Basic - Equipment in poor repair. Reach in freezer door handle broke. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cook line.
10-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut green onions prior to washing it. **Repeat Violation**
08B-39-4
Basic - Single-service articles improperly stored. Paper towels on floor near restrooms, operator removed at time of inspection. **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted near register.
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over noodles in reach in cooler near dry storage.
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, employee labeled at time of inspection. **Corrected On-Site**
02D-01-5
22
May 9, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : 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. Dish machine tested 10ppm chlorine. **Warning** - From follow-up inspection 2023-05-09: Dish machine still out of order. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn next to air conditioning unit. Reach in freezer door handle broken. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled above 3 Compartment Sink. **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
36-27-5
70
May 8, 2023
Complaint Full
4 critical violations. 3 major violations. 7 minor violations.
View 14 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. Dish machine tested 10ppm chlorine. **Warning**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cook line 3 live roaches under wok 2 live roaches next to air conditioning unit 1 live roach behind reach in cooler **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. 2 roach eggs next to air conditioning unit **Warning**
35A-23-4
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. Sanitizer bucket tested 200+ ppm chlorine, operator remade tested 100 ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Repeat Violation** **Warning**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in handwash sink, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Dead roaches on premises. 1 dead roach under handwash sink 1 dead roach next to 3 Compartment Sink **Warning**
35A-03-4
Basic - Equipment in poor repair. Reach in cooler gaskets torn next to air conditioning unit. Reach in freezer door handle broken. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. Oil on floor under 3 Compartment Sink. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 157 F. **Repeat Violation** **Warning**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting broccoli before washing. **Warning**
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled above 3 Compartment Sink. **Warning**
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses and phone next to microwave on cook line. **Warning**
40-06-5
29
Dec 7, 2022
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 55 F sitting on prep table, employee placed eggs in reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer and food in handwash sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in containers of rice and sugar.
14-01-5
Basic - Condensation or other drainage not disposed of according to law. Water from air conditioning unit draining to a hole outside filled with standing water.
28-02-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee placed a lid at time of inspection. **Corrected On-Site**
32-12-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink from water bottle. With no straw. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
12B-12-5
Basic - Equipment in poor repair. Reach in cooler and reach in freezer door handle broken.
14-11-5
Basic - Food stored on floor. Container of flour stored on floor in dry storage room.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 80 F, operator turned on heat temped at 136 F. **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. Paper towels stored on floor in dry storage room.
25-05-4
43
Frequently Asked Questions
When was Tuk Tuk Thai last inspected?
The most recent health inspection at Tuk Tuk Thai on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Tuk Tuk Thai?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Tuk Tuk Thai.
How does Tuk Tuk Thai compare to other restaurants in Riverview?
Tuk Tuk Thai most recently scored 41 out of 100, which is lower than the Riverview average of 69.
Has Tuk Tuk Thai's inspection record improved over time?
Yes. Recent inspections at Tuk Tuk Thai have averaged around eight violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tuk Tuk Thai 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 Tuk Tuk Thai inspected?
Based on the inspection history on file, Tuk Tuk Thai is inspected around three times per year on average.
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