Tum Rub Thai
Last inspected: Apr 24, 2026
39
Score
Public records show 10 inspections at Tum Rub Thai stretching back to 2022. The most recent report on file is from Apr 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to eight violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
By comparison, the average Palm Harbor facility scores 74, putting Tum Rub Thai on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over ginger in walk in cooler. Operator moved eggs. **Corrected On-Site**
08A-04-5
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. Measured at 0ppm. Operator changed sanitizer and retested to 100ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. handwash sink used to store pitchers and brushes in waitstation. Operator moved items. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cileing tiles soiled in kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved on cook line.
14-09-4
Basic - Hole in or other damage to wall. Holes in wall in kitchen below ceiling. **Repeat Violation**
36-24-5
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on containers in ware washing areas **Repeat Violation**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Containers of rice of sugar unlabeled in dry storage. Operator labeled containers during visit. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for spices in dry storage. Operator removed bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage and kitchen acoustic tiles not smooth and easily cleanable. **Repeat Violation**
36-37-5
39
Feb 10, 2026
Routine - Food
6 critical violations. 1 major violation. 18 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken tempted at 50 in walk in cooler. Operator says chicken was stored over night no prior temps taken today. All other TCS food in walk in is at the cooling stage. Ambient temperature of walk in cooler is 47F.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken tempted at 50 in walk in cooler. Operator says chicken was stored over night no prior temps taken today. All other TCS food in walk in is at the cooling stage. Ambient temperature of walk in cooler is 47F. Cooling TCS food moved to different cooler.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator moved raw chicken to proper area. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce in reach in cooler on cook line. Operator moved raw eggs to proper area. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw beef and chicken over unwashed produce In walk in cooler. Operator moved raw meats to appropriate area. **Corrected On-Site**
08A-04-5
High Priority - Dented/rusted cans present. See stop sale. 1 5lb can of oyster sauce, 1 5lb can of hoisin sauce, 2 6lb cans of bamboo shoots, 1 3lb can of water chestnuts, 1 6lb can of pineapple chunks.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled in kitchen across from three compartment sink.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for rice and flour in dry storage.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles located on part of the cook line. Not smooth and easily cleanable.
36-37-5
Basic - Ceiling tile missing. Ceiling tiles missing on cook line in kitchen.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled with debris.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Compressor in walk in cooler is leaking water, TCS food in walk in unable to keep temperature.
14-74-7
Basic - Damaged/spoiled/recalled food not properly segregated. 1 5lb can of oyster sauce, 1 5lb can of hoisin sauce, 2 6lb cans of bamboo shoots, 1 3lb can of water chestnuts, 1 6lb can of pineapple chunks stored in dry storage. Of separate from undamaged product.
08B-20-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food while wearing bracelet and rings. Employee removed jewelry. **Corrected On-Site**
13-07-4
Basic - Hole in or other damage to wall. Hole in wall below ceiling above prep station across from cook line.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer next to walk in cooler.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line has accumulation of debris. Operator cleaned microwave. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in freezer next to walk in cooler soiled. Condenser in walk in cooler soiled with debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitting through paint on reach in cooler shelves.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls of kitchen soiled with debris.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from compressor in walk in refrigerator.
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 200ppm, remade bucket at 100ppm. **Corrected On-Site**
21-07-4
15
Jul 23, 2025
Routine - Food
No violations found.
100
May 22, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After returning to the kitchen from the outside walk in. Educated operator
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handled raw meat with gloved hand than ready to eat vegetables. Educated operator and provided tongs for meat **Corrective Action Taken**
12A-09-4
High Priority - Toxic substance/chemical improperly stored.lysol spray over dry food **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Location layout does not match existing plans on file from 2002. No existing mop sink, added dish machine, added ice machine, added waitstaff prep with handwashing sink in dining room outside kitchen.
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink.on cook line **Corrected On-Site**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Basic - Worn, torn and/or soiled carpeting. In dry storage
36-10-4
Basic - No mop sink or curbed cleaning facility provided at establishment. The mop sink out back not properly plumbed, not connected
29-27-4
Basic - Food stored in a room/shed that is not fully enclosed.2 freezers in unenclosed room out back
08B-43-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.2 in kitchen, moved to proper area **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises.in dry storage removed and cleaned **Corrected On-Site**
35A-03-4
Basic - Current Hotel and Restaurant license not displayed.license displayed expired 02/01/2025
50-09-4
Basic - Cloth used as a food-contact surface. **Corrected On-Site**
21-05-5
Basic - Bowl or other container with no handle used to dispense food. In dry storage containers
14-01-5
26
Dec 10, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 50f, item put in reach in cooler. Rice noodle 50f, ice added to product. **Corrective Action Taken**
03A-02-5
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. 0 ppm, container empty. Containers change now 100 ppm.
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed produce in walk in cooler. Item moved. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Cardboard used to line food-contact shelves. Lower shelf in stand up freezer at end of kitchen lines with cardboard.
14-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used to portion rice and sugar in containers in dry storage room.
14-01-5
50
May 14, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in 3 compartment sink. **Warning** - From follow-up inspection 2024-05-14: **Time Extended**
12A-03-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. **Warning** - From follow-up inspection 2024-05-14: **Time Extended**
36-11-4
86
May 13, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ginger salad marked for longer than 7 days. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ginger Salad date marked 5-2-24 contains tics ingredients. See stop sale. **Warning**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 51F held on counter, bean sprouts 50F held on counter, beef 46F cold hold, pork46F cold hold, rice noodles 44F cold hold, cream cheese 45F cold hold. Operator placed rice noodles and bean sprouts held on the counter in the refrigerator. They were on the counter less than 4 hours. Operator placed held on counter, beef 46F cold hold, pork46F cold hold, rice noodles 44F cold hold, cream cheese 45F cold hold. Into an alternate refrigerator until it can be determined if the reach in cooler is working properly. These items were placed in the reacher prior to opening, less than 4 hours ago. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in 3 compartment sink. **Warning**
12A-03-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand wash sink plumbing removed. **Warning**
31A-04-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. **Warning**
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floors not maintained smooth and durable. **Warning**
36-11-4
Basic - Plumbing system in disrepair. Hand wash sink, cooks line. **Warning**
29-08-4
43
Oct 2, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Discussed non continuous cooking and provided operator with worksheet to be filled out and approved
03C-89-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken, cooked rice. Operator was able to determine the date the food was prepped and dated accordingly. **Corrected On-Site**
02C-04-5
Basic - Cardboard used to line food-contact shelves. Reach in freezer and lower shelf of prep table have cardboard lining shelves. Operator removed cardboard. **Corrected On-Site**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage removed from prep table across from dish machine. **Corrected On-Site**
12B-07-4
Basic - Floors not maintained smooth and durable. Vinyl floor in disrepair
36-11-4
Basic - Food stored in undrained ice. Scallops stored with ice on top. Pan unable to drain
08B-31-4
Basic - Water leaking from pipe. Hand wash sink on cook line.
29-11-4
64
Feb 6, 2023
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs fresh raw 60F stored on counter. Rice noodles 51F held on counter less than 4 hours. Operator placed noodles in cooler. **Repeat Violation**
03A-02-5
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. Employee touched soiled dishes and consumed to clean utensils no hand wash. Discussed proper hand washing.
12A-13-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Knives stored on knife rack
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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
Intermediate - No soap provided at handwash sink. Operator brought hand wash soap from the 3 compartment sink to the hand wash sink. We discussed the importance of keeping hand wash sink stocked and using only hand wash sink to wash hands.
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair near hood system
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils not inverted
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Discussed with operator the need to print and display license. Sent instructions via email.
50-09-4
Basic - Floor soiled/has accumulation of debris. Under and behind equipment. Dry storage is carpeted, carpet is heavily soiled
36-73-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloths on the counter
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottom cook line. **Repeat Violation**
02D-01-5
32
Dec 5, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Chemical stored with Salad oil. Operator moved salad oil to separate from chemicals **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 45F held on counter. Operator moved rice noodles to the cooler.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee beverage stored in hand wash sink. **Corrected On-Site**
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. Ready to eat frozen foods prepared on site in freezer not date marked. Rice noodles, cooked soup with chicken. Discussed proper date marking **Repeat Violation**
02C-02-5
Basic - Stored food not covered. Broccoli
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled. Discussed the need to label all foods removed from their original container with the foods common name.
02D-01-5
Basic - Reuse of single-service or single-use articles. Cans reused for the purpose of holding oil and sauces. Discussed the need to stop reusing cans. **Repeat Violation**
25-32-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster placed on dirt, no pad
33-23-4
50
Frequently Asked Questions
When was Tum Rub Thai last inspected?
The most recent health inspection at Tum Rub Thai on file is from Apr 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tum Rub Thai?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Tum Rub Thai.
How does Tum Rub Thai compare to other restaurants in Palm Harbor?
Tum Rub Thai most recently scored 39 out of 100, which is lower than the Palm Harbor average of 74.
Has Tum Rub Thai's inspection record improved over time?
No. Recent inspections at Tum Rub Thai have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Tum Rub 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 Tum Rub Thai inspected?
Based on the inspection history on file, Tum Rub Thai is inspected around three times per year on average.
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