TSUNAMI SUSHI AND THAI Inspection – June 25, 2025

High Priority 2

#7High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in cooler over 9 hours, 48°-50°

#8High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator rice cooked previous night. 48°-50°

Stop Sale

Intermediate 3

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times at bar sink

#10Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator was able to provide (1) certificate for employee, last name Minor, employees over 60 days of employment are required to have food safety training

#11Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic29-18-4

Basic – Drain cover(s) missing. Drain cover missing in mop sink.

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Deep freezer has ice build up.

#4Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface.

#5Basic25-32-4

Basic – Reuse of single-service or single-use articles. Multiple bottles in use for soup and sauces.

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler at bar

Florida Food Watch