Inspection Report

Florida DBPR Inspection Report
Completed

THAI GARLIC & SUSHI

116 WESTON RD · FORT LAUDERDALE · Broward County · FL 33326

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Inspection Summary

Inspection dateApril 3, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3579742
Visit number1
Inspection Visit ID10764503
DBPR license1621744

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority0 Intermediate4 Basic0 Critical0 Non-Critical7 Total
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All DBPR Inspector Observations

7 full violation description(s) documented by the inspector during this visit.

High Priority 3

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held in flip top cooler at 44F. Per operator, chicken transfer to unit 1 hour prior to the inspection. Operator placed ice packs on chicken for quick chill. **Corrective Action Taken**

Corrective Action Taken
#6High Priority03F-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. -Observed at 3:20 p.m. no time mark on sushi rice held using time as a public control. Operator determined that rice was prepared at 3:00 p.m . Operator correctly time marked rice. **Corrected On-Site**

Corrected On-Site
#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sauce hot held in prep area at 127F. Per operator, sauce cooked 2 hours before the inspection. Advise chef to reheat sauce to 165F.

Basic 4

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation**

Repeat Violation
#2Basic08B-22-4

Basic – Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Advice chef to used separate utensils. **Corrected On-Site**

Corrected On-Site
#3Basic08B-38-4

Basic – Food stored on floor. -Observed containers with sauces stored on kitchen floor. **Repeat Violation**

Repeat Violation
#4Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed mangoes stored over cut onions in true refrigerator.

Inspector observations synchronized from DBPR on September 12, 2026 11:22 AM.

Violation category totals
Category 3 · Time/temperature control for safety food
3 observation(s)
Category 8 · Food protection and cross-contamination
3 observation(s)
Category 50 · Current license displayed
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.