BAN THAI & SUSHI INC Inspection – March 25, 2026

High Priority 3

#3High Priority09-01-4

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. Operator touched sprouts with bare hands. Discussed no bare hand contact with ready to eat foods.

#4High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed wiping cloth in water and then used it to wipe down prep area.

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 67F was left on the counter less than 4 hours operator placed on ice for quick cool.

Intermediate 1

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed an employee rinse out a wiping cloth in hand wash sink.

Basic 2

#1Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Partially eaten employee food stored on shelf over cook line

#2Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line containing foods

Florida Food Watch