NEVEYAH SUSHI AND THAI Inspection – July 13, 2026

High Priority 1

#7High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen. Went to to expo startion to prep dish for service. Touched clean plate and napkin without washing hands. Advised employee to immediately wash hands. They did so **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks in kitchen . Operator put towels at one of them

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry prepared on 7/11 no date. Operator put correct date **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above prep table . Operator removed **Corrected On-Site**

Corrected On-Site

#2Basic08B-37-4

Basic – Food stored in a prohibited area. Food is prepped in restaurant next-door and transported over.

#3Basic36-62-4

Basic – Light not functioning. Under hood

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of stove and fryer

#5Basic29-19-4

Basic – Standing water in floor drain/floor drain draining very slowly. Standing water in liquor room

#6Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mango over curry in walk in cooler. Operator removed **Corrected On-Site**

Corrected On-Site

Florida Food Watch