Inspection Report

Florida DBPR Inspection Report
Completed

BEST THAI & SUSHI

35354 SR 54 W · ZEPHYRHILLS · Pasco County · FL 33541

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Inspection Summary

Inspection dateJanuary 14, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3439563
Visit number1
Inspection Visit ID8728589
DBPR license6113149

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority0 Intermediate10 Basic0 Critical0 Non-Critical13 Total
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All DBPR Inspector Observations

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

High Priority 3

#11High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce in walk in cooler, order corrected **Corrected On-Site**

Corrected On-Site
#12High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to soup – tofu (48F – Cold Holding), held less than 4 hours, moved to cooler **Corrective Action Taken**

Corrective Action Taken
#13High 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. Sushi rice at front counter, held less than 4 hours

Basic 10

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen

#4Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#5Basic08B-38-4

Basic – Food stored on floor. Cooking oil on floor in storage room

#6Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Oven handles on cook line

#7Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78 F water

#8Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Coolers in storage room

#9Basic25-17-4

Basic – Single-service articles stored on a soiled surface. To go containers stored on soiled shelf above coolers on cook line

#10Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Next to cook line

Inspector observations synchronized from DBPR on September 17, 2026 12:50 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
2 observation(s)
Category 10 · In-use food dispensing utensils
2 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
2 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
2 observation(s)

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