365 THAI & SUSHI

Name: 365 THAI & SUSHI
Address: 9945 PINES BLVD, PEMBROKE PINES, FL, 33024, US
Rating: 67.3

9945 PINES BLVD, PEMBROKE PINES, FL 33024

License #1615458

🍱 Japanese/Sushi ℹ️

67.3 Grade F / 100

Failing Health Score

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Latest inspection

March 2, 2026 · 5 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

365 THAI & SUSHI in PEMBROKE PINES currently holds an InspectFL Health Score of 67.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 48 total violations — 14 critical, 10 major, 24 minor.

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The latest inspection on March 2, 2026 shows 5 observation rows: 2 critical, 0 major, and 3 minor.

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Inspector notes

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365 THAI & SUSHI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top cooler and prep table. Operator removed knife
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee soda in cooler with other sellable foods. Operator removed sodas
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs over ready to eat bean sprouts in left flip top cooler. Operator inverted foods
[03F-02-5] 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 raw shell eggs on time control not time marked. Per operator eggs out for 2 hours. Operator time marked eggs

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic quart cups in bulk sugar and rice by cook line. Employee removed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone on top of microwave in kitchen. 2) Employee bag on dry goods shelf by ice cream freezer.
[08B-38-4] Food stored on floor. 1) Container of raw chicken and bucket of noodles on floor in walk in cooler. 2) Fryer oil and buckets of sauce on floor in kitchen area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and right fliptop unit at cookline. Employee removed knife.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In cook line reach in freezer, container with individually wrapped raw soft shell crab and raw lobster tails above container of prepared crab rangoons. Employee rearranged all items to properly separate. 2) In walk in freezer, portioned raw scallops above portioned bags of edamame. Manager advised to rearrange when possible.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1) In cook line left fliptop lower cooler, container of raw shell eggs above container of bean sprouts and pineapple. Employee rearranged for proper separation. 2) In right sushi cooler, tray of portioned raw fish above cut fruit and container of mayonnaise. Employee rearranged to separate properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cookline left fliptop lower cooler, container of raw shell eggs above container of raw shrimp. Employee moved eggs to bottom of cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sushi counter reading greater than 200ppm chlorine. Employee remade to proper 100ppm.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink after stopping off dirty plates. Reviewed with employee proper usage of hand sinks. Employee used correct sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi and sashimi items not marked on menu.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of rice and sugar by cook line and in rice and msg by ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee glass of water on shelf next to to go containers and cups above server station behind sushi station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to bottled sauces on shelf above left fliptop unit.
[08B-38-4] Food stored on floor. 1) Containers of vegetable oil on floor in back hallway. 2) Buckets of noodles on floor in walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water at sushi station. Employee removed spoon.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of water at expo station not labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline handled cell phone between orders and put on new gloves without washing hands first. Reviewed with employee proper procedures and employee washed hands.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At left end of cook line by fliptop unit, under no time or temperature control, container of raw shell eggs at ambient air temperature 79F. Per employee out of cooler 1.5 hrs. Employee returned eggs to cooler to rechill.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cook line reading greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned bags of cooked rice in walk in cooler not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor at sushi station. Employee labeled as glass cleaner.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed
[08B-47-4] Food not stored at least 6 inches off of the floor. Gallons of White vinegar and containers with fryer oil on floor in storage area.
[08B-36-4] Food stored in a location that is exposed to splash. Sushi rice next to hand wash sink at sushi station. Observed water splashing on top sealed container of sushi rice when hands are washed. Operator moved sushi container.
[08B-12-5] Stored food not covered. Pork Wontons not covered inside walk in freezer. Operator covered
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator moved wiping cloth to sanitizer solution.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs at 68f ambient temperature at prep station. Raw shelled eggs held less than 4 hours ago. Operator move to reach in cooler to quick chill
[03F-02-5] 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. Sushi rice held less than 4hours ago in sushi station without time marking. Operator placed time mark on sushi rice.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees hired less than 60 days.. Emailed reporting agreement form to manager.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi Chef has training from E Food Card.