I THAI AND SUSHI

Name: I THAI AND SUSHI
Address: 11002 SEMINOLE BLVD, LARGO, FL, 33778, US
Rating: 0

11002 SEMINOLE BLVD, LARGO, FL 33778

License #6215212

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 14 findings · 0 critical

Routine - Food

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Major

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Minor

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Quick take

I THAI AND SUSHI in LARGO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 162 total violations — 27 critical, 26 major, 109 minor.

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Record snapshot

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Inspections on file

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The latest inspection on January 28, 2026 shows 14 observation rows: no critical rows, 3 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

162

Coverage note

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I THAI AND 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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents on ceiling and pipes along wall in kitchen soiled
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean plates and to go containers on solid shelf above prep coolers
[36-73-4] Floor soiled/has accumulation of debris. Food debris on floor under dry storage shelves
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Compressor fan covers soiled in walk in cooler
[29-08-4] Plumbing system in disrepair. Two hand sinks present at sushi bar, one of the sinks not operational. Operator advised bar is scheduled to be repaired. Second hand sink within 5 feet of other and properly functioning
[14-20-4] Ripped/worn tin foil used as shelf cover. Torn foil on carts along cook line
[29-49-6] Standing water in bottom of reach-in-cooler. Deli cooler on cook line
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over prepped carrots in walk-in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[31A-10-4] Equipment drain line draining into handwash sink. Sushi display cooler draining into hand sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted magnetic knife holder soiled in kitchen
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Hand sink at entrance to kitchen

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over cook line
[21-05-5] Cloth used as a food-contact surface. Wiping cloth over krab Rangoon in cooler
[08B-38-4] Food stored on floor. Bag of panko on floor in dry storage room
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot located in beer storage room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Fans soiled in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
[14-20-4] Ripped/worn tin foil used as shelf cover. Next to dish machine
[35B-09-4] Screen in door torn/in poor repair. Rear kitchen door
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw tuna in sealed vacuum packaging thawing at room temperature at sushi bar, product still frozen, staff removed from packaging and placed in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Under sushi bar
[14-06-4] Wood food-contact surface not properly sealed. Wood shelves over prep coolers on cook line
[14-31-5] Nonfood-grade bags used in direct contact with food.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in cooler, order corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen counter - bean sprouts (71F - Cold Holding); sliced tomatoes (63F - Cold Holding), operator added ice to ice bin
[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. Sushi rice at front counter
[31A-10-4] Equipment drain line draining into handwash sink. Drain line for sushi display cooler emptying into hand sink at bar
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack soiled on cook line
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at sushi bar
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[24-06-4] Clean utensils or equipment stored in dirty container at cook line . Manager placed utensils and container in soaking water in dishwashing area .
[14-11-5] Equipment in poor repair. Torn gasket of cooler at beverage station . Manager stated gaskets are on order
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment - two coolers at cook line . Reviewed with manager . Manager removed knives to dish washing area -In-use tongs stored on oven equipment door handle between uses. Manager relocated tongs
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - Walk in cooler shelves heavily soiled - Outer surface of bulk containers soiled of food in dry storage area - Fan with heavy dust build up in kitchen area - soiled gaskets in cooler opposite cook line hand wash sink - employee cleaned gasket- corrected on site Reviewed with manager
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues next to walk in cooler . Reviewed with manager .
[25-05-4] Single-service articles improperly stored on the floor at sushi bar. Employee relocated containers
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[01D-08-5] Operator unable to provide documentation that farm raised fish has been raised in a controlled environment and fed formulated feed. KGI Trading provided the documentation to the operator via text
[41-20-4] Pesticide use not in accordance with manufacturers directions. Household bug spray present in cleaning supply holder .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp on cooler near stove. Reviewed with manager . Manager rearranged food
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 75 F at cook line , sprouts at 47 F on ice on counter on prep table . Reviewed with manager . Manager relocated garlic and oil to cooler and added ice to surround the spouts
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm quaternary . Manager changed solution 200 ppm
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with manager
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer stored inside cook line hand wash sink . Reviewed with manager hand wash sink is for washing hands only . Manager removed item
[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. Reviewed with manager .
[31B-03-4] No soap provided at handwash sink in mens restroom . Manager placed soap in restroom
[41-17-4] Spray bottles containing toxic substance not labeled at cook line . Manager labeled spray bottles
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in mens restroom . Reviewed with manager . Plumbing service scheduled for this week per manager .

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. On cooks line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen.
[35A-03-4] Dead roaches on premises. 1 dead roach on floor in room near cooks line. 1 dead roach in spider web near kitchen entrance.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine hoses are disconnected and waiting on parts. Three-compartment sink is setup. Quat sanitizer reading 200ppm.
[14-11-5] Equipment in poor repair. Shelves in dry-storage are rusted.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles near walk-in cooler are cracked.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach-in coolers on cooks line. Operator removed items.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching in container of rice in dry-storage. Operator removed scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards are soiled in walk-in cooler. Soiled gaskets on reach-in cooler doors on cooks line.
[08B-12-5] Stored food not covered. Multiple containers of vegetables not covered in walk-in cooler.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor in kitchen near hand wash sink.
[01B-01-4] Dented/rusted cans present. See stop sale. From dry-storage shelf 6 lb can of bamboo shoots are dented at seam.
[14-31-5] Nonfood-grade bag used in direct contact with cooked rice in warmer on table in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above container of soy sauce in walk-in cooler. Operator placed eggs on bottom shelf.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings underneath electrical panel in room near cooks line. 1 rodent dropping on floor behind reach-in freezer in room near cooks line. 5 rodent droppings on shelf at sushi bar.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching personal phone with gloves on then begin engaging in food preparation. Touching fat-fryers handles and single-serve liners without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. From walk-in cooler cream sauce (47F - Cold Holding); 40f From prep table in kitchen a. sliced tomatoes (61F - Cold Holding); 51f b. sprouts (68F - Cold Holding) 55f Operator placed items in ice bath. Re temped at 1210pm
[27-19-4] Handwash sink at kitchen entrance does not have enough water pressure to properly wash hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer inside bowl of hand wash sink on cooks line. Employee removed strainer.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided chlorine test kit to test Quat sanitizer at three-compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle stored into a container of soy sauce in walk-in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar and in warewashing area.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. #10 can of bamboo shoot dented at seam.
[35A-03-4] Dead roaches on premises. One dead roach inside fat-fryer. Three dead roaches on floor at sushi bar. Four dead roaches on shelves of sushi bar. Operator discarded roaches, cleaned and sanitized the area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk-in cooler not segregated and identified from food served to the public in walk-in cooler.
[14-11-5] Equipment in poor repair. Shelves in dry-storage room are rusted.
[14-69-4] Ice buildup in reach-in freezer near ice machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago located in sushi bar area soiled.
[36-62-4] Light in food prep area not functioning.
[38-01-4] Light shield in food prep area damaged.
[05-09-4] No conspicuously located ambient air temperature thermometer in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink faucet nozzles soiled with grease and dirt buildup. Gasket on walk-in cooler door
[12B-13-4] Opened employee bottled water in a reach-in cooler at sushi bar with food to be served to customers. Operator discarded water.
[22-16-4] Reach-in cooler located in sushi bar area, interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. On prep table in kitchen. Raw bean sprouts, cut limes, and green onions stored in container not covered. Stand-alone freezer near walk-in cooler. a. Spring rolls b. Raw chicken in container.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor near wait station in kitchen. Operator discarded sanitizer solution bucket.
[01B-01-4] Dented/rusted cans present. See stop sale. Dry-storage shelf a. #10 can of bamboo shoot dented at seam.
[08A-16-5] Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Open container of raw chicken stored over open raw beef in walk-in cooler. Operator placed raw chicken on bottom shelf. Will email DBPR Form HR 5030-098
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Cooked rice stored in same container of raw chicken in stand-alone freezer near walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in kitchen at 1:40pm a. raw bean sprouts (55F - Cold Holding) b. cooked white rice (68F) Walk-in cooler at 1:50pm a. cream cheese (47F - Cold Holding b. ground pork (48F - Cold Holding); c. Raw beef 48F - Cold Holding) d. raw chicken (48F - Cold Holding) Operator placed items in ice bath in walk-in cooler. Re temp items a. Raw bean sprouts 37f b. Cooked white rice 40f c. Cream cheese 35f d. Ground pork 35f e. Raw beef 36f f. Ground beef 35f g. Raw chicken 35f
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at mop sink water hose connected to splitter.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form HR 5030-104
[41-17-4] Spray bottle located on shelf in wait station area containing toxic substance not labeled.