SAWATDEE THAI AND SUSHI

Name: SAWATDEE THAI AND SUSHI
Address: 4418 PARK BLVD, PINELLAS PARK, FL, 33781, US
Rating: 0

4418 PARK BLVD, PINELLAS PARK, FL 33781

License #6216926

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 19 findings · 2 critical

Routine - Food

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Quick take

SAWATDEE THAI AND SUSHI in PINELLAS PARK 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 14 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 182 total violations — 36 critical, 39 major, 107 minor.

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The latest inspection on April 7, 2026 shows 19 observation rows: 2 critical, 6 major, and 11 minor.

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Inspection coverage

100%

Inspector notes

182

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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: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl inside Rice container dry storage
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed wisk used for stirring food at cook line hanging on wall hanging on a nail. Employee removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food beside cutting board and can opener
[08B-38-4] Food stored on floor. Large bag of fine graduated sugar on floor in mop sink area. Employee moved
[14-13-4] Food-contact surface not smooth and easily cleanable. Rice basket at cook line with old rice inside. Employee moved
[10-20-4] In-use tongs stored on equipment door handle between uses.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-08-4] Plumbing system in disrepair. Pipe under three compartment sink Leaking. Establishment has black bin catching water.
[29-49-6] Standing water in bottom of reach-in-cooler. Left side cook line
[36-27-5] Wall soiled holding clean dishes with screws with accumulated food debris
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board at cook line hanging
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Ran machine multiple times during inspection.
[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. Rice at sushi station, noodles at cook line in water Establishment put time mark on container
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Table top unit says 48 degrees temperature of food is 41 or below.
[22-02-4] Food-contact surface soiled with food debris can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by trash can. Employee moved
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[16-22-4] No dishwashing facilities of any kind provided. Establishment only has two compartment sink. Dish machine not sanitizing.
[16-28-4] Two-compartment sink used for warewashing. Observed three compartment sink one middle area has been removed. Establishment using buckets to wash and then rinse.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. 2022
[12B-07-4] Employee cell phone on sushi deli cutting board on a food preparation table or over/next to clean equipment/utensils. Employee moved
[08B-38-4] Food stored on floor. Bag of rice dry storage
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. During inspection observed cook took raw shrimp from freezer put on shelf near cook line. Temp of food is 38 degrees.
[51-18-6] No copy of latest inspection report available.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. During inspection observed cook cracked raw shell eggs and continued cooking touching reach in cooler door then handles of spatula and the to go container. Instructed cook to wash hands.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. To go bags used to storage of beef inside reach in freezer
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. During inspection observed eggs on shelve in dry storage. Cook despaired she took out of cold holding last night and forgot to put back inside cooler. Stop sale issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs Bean sprouts 79 degrees cold holding Garlic in oil 69 degrees cold holding
[31A-09-4] Handwash sink not accessible for employee use at all times. During inspection observed hand wash sink blocked with trash can near dishwasher. Employee moved
[31A-11-4] Handwash sink used for purposes other than handwashing. During inspection observed sushi station hand wash sink used to fill water for utensils. Employee removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed time as a public health control paperwork. Employee filled out during inspection. Bean sprouts, garlic in oil, raw shelled eggs at cook line, Sushi rice at sushi station

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. License posted in dinning room area expired on 2/1/20222.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Coming from underneath three compartment sink area.
[08B-12-5] Stored food not covered. Container of coconut soup stored in single door reach in cooler not covered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine testing at 10 PPM. Employee ran dish machine a few times and primed chlorine to dispense more chemical. Ran dish machine and retested chlorine and is chemical is now testing at 50 PPM.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs, container of raw marinated chicken and raw pork stored over containers of washed sprouts and multiple containers of different sauces in double door display cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs and raw chicken stored above raw pork inside double display cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container cut cabbage time stamped for 11am stored inside single door reach in cooler on cook line at 3:26pm. Item was not discarded after the 4 hour time limit.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of cut cabbage time stamped for 11am stored inside single door reach in cooler on cook line at 3:26pm. Item was not discarded after the 4 hour time limit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can stored in front of hand sink next to dish machine in kitchen area. Employee moved trash can to allow access to hand sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees could not provide written procedures for holding food items on time as a public health control.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Containers of frozen wontons, Krab Rangoons, curry puffs prepared onsite stored inside triple door freezer in kitchen area not date marked.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of coconut soup, spring rolls, and Krab Rangoons prepared onsite and stored in single door reach in cooler on cook line not date marked.
[16-28-4] Two-compartment sink used for warewashing. Observed three compartment sink missing third compartment.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink.
[29-49-6] Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station.
[03A-05-5] Stand alone reach in freezer digital ambient thermometer is reading at 45 degrees during call back inspection. No food items stored in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Items prepared onsite inside reach in coolers and freezer not date marked.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink.
[29-49-6] Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station.
[03A-05-5] Inspector left probe thermometer inside stand alone freezer for 5 minutes. Thermometer recorded 58 degrees.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen.
[03A-02-5] Items in stand alone display cooler next to ice machine: half and half (51F - Cold Holding); sprout (51F - Cold Holding); Cream cheese (51F - Cold Holding) -Operator stated a technician came to service the unit on Friday 7/26/24. Operator verified temperature of ambient thermometer at 8:23am and thermometer read 32 degrees. Technician was called again during callback inspection. -Removed TCS items out of fridge and stored in other cold holding units. Sushi display case: yellow tail (37F - Cold Holding); salmon (32F - Cold Holding); ahi tuna (40F - Cold Holding); krab (42F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Items prepared onsite inside reach in coolers and freezer not date marked.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purse stored on top of ice machine at kitchen entrance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink.
[08B-38-4] Food stored on floor. -Bag of rice and soybean oil stored on floor in dry storage area.
[51-13-4] No Heimlich maneuver/choking sign posted. -Provided operator with printed copy of Heimlich maneuver/choking sign. Operator posted sign a cash register area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee water and soda stored inside reach in deli cooler on cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -Togo bowls not inverted on rack in between reach in deli coolers on cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station.
[08B-12-5] Stored food not covered. -Frozen tempura shrimp container not covered in stand alone reach in freezer.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer. -Stand alone reach in freezer not maintaining foods frozen. Inspector left thermometer inside freezer for 5 minutes. Thermometer recorded 61 degrees. Operator will have someone come service the freezer. All items items were moved into a different freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area.
[41-07-4] Container of medicine improperly stored. -Employee medicine stored on top of reach in deli cooler on cook line. Operator moved item.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee on cook line crack raw shell eggs and continued to handle utensils and ready to eat foods at wok station without washing their hands.
[01B-07-4] Food with mold-like growth. See stop sale. -Mold like substance in tub of butter.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils at sushi station in 78 F standing water.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork, raw beef, and raw chicken stored above sauce containers in stand alone fridge next to ice machine. Operator moved items to bottom of cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Temperatures at 1:30pm in Sushi display case: yellow tail (46F - Cold Holding); escolar (46F - Cold Holding); salmon (45F - Cold Holding); ahi tuna (45F - Cold Holding); krab (45F - Cold Holding) -Employee moved trays of fish in sushi display into mini fridge at sushi station. Bags of ice were placed on top of fish to bring the temperature down. -Items sitting out on prep table and rack in between reach in deli cooler: cut kale (87F - Cold Holding); sprouts (76F - Cold Holding); cut cabbage (87F - Cold Holding); noodles in water (73F - Cold Holding) -Items inside stand alone reach freezer: thawed chicken (61F - Cold Holding); raw chicken (52F - Cold Holding) -Items in stand alone reach in cooler next to ice machine: half and half (49F - Cold Holding); butter (50F - Cold Holding); raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); raw beef (52F - Cold Holding); half and half (49F - Cold Holding); butter (50F - Cold Holding)
[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 operator response to a vomiting or diarrheal event form.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. -3 gallon trash can stored in front of hand sink next to dish machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Inspector observed ice dumped inside hand sink next to dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at hand sink next to dish machine. Employee stocked paper towels.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Items prepared onsite inside reach in coolers and freezer not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. -Employee using unlabeled blue chemical spray bottle to clean table in dinning room. Employee labeled spray bottle as glass cleaner.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black substance located in kitchen.
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[14-01-5] Bowl or other container with no handle used to dispense food. Dry-storage room Bowl without handle stored in tempura batter and rice Bowl without handle inside a container of rice vinegar on bottom shelf of prep table in kitchen.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust in kitchen.
[35A-03-4] Dead roaches on premises. From dry-storage room 3 dead roaches on floor behind rack. Operator discarded roaches, cleaned and sanitized area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on shelf above ready-to-eat foods on cooks line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on table at sushi bar. Employee removed phone.
[08B-38-4] Food stored on floor. 50 lb bag of rice on floor in dry-storage room. Case of soy sauce on floor in dry-storage room.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Operator removed tongs.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven used more than 24 hours ago soiled with grease buildup on cooks line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located in kitchen. Operator placed hand wash sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled on cooks line.
[22-16-4] Reach-in cooler on cooks line and stand-alone refrigerator in kitchen interior have accumulation of soil residues.
[29-49-6] Standing water in bottom of reach-in-cooler on cooks line.
[08B-12-5] Stored food not covered. Box of tempura batter not covered on shelf in dry-storage room.
[42-01-4] Wet mop in mop sink not stored in a manner to allow the mop to dry.
[22-41-4] Dishmachine chlorine sanitizer reading 0ppm not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink tested chlorine sanitizer 50ppm.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washing pots and pans, leave kitchen, then return, placed gloves on and begin engaging in food preparation handling clean utensils. Discussed with operator proper hand-hygiene techniques.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in stand-alone refrigerator in kitchen. Operator removed eggs and placed on bottom shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in bowl stored over sauce in reach-in cooler on cooks line.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken wings removed from original packaging stored open bag of frozen scallops and salmon in reach-in freezer in kitchen. Raw chicken removed from original packaging stored over dumplings in reach-in freezer.
[35A-23-4] Roach excrement and/or droppings present. Roach excrement behind dishmachine. Operator discarded excrement, cleaned and sanitized area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 1:00pm a.raw shell eggs (78F) b. pasta (68F); c. sprouts (56F) Reach-in cooler a. cut cabbage (58F - Cold Holding) Operator placed items in ice bath and ready-to-eat temp at 2:00pm a. Raw shells 46f b. Pasta 50f c. Sprouts 40f d. Cut cabbage 44f
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to mop sink without vacuum breaker.
[53A-16-4] Certified food manager unable to answer basic questions about allergens. Will email DBPR 5030-038 A manor allergens.
[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. Willl email DBPR form 5030-104 written procedures.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle containing white substance in warewashing area. Operator discarded bottle.

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead roaches in sticky trap on cook line floor.
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle used to scoop rice vinegar out of container.
[35A-03-4] Dead roaches on premises. 4 dead roaches on dry stock floor. Approximately 25 dead roaches on floor under cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near three compartment sink.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint.
[14-11-5] Equipment in poor repair. Sushi counter gasket torn.
[08B-38-4] Food stored on floor. Oil stored on floor
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives 82 degrees Fahrenheit water
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove has accumulation of oil and food debris. Microwave soiled with food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink near three compartment sink. Mens bathroom does not have an employee hands washing sign.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi counter.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on dry storage floor. Approximately 9 live roaches on pipe under cook line. 1 live roach on cook line counter. 3 live roaches on piping under hand washing sink. Approximately 5 live on when of reach-in cooler on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 65 degrees Fahrenheit, rice noodles 61 degrees Fahrenheit, bean sprouts 73 degrees Fahrenheit raw chicken (55F - Cold Holding); raw pork (48F - Cold Holding); beef (45F - Cold Holding); raw squid (45F - Cold Holding); raw shrimp (45F - Cold Holding); shallots (46F - Cold Holding)
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Towel in hand wash sink near sushi line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on ready-to-eat foods fried wontons, cut cabbage,spring rolls, dumplings in reach in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. White liquid.