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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SUSHI N THAI in HOLLYWOOD currently holds an InspectFL Health Score of 34.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 56 total violations — 14 critical, 11 major, 31 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 29, 2026 shows 12 observation rows: 5 critical, 1 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SUSHI N THAI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by sushi station, raw portioned fish on top shelf above open bag of egg rolls, cooked octopus, and cooked tempura shrimp. Employee began to rearrange items to properly separate.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door frame at walk in freezer.
- [41-07-4] Container of medicine improperly stored. Container of vitamins on dry goods shelf by dry garlic. Employee removed.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink against mirrored wall in service station.
- [41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in dry storage area. Employee marked as degreaser.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dry storage area haas heavy mold buildup.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris/ grease buildup in microwave at cookline.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, bagged raw pork and raw chicken stored in same container. Employee separated into two containers.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall area opposite near end of cookline soiled above prep table and soup warmer.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In service station, boba pearls (76F - Cold Holding). Per employee out of cooler approximately 3 hours. Employee added time stamp to 3:30pm and added to TPHC list.
- [12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean sanitized dishes directly from machine immediately after loading them dirty without washing hands first. Reviewed procedures with employee and employee washed hands going forward.
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