THAI SPICE AND SUSHI

Name: THAI SPICE AND SUSHI
Address: 8209 NATURES WAY STE 111, LAKEWOOD RANCH, FL, 34202, US
Rating: 43.4

8209 NATURES WAY STE 111, LAKEWOOD RANCH, FL 34202

License #5105259

🍱 Japanese/Sushi ℹ️

43.4 Grade F / 100

Failing Health Score

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Latest inspection

May 8, 2026 · 11 findings · 4 critical

Routine - Food

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Quick take

THAI SPICE AND SUSHI in LAKEWOOD RANCH currently holds an InspectFL Health Score of 43.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 88 total violations — 15 critical, 11 major, 62 minor.

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The latest inspection on May 8, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

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THAI SPICE 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
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed rice stored on the floor and onions stored on top of chemicals. Operator moved items.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 lights in kitchen over prep tables missing shields.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters and dripping.
[35B-03-4] Outer openings not protected with self-closing doors. Observed broken automatic closer on back door.
[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.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handling ready to eat Mango with bare hands, no handwashing or AOP.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed shrimp, crab, fish, pork, beef, chicken stored in non food grade bags in the freezer and cooler.
[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. Observed raw chicken stored over raw salmon.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food items prepared on site, held more than 24 hours in the freezer and cooler without date marks. Soup, cooked chicken, cooked shrimp, egg rolls, wontons, tempura shrimp.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from personal drink while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees preparing ready to eat food without hair restraints.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed 1" gap below the back exit door.
[36-73-4] Floor soiled/has accumulation of debris. Observed heavily soiled floors under all prep tables, cooking equipment and dish area with grease and food debris.
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor throughout the kitchen. Tuna, chicken, onions, rice, pineapple, flour, sauces.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 lights in kitchen over prep tables missing shields.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 fans, prep shelves, wall next to water heater, water heater and handwashing sink with grease and dirt build up.
[35B-03-4] Outer openings not protected with self-closing doors. Observed broken automatic closer on back door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves heavily soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler on front line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy accumulation of grease and dust on the walls surrounding the cooking area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed shrimp, crab, fish, pork, beef, chicken stored in non food grade bags in the freezer and cooler.
[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. Observed in both reach in freezers, pork, chicken and beef stored over fish and other seafood not in package and not separated.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing tasks and going from raw food to ready to eat without changing gloves or washing hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed both handwashing sinks in the kitchen blocked and inaccessible with food containers and chemicals and not being used.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food items prepared on site, held more than 24 hours in the freezer and cooler without date marks. Soup, cooked chicken, cooked shrimp, egg rolls, wontons, tempura shrimp.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from personal drink while preparing food.
[12B-01-4] Employee eating while preparing food. Observed an employee eating food on the prep table while preparing food for customers.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees preparing ready to eat food without hair restraints.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed 1" gap below the back exit door.
[36-73-4] Floor soiled/has accumulation of debris. Observed heavily soiled floors under all prep tables, cooking equipment and dish area with grease and food debris.
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor throughout the kitchen. Tuna, chicken, onions, rice, pineapple, flour, sauces.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 lights in kitchen over prep tables missing shields.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 fans, prep shelves, wall next to water heater, water heater and handwashing sink with grease and dirt build up.
[35B-03-4] Outer openings not protected with self-closing doors. Observed broken automatic closer on back door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves heavily soiled and soiled cardboard used as liners not replaced daily or as soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy accumulation of grease and dust on the walls surrounding the cooking area.
[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. Observed in both reach in freezers, pork, chicken and beef stored over fish and other seafood not in package and not separated.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing tasks and going from raw food to ready to eat without changing gloves or washing hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed both handwashing sinks in the kitchen blocked and inaccessible with food containers and chemicals and not being used.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food items prepared on site, held more than 24 hours in the freezer and cooler without date marks. Soup, cooked chicken, cooked shrimp, egg rolls, wontons, tempura shrimp.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed a lime scale build up inside dish machine.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from personal drink while preparing food.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed 1" gap below the back exit door.
[36-73-4] Floor soiled/has accumulation of debris. Observed heavily soiled floors under all prep tables, cooking equipment and dish area with grease and food debris.
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor throughout the kitchen. Tuna, chicken, onions, rice, pineapple, flour, sauces.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed 2 lights in kitchen over prep tables missing shields.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 fans, prep shelves, wall next to water heater, water heater and handwashing sink with grease and dirt build up.
[35B-03-4] Outer openings not protected with self-closing doors. Observed broken automatic closer on back door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves heavily soiled and soiled cardboard used as liners not replaced daily or as soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy accumulation of grease and dust on the walls surrounding the cooking area.
[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. Observed in both reach in freezers, pork, chicken and beef stored over fish and other seafood not in package and not separated.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees changing tasks and going from raw food to ready to eat without changing gloves or washing hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed both handwashing sinks in the kitchen blocked and inaccessible with food containers and chemicals and not being used.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food items prepared on site, held more than 24 hours in the freezer and cooler without date marks.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed the outside of dish machine soiled.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed a lime scale build up inside dish machine.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed the current license not displayed or in establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the bottom of the back door on the bottom left side and 2 holes in the door above the handle.
[36-73-4] Floor soiled/has accumulation of debris. Observed the floors under all kitchen cooking equipment heavily soiled with food debris and grease. Observed the floors under all prep tables heavily soiled with food debris and grease.
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor throughout the kitchen. Tuna, chicken, onions, rice, pineapple.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles and cooking utensils not being properly sanitized in 135 degree water or higher.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights over the prep tables without shields or covers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 fans, prep shelves, wall next to water heater, water heater and handwashing sink with grease and dirt build up.
[35B-03-4] Outer openings not protected with self-closing doors. Observed automatic closure on back door broken from hinges.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed the reach in coolers with soiled shelves. Observed the reach in freezers with heavily soiled cardboard lining the shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed heavy accumulation of grease and dust on the walls surrounding the cooking area.
[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. Observed in both reach in freezers, pork, chicken and beef stored over fish and other seafood not in package and not separated.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed line cooks not changing gloves or washing hands while changing tasks. Touching soiled equipment and door handles and then ready to eat food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Rice held on counter at 64 degrees, Bean sprouts at 62 degrees, Cut tomatoes at 58 degrees. Operator stated theyve only been on the counter for 1 1/2 hours. They were moved to the cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed both handwashing sinks in the kitchen blocked and inaccessible with food containers and chemicals and not being used.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at both kitchen handwashing sinks.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some illness reporting forms completed but not all. Operator will complete.