TUM RUB THAI

Name: TUM RUB THAI
Address: 32716 US HWY 19 N, PALM HARBOR, FL, 34684, US
Rating: 52.4

32716 US HWY 19 N, PALM HARBOR, FL 34684

License #6214828

🍜 Thai/Vietnamese ℹ️

52.4 Grade F / 100

Failing Health Score

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Latest inspection

April 24, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TUM RUB THAI in PALM HARBOR currently holds an InspectFL Health Score of 52.4 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 April 24, 2026. Across those visits, inspectors documented 79 total violations — 17 critical, 14 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 23, 2025

The latest inspection on April 24, 2026 shows 13 observation rows: 2 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

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Community reaction

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TUM RUB THAI 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for spices in dry storage. Operator removed bowls.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage and kitchen acoustic tiles not smooth and easily cleanable.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cileing tiles soiled in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board grooved on cook line.
[36-24-5] Hole in or other damage to wall. Holes in wall in kitchen below ceiling.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels stuck on containers in ware washing areas
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of rice of sugar unlabeled in dry storage. Operator labeled containers during visit.
[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. Measured at 0ppm. Operator changed sanitizer and retested to 100ppm
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw eggs over ginger in walk in cooler. Operator moved eggs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. handwash sink used to store pitchers and brushes in waitstation. Operator moved items.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for rice and flour in dry storage.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles located on part of the cook line. Not smooth and easily cleanable.
[36-36-4] Ceiling tile missing. Ceiling tiles missing on cook line in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled with debris.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Compressor in walk in cooler is leaking water, TCS food in walk in unable to keep temperature.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 1 5lb can of oyster sauce, 1 5lb can of hoisin sauce, 2 6lb cans of bamboo shoots, 1 3lb can of water chestnuts, 1 6lb can of pineapple chunks stored in dry storage. Of separate from undamaged product.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food while wearing bracelet and rings. Employee removed jewelry.
[36-24-5] Hole in or other damage to wall. Hole in wall below ceiling above prep station across from cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer next to walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line has accumulation of debris. Operator cleaned microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in freezer next to walk in cooler soiled. Condenser in walk in cooler soiled with debris.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rust pitting through paint on reach in cooler shelves.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls of kitchen soiled with debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from compressor in walk in refrigerator.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 200ppm, remade bucket at 100ppm.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 5lb can of oyster sauce, 1 5lb can of hoisin sauce, 2 6lb cans of bamboo shoots, 1 3lb can of water chestnuts, 1 6lb can of pineapple chunks.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef and chicken over unwashed produce In walk in cooler. Operator moved raw meats to appropriate area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce in reach in cooler on cook line. Operator moved raw eggs to proper area.
[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 beef in walk in cooler. Operator moved raw chicken to proper area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken tempted at 50 in walk in cooler. Operator says chicken was stored over night no prior temps taken today. All other TCS food in walk in is at the cooling stage. Ambient temperature of walk in cooler is 47F. Cooling TCS food moved to different cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken tempted at 50 in walk in cooler. Operator says chicken was stored over night no prior temps taken today. All other TCS food in walk in is at the cooling stage. Ambient temperature of walk in cooler is 47F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled in kitchen across from three compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In dry storage containers
[21-05-5] Cloth used as a food-contact surface.
[50-09-4] Current Hotel and Restaurant license not displayed.license displayed expired 02/01/2025
[35A-03-4] Dead roaches on premises.in dry storage removed and cleaned
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.2 in kitchen, moved to proper area
[08B-43-4] Food stored in a room/shed that is not fully enclosed.2 freezers in unenclosed room out back
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. The mop sink out back not properly plumbed, not connected
[36-10-4] Worn, torn and/or soiled carpeting. In dry storage
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. After returning to the kitchen from the outside walk in. Educated operator
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handled raw meat with gloved hand than ready to eat vegetables. Educated operator and provided tongs for meat
[41-10-4] Toxic substance/chemical improperly stored.lysol spray over dry food
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Location layout does not match existing plans on file from 2002. No existing mop sink, added dish machine, added ice machine, added waitstaff prep with handwashing sink in dining room outside kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink.on cook line
[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.