Suvi Thai & Sushi Restaurant
Last inspected: Apr 20, 2026
37
Score
Suvi Thai & Sushi Restaurant has been inspected eight times since 2022. The most recent report on file is from Apr 20, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to eight violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
The city-wide average sits at 70, which Suvi Thai & Sushi Restaurant's 37 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Observed can of mushrooms dented at dry storage area.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw wrapped chicken over cooked wrapped noodles at reach in freezer near walk in cooler. Employees rearranged products.
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (47F - Cold Holding) at preparation cooler at cook line. As per operator for one hour. Employee's place bags of ice over product. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth stored inside hand sink at back storage area. Operator removed item. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Observed 3 plastic containers of cooking oil stored in floor at dry storage area. Employees removed products. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Observed unwashed kale stored over butter at walk in cooler. Discussed with operator proper storage requirements.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour next to coon line. Not labeled.
02D-01-5
37
Oct 21, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - 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. Observed no form or kit; inspector provided via email. **Corrective Action Taken**
11-27-4
Basic - Light shield damaged/in disrepair. Observed missing shields; kitchen area.
38-01-4
Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. **Corrective Action Taken**
51-13-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
78
Apr 25, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (54 F - Cold Holding); shrimp (47 F - Cold Holding)inside the reach in cooler across from the stove. As per operator for less than 2 hours food was placed there.
03A-02-5
High Priority - 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 but the time removed from temperature control can be determined. Establishment opens at 11:30. Rice was cooked around 11 :30 am.
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - 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. Observed reach in cooler thermometer was at 53°F at unit across the grill. Employee was advised to stop using equipment until it is fixed.
14-74-7
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the sushi station. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the door in the dry storage. **Repeat Violation**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on oven door handle. Employee removed them. **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Observed food inside the reach in freezer not covered. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a tuna package and 2 fish fillets stored inside the 3 compartment sink. Employee was advised to store food inside the reach in cooler or thaw food with running water. Employee placed food inside reach in cooler. **Corrected On-Site**
06-01-5
50
Jan 15, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (73 F - Hot Holding). As per employee rice was left outside since yesterday. Stop sale was issued.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (73 F - Cold Holding) As per employee rice was left outside since yesterday. Stop sale was issued.
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed trice inside the reach in cooler not date marked. As per employee over 24 hour.
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink by the 3 compartment sink.
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a red cutting board no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn. At the sushi station.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed chicken stored on the floor if the walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer. Located by the walk in cooler.
14-69-4
Basic - Stored food not covered. Observed multiple food stored inside the reach in freezer not covered.
08B-12-5
41
May 14, 2024
Routine - Food
5 critical violations. 7 minor violations.
View 12 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm.Do not use equipment/utensils not properly sanitized
22-45-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored above sprouts inside the reach in cooler. Employee placed sprouts at the top. **Corrected On-Site**
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored by the grill. As per employee Eggs were stored outside around 11:00 am this morning. Employee placed eggs inside the reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - 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 can be determined. Restaurant opened at 11:30. Rice was cooked at 11:00 am.
03F-02-5
High Priority - 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.observed chlorine was 0 ppm.
22-41-4
Basic - Employee with ineffective hair restraint while engaging in food preparation.
13-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a red cutting board not longer cleanable. Employee replaced it. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored in preparation table. Employees removed the phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler at the sushi station. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the door by the storage.
35B-01-4
Basic - Garbage can located outside has no lid. **Repeat Violation**
33-15-4
Basic - Stored food not covered. Observed food inside the reach in freezer not covered. **Repeat Violation**
08B-12-5
33
Feb 2, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (52 F - Cold Holding); shrimp (49 F - Cold Holding) inside the reach in cooler inside the grill. As per employee they placed foods around 11:30. Employees removed the foods and stored them inside the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-02-02: Observed beef (52 F - Cold Holding); shrimp (49 F - Cold Holding) inside the reach in cooler inside the grill. As per employee they placed foods around 11:30. Employees removed the foods and stored them inside the walk in cooler. **Repeat Violation** **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board not longer cleanable at the sushi station.. **Warning** - From follow-up inspection 2024-02-02: Observed a cutting board not longer cleanable at the sushi station.. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at the sushi counter. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-02: Observed reach in cooler gaskets torn at the sushi counter. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Open dumpster lid. Dumpster is missing the lid. **Warning** - From follow-up inspection 2024-02-02: Open dumpster lid. Dumpster is missing the lid. **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2024-02-02: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar, flour not identified. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-02: Observed containers with sugar, flour not identified. **Time Extended**
02D-01-5
67
Apr 17, 2023
Complaint Full
4 critical violations. 5 major violations. 16 minor violations.
View 25 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over spring rolls at reach in freezer. Operator started to relocate the products. **Corrective Action Taken** **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw pork stored over cooked chicken at reach in cooler preparation area. And raw beef stored over vegetables at standing two doors reach in cooler. Operator moved the raw products to another reach in cooler. **Corrective Action Taken**
08A-05-6
High Priority - 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 beef stored over raw shrimp at reach in freezer. Operator started to relocate the products. **Corrective Action Taken** **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (59 F - Cold Holding); raw pork (59 F - Cold Holding); raw shrimp (58 F - Cold Holding); pasta (56 F - Cold Holding) at preparation reach in cooler. As per operator for less than 2.5 hrs. Operator moved the products to a reach in freezer for rapid cooling. Final temperature: raw beef (39 F - Cold Holding); raw pork (34 F - Cold Holding); pasta (39 F - Cold Holding). **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residual at hand wash sink located next to fryer.
31A-11-4
Intermediate - No color/concentration chlorine comparison chart available for chemical test kit used to check sanitizer. **Repeat Violation**
16-36-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to fryer. **Repeat Violation**
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer not calibrated (40°F).
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled at front counter.
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil with handle touching the flour. Operator moved the handle. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler preparation area.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gasket soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover under preparation table at kitchen area.
14-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified by common name under preparation table. **Repeat Violation**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler at preparation area.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed utensil with no handle inside of spring rolls sauce. Operator removed the container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not stored inverted at shelf under preparation table. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed floor soiled under the customer's tables at dining area. **Repeat Violation**
36-01-4
Basic - Hole in or other damage to wall. Observed window at preparation area broken.
36-24-5
Basic - Ice scoop handle in contact with ice. Operator moved the handle. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between hand wash sink and wall at front counter. Operator removed the knives and moved them to the three compartment sink to be cleaned and sanitized. **Corrective Action Taken**
10-17-4
15
Sep 14, 2022
Complaint Full
7 critical violations. 5 major violations. 11 minor violations.
View 23 violations
High Priority - 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 fish at reach in freezer. And raw chicken stored over scallops and raw beef at the white reach in freezer. Operator moved the raw chicken to the bottom part and the raw fish to the top. **Corrective Action Taken**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground chicken (50 F - Cold Holding) and raw shrimp (47 F - Cold Holding) at reach in cooler. As per manager for less than two hours. Manager moved the products to the bottom part for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (124 F - Hot Holding) at stove. As per manager for three hours. Manager discarded the product. **Corrective Action Taken**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed noodles and shredded carrots stored inside of nonfood grade bags at walk in cooler. Operator changed the products to a ziplock bags. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over dumplings and spring rolls at white reach in freezer. Operator relocated the products. **Corrective Action Taken**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over unwashed carrots at walk-in cooler. Operator moved the shells eggs to the bottom part. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp in the same container with raw beef. Operator separated the products. **Corrective Action Taken**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at sushi station.
22-02-4
Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.
16-36-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi station.
31B-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The written procedures was provided to fill out with rice for sushi. **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to dispense the rice. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pot not stored inverted under preparation table kitchen area.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. At sushi station.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed under cook equipments, refrigerators, preparation tables at kitchen.
36-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in use utensils stored with handle touching the salt and peanuts inside of the containers. Operator removed the utensil. **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service articles no stored inverted on the preparation table. Manager inverted the single service articles. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on the preparation table. Operator moved the towels to the sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer solution at 0 ppm. Manager added tables to get 300 ppm. **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt and peanut containers not identified by common name.
02D-01-5
12
Frequently Asked Questions
When was Suvi Thai & Sushi Restaurant last inspected?
The most recent health inspection at Suvi Thai & Sushi Restaurant on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Suvi Thai & Sushi Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Suvi Thai & Sushi Restaurant.
How does Suvi Thai & Sushi Restaurant compare to other restaurants in Homestead?
Suvi Thai & Sushi Restaurant most recently scored 37 out of 100, which is lower than the Homestead average of 70.
Has Suvi Thai & Sushi Restaurant's inspection record improved over time?
Yes. Recent inspections at Suvi Thai & Sushi Restaurant have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Suvi Thai & Sushi Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Suvi Thai & Sushi Restaurant inspected?
Based on the inspection history on file, Suvi Thai & Sushi Restaurant is inspected around two times per year on average.
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