TUK TUK THAI

Name: TUK TUK THAI
Address: 10471 GIBSONTON DRIVE, RIVERVIEW, FL, 33578, US
Rating: 39.5

10471 GIBSONTON DRIVE, RIVERVIEW, FL 33578

License #3918020

🍜 Thai/Vietnamese ℹ️

39.5 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TUK TUK THAI in RIVERVIEW currently holds an InspectFL Health Score of 39.5 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 October 19, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 11 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 19, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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TUK TUK 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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 45 F in reach in cooler. Manager placed in another cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 82 F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[14-11-5] Equipment in poor repair. Reach in freezer door handle broken.
[21-10-4] Soiled dry wiping cloth in use.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, manager 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 phone on prep table. Manager removed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.
[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 walk into kitchen and began working without washing hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in hand wash sink, removed at time of inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls with no handle in seasonings.
[36-36-4] Ceiling tile missing.ceiling tile missing above dish machine.
[14-11-5] Equipment in poor repair. Door handle broken on reach in freezers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 79 F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain at back door soiled.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee use phone then began to get ice without washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times. Container in hand wash sink on cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees working with no food manager on site.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 expired food handler certifications.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in salt, operator removed at time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food with restaurant food in dry storage, operator removed at time of inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt in dry storage.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 124 F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[25-05-4] Single-service articles improperly stored.paper towels on floor near restroom.
[08B-12-5] Stored food not covered.container of seasoning not covered in dry storage.
[36-50-4] Unclean building components, attachments or fixtures. Hood.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep area on cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.
[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 employee working with washed peppers using bare hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Bag of cooked chicken nuggets on raw shell eggs in reach in 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. Raw chicken over pork in reach in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.operator provided three valid food handler certifications.