TUPTIM THAI RESTAURANT & SUSHI BAR

Name: TUPTIM THAI RESTAURANT & SUSHI BAR
Address: 1228 W UNIVERSITY AVE, GAINESVILLE, FL, 32601, US
Rating: 25.5

1228 W UNIVERSITY AVE, GAINESVILLE, FL 32601

License #1103346

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

25.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

TUPTIM THAI RESTAURANT & SUSHI BAR in GAINESVILLE currently holds an InspectFL Health Score of 25.5 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 May 7, 2026. Across those visits, inspectors documented 49 total violations — 16 critical, 5 major, 28 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on May 1, 2026

The most recent follow-up inspection on May 7, 2026 recorded: Emergency Order Callback Time Extension. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*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.

Emergency Order Callback Time Extension
[36-11-4] Floors not maintained smooth and durable. Metal flooring in walk in cooler the metal is peeling back. Metal cove molding outside of walk in freezer door in disrepair.
[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. 0ppm, unable to prime line.

Emergency order recommended
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can of corn on dry storage shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handle.
[14-11-5] Equipment in poor repair. Sushi case sliding door is cracked/chipped. Green board with deep cut marks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled in walk in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted by ice machine. Clean pot on floor in back storage area.
[25-05-4] Single-service articles improperly stored. Box of Togo boxes on floor in back hallway.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line.
[33-31-5] Unnecessary items/unused equipment on the premises. Sushi case and 2 reach in freezers not in use stored in back room unused.
[08B-38-4] Food stored on floor. Bucket of noodles on floor in walk in cooler.
[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. 0ppm, unable to prime line.
[36-36-4] Ceiling tile missing. Above dry storage across from ice machine.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Both employee bathrooms within the kitchen doors are open.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hat on head then continued cooking at the wok.
[03F-02-5] 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 cannot be determined. On sushi rice.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on rack above canned food on dry storage shelf, employee removed.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle on bottom shelf of sushi area with blue liquid no label.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 3 live roaches behind soap dispenser on cooks line. 1 roach egg sack in between ceiling tile above door way between dry storage and hallway to dish area.
[41-07-4] Container of medicine improperly stored. Container of D3 pills on top of ice machine, employee moved.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked duck in walk in cooler. Half and half in server reach in cooler, opened previous days. Operator dated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer door seal/jam, employee cleaned during inspection.
[35A-03-4] Dead roaches on premises. One dead roach on floor in side storage room across from dish room, operator cleaned area.
[36-11-4] Floors not maintained smooth and durable. Flooring in walk in cooler the metal is peeling up.
[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. 0ppm, operator primed line, retested at 50ppm.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in msg container, operator removed cup.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over potatoes in dry storage hallway. Phone and drink over reach in cooler on cooks line. Operator moved all employee items.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 80F by rice cooker. 2 pairs of tongs on oven door handles, operator moved tongs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop (49F - Cold Holding); shrimp (48F - Cold Holding) items in reach in cooler on cooks line filled with water from the tap, operator added ice to food items. Retemped items below 41F.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl inside Handwash sink on cooks line, removed. Handwash sink by ice machine blocked by bulk containers, operator moved items.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at faucet on the side of building facing hotel.
[08B-38-4] Food stored on floor. Onions and canned coconut milk on floor in storage room. Box of fish on floor in walk in freezer. Operator placed items on shelf.
[25-05-4] Single-service articles improperly stored. Box of napkins on floor in storage room, operator placed on table.

Community reaction

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Community pulse