THAI CURRY

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen Warning - From follow-up inspection 2026-04-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Observed true reach in cooler gaskets in disrepair. Warning - From follow-up inspection 2026-04-28: Time Extended

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. Dishwasher (0ppm - Chlorine). Observed chlorine container empty. Operator restocked, dishwasher now at 100ppm Corrected On-Site

High Priority - Employee washed hands with no soap in kitchen area with no soap

Intermediate - Handwash sink used for purposes other than handwashing. Upon arrival, observed hand wash sink behind front counter used to fill a pitcher

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen area. Operator restocked.

Basic - Food stored on floor. In storage room bag of rice in direct contact with floor. Operator removed Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator grabbing food out of flip top and cooking food without beard restraint Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator grabbing food out of flip top and cooking food without hair restraint Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Nichkamol Sriraumpuch 1/08/20 Warning - From follow-up inspection 2025-06-03: Observed same Admin Complaint

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line observed multiple rags not stored in sanitizer bucket Warning - From follow-up inspection 2025-06-03: Observed same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp in 2 door True refrigerator over ready to eat sauces and foods. Operator organized correctly Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - 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. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 86F water. Operator remade water to 153F Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Rag under cutting board. Operator removed Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-06-13: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Water pressure lacking at fixtures that require the use of water. Hand was sink at sushi station. Warning - From follow-up inspection 2024-06-13: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-05-10: Observed same Time Extended

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 mussels and squid in reach in cooler at cook line.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in kitchen area that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hose attached to hand washing sink at kitchen cook line area.

Intermediate - Observed Handwash sink used for purposes other than handwashing.as a dump sink at front counter.

Intermediate - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked vegetables prepared more than 24 hours per operator not date marked.. Operator labeled cooked vegetables Corrected On-Site

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Buildup of food debris/soil residue on equipment door handles.and gaskets with mold like substance

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public at reach in cooler at front reach in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Observed Bowl or other container with no handle used to dispense tempura sugar rice at dry storage area in kitchen area.

Basic - Observed Cardboard used to line food-contact shelves with fCS directly on cardboard

Basic - Observed Employee with no hair restraint while engaging in food preparation at cook line

Basic - Observed In-use utensil for serving cooked rice stored in standing water less than 135 degrees Fahrenheit.

Basic - Observed Wall soiled with accumulated grease, food debris, and/or dust at cook line

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at front counter and kitchen area no sanitizing solution set up.

Basic - Observed Wiping cloth chlorine sanitizing solution stored on the floor.

Basic - Observed heavy Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Observed. Uncovered food and utensils stored directly beside hand washing sink at front counter exposed to splash.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed lettuce being prepped at front counter without being washed before preparation.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as a food liner for masago eggs. Operator discarded product Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked peas stored with raw pork at reach in cooler. Operator removed and discarded product.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked noodles in reach in cooler at cook line. Operator removed and stored correctly.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored with raw shrimp in same container in reach in cooler. Operator removed and stored correctly. Observed raw chicken stored over raw fish in freezer .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with grooves on cook line no longer cleanable.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter inaccessible with container inside sink. Operator removed, clean and sanitized sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used to prep salad at hand washing sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed racks at 3 compartment sink with surface rust and mold like substance where clean utensils are stored on.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed salad , rice , noodles prepared on September 20th with no date mark.

Basic - Observed Bowl or other container with no handle used to dispense jasmine rice, tempura and sugar.

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean sanitized utensils stored on rusted dirty rack at 3 compartment sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverage stored in reach in cooler with sauces being served to public.

Basic - Floor soiled/has accumulation of debris. Observed floors throughout kitchen area, drains, throughout with accumulation of food debris and mold like substance.

Basic - Floors not maintained smooth and durable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer located in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on equipment door handle.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Observed Working containers of vinegar removed from original container not identified by common name.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer around gasket lining and gaskets with accumulation of mold like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in kitchen area with mold like substance throughout kitchen area.

Basic - 1) Wet wiping cloth not stored in sanitizing solution between uses. 2) Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site

Basic - Bathroom- No handwashing sign provided at a hand sink used by food employees.

Basic - Employee container on a food preparation table or over/next to clean equipment/utensils. Operator removed the cookies. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. Corrected On-Site

Basic - Stored food not covered. Chest freezer- operator covered. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed from the prep table and properly stored inside of the sanitizer bucket. Corrected On-Site