THAI BY THAI

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 21 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 12 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 15 rodent droppings on floor in dry storage closet. Warning - From follow-up inspection 2026-03-03: Observed approximately 1 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 5 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 3 rodent droppings on floor in dry storage closet. Observed approximately 2 rodent droppings on storage shelf left of cook line. Admin Complaint - From follow-up inspection 2026-03-04: Observed 1 rodent dropping on conduit wall attachment behind dishwasher. Observed 2 rodent droppings on floor in dry storage Person in charge swept all three up. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach in drain pan of hot water tank under dish machine. Warning - From follow-up inspection 2026-03-03: At call back violation not observed. Time Extended - From follow-up inspection 2026-03-04: At call back violation not observed. Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 21 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 12 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 15 rodent droppings on floor in dry storage closet. Warning - From follow-up inspection 2026-03-03: Observed approximately 1 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 5 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 3 rodent droppings on floor in dry storage closet. Observed approximately 2 rodent droppings on storage shelf left of cook line. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 1 dead roach in drain pan of hot water tank under dish machine. Warning - From follow-up inspection 2026-03-03: At call back violation not observed. Time Extended

High Priority - Container of medicine improperly stored. Observed burn gel stored under Togo containers above flip-top cooler filled with food.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed washed vegetables stored in Walmart and grocery bags on cook line.

High Priority - 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. Discussed with person in charge.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked beef with date mark 2/18/26 Observed rendered fat and broth in unmarked container and person in charge does not know date made. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 21 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 12 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 15 rodent droppings on floor in dry storage closet. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed streamed noodle (67F - Cold Holding) on prep table for approximately 2 hours per person in charge. Person in charge placed in walk-in cooler.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed two hand washing stations in kitchen no dispensing paper towels. Person in charge attempted to change batteries but still was not able to get tower dispenser working. Person in charge placed roll of tower at hand washing station. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rendered fat and broth in unmarked container and person in charge does not know date made. See stop sale.

Basic - Dead roaches on premises. Observed 1 dead roach in drain pan of hot water tank under dish machine. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed approximately 21 containers and pots of assorted cooked animal and vegetable products in walk-in cooler not date marked or marked personal. All items are claimed personal by person in charge. Person in charge marked all containers staff. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers and walk-in cooler soiled black/green mold like substance.

Intermediate - - From initial inspection : 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. Establishment does not have form. Emailed to operator. - From follow-up inspection 2024-07-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment does not have forms signed off on. Warning - From follow-up inspection 2024-07-30: Time needed. Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not done any training since 2023 - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Sugar scoop is soiled. Gaskets on all reach in coolers are soiled. Cookline gaskets, sushi gaskets are all soiled. Repeat Violation - From follow-up inspection 2024-07-30: Gaskets are clean. Sugar scoop is clean. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed person playing with phone then begging to prep vegetables. Warning

High Priority - 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 dish washer touch phone with hands the go directly to prepping vegetables. Addressed and came back and he was touching phone then ear buds with out washing hands. Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed person prep vegetables after touching his phone without washing hands 1st.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment does not have proof of parasite destruction. Warning

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. Establishment does not have form. Emailed to operator.

Intermediate - Handwash sink not accessible for employee use at all times. On sushi line; hand washing sink blocked by butane on rack. Person in charge removed butane and rack. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at back hand washing sink. Person in charge replaced paper towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment does not have forms signed off on. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not done any training since 2023

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment does not have anything date marked; rice, chicken, etc. cream at sushi not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine is grimy. Has black like mold on it. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in broccoli and cabbage. To go container used as a scoop in rice. Person in charge removed both. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean glasses stored on cloth in walk in cooler. Person in charge removed all glasses. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottled water under back prep area. Person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At sushi; notes, towels, pens stored on top of rice. In storage closet; back pack on corn starch.

Basic - In-use knife/knives stored in cracks between pieces of equipment. A pair of scissors in between reach in cooler on cook line.

Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice; rice spoon in standing water.

Basic - In-use wiping cloth/towel used under cutting board. Person in charge removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Establishment is missing ambient thermometers in both reach in coolers on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Sugar scoop is soiled. Gaskets on all reach in coolers are soiled. Cookline gaskets, sushi gaskets are all soiled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Rice not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat vegetable broth in reach in freezer. Person in charge moved chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu 44F; ( - Cold Holding) pork 51F; ( - Cold Holding) both items placed into ric. Repeat Violation** Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. At one hand washing sink; bucket in hand washing sink. At hand washing sink; pasta thawing on sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sinks. Person in charge got paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand washing sinks. One hand washing sink had soap.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck and cooked pork in reach in cooler not dated. Foods in walk in cooler not dated. Person in charge dated duck and pork. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 2 out of 3 hand washing sinks in kitchen have no hot water. 1 hand washing sink at front has no hot water, 1 does. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold inside. Person in charge wiped clean. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop on front line. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Several shelves have cardboard lining them with pots on top.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding is pulling away from was in right corner of kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed employee personal food on multiple tables in kitchen. Addressed immediately and person in charge removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on back line by dish washer is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and rice containers are soiled. Hoods are soiled. Repeat Violation

Basic - Plumbing system in disrepair. Hand washing sink at front of house leaks and hand washing sink on cook-line leaks.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers on cookline are soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Pasta sitting on hand washing sink thawing. Person in charge placed pasta in reach in cooler. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in both walk in cooler and walk in freezer are rusted.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several dirty rags in use throughout kitchen.

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. In reach in freezer; raw chicken over raw beef. Person in charge put chicken on bottom of freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make; Egg rolls 50F, chicken 50F; shrimp 47F( - Cold Holding). Shrimp 47F; ( - Cold Holding) chicken, shrimp and egg rolls above fill line in cooler. Out 2 hrs. Placed back into reach in cooler. Corrective Action Taken Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and fish in walk in cooler not dated.

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop cooked rice. Person in charge removed plate.

Basic - Food not stored at least 6 inches off of the floor. Steam pot of rice cooking was on floor. Person in charge moved pot to counter top. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lids on beef and chicken in reach in freezer are cracked.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - 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 rice. Person in charge removed. Corrected On-Site

Basic - In-use wiping cloth/towel used under cutting board. Under cutting board in back area. Person in charge removed cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available 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 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease on them. Repeat Violation Warning - From follow-up inspection 2022-08-24: No change. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 1 employee with gloves on leave the kitchen and come back without washing hands 1st. Warning

High Priority - 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 2 people on the cookline touching cooked beef for service to customers with bare hands. Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In make #2; raw chicken over raw shell eggs. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice bins and lime. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cookline;raw tofu 79F, cooked tofu 80F; beef 50F( - Cold Holding) in make #2; shell eggs 65F; Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline;raw tofu 79F, cooked tofu 80F; beef 50F( - Cold Holding) in make #2; shell eggs 65F; ( - Cold Holding) Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled with old food debris. Repeat Violation Warning

Intermediate - No handwash sink for employees. Missing at front counter. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled at front of house. Person in charge labeled. Corrected On-Site Warning

Basic - Employee beverage container in ice machine/ice bin. Lime in from ice at bar. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several bottled waters on shelf behind dish machine. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed employees making food for personal use in kitchen and eating it. Warning

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cook line is soiled with grease. Warning

Basic - Food stored on floor. Bottled water on floor in walk in cooler 1. Person in charge removed water. Corrected On-Site Repeat Violation Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease on wall and ceiling behind cook line. Warning

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from oven door. Person in charge removed all. Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand washing sign in ladies room. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease on them. Repeat Violation Warning

Basic - Reuse of single-service or single-use articles. On cookline; establishment is reusing plastic wrap with label on it that says "Thai basil" on cooked noodles. And has cut bell peppers in reused plastic grocery bag. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Single service spoon, knifes and forks not inverted at counter. To-go boxes not inverted at counter. Repeat Violation Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hangs in sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw tofu 69F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line; Raw tofu 69F; ( - Cold Holding) person in charge discarded tofu. Out since 11am, now 3:20. In make table; beef 59F. Beef was above fill line. Person in charge placed beef in reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled with old food.

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in front hand washing sink. Person in charge removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink by walk in cooler. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment hands people the consumer advisory. Not printed on menu. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food items in coolers not dated. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold along ice rim in ice machine.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to scoop fresh herbs. Person in charge discarded soufflé cups. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Person in charge secured.

Basic - Cardboard used to line food-contact shelves. On cart to the right of cookline. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Many plates of food on prep table. Owner said they were personal food. Told him the can not eat in kitchen. Person in charge removed all. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In walk in cooler; water on floor. Person in charge removed. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hoods are dripping grease.

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven doors. Person in charge removed all tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice cookers; utensils in standing water. Person in charge removed utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Also sugar containers are soiled. Also, drawers in front have food debris.

Basic - Old labels stuck to food containers after cleaning. Establishment is reusing containers which have old labels.

Basic - Single-service articles not stored inverted or protected from contamination. Single service at front and back of house not inverted. Person in charge inverted. Corrected On-Site

High Priority - Container of medicine improperly stored. Two containers of medicine stored above the prep table next to single service items. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At first temp, cooked chicken 157°F, operator heated to 169°F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw shrimp stored over cut carrots. Also in the reach in freezer not commercially packaged chicken stored over spring roll wrappers. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Items stored on time per person in charge with no time marking, tofu, cabbage, noodles. Person in charge began labeling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Large slicer on cart stored in front of hand wash sink by stand up reach in freezers. Person in charge moved slicer during inspection. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Establishment has Escolar on invoice, when operator was asked to identify what menu item the fish is used in, the operator indicated that it is served as white tuna nigiri. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At multiple sinks throughout the kitchen. No paper towels.

Intermediate - No soap provided at handwash sink. At multiple hand wash sinks throughout the kitchen, no soap. Person in charge began providing during inspection. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. New sushi menu does not have consumer advisory on it. Operator printed and posted during inspection. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees training expired per person in charge. Warning

Intermediate - Spray bottle containing toxic substance not labeled. In front dining room area, two spray bottles with cleaner unlabeled. Person in charge began labeling. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. On multiple shelves throughout the kitchen and in the walk in cooler, soiled cardboard lining shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Accumulation of dust on ceiling above prep area.