THAI BAYSIDE II

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner is waiting for books to give employees test Warning - From follow-up inspection 2026-05-01: 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. Warning - From follow-up inspection 2026-05-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2026-05-01: Time Extended

Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. Both bathroom doors - From follow-up inspection 2026-05-01: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and salmon over cut carrots and sauces Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and eggs over raw beef and pork. Walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Noodles in bottom of sink. Educated operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in prep area Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner is waiting for books to give employees test Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Helped operator fill out form Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop several items Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Food stored on floor. Carrots walk in cooler

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No suitable facilities provided to store employee clothing and other possessions. Purse and phone on prep table Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Self-closing device on bathroom door disconnected/broken. Both bathroom doors

Basic - Single-service articles improperly stored. To go containers not inverted Corrected On-Site

Basic - Stored food not covered. Shrimp and krab Rangoon reach in freezer Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Old equipment out back

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pooled egg 52F recommend to rapid chill. Rechecked egg 41F Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open half n half Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device or hand soap provided at handwash sink. Cook line Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent operator copy Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop rice, corn starch Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table

Basic - Gaskets soiled on the cook line cooler. Ceiling fan in prep area heavily soiled with dust.

Basic - Mop sink or curbed cleaning facility provided at establishment pipe broken.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw steaks Warning

Basic - Unnecessary items/unused equipment on the premises. Old equipment suck as stove, sushi case cooler etc outside back area.

Basic - Working containers of food removed from original container not identified by common name. Bulk food storage containers. Corrected On-Site