SNAYTHAI RESTAURANT

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white chest freezer. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets at cook line. - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at cook line. - From follow-up inspection 2026-02-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Shelves. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed before end of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand Dink blocked with buckets

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In sugar container operator 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. Phone on prep table. Operator removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In throughout the kitchen Repeat Violation

Basic - Food stored on floor. 2 boxes for chicken on the floor in walk in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer in the kitchen

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler

High Priority - Container of medicine improperly stored. - stored over clean utensils at front counter.

High Priority - Toxic substance/chemical improperly stored. - lub grease stored above make line in kitchen area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line. - meat grinder Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food.

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

Basic - Dead roaches on premises. - 1 dead roach. - Operator cleaned up. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. - under fryer - under all equipment Repeat Violation

Basic - Floor tiles missing and/or in disrepair. - throughout entire kitchen area.

Basic - Food stored on floor. - raw chicken in walk-in coolers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler door gasket - Exterior of fryers - 2 top burners Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. - ladders -tool cart and tools Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -all walls in kitchen Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on line. Repeat Violation - From follow-up inspection 2024-09-04: 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. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Repeat Violation - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door, screen door - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - Under fryer - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Floor tiles in disrepair. - ceiling tiles in kitchen. Repeat Violation - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters - walk in door gasket - exterior of fryer - burner top Repeat Violation - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. - tools and cart - ladders Repeat Violation - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-09-04: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walks in kitchen. - From follow-up inspection 2024-09-04: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil 74° operator stated out for 2 hours. Operator place in Cold holding unit on cooks line. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored at hand sink at front counter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting board on cooks line. -Interior of fryers Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - items stored in back area hand sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - 3 spray bottles of yellow liquid Corrected On-Site

Basic - Soiled floors. - Under Fryer Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - kitchen area ceiling. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair. - Floors throughout kitchen area. Repeat Violation

Basic - Food stored on floor. - Cooking oil in dry storage area. Repeat Violation

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

Basic - Light not functioning. - 2 light fixtures in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in door gasket - exterior of fryer - burner top Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. - tools stored in back Area. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Tin can in GE black refrigerator. - raw chicken store in #10 can in walk-in cooler. Corrected On-Site Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -Spray can of raid stored under dish machine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - Hand sink next 3 compartment sink blocked with large cooking pots. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Spray booze of yellow liquid cleaner. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. - bulk sugar Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - kitchen area

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door open at the time of inspection. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -Floors throughout kitchen area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. - raw shell eggs and raw vegetables stored 1 inch off floor in walk in cooler. Corrected On-Site

Basic - Food stored on floor. -Cooking oil stored under cooking woks

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in door gasket -Under 2 burner stove top

Basic - Soiled floors. -Under fryer and stove burner. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. - unnecessary tools stored in back area. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chicken store in #10 cans

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in reach in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to back door.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen area. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor tiles missing and/or in disrepair. Floor next 3 compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black GE refrigerator. White Kenmore refrigerator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor under fryers and burners.

Basic - Screening is not 16-mesh to the inch.

Basic - Unnecessary items/unused equipment on the premises.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Advils stored next to dry season8mg later on prep shelf in kitchen Warning - From follow-up inspection 2023-04-05: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from over night see stop sale. cooked chicken (44-45F - Cold Holding); Warning - From follow-up inspection 2023-04-05: Time Extended

High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Warning - From follow-up inspection 2023-04-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Smaller pans. Warning - From follow-up inspection 2023-04-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times located next to back door Warning - From follow-up inspection 2023-04-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2023-04-05: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bath room door Warning - From follow-up inspection 2023-04-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen Warning - From follow-up inspection 2023-04-05: Time Extended

Basic - - From initial inspection : Basic - Floor disrepair in kitchen Warning - From follow-up inspection 2023-04-05: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-04-05: 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. 0 ppm. Rechecked at 100 ppm. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef liver stored on ice cream.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed operator breaking down cardboard boxes and then handle food without washing hands and changing gloves.

Intermediate - Handwash sink not accessible for employee use at all times. -By three compartment sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -At front handsink.

Basic - Dead roaches on premises. -2 dead on black refrigerator.

Basic - Employee with no hair restraint while engaging in food preparation.

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

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

Basic - Reuse of single-service or single-use articles. #10 cans. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. -Above refrigerator. -Under 2 burner. Repeat Violation

Basic - Stored food not covered. -Wontons in reach in freezer.

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. 0ppm, corrected to 50ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -racks of utensils/glasses inside dish machine

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for contact with cooked rice

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored over cheese inside cooler

High Priority - Toxic substance/chemical improperly stored. -anti inflammatory medicine, allergy spray, peroxide stored with single use gloves, above makeline cooler across from cook line

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large bucket of waste water, ladder

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

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. -curries frozen 3 days, inside stainless stand up freezer in small portioned containers, no date marking

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cardboard used to line food-contact shelves. -inside walk in cooler

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -dripping evidence on walls behind cook surfaces beneath drip tray

Basic - Floor soiled/has accumulation of debris. -under cook line, under shelving, behind equipment

Basic - Floor tiles in disrepair. -next to floor drain by chest freezer in prep area

Basic - Ice buildup in reach-in freezer.

Basic - Improper storage of maintenance equipment that interferes with cleaning. -large rack of assorted maintenance equipment stored inside back of kitchen, in front of mop sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of hand wash sink in kitchen

Basic - Reuse of single-service or single-use articles. -no 10 cans reused for food contact -egg flats reused to store ready to eat food.

Basic - Ripped/worn tin foil used as cover for refrigerator.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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. 0 ppm. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over water bottles in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Cup in front handsink. Mop bucket blocking rear kitchen handsink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice.

Basic - Bowl or other container with no handle used to dispense food. Rice scoop.

Basic - Food stored on floor. Bag of vegetables in walk in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black refrigerator in kitchen.

Basic - Stored food not covered. Wontons in chest freezer.