NUM THAI RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked shrimp in unit at cook line, employee stored properly during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding) at cook line, as per employee than 1 hour, employee moved rice to reach in cooler. Also observed at sushi station raw tuna (46F - Cold Holding) as per employee less than 1 hour, employee moved to freezer. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at hand wash sink at kitchen area, employee provided soap during inspection. 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 cooked shrimp prepared onsite and held more than 24 hours not properly date marked inside reach in cooler at cook line.

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

Basic - Bowl or other container with no handle used to dispense food. Observed on broth container at walk in cooler, employee removed during inspection. Corrected On-Site

Basic - Food stored on floor. Observed sauce container stored on floor at kitchen area, employee stored properly during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in standing water at 113°F by expo area, employee increased temperature. Corrective Action Taken

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine was relocated at kitchen area. Also observed wall was removed at front counter at sushi station without new plan submitted. Warning - From follow-up inspection 2026-02-27: Observed plans are submitted on 01/09/26 , but not yet approved by plan review. Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing at 93 F next to rice warmer by expo area. Operator removed during inspection. Corrected On-Site Warning - From follow-up inspection 2026-02-27: Still observed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw ground pork stored above cooked chicken on reach in cooler at cook line, employee stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe masago (58F - Cold Holding) on preparation table at sushi station , as per employee approximately 40 minutes, employee moved masago to reach in cooler interior. also observed cooked rice (67F - Cold Holding) at cook line, as per employee less than 3 hours, employee moved rice to walk in cooler during inspection. second temperature masago (44F - Cold Holding); cooked rice (51F - Cold Holding) at 1:33 pm. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken and cooked duck not date marked on reach in cooler at cook line, as per employee over 24 hours. Repeat Violation

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

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

Basic - Food stored on floor. Observe rice noodles container stored on kitchen floor. Employee stored properly during inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observe soiled scoop interior holder, next to ice bucket at front counter, operator moved to dishwasher area. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 126° F next to soup warmer, operator increases temperature. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observe on HWS at kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe at cook line, also at sushi station.

High Priority - Metal stem-type thermometer soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (125F - Hot Holding) next to fryer, as per employee less than 1 hour. Employee moved cooked duck to reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at sushi station. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking access at kitchen area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed unwashed vegetables inside HWS at kitchen area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at kitchen area. 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 cooked rice,fish skin and cooked chicken not date marked, as per employee over 24 hours at walk in cooler. Corrected On-Site

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

Basic - Food stored on floor. Observed hydrated rice noodles container on floor at kitchen area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 87°F next to soup and rice warmers by expo area. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit next to wok. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken breast inside reach in cooler at kitchen area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (54F - Cold Holding) in reach in cooler at kitchen area, as per employee less than 2 hours. Employee moved food to walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in flour container near walk in cooler entrance. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles damage at kitchen area.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to dishwasher machine.

Basic - Food stored on floor. Observed bean sprouts container stored on walk in cooler floor. Corrected On-Site

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed cooked chicken container not covered inside walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area. - From follow-up inspection 2023-11-07: Still observed soiled cutting boards. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area. - From follow-up inspection 2023-11-07: Observed no sign. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area. - From follow-up inspection 2023-11-07: Still observed. Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler brown rice (51F - Cold Holding); pho soup (54F - Cold Holding) Brown rice cooked on 10/26 and 11/1 Pho soup cooked since yesterday night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler brown rice (51F - Cold Holding); pho soup (54F - Cold Holding). Brown rice cooked on 10/26 and 11/1 Pho soup cooked since yesterday night.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the kitchen cutting boards with food stains

Intermediate - Handwash sink used for purposes other than handwashing. Observed the front counter hand wash sink with fish , trays in it.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed the ceiling tile at the ice machine area not smooth. Repeat Violation

Basic - Equipment in poor repair. Observed the door of the walking cooler showing the insulation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap under the kitchen back door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the beef reach in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes stored between the two reach in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the kitchen reach in cooler Observed no ambient thermometer in the walk in cooler

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the shelves of the walk in cooler soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum trays not inverted. Trays were inverted Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at sushi bar 6 packs of tuna thawed in reduced oxygen packaging.

High Priority - 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. See stop sale. Observed approximately 10 lbs of rice not timed marked as per operator taken out of cooler at 9:30 am. At 2:36 rice was still being used.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed approximately 10 lbs of rice not timed marked as per operator taken out of cooler at 9:30 am. At 2:36 rice was still being used.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed tray of frozen krab thawing in hand wash sink at sushi bar. Tray of krab was removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup in rice. Observed cup in flour. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth in ice machine room. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at sushi bar 6 packs of tuna thawed in reduced oxygen packaging.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed container of raw meat trimmings not labeled, as per operator for employees.

Basic - Equipment in poor repair. Observed broken cover of rice container held together with aluminum tape.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave on top of reach in cooler on cook line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tray of frozen krab thawing in hand wash sink at sushi bar. Krab was still frozen and was moved to reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind dishwasher.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on sushi prep table. Repeat Violation

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. Observed fish machine at 0 ppm chlorine sanitizer. Sanitizer was replaced and gave a adjusted 100 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen raw beef (52°F - Cold Holding)raw beef used for order out less than 2 hours was moved to walk in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in prep area cooked rice (118°F - Hot Holding) Less than 4 hours rice was moved to cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Observed soiled white cutting board on prep table.in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand wash sink front counter. Paper was provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with cleaner on shelf before employee bathroom not labeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purple purse in food preparation area.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in cooked rice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon in 58°F standing water.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler cook lines. Corrective Action Taken

Basic - Stored food not covered. Observed cream cheese in walk in cooler not covered with drain line over cheese. Cream cheese was moved to be covered. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled floor in areas of kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation