THAI THANI

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/ Kritpat K. 3/9/21 expired 3/9/26 Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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. Operator not able to get hold of employee training for employees in kitchen or any employee in establishment Warning

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation Warning

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

Basic - Buildup of food debris/soil residue on equipment door handles. Both equipment doors on reach in coolers in kitchen Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry spice shelf in dry storage Employee phone in back reach in freezer next to cooks line Warning

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water at prep sink Warning

High Priority - Container of medicine improperly stored. Medicine stored over ready to eat sauces in wait station Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee touched utensil after egg cracking and continued to cook on line. Advised chef to remove gloves and wash hands after touching raw shell eggs

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat tomyum soup base in walk in cooler Raw chicken over fully cooked chicken tenders in walk in freezer Raw salmon and shrimp over ready to eat soup base in reach in freezer Raw salmon over ready to eat ice cream in reach in freezer in wait station Raw salmon over ready to eat sauces in sushi bar 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/ Cooks manager certificate expired October 5,2025. One other certificate available but not present with 2 employees working only.

Intermediate - No quat test kit provided when using sanitizer for sanitizer buckets

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. Sushi chef unable to locate his certificate

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located next to dish machine Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In soy sauce container, operator moved Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Near reach in freezer in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cooks line soiled Gaskets in reach in cooler on cooks line Repeat Violation

Basic - Plumbing system in disrepair. Hot water faucet for handwash sink next to dry storage area not functioning

Basic - Stored food not covered. Container of ice not protector on wait station

Basic - Trash receptacles not provided where needed in establishment. No trash can near handwash sink next to dry storage area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in wait station , fixed sanitizer and rechecked 300ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cooling Sprouts (60F - Cold Holding) Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Reach in cooler and reach in interior soiled.

Intermediate - Microwave missing fan guard cover/splatter shield. Repeat Violation

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. In sugar container. Operator removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at front counter

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

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

Basic - Light not functioning. One light bulb at cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled Reach in cooler gaskets and reach in freezer gaskets soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen to the right of hand washing sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Seared raw chicken over raw whole shell eggs in double door reach in cooler in the kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On sandwich top r3ch in across from wok station on cooks line Bowl of cooked rice on top of pans in top part Less than four hours Placed in reach in cooler part for temperature recovery Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In server side station 200+ chlorine Remade and was 50 Corrected On-Site Repeat Violation

Intermediate - Microwave missing fan guard cover/splatter shield. On shelf in kitchen across from double door reach in cooler

Basic - Floor area(s) covered with standing water. Between ice machine and dish machine

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar area

Basic - Two Light not functioning on hood system on cooks line

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ppm chlorine. Remade and then was 50ppm Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield across from double door reach in cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided plan and operator filled out. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen area. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. At any of the hand washing sinks. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -stand up freezer in server area up front, across from microwave. Numerous raw meats wrapped inside plastic film stored above sauces/ready to eat food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (51F - Cold Holding), less than 3 hrs per employee. Added ice to sprouts, advising operator that repeat violations for cold holding temperatures may be addressed with administrative action. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by garbage can located in front of hand sink in server station

Intermediate - Manager or person in charge lacking proof of food manager certification. -manager provided proof by sending text to person in charge, certificate printed. 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. -stick rice marked 9/21, manager states brought from freezer in recent days, not date marked

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand sink in server station

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -at end of cookline next to chest freezer

Basic - Accumulation of debris on exterior of warewashing machine. -edges of top surface of dish machine, debris

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles inside small dry storage room in back

Basic - Clean equipment stored on dirty rack. -pots and pans stored above dish machine on dirty rack

Basic - Container in poor condition. -operator cut hole/gap in plastic lid of container for seasoning dispensing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of aluminum foil roll.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back fire exit door inside kitchen

Basic - Floor area(s) covered with standing water. -in front of 3 compartment sink

Basic - Grease recycling container spilled onto ground. -ground surrounding receptacle.

Basic - Ice scoop handle in contact with ice. -inside ice machine

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -kitchen

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

Basic - Old labels stuck to food containers after cleaning. -inside freezer

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. -hand sink inside kitchen

Basic - Working containers of food removed from original container not identified by common name. -sugar bulk container -small container of white seasoning on cook line

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2023-05-18: Time Extended - From follow-up inspection 2023-06-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter Gaskets on reach in cooler. - From follow-up inspection 2023-05-18: Time Extended - From follow-up inspection 2023-06-27: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 57F. Operator stated item in cooler less than 1 hour. Added ice to rapid chill. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over 3 compartment sink

Basic - Floors not maintained smooth and durable. Through out kitchen

Basic - Old labels stuck to food containers after cleaning. Containers stored by dish machine