THAIKYO ASIAN CUISINE

High Priority - - From initial inspection : 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. Raw chicken over raw beef both products not in commercial packaging at walk in freezer. Operator stored products properly. Corrected On-Site Warning - From follow-up inspection 2026-03-04: Raw chicken over raw pork at walk in freezer. Both products not in commercial packaging. Admin Complaint

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. Warning - From follow-up inspection 2026-03-04: Time Extended

High Priority - Non-food grade towel used as liner for shrimp container in walk in freezer. Cook removed. Corrected On-Site

High Priority - Raw salmon, tuna and white fish stored over ready-to-eat cucumbers and sauces at sushi bar. Sushi chef separated. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shrimp thawing in an overfilled bucket inside soiled mop sink. When cook picked up the bucket 3 shrimp fell into the soiled mop sink. Cook placed shrimp back into bucket.

Intermediate - Food-contact surface soiled with food debris, inside oven.

Basic - Bowl with no handle used to dispense cornstarch at cook line. Cook removed bowl. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on cook line.

Basic - Food contaminated by unsanitized equipment or utensil. Shrimp thawing in an overfilled bucket inside soiled mop sink. When cook picked up the bucket 3 shrimp fell into the soiled mop sink. Cook placed shrimp back into bucket. See stop sale.

Basic - Shrimp bucket stored in a mop sink to thaw. Cook removed bucket. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing inside a bucket in mop sink. Operator removed shrimp bucket.

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

Basic - Working containers of cornstarch removed from original container not identified by common name on shelf at cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday.

High Priority - Raw pooled eggs stored over and not properly separated from ready-to-eat vegetables on cook line. Cook placed eggs on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi bar: rice 81F cooked yesterday not discarded after 4 hours,behind sushi bar.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi bar: rice 81F cooked yesterday not discarded after 4 hours, behind sushi bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef cleaned during inspection. Corrected On-Site

Basic - Raw chicken stored on floor under grill. Cook removed chicken. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer - raw chicken over rib sauce - operator moved raw chicken to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura shrimp (53F - Cold Holding); soft shell crab (53F - Cold Holding) not portioned or prepared today held under 4 hours at room temperature- operator moved to walk in cooler. 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. Cooked spareribs prepared 3 days prior not date marked - operator date marked. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station - operator removed. Corrected On-Site

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. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Food stored on floor. Tub and cooler of ice on floor - operator moved to shelf. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Bleached paper towel under fresh tuna - operator removed. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone then touched cutting board - employee removed gloves, removed cutting board and wash hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - chicken dumplings (44F-45F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - chicken dumplings (44F-45F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours - see stop sale.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage removed from sushi prep surface. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station- operator moved to bucket. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice at sushi bar from yesterday.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. White fish 41°F in walk in cooler since yesterday.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice at sushi bar from yesterday.

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. White fish 41°F in walk in cooler since yesterday. See stop sale

Basic - Ice scoop handle in contact with ice. Ice scoop buried under ice. Cook removed.

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 employees handling cooked chicken and cooked shrimp located in ice water with bare hands. Employees moving items around to disperse heat. Repeat Violation Admin Complaint

High Priority - Employee washed hands with no soap. Observed cook line employees washing hands with only water. Discussed with operator

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees conducting ware washing of rice cookers without sanitize step. Triple sink not set up.Discussed with operator

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dry noodles stored in direct contact with cardboard box on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelving for dry storage in front of cook line soiled. Can opener blade soiled Soda gun at bar soiled

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection Corrected On-Site

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

Basic - Equipment in poor repair. Dish machine racks in poor repair

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. Sushi chef cutting fish at sushi bar. Prep cook cutting red peppers and placing container in walk in cooler. Reviewed when to wear gloves with both cooks. They both put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 55°F on prep table at cook line for less than 1 hour. Cook placed in refrigerator. Fried shrimp sweet and sour chicken and fried fish 50°F-60°F on a shelf at cook line. Cook stated removed from Temperature control less than 1 hour ago. Cook placed all items in refrigerator. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer in warewashing machine or wiping cloths.

Intermediate - Rice being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in deep covered container in walk in cooler, cooked one hour ago. brown rice 3:25 (98°F-105°F - Cooling) brown rice 4:00 (98°F-105°F- Cooling) Operator placed rice in walk in freezer for quick cooling. Corrective Action Taken

Intermediate - Spray bottle containing windex not labeled. Operator labeled. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in corn starch in kitchen. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of chest freezer in wait area.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature at sushi bar. Sushi chef placed in walk in cooler. Corrective Action Taken

Basic - Working containers of corn starch removed from original container not identified by common name. Operator labeled.

High Priority - Time/temperature control for safety sushi rice 115°F identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was one hour ago. Cook time marked. Corrected On-Site

Intermediate - Establishment advertised a Chilean Sea Bass on the menu/menu board but served sea bass from Korea as per Floribbean Invoice from 9.23.21 and 8.27.21 No other invoices or packaging available. Admin Complaint

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit rice scoops in water 82°F in kitchen. Cook discarded water. Corrected On-Site