THAI DISH

High Priority - Container of medicine improperly stored. Tylenol cold stored on top shelf of prep area across from cook line. Operator removed medicine from area. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Newspaper flyers used to line shelves and metal pan to the left of cook line with tongs on them.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (51F - Cold Holding), first temp 2:11, operator placed in freezer. Second temp 40F at 2:50. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cookline.

Basic - Bowl or other container with no handle used to dispense food. Plastic pint container with no handle used to scoop tempura flour in container under rice cooker. Operator removed container. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelves to the right of cook line with dry storage items on them.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer not segregated. Operator removed from freezer. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored over prep area across from cook line. Operator removed items. Corrected On-Site

Basic - Garbage enclosure area in disrepair. Fencing broken on shared dumpster.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease from hood filters dripping down back of cookline and to the right side of it on pipes near fire extinguisher.

Basic - Open dumpster lid on shared dumpster.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cookline near to stove. Operator placed cloth in sanitizer bucket. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee named "MB" Warning - From follow-up inspection 2025-09-24: Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee named "MB" Time Extended - From follow-up inspection 2025-11-24: No proof of any employee state approved training . Suparan Prasang training on 10/01/22 expired Safestaff training on 10/01/25 Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over box of unwashed sprouts. Operator moved eggs to bottom shelf of display cooler across from three compartment sink. 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 raw beef stored above raw shrimp. Inspector assisted operator in storing all raw animal products base upon minimum required cooking temperatures inside display cooler across from three compartment sink. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing one single service glove put on a disposable face mask and then began touching pans, sauce bottle, and preparing food at the wok station.

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. Half and half carton in display cooler opened on 2/14/25 not date marked. Operator date marked item. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Events form. Inspector verified the establishment has chlorine chemical associated with the written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in kitchen area. Paper towels stocked. Corrected On-Site

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. No proof of a Food Employee Reporting Agreement for an employee hired 3 weeks ago and another hired 3 days ago, both employees were engaging in food preparation during the inspection. Provided operator with DBPR Food Employee Reporting Agreement form. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Missing at hand sink in kitchen area. Operator stocked soap at hand sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed heavy build up of black mold like substance and lime scale in interior of ice machine in server wait station.

Basic - Food stored on floor. Oil stored on floor across from three compartment sink area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter next to cook line peanut sauce coconut milk (100F - Cold Holding) Manager put back on grill heated back up to 209 degrees Fahrenheit . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind cook line has bowl and top of rice cooker blocked use of Hand washing sink.

Basic - Food stored on floor. Rice near dishwasher on floor. Manager moved. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and beef in standing water in pan near three compartment sink.

High Priority - Container of medicine improperly stored. Container of medicine stored on shelf above reach-in cooler on cook line. Operator removed medication. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over open pan of cooked chicken in reach-in cooler on cook line. Operator placed raw shell eggs on bottom shelf and moved pan. Will email DBPR Form HR 5030-098 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 11:45am Panai sauce (52F - Cold Holding); cut cabbage (48F - Cold Holding); raw bean sprouts (60F - Cold Holding) Operator discarded Panai sauce and placed items in a ice bath Re temp items at 12:20pm a. Raw bean sprout 40f b. Cut cabbage 42f Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed DBPR Form HR 5030-104 Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food tray covering bowl of hand wash sink in kitchen. Operator removed food tray. Corrected On-Site

Intermediate - No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed DBPR Form HR 5030-103 Verified employee print, signed, and dated form. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance located at front counter not labeled.

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl used as scoop in sugar on shelf next to hot water heater. Bowls with handles stored in sugar underneath prep table .

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open can of coke on prep table on cook line. Three open bottled waters are stored on top of prep table on cook line. Operator discarded drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not identified in reach-in freezer and reach-in cooler in kitchen. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and tape measure on shelf above reach-in cooler.

Basic - Food stored on floor. 5 gallons of cooking oil stored on floor on cook line.

Basic - Stored food not covered. Container of sugar on dry-storage shelf next to hot water heater not covered. Stand-alone refrigerator in front of three-compartment sink. a. Broccoli stored in quart containers b. Mushrooms stored in bowl

Basic - Time/temperature control for safety food thawed in an improper manner. Container of chicken on prep table in kitchen is thawing in an improper manner.

Basic - Working containers of food removed from original container not identified by common name. Sugar removed from original packaging stored underneath prep table not labeled. Squeeze bottles on front counter shelf not labeled. Soy sauce in container on shelf next to wok grill not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs and raw chicken over produce in glass door vertical cooler, operator rearranged foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical glass door cooler - raw pork (47F - Cold Holding); raw chicken (47F - Cold Holding); squid (45F - Cold Holding); operator discarded . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station, operator put towels by sink Corrected On-Site

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. Has safe staff books, form not filled out

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door cooler at wait station and in 2 door glass front cooler in kitchen. Operator moved to bin Corrective Action Taken

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