DirtyFLRestaurant Inspection Data

THAI THAI III

THAI THAI III maintains a 2.4/5 food safety rating based on 8 health department inspections in CAPE CANAVERAL. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 8 reports on file

8660 ASTRONAUT BLVD #108, CAPE CANAVERAL 32920

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13538263

Met Inspection Standards

3 int, 4 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Used to store products other than original shipping product Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No cover for bin at large stall
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee not washing red peppers after removing stickers and beginning to cut. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots in walk-in cooler over prepped foods. Operator moved Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener. Took to dish Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Quail egg. Operator marked all menus Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Near server prep station in kitchen. Operator provided manual dispenser Corrected On-Site

10/2/2025· 5mo ago

Visit ID: 10883086

Met Inspection Standards

2 high, 1 int, 7 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelf under prep table. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Raw chicken box reused to store lemongrass. Operator discarded Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in service aisle drains extremely slowly
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Remade to 50ppm Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled as sugar Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler masago on the shelf above vegetables. Operator moved Corrected On-Site
  • 03F-04-5: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. Batter station
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in service aisle

3/17/2025· 12mo ago

Visit ID: 8997602

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 2 oz plastic soufflé cups in red pepper container. Operator discarded Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelf under prep table and attached to knife holster next to make line
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked handled raw chicken and then began touching utensil and towel without washing hands and changing gloves
  • 03F-02-5: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. Rehydrated noodles in bucket on cook line. Batter station next to fryers. Added to written plan
  • 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required. Cook dipped hands in sanitizer bucket and then rubbed hands together under water

10/7/2024· 1y 5mo ago

Visit ID: 8777484

Met Inspection Standards

2 int, 2 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Directly on the floor. Operator moved Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm. Operator remade to 50ppm Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tiger tear is served med rare. Quail egg and tomago served raw. Operator marked all menus Corrected On-Site
  • 53B-14-5: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. 2 certificates expired

5/10/2024· 1y 10mo ago

Visit ID: 8670812

Met Inspection Standards

1 high, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen does not self close Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar. Spoon stored in standing water at 76°F. Operator discarded water Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Wet wiping cloth left on cutting board in between uses. Operator discarded Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw tuna stored over krab. Operator moved. In reach in cooler behind sushi bar. Raw tuna stored over kimchi sauce. Operator moved Corrected On-Site

4/11/2024· 1y 11mo ago

Visit ID: 8646747

Met Inspection Standards

1 high, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen does not fully close under own weight Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water at 72°F on service line in kitchen. Operator discarded Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken with gloves hands and the touched serving tray without changing gloves and washing hands

2/13/2024· 2y ago

Visit ID: 8494603

Met Inspection Standards

1 int, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom does not fully close under own weight
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in cooler and prep table on cook line. Corrected On-Site
  • 53B-14-5: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. Some certificates expired in January

9/7/2023· 2y 6mo ago

Visit ID: 8376025

Met Inspection Standards

3 high, 2 int, 3 basic

  • 06-09-1: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. Fully thawed tuna in walk in cooler still in sealed packaging bearing thawing instructions. SEE STOP SALE
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler Shelves are soiled
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Pitchers of water, ice and teas are in a walk thru area for guests and a re not protected
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In mini fridge under sushi bar. Raw shelled eggs stored over ready to eat foods. Operator moved Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed tuna in walk in cooler still in sealed packaging bearing thawing instructions
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Usuzukuri is not marked on menus. Operator marked using sharpie Corrected On-Site Repeat Violation
  • 11-26-1: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. Not up to date. New hires began to review and sign Corrected On-Site