OUDOM THAI RESTAURANT
North Woodland Boulevard
DeLand, Florida, 32723
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/22/2025
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall., by ice machine . **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle, under dish machine and kitchen hand sink. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
Food safety inspection conducted on 1/22/2025 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 1/21/2025
High Priority
5
Intermediate
5
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense food at cook line make table. **Warning**
- 35A-03-4:Basic - Dead roaches on premises. 1- dead roach at sushi bar, on floor. .behind cold holding unit . Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
- 36-24-5:Basic - Hole in or other damage to wall., by ice machine . **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime. **Warning**
- 25-05-4:Basic - Single-service articles improperly stored. Aluminum food containers stored not inverted , in storage racks. **Warning**
- 06-07-5:Basic - Time/temperature control for safety food thawed under hot running water. Frozen meat in plastic bins with water ,thawing out. Operator placed under running water. **Corrected On-Site** **Warning**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli in walk in cooler. Stored over cut peppers and lettuce. **Warning**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle, under dish machine and kitchen hand sink. **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Broth cooling for two ours at 127F , in kitchen table top. operator placed in walk in cooler and in ice. **Corrective Action Taken** **Warning**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -Live roach crawling on tofu in cook line make table . operator discarded food, operator discarded food and removed roach **Corrected On-Site** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Roach crawled into food container in cook line make table unit. Operator instructed to discard. **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen make table dumplings (57F - Cold Holding); less than 4 hours Operator placed ice. -Raw shrimp 52F, on table top fur less than 4 hours. Operator placed in cold holding unit, . **Corrective Action Taken** **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen table top broth (115F - Hot Holding); 2 hours, operator instructed to reheat. **Corrective Action Taken** **Warning**
- 02C-03-5: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. Cream in bar area opened 7 days ago not date marked. Operator placed date **Corrected On-Site** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink. Food worker fill in pitcher of water ,Educated operator , **Corrective Action Taken** **Warning**
- 53A-05-6: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/ **Warning**
- 31B-03-4:Intermediate - No soap provided at bar handwash sink. **Warning**
- 53B-13-5: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. **Warning**
Food safety inspection conducted on 1/21/2025 revealed 21 total violations (5 high priority, 5 intermediate, 11 basic).
Inspection on 11/21/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-11-21: **Time Extended**
- 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handwashing facilities unable to be used , due to clogged grease trap. - From follow-up inspection 2024-11-21: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with food debris. - From follow-up inspection 2024-11-21: **Time Extended**
Food safety inspection conducted on 11/21/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 11/20/2024
High Priority
5
Intermediate
1
Basic
12
Total
18
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container used to dispense corn starch. Operator removed. **Corrected On-Site**
- 35A-03-4:Basic - Dead roaches on premises. 1- dead roach on floor by ice machine . operator cleaned area. **Corrected On-Site**
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag placed on top noodles in storage area. Ooerator relocated bag. **Corrected On-Site**
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture, at mop sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator relocated. **Corrected On-Site**
- 36-22-4:Basic - Kitchen and wash ware areas area(s) covered with standing water.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink and mop sink.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 29-03-4:Basic - Water draining onto floor surface. Water from dish machine draining into bucket. operator was able to demonstrated no more water draining unto the floor , while water is running. **Corrected On-Site** **Admin Complaint**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handwashing facilities unable to be used , due to clogged grease trap.
- 28-13-5:High Priority - Raw sewage on ground of establishment. Grey water from clogged water lines , on floor under wash ware area, kitchen floor by freezer chest, Cookline floor. As per operator draining due to grease trap backing up. **Admin Complaint**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 5- rodent dropping on floor by dish machine and three compartment sink. 3- rodent droppings on kitchen floor by freezer chest . 7- rodent droppings on floor by sushi bar counter . operator removed , cleaned from area. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Table top raw eggs (76F - Cold Holding)4. 5 hours ; operator instructed to discard ; make table raw chicken (56F - Cold Holding); less than 4 hours. Operator placed ice. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with food debris.
Food safety inspection conducted on 11/20/2024 revealed 18 total violations (5 high priority, 1 intermediate, 12 basic).
Inspection on 9/6/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-09-06: **Time Extended**
Food safety inspection conducted on 9/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/4/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. 2- dead roach on kitchen floor by Whirlpool freezer chest 1- dead roach on storage area floor by Sushi bar . Operator cleaned and removed area. **Corrected On-Site**
- 36-22-4:Basic - Kitchen floor area(s) covered with standing water. **Repeat Violation**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli and bell peppers,stored on top of sliced peppers.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red Curry 49-50 in walk in cooler , from overnight . Operator instructed to discard. **Corrective Action Taken**
- 01B-36-5: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.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1- rodent droppings on floor by ice machine. Operator cleaned and removed from area. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make tables tofu (50F - Cold Holding); raw Krab (45F - Cold Holding); green curry (47F - Cold Holding)/ placed 3 hours ago. Operator placed ice. **Corrective Action Taken**
- 02C-03-5: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 43F opened 4 days ago in bar lowboy unit. **Corrected On-Site**
- 53A-05-6: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/
Food safety inspection conducted on 9/4/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).