DirtyFLRestaurant Inspection Data

THAI & RAMEN RESTAURANT

With 7 inspections documented, THAI & RAMEN RESTAURANT maintains a 3.2/5 food safety rating in FORT WALTON BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

99 EGLIN PKWY NE #34

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 10871377

Met Inspection Standards

2 high, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table adjacent to handwashing sink in kitchen. Operator removed during inspection. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee food stored on drink dispenser, on prep table and make table.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed buildup of food debris on walk-in cooler floor.
  • 08B-38-4:Basic - Food stored on floor. Observed one box of cabbage received Saturday per operator, stored on floor in walkin cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on fan guard in walk-in cooler.
  • 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. At approximately 1:20pm, observed 4 containers of cooked ground beef on prep table, 135F cooling since 10:30am per operator.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At approximately 1:20pm, observed 4 containers of cooked ground beef on prep table, 135F cooling since 10:30am per operator.

5/13/2025· 10mo ago

Visit ID: 10769006

Met Inspection Standards

1 int

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

1/30/2025· 1y 1mo ago

Visit ID: 10768899

Met Inspection Standards
  • N/A:No Violations Were Observed

1/29/2025· 1y 1mo ago

Visit ID: 8779232

Follow-up Inspection Required

1 high, 1 basic

  • 29-11-4:Basic - Water leaking from cook line hand wash sink faucet.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine Sanitizer container empty Changed during the inspection. Repeat Violation Warning

3/11/2024· 2y ago

Visit ID: 8628497

Met Inspection Standards
  • N/A:No Violations Were Observed

3/8/2024· 2y ago

Visit ID: 8627574

Follow-up Inspection Required

8 high, 1 int, 4 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed a total of five roaches in the following locations: two on sticky trap under bar area, one in hand wash sink at kitchen entrance, one behind ice machine in kitchen, and one behind the reach-in coolers. Operator cleaned dead roach out of hand wash sink. **Corrective Action Taken** Warning
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Upon inspection, observed employee begin to put away dishes to dry without rinse or sanitization step. Operator had employee finish rinse and sanitization steps.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap along top of exterior door in back of kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bucket of chicken on floor in walk-in cooler. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer resulted in 10ppm after multiple attempts. Operator set up triple sink for sanitizing. Repeat Violation Warning
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Box of bell peppers in walk-in cooler has mold across many pepper. Operator disposed of entire box during inspection.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer, raw pork over wonton wrappers. Pork has been removed from original packaging.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, beef, and pork over broccoli in reach-in cooler.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on wall above hand wash sink by kitchen entrance. Operator removed roach and cleaned and sanitized area. Corrected On-Site Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. Observed approximately 35 roach droppings on wall above hand wash sink by kitchen entrance. Operator cleaned and sanitizer area during inspection. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items have been held out of temperature control overnight. Walk-in cooler: raw shell eggs at 56f ambient air, pork 57f, beef 51f.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler overnight: raw shell eggs at 56f ambient air, pork 57f, beef 51f. Reach-in cooler: bean sprouts 50f for 2 hours. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar used to store equipment.

11/28/2023· 2y 3mo ago

Visit ID: 8377971

Met Inspection Standards

1 high, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Debris buildup on top of dish machine.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at top and right side of rear kitchen door to outside.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil in box and container stored on ground in fry stock room. Employee moved to elevated storage.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM ppm shows no reading on inspector test strips. Operator fixed chlorine output. All dishes are being washed in triple sink with chlorine sanitizer.