DirtyFLRestaurant Inspection Data

EIM THAI

Based on 7 health inspections, EIM THAI in GAINESVILLE has earned a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

213 NW 10 AVE

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10883833

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer. Side of fryer. Hood filter above fryer.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Basil directly in a target shopping bag, operator removed basil and placed in ziploc bag. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (47F - Cold Holding) item in reach in cooler by back door, operator stated almost all produce in cooler was cut and prepped today then placed in cooler over rice, cooler running at 42F.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 2 days ago.

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10765640

  • N/A:No Violations Were Observed

Inspection Date: 1/25/2025

Inspection #: Visit ID: 8883726

  • 14-11-5:Basic - Equipment in poor repair. One containers lid is cracked in reach in cooler.
  • 08B-38-4:Basic - Food stored on floor. Soy sauce on floor, operator placed on counter. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on top of noodles in reach in cooler, operator moved eggs. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water running at 41F. Repeat Violation Warning
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher on the wall in the recharge zone.

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8883652

  • N/A:No Violations Were Observed

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8706404

  • 08B-38-4:Basic - Food stored on floor. Container of oil on floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 74F.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table near doorway not sealed.
  • 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. All employees stepped out of food truck for inspection, when they stepped back in no one washed hands but started to cooks foods.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Used directly with bean sprouts.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Only certificates for managers are expired. Warning
  • 53B-02-5: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. 2 employees. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water was off at beginning of inspection, operator turned on. Corrected On-Site

Inspection Date: 1/27/2024

Inspection #: Visit ID: 8508129

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage in cooler on top shelf.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pack of employee doughnuts on top of reach in cooler by Three compartment sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (48F - Cold Holding) in top part of cooler. tofu (44F - Cold Holding) item in cooler that is constantly opened and closed. Operator placed bags of ice on items. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (118F - Hot Holding); tofu (113F - Hot Holding) employee placed items in coolers or rapidly drop temperature to below 41F. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager expired 4/2023. Repeat Violation

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8328798

  • 14-11-5:Basic - Equipment in poor repair. Plastic drawer inside stand up reach in cooler.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece under stand up reach in cooler. Wooden piece by rice maker and Three compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The latch that holds the rice hot holding unit shut.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Brown Togo boxes.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Malee Van Arnam 4/20/2023
  • 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. 1 employee expired and 1 on cash register.