THAI THAI II
2324 N A1A
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on cooler on cook line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door by bathrooms have small gap on bottom
- 08B-38-4:Basic - Food stored on floor. Pot of sauce stored on storage area floor Corrected On-Site
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over ready to eat tuna on walk in cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall is dusty in dish pit area.
Food safety inspection conducted on 1/14/2025 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 7/25/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom for all employee no covered trash receptacle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 112F, found unit unplugged. Manager replaced water and turned unit on. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sushi reach in cooler is soiled with old food debris.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over cooked shrimpCorrected On-Site Corrected On-Site
Food safety inspection conducted on 7/25/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 1/17/2024
High Priority
1
Intermediate
1
Basic
9
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - Wiping towel used under cutting board. Corrected On-Site
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair, multiple gaskets on stand up reach-in coolers torn Repeat Violation
- 08B-38-4:Basic - Food stored on floor, avocados stored on floor Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
- 24-08-4:Basic - Pans by dish machine not properly air-dried - wet nesting. Corrected On-Site
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash, diced green onions Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored over prepped veggies in walk in cooler **Corrective Action Taken** Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees cooked tempura crab (51F - Cold Holding), operator stated the flip top was open during rush, suggested rapid chill, second temp 43 Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, sink on the line with multiple sauces Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 11 total violations (1 high priority, 1 intermediate, 9 basic).
Inspection on 9/11/2023
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on ceiling tiles over cookline Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting on plastic bins in dish pit Repeat Violation Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. --Grooved cutting boards by dish pit -Torn gasket on reach in cooler on cookline, torn gasket on reach in true cooler Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -Bucket of Food on floor on cookline Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle in rice wine vinegar Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters accumulate grease Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -Soy sauce in sriracha bottles Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. -Togo containers on sushi bar not inverted Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sanitizer bucket at sushi bar at 25ppm for chlorine, asked operator to remake to meet requirements. Retested at 50ppm for chlorine Corrected On-Site Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over ready to eat items out of hermetically sealed items in reach in freezer cos Raw chicken over ready to eat in silver true reach in cooler cos Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu prepped yesterday operator discarded Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in white true cooler tofu (47F - Cold Holding) cut yesterday half n half (47F - Cold Holding) suggest rapid chill had out for Thai teas Repeat Violation Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -No soap at hand sink sushi bar Corrected On-Site Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple undated prepped and cooked items in reach in true white cooler -Undated half n half opened Repeat Violation Warning - From follow-up inspection 2023-09-11: **Time Extended**
Food safety inspection conducted on 9/11/2023 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 8/10/2023
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. In dry storage area
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. 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. Back patch on bags of rice
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cutting broccoli without washing
- 08B-17-4:Basic - Unwashed fruits/vegetables stored over ready-to-eat imitation crab, prepared sauces, cream cheese, cut vegetables in the walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on the sushi bar counter.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm changed out to quaternary sanitizer 200 ppm. Corrected On-Site
- 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. From MB Seafood, operator called company to request proof. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sushi grade fish over prepped vegetables in glass cooler. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Several cooks on line handling unwashed produce and preparing food items to cook without changing gloves and washing hands. Cook took dirty dishes to dish area and returned to cook line touching clean equipment without removing gloves and washing hands. Manager had them remove gloves and wash hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi display cooler ; escolar (46F - Cold Holding); wahoo (45F - Cold Holding); salmon (46F - Rechecked items 42F cooked chicken (44F - 45FCold Holding); Raw steak 44F **Corrective Action Taken**
- 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. For new employee started a week ago. Corrected On-Site
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer is three degrees high.
Food safety inspection conducted on 8/10/2023 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 7/26/2023
High Priority
3
Intermediate
4
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on ceiling tiles over cookline Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting on plastic bins in dish pit Repeat Violation Warning
- 14-11-5:Basic - Equipment in poor repair. --Grooved cutting boards by dish pit -Torn gasket on reach in cooler on cookline, torn gasket on reach in true cooler Warning
- 08B-38-4:Basic - Food stored on floor. -Bucket of Food on floor on cookline Corrected On-Site Repeat Violation Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle in rice wine vinegar Warning
- 35B-02-4:Basic - Insect control device installed over food preparation area. -Bug zapper over sushi rice Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters accumulate grease Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. -Soy sauce in sriracha bottles Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -Togo containers on sushi bar not inverted Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sanitizer bucket at sushi bar at 25ppm for chlorine, asked operator to remake to meet requirements. Retested at 50ppm for chlorine Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over ready to eat items out of hermetically sealed items in reach in freezer cos Raw chicken over ready to eat in silver true reach in cooler cos Corrected On-Site Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu prepped yesterday operator discarded Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in white true cooler tofu (47F - Cold Holding) cut yesterday half n half (47F - Cold Holding) suggest rapid chill had out for Thai teas Repeat Violation Warning
- 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/ Sarawut munkong 7-28-2017 servsafe, 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 handwash sink. -No soap at hand sink sushi bar Corrected On-Site Warning
- 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. -Multiple undated prepped and cooked items in reach in true white cooler -Undated half n half opened Repeat Violation Warning
Food safety inspection conducted on 7/26/2023 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).