THAI GREEN HOUSE
3980 SOUTHSIDE BLVD #110
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board Repeat Violation
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. Employee preparing food on front counter in dining area which is not a food prep area
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket torn Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven soiled Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of single door upright reach in freezer soiled in storage room
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in three compartment sink under no running water at 47F for approximately 30 mins. Employee properly stored. Raw frozen chicken stored thawing at dish machine at room temperature. Employee properly stored Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area Repeat Violation
- 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. Observed employee enter back kitchen door and then went to handle food with washing hands
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cut cabbage veggies stored in direct contact inside nonfood grade bag in outside walk in cooler
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (61-72F - Cold Holding), stored on cutting board make table and some above fill line in flip top cooler. Place there approximately 30 mins ago. Employee removed extra eggs and proper stored **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen blocked with pan. Employee removed Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen. Employee provided Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/12/2025 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 10/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2024
High Priority
2
Intermediate
5
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old license 2024 displayed
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table white cutting board with excessive cut marks Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. Observed 35 total dead roaches in following areas of establishment: 2 dead roaches on floor under hand wash sink area 1 dead roach on blue towel in hand wash sink 2 dead roaches on floor under make table reach in cooler 8 dead roaches inside dish machine waste scrap strainer 5 dead roaches on floor under dish machine 3 dead roaches inside dish machine 3 dead roaches on floor on cook line 8 dead roaches on stuck on glue trap under prep table in kitchen area 3 dead roaches on floor at wait station area Admin Complaint
- 14-11-5:Basic - Equipment in poor repair. Make table reach in cooler gasket torn
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipments on cook line with food and grease build up Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer and stove top soiled with food and grease build up Reach in cooler gasket soiled Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Food in single door upright reach in freezer in storage area not covered
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in kitchen area with food debris Repeat Violation
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on exterior of single door upright reach in freezer in kitchen area Admin Complaint
- 35A-23-4:High Priority - Roach excrement and/or droppings present. Observed 10 roach droppings inside white upright reach in freezer door hinges Admin Complaint
- 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/ Nai Tun with expired manager certification 8-12-24
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen. Manager provided paper towel Corrected On-Site Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has only 1 food handler employee hired over 60 days with no proof of training Warning
- 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. Operator has 1 food handler employee with no form Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink in kitchen. Manager provided soap Corrected On-Site
Food safety inspection conducted on 10/4/2024 revealed 15 total violations (2 high priority, 5 intermediate, 8 basic).
Inspection on 1/10/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handle of single door upright reach in freezer in storage area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table white cutting board with excessive cut marks Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind cooking equipments on cook line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Single door upright reach in freezer in storage area with soiled exterior Exterior of fryer soiled Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled Interior with food debris in single door upright reach in freezer in storage area. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen area with food debris Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of prep raw chicken stored over pan of curry sauce in reach in cooler on cook line. Employee properly stored Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at front wait station hand wash sink. Employee provided Corrected On-Site
Food safety inspection conducted on 1/10/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 7/26/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/26/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2023
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table with cut marks
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. Observed employee preparing cut carrots in dining room front counter. Provided technical assistance. Employee brought back to kitchen to prepare Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets on make table on cook line torn
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipments with grease build up
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. One tong stored on oven door handle. Employee removed Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled with grease build up Reach in cooler gaskets soiled Hood filters with grease build up Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of single door reach in freezer in storage room is soiled with food debris on bottom shelf Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in kitchen area is soiled with food debris
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee in kitchen preparing and stored in cut carrots in food grade bag with bare hands to be stored for later. Provided technical assistance
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu (49F - Cold Holding), open packaging of tofu stored on top of lid in flip top reach in cooler and place there approximately 1 hour ago from reach in cooler. Employee place back inside reach in cooler **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken** 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 7/26/2023 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).