NUM THAI RESTAURANT
103200 OVERSEAS HWY STE 3
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
2
Intermediate
1
Basic
7
Total
10
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observe on both bathrooms.
- 08B-38-4:Basic - Food stored on floor. Observe rice noodles container stored on kitchen floor. Employee stored properly during inspection. **Corrected On-Site**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observe soiled scoop interior holder, next to ice bucket at front counter, operator moved to dishwasher area. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 126° F next to soup warmer, operator increases temperature. **Corrective Action Taken** **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observe on HWS at kitchen area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe at cook line, also at sushi station.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw ground pork stored above cooked chicken on reach in cooler at cook line, employee stored properly during inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe masago (58F - Cold Holding) on preparation table at sushi station , as per employee approximately 40 minutes, employee moved masago to reach in cooler interior. also observed cooked rice (67F - Cold Holding) at cook line, as per employee less than 3 hours, employee moved rice to walk in cooler during inspection. second temperature masago (44F - Cold Holding); cooked rice (51F - Cold Holding) at 1:33 pm. **Corrective Action Taken**
- 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. Observe cooked chicken and cooked duck not date marked on reach in cooler at cook line, as per employee over 24 hours. **Repeat Violation**
Food safety inspection conducted on 2/13/2025 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 10/30/2024
High Priority
6
Intermediate
5
Basic
5
Total
16
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on women bathroom.
- 08B-38-4:Basic - Food stored on floor. Observed hydrated rice noodles container on floor at kitchen area. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 87°F next to soup and rice warmers by expo area. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit next to wok. **Corrected On-Site**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (125F - Hot Holding) next to fryer, as per employee less than 1 hour. Employee moved cooked duck to reach in cooler. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at sushi station. Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking access at kitchen area. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed unwashed vegetables inside HWS at kitchen area. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
- 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. Observed cooked rice,fish skin and cooked chicken not date marked, as per employee over 24 hours at walk in cooler. **Corrected On-Site**
Food safety inspection conducted on 10/30/2024 revealed 16 total violations (6 high priority, 5 intermediate, 5 basic).