NUM THAI RESTAURANT
103200 OVERSEAS HWY STE 3
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 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).
Inspection on 5/2/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in flour container near walk in cooler entrance. Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles damage at kitchen area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to dishwasher machine.
- 08B-38-4:Basic - Food stored on floor. Observed bean sprouts container stored on walk in cooler floor. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Observed cooked chicken container not covered inside walk in cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken breast inside reach in cooler at kitchen area. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (54F - Cold Holding) in reach in cooler at kitchen area, as per employee less than 2 hours. Employee moved food to walk in cooler. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Corrected On-Site
Food safety inspection conducted on 5/2/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 11/7/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area. - From follow-up inspection 2023-11-07: Observed no sign. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area. - From follow-up inspection 2023-11-07: Still observed. **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2023-11-07: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area. - From follow-up inspection 2023-11-07: Still observed soiled cutting boards. **Time Extended**
Food safety inspection conducted on 11/7/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 9/6/2023
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in rice container, employee removed during inspection.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table, employee removed during inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed panko bag stored on floor at dry storage m employee stored properly. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed at their time of the inspection. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open soda can in cooler at sushi area. Employee discarded. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler next to stove.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in unit next to stove.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Employee discarded and replaced with a new solution. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked chicken, employee stored properly. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 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 form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a table placed on top of HWS in kitchen area, employee removed during inspection. Corrected On-Site
- 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. Provided form during inspection.
Food safety inspection conducted on 9/6/2023 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).