THAI CUISINE
513 Greene Street
Key West, Florida, 33040
Lower Duval
Monroe County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 5/6/2025
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with groved mark.
- 36-22-4:Basic - Floor area(s) covered with standing water. In the walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 tongs on the oven door. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water by the sushi station. Operator discarded water. Corrected On-Site
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil on shelves ripped. Throughout the kitchen.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the prep area. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in the kitchen blocked by seasonings.
Food safety inspection conducted on 5/6/2025 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 4/7/2025
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Food inside this equipment was out of temperature. Operator was advised to discontinue the use of equipment and pl e food in another unit.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed an opened beverage stored on preparation table in the kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers with soy sauce stored on the floor. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed stored on the oven door handle.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind3 compartment sink with mold like substance.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. Repeat Violation
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F - Cold Holding) crab imitation (51° F - Cold Holding) as per employee food less than 3 hours. Employee was advised to move food to another equipment to bring temperature down.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 4/7/2025 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 5/21/2024
High Priority
1
Intermediate
2
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed sugar container stored on floor by dry storage area. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at employee bathroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all unit's at kitchen area.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line. Corrected On-Site
- 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.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation
Food safety inspection conducted on 5/21/2024 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 12/13/2023
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 12/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/12/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-03-4:Basic - - From initial inspection : Basic - Water draining onto floor surface. Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired. Warning - From follow-up inspection 2023-12-12: At callback operator stated plumber arrived to assess the plumbing. Drain is temporarily empty at the time of this callback. Operator had drain shop vacuumed until plumber arrives at 10a on Wed **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23 Admin Complaint - From follow-up inspection 2023-12-12: At callback no change. Admin Complaint
- 28-13-5:High Priority - - From initial inspection : High Priority - Raw sewage on ground of establishment. Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area. **Corrective Action Taken** Warning - From follow-up inspection 2023-12-12: At callback operator stated plumber came by to assess the plumbing issues and will be back in morning to flush out lines and replace and cracked pipes. Plumber scheduled at 10a on Wed to return. Operator is working on keeping area cleaned up and water Shop vacuumed until plumber returns. **Time Extended**
Food safety inspection conducted on 12/12/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 12/11/2023
High Priority
9
Intermediate
9
Basic
8
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Portable ice bin at front service line soiled.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense rice in prep area. Operator removed bowl. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket on walk-in-cooler torn/ in disrepair. Also, gaskets reach in freezers in prep area torn. Also, top of reach in deep freezer has hole on top/ in disrepair.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall in sushi making station.
- 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. Self closure on women's restroom door is disconnected. Also, no self closure on door of employee restroom.
- 25-05-4:Basic - Single-service articles improperly stored. Multiple open boxes with wrapped sleeves of single use cups and souflee cups stored on floor in upstairs storage area.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in-cooler.
- 29-03-4:Basic - Water draining onto floor surface. Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in sushi making area.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner and used to wrap multiple items at sushi making station (fish, vegetables), in reach-in cooler on cook line (herbs, and vegetables) and in walk-in-cooler(shrimp, vegetables, herbs)
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23 Admin Complaint
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw salmon offered undercooked and establishment unable to provide proof of parasite destruction. Operator called vendor to have parasite destruction letter emailed to operator. 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 beef stored over squid in reach in freezer in prep area- not all products commercially packaged. Also, raw chicken not commercially packaged stored over raw beef and raw squid in reach in deep freezer in prep area. Operator removed raw beef and chicken to properly store. Corrected On-Site
- 28-13-5:High Priority - Raw sewage on ground of establishment. Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area. **Corrective Action Taken** Warning
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg stored with other shelled eggs on shelf next to stove on cook line. Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (45F - Cold Holding)in glass door reach-in cooler on front service line. Employee stated the half and half was recently used and maybe left out. Employee will keep in cooler to chill. Also, ambient temperature of shelled eggs (55F - Cold Holding). On shelf on cook line next to stove. Employee stated the eggs have been out for about an hour. Employee placed shellled eggs in nearby reach-in cooler to chill.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from Four threaded hose bibbs at triple sink. Also, vacuum breaker missing from threaded hose bibb on cook line at prep sink.
- 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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation
- 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/ CFM for Arporn expired 4-25-23
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area and cutting board at flip top reach-in cooler on cook line soiled/ stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store tray of sauces. Also, hand wash sink in warewashing area used to prep.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line or at sushi making station. Also, no paper towels at hand wash sink in employee restroom. Also, no paper towels at hand wash sink in front service line area. Operator replenished paper towels. 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Three employees on duty filled out health form during this inspection. **Corrective Action Taken** Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line or at hand wash sink at sushi making station. Also, no soap at hand wash sink in employee restroom. Operator replenished soap at both hand wash sinks. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC used for sushi rice. Operator unable to provide proof of paperwork to use TPHC. Emailed operator paperwork to use TPHC **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored near cart of tubs at front service line. Operator labeled spray bottle of cleaner. Corrected On-Site
Food safety inspection conducted on 12/11/2023 revealed 26 total violations (9 high priority, 9 intermediate, 8 basic).