THAILICIOUS
470 West State Road 434
Florida, 32750
Longwood
Seminole County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish trays - From follow-up inspection 2025-04-02: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - below hand wash sink at cookline - From follow-up inspection 2025-04-02: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - at cookline - From follow-up inspection 2025-04-02: **Time Extended**
- 29-03-4:Basic - - From initial inspection : Basic - Water draining onto floor surface. - below wok system - From follow-up inspection 2025-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 4/1/2025
High Priority
3
Intermediate
0
Basic
11
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-15-4:Basic - Accumulation of debris on dish trays
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - metal bowl no handle used to scoop tempura flour
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler top lid
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - red snapper
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-22-4:Basic - Floor area(s) covered with standing water. - below hand wash sink at cookline
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. - at cookline
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - under side of dish drying rack dusty.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed onions over cooked shrimp at walk in cooler
- 29-03-4:Basic - Water draining onto floor surface. - below wok system
- 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 in same container with raw chicken at walk in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT:; - shrimp (48F - Cold Holding); - raw chicken (44F - Cold Holding) COOKLINE LEFT:; - summer rolls (45F - Cold Holding); - cooked chicken (45F - Cold Holding); - squid (45F - Cold Holding); - raw chicken (45F - Cold Holding) **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - peanut sauce (130 - Hot Holding). Employee turned up the hot holding unit **Warning**
Food safety inspection conducted on 4/1/2025 revealed 14 total violations (3 high priority, 0 intermediate, 11 basic).
Inspection on 11/1/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles spiled - From follow-up inspection 2024-11-01: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceiling tiles soiled at ware wash station - From follow-up inspection 2024-11-01: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - below cook line equipment - From follow-up inspection 2024-11-01: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - at cookline - From follow-up inspection 2024-11-01: **Time Extended**
Food safety inspection conducted on 11/1/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 10/30/2024
High Priority
1
Intermediate
0
Basic
8
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles spiled
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceiling tiles soiled at ware wash station
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - grouper filet
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-22-4:Basic - Floor area(s) covered with standing water. - below cook line equipment
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. - at cookline
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - COOKLINE cooler right
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - caulk line at triple sink
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - shrimp (45F - Cold Holding); - raw beef (44F - Cold Holding); - raw chicken (45F - Cold Holding)
Food safety inspection conducted on 10/30/2024 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).