THAI CAFE MODERN
18431 N US HWY 41
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
1
Intermediate
3
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. Deli cups in cornstarch, flour and sugar bins
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
- 08B-38-4:Basic - Food stored on floor. Bad of flour on floor in front of dry storage shelf
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine in kitchen soiled. Cooler gaskets soiled. Accumulation of grease on equipment on cook line
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 200ppm, staff corrected to 100ppm Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice with no time mark, prepared at 11am, time mark added Corrected On-Site
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Business does not have most recent invoices for non-exempt fish onsite.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface. Fryer baskets soiled.
- 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.
Food safety inspection conducted on 1/9/2025 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 4/11/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed on top area, employee cleaned exterior of dishwasher. Corrected On-Site
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under kitchen equipment.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door handle, employee removed tong from door handle. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Kunchit expired 01/19/2024
Food safety inspection conducted on 4/11/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 12/4/2023
High Priority
6
Intermediate
4
Basic
4
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Stored on cooks line for cooking pots.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.front counter
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 50 ppm Corrected On-Site
- 01B-01-4:High Priority - Dented cans present. See stop sale. Bamboo shoots vesin 1 can
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm sanitizer bucket was empty employee added new sanitizer. Rested to 100 ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat dumplings reach in cooler. Raw chicken raw shelled eggs over ready to eat chicken reach in cooler on cooks line. Employee removed raw shelled eggs in one cooler to proper storage. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed gloves in hand washing sink. Discussed with employee the importance of removing gloves and washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in main prep cooler on cooks line. Cold holding: raw beef 45 f raw chicken 45 f employee moved to freezer 2nd temp Cooked chicken 47 f moved to freezer. 2nd temp
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sushi rice on counter not time marked only written on four hour sheet. Employee determined time and place mark Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling chicken with plastic wrap covered
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored sanitizer rag bucket in hand washing sink. Hand washing sink in the front counter cash out has a filter under faucet to get water.
- 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.
- 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. Missing for 1 employee.
Food safety inspection conducted on 12/4/2023 revealed 14 total violations (6 high priority, 4 intermediate, 4 basic).