NJOY THAI FOOD

217 PAGE BACON RD UNIT 8

★★½☆☆ (2.7/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10781187

Inspection #: Visit ID: 10745760

01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pad Thai sauce in non-functioning walk-in cooler at 71f since yesterday.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pad Thai sauce in non-functioning walk-in cooler at 71f since yesterday. See Stop sale. Repeat Violation

Inspection #: Visit ID: 10745215

53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only food handler Nisa, training expired 11/12/24. Warning - From follow-up inspection 2025-02-17: Employee training not completed. **Time Extended**

Inspection #: Visit ID: 8781587

03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in walk-in cooler at ambient temperature of 63f since previous day. Per operator, cooler is turned off during slow seasons. See stop sale.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs in walk-in cooler at ambient temperature of 63f since previous day. Cooked noodles in reach-in cooler at 56f since previous night.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles in reach-in cooler at 56f since previous night. Upon observation, noodles were held in bowl above cold-holding area. See stop sale.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink used to store items. Operator removed items during inspection. Corrected On-Site
53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only food handler Nisa, training expired 11/12/24. Warning

Inspection #: Visit ID: 8580763

08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Left side make line reach cooler - Repackaged raw chicken over bean sprouts contained in closed containers. No cross contamination observed at time of the inspection. Chicken relocated below bean sprouts during the inspection. Corrected On-Site Repeat Violation
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over unpasteurized shell eggs .
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen area hand-wash sink blocked. Y prep / storage cart . Sink cleared during the inspection. Discussion conducted with operator reference importance of keeping hand wash sinks fully accessible at all times. Corrected On-Site

Inspection #: Visit ID: 8380680

08A-04-5:High Priority - Raw animal food stored over or with unwashed produce: Bin with raw pork and bin with raw chicken on shelf over unwashed vegetables in makeline reach-in cooler.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food: Bin of raw beef on shelf over container of prepared noodles. Raw shelled eggs on shelf in walk-in cooler over bag of broccoli.