THAI THAI HOUSE
Norfolk Parkway
Florida, 32907
Brevard County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
4
Intermediate
4
Basic
9
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 32-07-5:Basic - Bathroom facility not clean. Hand wash sink is soiled, Mirror is soiled, and toilet is soiled. Trash can is full.
- 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. Tuna Krimson yellowfin tuna not removed from packaging prior to thaw.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small white chest freezer has ice build up **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Sushi bar ice machine. **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in sushi line black refrigerator under counter. **Corrected On-Site**
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Employee bathroom has strong urine smell.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables above noodles and prepped carrots in walk in cooler **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar 2 wet cloths on cutting board
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Explained to operator that they cannot use non food grade paper towels in direct contact with food. **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above coconut sauce in walk in cooler **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Yellowfin tuna not removed from vacuum seal prior to thaw.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (47F - Cold Holding); raw shrimp (46F - Cold Holding) operator put ice on items **Corrective Action Taken**
- 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 for operator. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cooler has old food debris in bottom
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poster in windows and poster on front counter with specials does not reflect raw items on menu. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee bathroom
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Light under hood hanging by wires.
Food safety inspection conducted on 3/31/2025 revealed 18 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 10/30/2024
High Priority
8
Intermediate
3
Basic
17
Total
28
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Heavy accumulation of black/green mold-like substance in the interior of the ice machine.
- 33-02-4:Basic - Box used as garbage container.
- 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. See stop sale
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chest freezer
- 14-11-5:Basic - Gaskets torn on 3 door cooler
- 23-03-4:Basic - Hood filters heavily spiked with grease Door handle on cola cooler soiled
- 14-69-4:Basic - Ice buildup in reach-in freezers. **Repeat Violation**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82F **Repeat Violation**
- 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface around deflector panel
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler
- 08B-12-5:Basic - Squid not covered in chest freezer
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 36-27-5:Basic - Walls in kitchen heavily soiled with accumulated grease,, and/or dust.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on cook line counters, wok station
- 01B-01-4:High Priority - Dented can of bamboo shoots. See stop sale.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Members mark paper towels
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Zip lock bag of raw ground sausage over peppers and garnishes **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked skins 09/20
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked skins
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish thawing label bearing states remove from package upon thawing
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef 54F , Flip top cooler ; raw shrimp (42F - Cold Holding); slaw mix (49F - Cold Holding)
- 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. Cooked rice and rice noodles on the cook line **Repeat Violation**
- 22-02-4:Intermediate - Cook line reach in cooler soiled with old food debris. Can open spoiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of hand sink used as dump sink
- 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. Sushi grade fish
Food safety inspection conducted on 10/30/2024 revealed 28 total violations (8 high priority, 3 intermediate, 17 basic).