KING & I THAI RESTAURANT
15508 NW 77 CT
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
0
Basic
8
Total
9
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line under food in reach in cooler located next to the dishwasher at cook line.
- 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. Observed at cook line, next to the prep cooler. Observed unit used as dry storage.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the oven soiled. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed exterior of microwave soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at room temperature in a container at cook line.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the prep cooler located at kitchen observed raw chicken stored cut cabbage.
Food safety inspection conducted on 3/6/2025 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 10/30/2024
High Priority
4
Intermediate
1
Basic
13
Total
18
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed hand sink faucet handle soiled, sink at cook line. Observed oven door handle soiled. Observed extinguisher of microwave soiled.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At kitchen area.
- 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. Observed glass upright glass door cooler at cook line not working, used as storage.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a bucket of soy sauce stored on the floor at cook line by hand sink. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed interior of microwave soiled. **Repeat Violation**
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer at cook line soiled.
- 29-49-6:Basic - Standing water in bottom of walk in cooler, underneath the storage shelves.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw crab meat and raw beef thawing at room temperature in the three compartment sink.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched her face and continued to cut raw carrots without washing hands prior.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the prep cooler at cook line raw eggs stored over Edamame.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the prep cooler at cook line raw shrimp (45F - Cold Holding), stored in double insert, as per cook placed there less than 1 hour. instructed cook to store food directly in the unit for adequate cold holding. **Corrective Action Taken**
- 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. Observed at front counter sushi rice not time. Operator stated that rice was placed under time control less than 3 hours ago. Manager marked time on site. **Corrected On-Site**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mutita Apirukpinyo, Bernardita baclig.
Food safety inspection conducted on 10/30/2024 revealed 18 total violations (4 high priority, 1 intermediate, 13 basic).