ASIAN THAI KITCHEN INC
Based on 6 health inspections, ASIAN THAI KITCHEN INC in MIAMI has earned a 2.1/5 food safety rating. Food safety practices have remained consistent.
Last inspection: 2 months ago · 6 reports on file
3135 Grand Avenue
Miami, Florida, 33133
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
All Inspection Reports
1/6/2026· 2mo ago
Visit ID: 13490206
Met Inspection Standards3 high, 1 int, 5 basic
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at dry storage area, ceiling tiles is disrepair.
- 08B-38-4:Basic - Food stored on floor. Observed buckets of cooked noodles stored on floor at three compartment sink area.
- 22-16-4:Basic - Reach-in freezer interior has accumulation of soil residues at front counter.
- 08B-12-5:Basic - Stored food not covered. Observed stored on top of display case, steamed broccoli stored uncovered.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fans and mats above microwave soiled with dust and grease build up. 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. Observed at walk in cooler raw chicken stored over raw beef.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs stored on top of cooler at 57F. Operator placed into cooler to rapid cool.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep table, bean sprouts (63F - Cold Holding);. Operator placed ice and water onto container to rapid cool. **Corrective Action Taken** Repeat Violation
- 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 expired for Sarut Klomsuntorn 10/23/25 and Belma Gamez 10/23/25
8/12/2025· 7mo ago
Visit ID: 10915119
Met Inspection Standards4 high, 8 basic
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at both white chest reach in freezers.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between wall and pipe above three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease build up. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed at prep line to go bowls not inverted.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water at dry storage/ mop sink area.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fans and mats above microwave soiled with dust and grease build up. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line stove area. Repeat Violation
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed laminate floors worn.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken and placed into coconut curry sauce then proceeded to grab bell peppers and carrots at prep cooler to place into coconut curry and chicken mixture. Coached employee on proper hand washing procedures.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at dry storage reach in chest freezer, raw chicken and beef stored over and next to raw fish fillets and krab sticks.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top prep cooler tofu (51F - Cold Holding). As per operator for less than 4 hours.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen prep area, coconut curry sauce (53F - Hot Holding); white rice (71F - Hot Holding). As per operator for less than 3 hours. Operator began to reheat sauce.
2/25/2025· 1y ago
1 high, 3 basic
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease build up.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed fans and mats above micro soiled with dust and grease build up.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line stove area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table cooler tofu (51F - Cold Holding); as per operator for 2 hours. Operator placed into reach in cooler to rapid cool. **Corrective Action Taken**
8/27/2024· 1y 6mo ago
1 int, 1 basic
4/4/2024· 1y 11mo ago
Visit ID: 8541176
Met Inspection Standards2 high, 2 int, 5 basic
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food in the prep area without hair restraint.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair, front unit.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed for the togo food containers stored on the shelves by the front counter. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the walk-in cooler behind storage shelf
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping towel stored on oven door handle. Corrected On-Site Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cilantro stored in shopping bag located in the kitchen. 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. Observed raw beef satay and raw chicken satay stored in same container,located in the glass door reach in cooler. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored in kitchen unit. Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees present at the time of the inspection .
10/31/2023· 2y 4mo ago
Visit ID: 8376816
Met Inspection Standards1 high, 1 int, 3 basic
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed for the cooked chicken strips located in the prep reach in cooler. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed for the togo food containers stored on shelf above prep cooler. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on the oven door handle. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked chicken wings stored in shopping bag located in the prep reach in cooler. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored in unit. Corrected On-Site
Additional Information
Contact Information
Phone: (305) 323-9294
Google Rating
★★★★½ (4.5/5)
(169 reviews)Price Level
$$
Opening Hours
Monday:Closed
Tuesday:12:00 – 3:00 PM, 4:00 – 10:00 PM
Wednesday:12:00 – 3:00 PM, 4:00 – 10:00 PM
Thursday:12:00 – 3:00 PM, 4:00 – 10:00 PM
Friday:12:00 – 3:00 PM, 4:00 – 10:30 PM
Saturday:12:00 – 3:00 PM, 4:00 – 10:30 PM
Sunday:12:00 – 3:00 PM, 4:00 – 10:00 PM
✗ Currently Closed
Features
✓ Meal Delivery
✓ Restaurant
Location
View on Google MapsRestaurant Features
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025
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