TALAY THAI RESTAURANT
12889 EMERALD COAST PKWY 105B
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table near expo plates.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipment soiled on cook line with grease/food debris build up.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squid and raw chicken stored in upright freezer near walk in cooler in clear bags not labeled. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- raw chicken 45F, raw beef 46F, diced potatoes 46F( 3:15-4:15). Employee placed all food in freezer to reduce temp. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near walk in cooler. Repeat Violation
Food safety inspection conducted on 3/6/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 11/5/2024
High Priority
2
Intermediate
0
Basic
12
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. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles of microwaves and upright freezers.
- 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.
- 08B-38-4:Basic - Food stored on floor. Case of packaged raw beef stored on floor near prep sink and ice machine. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 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. Inside and outside of microwave soiled. Repeat Violation
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in back of kitchen near exit door. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Food lids stored on floor in dry storage walk in cooler. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use on grill and hanging on walk in cooler door handles. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bag of raw chicken thawing in 3 compartment sink with no running water.
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Hot hold- rice 160F, inside rim of rice cooker/warmer heavily soiled with built up food debris and black substance.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. ROP salmon 40F, thawed in sealed bag.
Food safety inspection conducted on 11/5/2024 revealed 14 total violations (2 high priority, 0 intermediate, 12 basic).
Inspection on 1/29/2024
High Priority
0
Intermediate
1
Basic
7
Total
8
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. Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface. Pillow case used under spices and sauces at wok station. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice in wait station. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-64-5:Basic - Objectionable odors in back of kitchen area of the establishment. Manager states it's from the grease trap. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloths in use near wok station. Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in cook kitchen.
Food safety inspection conducted on 1/29/2024 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 8/15/2023
High Priority
0
Intermediate
4
Basic
16
Total
20
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. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket hanging on dry storage walk in cooler door.
- 36-73-4:Basic - Floor soiled/has accumulation of debris through out kitchen.
- 36-11-4:Basic - Floors not maintained smooth and durable. Wood used on floor in kitchen over grease trap.
- 08B-38-4:Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler. Bowl with raw chicken stored on floor in walk in cooler under shelf. Repeat Violation
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- beef 57F ( 1:45-2:30 ). Operator placed beef in walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 sets of tongs hanging from oven door.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 38-01-4:Basic - Light shield damaged/in disrepair in kitchen toward back door. Repeat Violation
- 21-10-4:Basic - Multiple Soiled dry wiping cloths in use through out kitchen and on cook line. Repeat Violation
- 36-64-5:Basic - Objectionable odors in kitchen of the establishment.
- 25-05-4:Basic - Single-service articles improperly stored. Case of food containers stored on floor in walk in cooler used as dry storage. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above 3 compartment sink soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple items stored in up right freezers prepared and bagged not identified.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep table, oven door soiled, microwave door and handle soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen near entry door blocked with a bucket, fan and 2 dish racks. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time at room temperature- mushrooms 67F, cooked coconut milk 97F, noodles 69F, been sprouts 67F ( 11:00-3:00). Operator was provided TAPHC form and requirements at previous inspection. Repeat Violation
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rust on multiple food contact shelves on cook line.
Food safety inspection conducted on 8/15/2023 revealed 20 total violations (0 high priority, 4 intermediate, 16 basic).