EMON'S THAI CAFE
2364 IMMOKALEE RD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust restaurant entrance.
- 08A-05-6:High Priority - Raw animal food stored behind properly separated from ready-to-eat food. Observed containers of raw meat stored behind vegetables. Operator switched containers. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut lettuce 74F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator placed cut lettuce in working reach in cooler. **Corrective Action Taken** Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site
Food safety inspection conducted on 2/4/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/8/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Operator moved to be washed. Corrected On-Site Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm. Corrected On-Site Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above seafood in reach in cooler Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher employee not changing gloves or washing hands when working with dirty dishes to clean dishes. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage held at 78F in kitchen. No time or date label. Discussed with operator. Operator states product is out of refrigeration during service, then thrown away at end of service. Operator informed of need of time as a public health control documentation. Operator was provided with form **Corrective Action Taken** Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
Food safety inspection conducted on 8/8/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 12/20/2023
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in standing water. Operator heated water to 140 for proper storage. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine testing at 0ppm. Operator replaced with new sanitizer, now testing at 100ppm. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12-1-2023. Observed license paid before end of inspection. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed ambient temperature of shell eggs at 57F. Operator discarded eggs. Corrected On-Site
Food safety inspection conducted on 12/20/2023 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 7/26/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal and plastic containers on shelving over dish washer.
- 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. Observed no clean up plan for vomit or diarrhea. Provided operator with written plan.
Food safety inspection conducted on 7/26/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).