DirtyFLRestaurant Inspection Data

THAI LADDA

THAI LADDA located in NICEVILLE has undergone 8 health department inspections, achieving a 3.5/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

4542 E HWY 20

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 10887686

Met Inspection Standards

1 high, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Expo microwave interior.
  • 14-69-4:Basic - Ice buildup in line reach-in freezer. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Line hot holds - rice 120/126F less than 1 hr.

6/6/2025· 9mo ago

Visit ID: 10740827

Met Inspection Standards

1 high, 1 basic

  • 36-64-5:Basic - Objectionable odors detected in area of floor drain at ice machine.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Storage room upright reach in freezer. Repackage raw chicken over edamame. All frozen solid at time of the inspection

2/10/2025· 1y 1mo ago

Visit ID: 10750878

Met Inspection Standards
  • N/A:No Violations Were Observed

12/27/2024· 1y 2mo ago

Visit ID: 10740592

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-12-27: At time of the callback No employee training in place . Time extended from prior inspection. **Time Extended**

12/11/2024· 1y 3mo ago

Visit ID: 8721610

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 14-69-4:Basic - Ice buildup in upright line reach-in freezer ( next to back door ) Repeat Violation
  • 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. 0 ppm X 2 attempts 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

4/2/2024· 1y 11mo ago

Visit ID: 8510874

Met Inspection Standards

1 high, 3 basic

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip over expo line
  • 14-69-4:Basic - Ice buildup in reach-in freezer Whit upright on cook line adjacent to rear door. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops Line 80F Expo 77/79F Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Storage area upright freezer - Repackaged/ portioned raw chicken on a stick stored next to ice cream and above fries . Repeat Violation

10/4/2023· 2y 5mo ago

Visit ID: 8510536

Met Inspection Standards
  • N/A:No Violations Were Observed

9/27/2023· 2y 5mo ago

Visit ID: 8387665

Follow-up Inspection Required

4 high, 1 int, 7 basic

  • 32-07-4:Basic - Bathroom facility not clean. Men's customer restroom floor soiled .
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line shelving and equipment.
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Cook line upright freezer Heavy ice build up observed.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen rice scoops observed in standing water 79F
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease. Hood vents
  • 36-64-5:Basic - Objectionable odors detected in kitchen in vicinity of floor drains / ware-wash area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line make bar interior and interior door surfaces.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice located in walk in cooler contained in closed stacked plastic containers cooling overnight 48/48/50/58F See stop sale
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed in kitchen adjacent to rear door. ( door closed at time of the inspection ) Flying insects not observed landing on food or food contact surfaces at time of the inspection. Staff alerted to presence of flying insects. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cook line upright freezer Raw open unpackaged coconut shrimp above fries .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice located in walk in cooler contained in closed stacked plastic containers cooling overnight 48/48/50/58F
  • 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