THAI ERAWAN RESTAURANT
219 Granada Boulevard
Florida, 32176
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
4
Intermediate
4
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves at cookline.
- 21-05-5:Basic - Cloth used as a food-contact surface. -cloth used in direct contact with washed, cut red peppers and cabbage.
- 35A-03-4:Basic - Dead roaches on premises. -1 dead roach under dish machine. -1 dead roach under stove. Corrected On-Site Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment.
- 08B-38-4:Basic - Food stored on floor. -bag of potatoes on floor in walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled. -shelf under microwaves soiled with food debris.
- 01B-01-4:High Priority - Dented can of bamboo shoots. See stop sale.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu at cookline at 54°f. Out of cooler 1.5 hours. Operator moved to cooler. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -items stored in handwash sink. Corrected On-Site
- 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/
- 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.
- 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.
- 46-01-4:Marked exit/path to marked exit blocked. Hallway leading to exit has numerous boxes blocking hallway. For reporting purposes only. Repeat Violation
Food safety inspection conducted on 3/24/2025 revealed 15 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 10/3/2024
High Priority
1
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in ice.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 48°f in top area of reach in cooler. Advised operator to place below fill line.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Hallway leading to back door blocked by boxes.
Food safety inspection conducted on 10/3/2024 revealed 3 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 2/28/2024
High Priority
2
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in container of ice. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in top area of reach in cooler held at 45°f. Advised operator to place below fill line.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup held at 96°f at cookline. At cookline 1.5 hours. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f
- 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -boxes stacked along wall in hallway leading to exit door.
Food safety inspection conducted on 2/28/2024 revealed 6 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 9/29/2023
High Priority
1
Intermediate
4
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair exterior of dish machine.
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease: hood filters.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken stored with noodles in reach in freezer.
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods, shrimp and chicken, without written procedures approved by the division.
- 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. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 9/29/2023 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).