THAIWOODHOUSE
Based on 6 health inspections, THAIWOODHOUSE in ORMOND BEACH has earned a 2.1/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 weeks ago · 6 reports on file
362 West Granada Boulevard
Florida, 32174
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
All Inspection Reports
3/4/2026· 1w ago
Inspection #: 3692400
Inspection Completed - No Further Action2/19/2026· 3w ago
Visit ID: 13521893
Met Inspection Standards1 high, 5 int, 6 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 38-07-4:Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.
- 25-05-4:Basic - Single-service articles improperly stored. -case of takeout containers stored on floor.
- 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 stored over raw fish in chest freezer.
- 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 some 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided shut off at employee handwash sink.
9/16/2025· 5mo ago
Visit ID: 10914755
Met Inspection Standards3 high, 1 int, 2 basic
- 14-69-4:Basic - Ice buildup in chest freezer.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -tofu at 51°f and beansprouts at 53°f in reach in cooler. In cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tofu at 51°f and bean sprouts at 53°f in reach in cooler. In cooler overnight.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bottle of windex cleaner stored above food. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in hand sink.
4/16/2025· 11mo ago
Visit ID: 10712961
Met Inspection Standards8 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on microwave door.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 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. -tong handle in contact with raw chicken.
- 38-07-4:Basic - Lights above dish machine missing the proper shield, sleeve coatings or covers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease.
- 14-20-4:Basic - Ripped/worn vinyl used as shelf cover.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -pork thawing at room temperature.
11/5/2024· 1y 4mo ago
Visit ID: 8723610
Met Inspection Standards2 high, 3 int, 2 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 41-07-4:High Priority - Container of medicine improperly stored.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice at cookline at 85°f. Removed from hot holding less than 1 hour prior. Operator removed from hot holding to make fried rice.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink in back kitchen area blocked by portable a/c.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in handwashing sink.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
6/24/2024· 1y 8mo ago
Visit ID: 8604653
Met Inspection Standards2 high, 1 int, 6 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing in kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink by back door.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors.
- 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. Cooked rice at 70°f Operstor took out of cooler less than one hour ago. Operator moved back to cooler. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at threaded faucet across from dish machine.
- 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.