THAI BY THAI
Palm Harbor Village Way West
Palm Coast, Florida, 32137
Flagler County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
2
Intermediate
0
Basic
10
Total
12
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. Ice plate in ice machine has black/mold like debris on it. Person in charge wiped clean. **Corrected On-Site** **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in food items on make top. Cup used to scoop rice. Person in charge removed all. **Repeat Violation**
- 21-05-5:Basic - Cloth used as a food-contact surface. Spring rolls lined with cloth.
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead reach under 3 compartment sink. Person in charge swept up and disposed. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothes above rice flour in dry storage. **Repeat Violation**
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Behind cookline: floor is soiled.
- 10-17-4:Basic - In-use knife/knives/scissors stored in cracks between pieces of equipment. Scissors in between equipment. 2 reach in cooler on cookline. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven doors. Person in charge removed. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer is soiled. Food debris on bottom shelf.
- 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. In reach in freezer raw chicken over lamb.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on eggs. Person in charge time stamped. **Corrected On-Site**
Food safety inspection conducted on 2/5/2025 revealed 12 total violations (2 high priority, 0 intermediate, 10 basic).
Inspection on 10/2/2024
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 10/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/30/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Sugar scoop is soiled. Gaskets on all reach in coolers are soiled. Cookline gaskets, sushi gaskets are all soiled. **Repeat Violation** - From follow-up inspection 2024-07-30: Gaskets are clean. Sugar scoop is clean. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Establishment does not have form. Emailed to operator. - From follow-up inspection 2024-07-30: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Establishment does not have forms signed off on. **Warning** - From follow-up inspection 2024-07-30: Time needed. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Establishment has not done any training since 2023 - From follow-up inspection 2024-07-30: **Time Extended**
Food safety inspection conducted on 7/30/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 7/29/2024
High Priority
4
Intermediate
6
Basic
12
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine is grimy. Has black like mold on it. **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in broccoli and cabbage. To go container used as a scoop in rice. Person in charge removed both. **Corrective Action Taken**
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean glasses stored on cloth in walk in cooler. Person in charge removed all glasses. **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottled water under back prep area. Person in charge removed. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At sushi; notes, towels, pens stored on top of rice. In storage closet; back pack on corn starch.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. A pair of scissors in between reach in cooler on cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice; rice spoon in standing water.
- 21-04-4:Basic - In-use wiping cloth/towel used under cutting board. Person in charge removed. **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Establishment is missing ambient thermometers in both reach in coolers on cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Sugar scoop is soiled. Gaskets on all reach in coolers are soiled. Cookline gaskets, sushi gaskets are all soiled. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice not labeled.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed person playing with phone then begging to prep vegetables. **Warning**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer touch phone with hands the go directly to prepping vegetables. Addressed and came back and he was touching phone then ear buds with out washing hands. **Warning**
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed person prep vegetables after touching his phone without washing hands 1st.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment does not have proof of parasite destruction. **Warning**
- 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. Establishment does not have form. Emailed to operator.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. On sushi line; hand washing sink blocked by butane on rack. Person in charge removed butane and rack. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at back hand washing sink. Person in charge replaced paper towels. **Corrected On-Site**
- 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. Establishment does not have forms signed off on. **Warning**
- 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. Establishment has not done any training since 2023
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment does not have anything date marked; rice, chicken, etc. cream at sushi not labeled.
Food safety inspection conducted on 7/29/2024 revealed 22 total violations (4 high priority, 6 intermediate, 12 basic).