DirtyFLRestaurant Inspection Data

THAI BAYSIDE II

THAI BAYSIDE II in SEBASTIAN has 3 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 3 reports on file

709 US HWY 1

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13478369

Follow-up Inspection Required

2 high, 5 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop several items Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 08B-38-4:Basic - Food stored on floor. Carrots walk in cooler
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Purse and phone on prep table Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. Both bathroom doors
  • 25-05-4:Basic - Single-service articles improperly stored. To go containers not inverted Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Shrimp and krab Rangoon reach in freezer Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old equipment out back
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and salmon over cut carrots and sauces Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and eggs over raw beef and pork. Walk in cooler
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Noodles in bottom of sink. Educated operator
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in prep area Corrected On-Site
  • 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. Owner is waiting for books to give employees test 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
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Helped operator fill out form Corrected On-Site

9/29/2025· 6mo ago

Visit ID: 13477570

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

7/30/2025· 8mo ago

Visit ID: 10930412

Follow-up Inspection Required

2 high, 3 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop rice, corn starch 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. Purse on prep table
  • 23-03-4:Basic - Gaskets soiled on the cook line cooler. Ceiling fan in prep area heavily soiled with dust.
  • 29-27-4:Basic - Mop sink or curbed cleaning facility provided at establishment pipe broken.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw steaks Warning
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old equipment suck as stove, sushi case cooler etc outside back area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk food storage containers. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pooled egg 52F recommend to rapid chill. Rechecked egg 41F Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open half n half Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device or hand soap provided at handwash sink. Cook line Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent operator copy **Corrective Action Taken**