DirtyFLRestaurant Inspection Data

KRUA THAI

3283 Southeast Federal Highway
Florida, 34997
Martin County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10848075

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Two door cooler vents dusty end of cook line
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line Removed Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door cooler end of cook line
  • 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. Chef using barehands to plate ready to eat onions Advised chef to put gloves on

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10738015

  • N/A:No Violations Were Observed

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8747381

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 75F. Operator removed utensils. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024. Advised operator to renew license. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked duck (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked duck (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At kitchen, stainless steel cleaner stored on shelf with cooked rice. Advised operator of proper chemical storage. Operator removed cleaner. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener visibly soiled.

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8825381

  • N/A:No Violations Were Observed

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8824543

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining containers with cut limes, cut oranges and green onions. Operator removed paper towel from containers. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over broccoli at reach in cooler in kitchen. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from white reach in freezer: cooked noodles (48F - Cold Holding); tofu (46F - Cold Holding); cooked chicken (45F - Cold Holding); Pork (46F - Cold Holding); Beef (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portions in half and added ice bags to products. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb on back dock.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Imitation crab mix with cream cheese and imitation crab stuffed wontons at reach in freezer frozen not date tracked. Educated operator on proper date tracking procedures for house made products frozen for later use. Per operator, both products prepared 7/8.

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8465779

  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel covering cooked vegetables reach in cooler at cook line. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef over cooked shrimp reach in cooler cook line, raw squid over soy beans not in commercial packaging reach in freezer cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter in kitchen: raw shell eggs (74F - Cold Holding) Per operator not prepared or portioned today. Per operator out of temperature for approximately 30 minutes. Operator returned to cooler. ; on counter in kitchen: cooked noodles (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.75 hours. Time control procedure sent to operator. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cart in kitchen. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle no label at triple sink. Corrected On-Site

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8465496

  • N/A:No Violations Were Observed

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8364044

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over cooked noodles at reach in cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Observed Raw chicken over raw beef at reach in freezer by cook line, all products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee Handling raw beef, rinsed hands under water without soap, then began wiping down surfaces with wiping cloth without hand washing. Educated employee on proper hand washing procedures. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop (47F - Cold Holding); calamari (49F - Cold Holding); pork (45F - Cold Holding) cooked rice (69 F - Cold Holding) - Per operator not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator placed ice bags to quick chill. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Axe Antiperspirant/deodorant stored over peanuts at dry storage. Operator removed antiperspirant/deodorant from dry storage. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line reach in: cooked shrimp (49F - Cooling) at 1:25 since 10:30 - 48F at 2:00 ; Stainless Tall reach in: cooked shrimp (58F - Cooling) at 1:40 since 10:30 - 58F at 2:10 ; cooked chicken (58-65F - Cooling) at 1:40 since 10:30 - 58- 65F at 2:10 At current rate of cooling product will not reach 41F within 6 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken** Warning