DirtyFLRestaurant Inspection Data

ROYAL THAI RESTAURANT

Based on 4 health inspections, ROYAL THAI RESTAURANT in TAMPA has earned a 2.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

2020 West Pensacola Street
Tallahassee, Florida, 32304
Leon County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

3/9/2026· 1mo ago

Visit ID: 10907629

Met Inspection Standards

4 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Four bottles of employee personal beverage stored on top of kitchen prep table. Employee removed all personal beverages at time of inspection. Corrected On-Site Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating food in back kitchen area next to food preparation. Employee removed food at the time of inspection. **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses, cell phone, and chewing mint stored on top of meat grinder machine. Employee removed all personal items at time of inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Cut bell peppers and cooked pork belly not covered inside kitchen reach, and cooler next to hand washing sink. Employee covered all items at time of inspection. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over washed green vegetables in front line reach in cooler. Box of unwashed cucumbers stored over prepared bell peppers and cooked pork belly inside kitchen reach in cooler next to handwashing sink. Employee relocated, all unwashed produce to an appropriate location at time of inspection. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels for drying hands used throughout establishment as a cover and liquid absorbing paper throughout establishment. Paper towel towels used to absorb cut tomatoes in front line cook in cooler. Paper towels use as a cover for bell peppers in region cooler adjacent to handwashing sink.
  • 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 stored with raw ground pork in front line reach in cooler.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple employees in line cook, not washing their hands as needed or when changing task. Observed one employee handling food after washing wok at front line cook. Observed employee wiping gloved hands with a wet wiping cloth at front line cook. Discussed with employees, proper hand washing after every change of task.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seasoned vegetable and pork broth 132°F at 3:17 PM left on stove top at 12 PM reheated to 145°F at 3:23 PM. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soil.
  • 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/ Seven employees currently working inside establishment, no CFM available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at three compartment sink employee provided paper at time of inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located next to the three compartment sink. Employee provided soap at time of inspection. Corrected On-Site

7/14/2025· 9mo ago

Visit ID: 10836608

Met Inspection Standards

1 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2025-07-14: **Time Extended**

5/9/2025· 11mo ago

Visit ID: 8997624

Follow-up Inspection Required

4 high, 3 int, 3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rice bowls and saucers not stored inverted with overhead protection at front service counter. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. First aid kit, pain killers and other medicines stored with multiple boxes of ziplock bags on reach-in cooler in kitchen. Operator relocated medicines at time of inspection. Corrected On-Site Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. A small bag of raw ground pork stored in the same container with commercially packaged sausage and meatball in reach-in cooler at cook line. Operator segregated raw pork at time of inspection. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cut tomato 45 F and raw shrimp 44 F stored on reach-in cooler at cook line. Operator placed items in reach-in cooler. Temped cut tomato 41F, raw shrimp 39 F at time of inspection. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of beef broth (115F - Hot Holding) stored on stove top. Operator reheated to 187F at time of inspection. Corrected On-Site Warning
  • 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. 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
  • 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. Cooked rice and fried pork belly in reach-in coolers at kitchen. Warning

10/7/2024· 1y 6mo ago

Visit ID: 8889365

Met Inspection Standards

1 int, 1 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.