DirtyFLRestaurant Inspection Data

MALAKOR THAI CAFE

425 25 ST

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 8997546

  • 08B-38-4:Basic - Food stored on floor. At walk in freezer: several food items stored on floor.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bean sprouts stored above cooked rice. Operator stored properly. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handled clean dishes from dishwasher to store at clean dry rack; no hand wash. Advised operator that dishwasher should wash hands and clean and sanitize contaminated dishes.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean tong at triple sink; no sanitizing. Operator placed in dishwasher to sanitize. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw chicken stored over cooked chicken. At reach in freezer near hand wash sink: raw shrimp stored over cooked mushrooms. None of these items were commercially packaged. Operator stored properly. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw chicken stored over unwashed broccoli. 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. At flip top cooler near cook line: bean sprouts (52F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill. At cook line stored on prep counter: raw shelled eggs (72F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill.
  • 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. Raw chicken, raw beef at flip top cooler at cook line identified in the written procedure as a food held using time as a public health control has no time marking. As per operator, held since 2 hours; operator time marked. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless steel cooler: chicken broth (52F at 12:45pm; 52F at 1:15pm- Cooling) As per operator, cooling since 11:00am. At current rate of cooling, broth will not cool to 41F in a total of 6 hours. Item covered tightly with plastic wrap. Advised operator to remove plastic wrap covering.
  • 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. At walk in freezer: Dumplings cooked then frozen 4 days prior; not date marked. Advised operator to date mark.

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8997369

  • 08A-13-5:High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach-in Cooler; Raw fish stored above ready to eat (coconut milk). Advised operator who fixed Corrected On-Site Warning - From follow-up inspection 2024-10-28: At reach in cooler, raw beef stored above cut vegetables. Advised operator to stored properly Admin Complaint
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw chicken above raw seafood (scallop) Advised operator who fixed Corrected On-Site Warning - From follow-up inspection 2024-10-28: Walk in cooler Raw chicken stored above raw shell eggs Advised operator to stored properly Admin Complaint

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8747538

  • 41-07-4:High Priority - Container of medicine improperly stored. At Prep Area; A variety of medicines stored above area beef is prepped. Advised operator who removed Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Advised operator to set up sanitizing solution at triple sink. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Prep area; Employee touched face then continued to prep meat without washing hands. Advised operator who advised employee Employee washed hands. Corrected On-Site Warning
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach-in Cooler; Raw fish stored above ready to eat (coconut milk). Advised operator who fixed Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At Reach in Cooler; Raw fish stored over unwashed produce (fruit) Advised operator who removed Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw chicken above raw seafood (scallop) Advised operator who fixed Corrected On-Site Warning
  • 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. At Walk-in Freezer; Raw portioned chicken over raw portioned shrimp Walk-in Freezer; raw portioned chicken over raw portioned beef Advised operator who fixed Corrected On-Site Warning

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8463446

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage scoop with no handle used in sugar container, operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At walk in cooler gallon of milk stored on floor, operator relocated milk to proper shelf. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At make line avocado with sticker attached stored with ready to eat vegetables, operator removed avocado At walk in cooler avocado with sticker attached stored over ready to eat vegetables, operator removed avocado Corrected On-Site
  • 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. At prep area observed employee grabbing shredded lettuce with bare hands to make salads, made operator aware who then corrected employee Corrected On-Site

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8364094

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 82° in plastic bag in two door reach in cooler , per employee rice was cooked yesterday. Stop sale issue . Employee discarded rice. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.... At one door reach in freezer , walk in freezer .
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp , raw scallops above sauces , milk in two door reach in cooler . Raw sea food above soup, vegetables in reach in cooler at kitchen , Raw sushi sea food above cut cucumber, cooked eel , cut carrots in reach in cooler at sushi station. Employee moved. Corrected On-Site
  • 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, raw pork with raw shrimp at walk in freezer .
  • 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.... Food not prep or cooked today , milk 53°, dumplings 46° , money bags dumpling 47°, spring rolls 47° , rice 82° in two door reach in cooler at kitchen . Per PIC food being held more than 4 hours . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 82° in plastic bag in two door reach in cooler , per employee rice was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep or cooked today , milk 53°, dumplings 46° , money bags dumpling 47°, spring rolls 47° , rice 82° in two door reach in cooler at kitchen . Per PIC food being held more than 4 hours . Stop sale issue . Employee discarded food. ... salmon 45°, tuna 44°, krab 45° , cream cheese 45° , shrimp 45° in sushi display case at front line and soup 45°, dumplings 49°, curry sauce 47° in reach in cooler at cook line being held less than 4 hours . Employee stated that food in and out for lunch rush made temperature high . Employee closed door properly . Repeat Violation Admin Complaint
  • 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.. sushi rice being held less than 4 hours. Employee time marked. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored cups, some food evidence in handwashing sink at between kitchen and salad station. Employee cleaned Corrected On-Site
  • 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.