THAI BAYSIDE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer present only soap. Used chlorine to 50ppm. Corrected On-Site

High Priority - Live, small flying insects found 10 flying insects near dish washing machine.

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 over soft shell crab in upright freezer. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rices cooked at 90f reheated to 167f. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaners stored near rice on same shelf.

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. Tofu prepared Saturday with no date marked. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Suphattra has expired training, expired Aug. 2025

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.

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/ no manager on site with 4 employees or more. Arrived during inspection but card is expired. Corrected On-Site

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. Somyot, Krisltino, and Marcus not given agreement.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared pasta made Saturday with no date marking. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Requires cleaning. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine soiled, requires cleaning.

Basic - Bowl or other container with no handle used to dispense food. For bulk items in bulk containers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in two door reach in cooler. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned plastic food containers and cups at the server station.

Basic - Floor drains has accumulation of debris. Requires cleaning.

Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. No sanitizer present only soap connected. Flushed all lines and properly connected to the correct chemicals. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Found in front of kitchen near make table. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. No poster posted.

Basic - Old labels stuck to food containers after cleaning. Old tea labels on drink containers in clean dish rack. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted. Corrected On-Site

Basic - Strainer cracked or broken and mended with cloth string. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above ready to eat sauces in two door reach in cooler. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near cleaned dishes soiled.

Basic - Water leaking from pipe at dish machine.

Basic - - From initial inspection : Basic - Accumulation of debris inside and exterior of the warewashing machine. - From follow-up inspection 2025-02-24: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-24: Time Extended

High Priority - Presence of insects, rodents, or other pests. Small black ants next to hand washing sink and on side of coffee maker approximately 10 ants

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 50 F - cold holding; operator rapid chilled. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade manager had canoper cleaned Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart sushi station

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Beef steak. Educated operator and sent ROP information

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half and half

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on dry storage rack

Basic - Employee with no hair restraint while engaging in food preparation. Pony tail. On cook

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by ice machine

Basic - Food stored in undrained ice. Milk product in ice machine moved by manager Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood fan

Basic - Single-service articles not stored inverted or protected from contamination. To go containers Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar

Intermediate - Handwash sink used for purposes other than handwashing, utensils being run under water upon arrival.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to sushi bar

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Corrected On-Site

Basic - Cutting boards have cut marks and is no longer cleanable on cookline

Basic - Equipment in poor repair: gaskets torn on reach-in cooler in sushi bar and on cookline Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- Temperature was 110 F, placed right before inspectors arrival, retemped at 140 Corrected On-Site

Basic - Unwashed vegetables stored over prepped vegetables. Corrected On-Site

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 over fish, raw beef over raw shrimp. Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink at mop sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (48F - Cold Holding), suggested rapid chill. Retemp at 38 F. noodles (51F - Cold Holding), suggested rapid chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener had food debris Corrected On-Site

Intermediate - No soap provided at handwash sink. At sink by entrance Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cut vegetables not labeled.

Basic - Accumulation of black build up interior of ice machine. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Equipment in poor repair hood filters have holes. Torn gaskets on cookline coolers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Operator utilizing towels for condensed water control.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature. Operator turned on water. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. No label on sugar and flour. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tofu. 3 door glas reach in cooler Corrected On-Site

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. Half and half Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Cookline sandwich cooler

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Full of ice Sanitizer bucket in sink

Intermediate - No soap provided at handwash sink. 1 sinks Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream in restaurant freezer Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. And strainer Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda in 3 door glass cooler Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door glass reach in cooler

Basic - Single-service articles improperly stored. To go containers not inverted Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing foods at room temperature foods still frozen. Educated employee Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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. Sushi rice. Forgot to put time Corrected On-Site

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. Half ½ Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Frying oil and soy sauce Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in sandwich cooler ( cos ) Hood filters

Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Panko bread crumbs and salt Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs found at 84° after 4 hours, sushi rice 80°, held overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw eggs found at 84°. Manager said they have been out for longer than 4 hours

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was previously emailed a copy. Printed a hard copy along with instructions on how to fill it out.

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. Ahi tuna

Basic - Accumulation of debris on exterior of warewashing machine. 2. Old labels stuck on containers

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over prep table on cooks line Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bologna in cooler with produce. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on top of can goods. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In rear store room

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers

Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2021-07-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor drain handwash sink in server area Warning - From follow-up inspection 2021-07-26: Needs better cleaning Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Warning - From follow-up inspection 2021-07-26: Time Extended