KING & I THAI RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked noodles on walk in cooler. Operator properly stored it. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw beef in preparation table. Operator properly stored it. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice **Repeat Violation Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (50F - Cold Holding); for less than 4 hours as per operator. Operator placed in reach in cooler. Warning

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. See stop sale. Sushi rice Repeat Violation Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed the foodborne illnesses to operator. Corrective Action Taken Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed the poster to the operator. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing pots on hand sink located at the front counter. Instructed operator regarding task. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Lingont as the manager with no certificate. Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees names are James, Shai, Daisy , Alberto, Christopher Kannkporn, Panchjan and Bernanita with expired employee training on April 2025. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling at the front area. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from the open water. Instructed operator regarding cross contamination. Corrective Action Taken Warning

Basic - Floor soiled/has accumulation of debris. Warning

Basic - Food stored on floor. Observed oil container on kitchen floor. Also young chicken box on walk in freezer floor. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink located next to ice machine. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed sushi rice at the front counter with no time mark. Warning - From follow-up inspection 2026-04-21: At the time of the callback inspection no time marked on the sushi rice. Admin Complaint

High Priority - - From initial inspection : 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. See stop sale. Observed sushi rice at the front counter with no time mark. Warning - From follow-up inspection 2026-04-21: At the time of the callback inspection no time marked on the sushi rice. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Lingont owner of restaurant as the manager with no certificate. Warning - From follow-up inspection 2026-04-21: Observed Lingont owner of restaurant as the manager with no certificate Admin Complaint

Intermediate - - From initial inspection : 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/ Observed Lingont as the manager with no certificate. Warning - From follow-up inspection 2026-04-21: Observed Lingont owner of restaurant as the manager with no certificate Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees names are James, Shai, Daisy , Alberto, Christopher Kannkporn, Panchjan and Bernanita with expired employee training on April 2025. Warning - From follow-up inspection 2026-04-21: Observed all employees names are James, Shai, Daisy , Alberto, Christopher Kannkporn, Panchjan and Bernanita with expired employee training on April 2025. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2026-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the kitchen. Warning - From follow-up inspection 2026-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed 2 reach in coolers in disrepair. Used as storage. Repeat Violation Warning - From follow-up inspection 2026-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed edamame case stored on the floor in the walk in freezer. Warning - From follow-up inspection 2026-04-21: Observed young children box on walk in freezer floor. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed reach in cooler gaskets soiled at the sushi station. Repeat Violation Warning - From follow-up inspection 2026-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-04-21: Still observed Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the prep cooler located at kitchen observed raw chicken stored cut cabbage.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line under food in reach in cooler located next to the dishwasher at cook line.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at cook line, next to the prep cooler. Observed unit used as dry storage.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the oven soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed exterior of microwave soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing at room temperature in a container at cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Repeat Violation

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. Observed employee touched her face and continued to cut raw carrots without washing hands prior.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the prep cooler at cook line raw eggs stored over Edamame.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the prep cooler at cook line raw shrimp (45F - Cold Holding), stored in double insert, as per cook placed there less than 1 hour. instructed cook to store food directly in the unit for adequate cold holding. Corrective Action Taken

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. Observed at front counter sushi rice not time. Operator stated that rice was placed under time control less than 3 hours ago. Manager marked time on site. Corrected On-Site

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. Mutita Apirukpinyo, Bernardita baclig.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed hand sink faucet handle soiled, sink at cook line. Observed oven door handle soiled. Observed extinguisher of microwave soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At kitchen area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed glass upright glass door cooler at cook line not working, used as storage.

Basic - Food not stored at least 6 inches off of the floor. Observed a bucket of soy sauce stored on the floor at cook line by hand sink. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Observed interior of microwave soiled. Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer at cook line soiled.

Basic - Standing water in bottom of walk in cooler, underneath the storage shelves.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw crab meat and raw beef thawing at room temperature in the three compartment sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed Ceiling tile in disrepair throughout the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vents soiled throughout the kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Observed Floor soiled throughout the kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observed Boxes of squid not stored at least 6 inches of the floor at walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Oven with heavy accumulation of grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout the kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside the reach in cooler. Operator placed the raw chicken under the raw beef inside the reach in cooler across from the cook line. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the sushi station. Operator placed paper towels at the hand washing sink. 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. Emailed employee health agreement to operator. Operator started to fill out and will have others forms done by team members as they come to work. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spring rolls in the stand up reach in cooler with no date mark. Operator stated the spring rolls was made 12/17/2023. Operator placed the date mark on the spring rolls. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water 78°F(Hot Holding) near the reach in freezer. Operator discarded the water, washed, rinsed and sanitized the container. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water near the ware washing station. Advised operator to turn on the cold water for water movement. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name of rice inside container.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed inside glass door reach in cooler, container with raw chicken stored over container with raw scallops. Employee moved scallops container over raw chicken container. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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.

Basic - Bowl or other container with no handle used to dispense food. Observed cup inside rice bucket. Employee discarded cup. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed plastic lids used to cover sugar and rice cans on storage area cracked.

Basic - Food stored on floor. Observed soy sauce bucket stored on the floor. Employee put soy bucket in shelf more than six inches above the floor. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed single serve containers stored on the floor at storage area. Employee stored single serve containers on top of shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing at room temperature. Employee stored frozen beef inside reach in co for proper thawing. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed sanitizer on dish machine 0 ppm

High Priority - Raw animal food stored over or with unwashed produce. Observed container with raw fish stored above box with green onions inside walk in cooler. Employee stored the raw fish container on a shelf under green onions box Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sashimi salad, tuna tataki, tuna tartare, and salmon on sushi rolls not identified on the menu as raw items.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available. Repeat Violation

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/

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

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

Basic - Cardboard used to line nonfood-contact shelves. Observed by sushi station. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed at kitchen between cooking equipment. Repeat Violation

Basic - Food stored on floor. Observed at storage area buckets with soy sauce and cooking oil container stored on the the floor. Employee placed buckets on shelf more than six inches above the floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand wash sink next to ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of fryer and gaskets on reach in coolers soiled. Repeat Violation

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 inside reach in freezer. Employee re arranged foods according to cooking temperatures. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed containers with flour no labeled. Employee labeled containers. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves. Observed by sushi station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed lid for rice container broken, at storage area.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at preparation refrigerated table at kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at kitchen area soiled. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed a case of shell eggs stored over a sack of onions inside walk in cooler. Employee stored shell eggs on bottom shelf away from unwashed produce. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed about a dozen eggs on a container on top of preparation table, according to cook for about one hour. Employee put eggs inside reach in cooler. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach in cooler no working with in range.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls no handles used to scoop sugar and panko breading. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cardboard used to line nonfood-contact shelves. Observed on kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Floor soiled/has accumulation of debris. Observed under equipment at kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed bucket with sugar and panko breading no labeled. Manager labeled food containers. Corrected On-Site