THAI BISTRO

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed a torn reach in cooler door gasket at the end of the cook line. - From follow-up inspection 2026-06-05: Observed a torn reach in cooler door gasket at the end of the cook line. Time Extended

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 - Employee beverage container on a food preparation table over food and clean equipment.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle hanging on oven door. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing in kitchen sink used as dump sink to drain cooked vegetables.

Basic - Food stored on floor. Observed tub of cut raw chicken on floor in walk-in-cooler under shelf. Observed operator correct issue by moving chicken.

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 rice and rice noodles at cooks line not properly time marked.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator did not have written Time Control Sheet plan available at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut processed chicken in walk-in-freezer prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork over noodles and tofu. Observed operator move raw pork for proper storage.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board at prep area soiled. Repeat 9-28-23 Repeat Violation

Basic - Food stored on floor. Observed contain of beef on floor in Walk-in cooler and container of chicken on floor in Walk-in freezer. Repeat 9-28-23 Repeat Violation

Basic - Time/temperature control for safety food thawed under hot running water. Observed employee defrost cut chicken under hot water. Observed employee turn off hot water and turn on cold water. Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-12-04: Current Hotel and Restaurant license not displayed. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice on counter at cooks line at 62F, observed cooked chicken on counter at cooks line at 68F. Operator stated item were taken out of wic 1 hour prior.Observed operator place items in Walk-in cooler recheck temperature 20 minutes later rice 41F chicken 40F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Observed operator remove and clean can opener.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter at cooks line. Observed employee remove beverages. Corrected On-Site

Basic - Food stored on floor. Observed tub of chicken on floor in Walk-in cooler. Repeat 7-15-22 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 dish machine sanitizer at 000 parts per million. Observed operator set 3 compartment sink for sanitizing equipment and dish ware. Corrective Action Taken Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice stored in nonfood grade containers in back storage are. Repeat Violation

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 fish in reach-in cooler on cooks line. Observed operator move chicken to lower shelf. Corrected On-Site

Basic - Food stored on floor. Observed tubs of chicken stored on floor in Walk-in freezer. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed nonfood grade containers with rice in back dry storage area. Owner has replaced one of the two containers from last inspection and is purchasing another. 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 dish machine out of sanitizer solution operator contacted service compartment and discontinued use and set 3 compartment sinks for ware washing and sanitation. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed nonfood grade containers use to store rice and sugar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (55°F - Cold Holding); bean sprouts (61°F - Cold Holding); shell eggs (62°F - Cold Holding). Observed operator move items to reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can open soiled. Observed employee wash can opener. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp in walk-in cooler not date marked.

Basic - Can opener blade not kept sharp.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on prep tables and counter throughout kitchen.

Basic - Food stored on floor. Observed case of produce on floor in walk-in cooler,containers and cases of assorted food on. Floor in walk-in freezer and cases of oil jug and bags of rice on floor in dry storage area.

Basic - Open dumpster lid.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on can opener in front of dish washer.

Basic - Unclean building components, attachments or fixtures. Observed fan cover in the walk in cooler dirty.