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Licensee
Name: THAI PHOON RESTAURANT License Number: SEA1900524
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 238 SE HWY 19
CRYSTAL RIVER, FL 34429

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/26/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 9 26
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
16-03-4    Basic - Accumulation of debris inside warewashing machine.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-03-4    Basic - Build-up of grease on nonfood-contact surface.on cooking equipment
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Old acoustical tile **Repeat Violation**
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom.
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. Over clean dishes **Corrected On-Site**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public.in walk in
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner.old egg flats used for storage 6" off floor
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
36-73-4    Basic - Floor soiled/has accumulation of debris.
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.food stored in freezer
06-01-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.in bucket on floor 29° **Corrected On-Site**
25-05-4    Basic - Single-service articles improperly stored. On floor in shed
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. By beer case
23-05-4    Basic - Soil residue build-up on nonfood-contact surface.under 3 compartment and dish machine
08B-13-4    Basic - Stored food not covered in walk-in cooler.sauces and clean cut vegetables
08B-17-4    Basic - Unwashed fruits/vegetables stored over ready-to-eat food.in walk in
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
14-06-4    Basic - Wood food-contact surface not properly sealed.back room **Repeat Violation**
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken cooked at 10 am 70° on counter thrown away 2 cups
03D-01-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken in walk in 86° from 10:30am reheated to 165° and recooled
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. Rice noodles thrown away voluntarily 1 cup
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sprouts 74° out at 11:00am
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.egg rolls 44 79° cooked 3 hours ago left on the counter
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.beef over lettuce, chicken over tofu and shrimp
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked vegetables 84° on counter rice 83° Moved to cooler **Corrective Action Taken**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.on cook line
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Simon
53A-05-5    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/hr/food-lodging/managercertification.html.6 employees working
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.cooked chicken
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauces in walk in, egg rolls,
53B-05-5    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. 10/16
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.