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Name: CHAIYO THAI BRISTRO License Number: SEA6021478
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 14812 S MILITARY TRL

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/19/2017 Met Inspection Standards
During This Visit
More information about inspections.
3 1 11
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food in sugar, sauce and rice. Operator removed all bowels. **Corrected On-Site**
08B-45-4    Basic - Case/container/bag of shell eggs, soy sauce and raw chicken stored on floor in walk-in cooler.
12B-07-4    Basic - Employee food container on a food preparation table at sushi bar. Sushi chef removed container. **Corrected On-Site**
40-06-4    Basic - Employee personal cell stored in a preparation area in kitchen. Employee removed cell phone. **Corrected On-Site**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs. **Corrected On-Site**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 70°F. Cook discarded water. **Corrected On-Site**
14-31-4    Basic - Nonfood-grade bags used in direct contact with Chicken , fish and beef in walk in freezer. **Repeat Violation**
33-16-4    Basic - Open dumpster lid. Operator closed lid **Corrected On-Site**
08B-38-4    Basic - Soy sauce stored on floor in prep area.
08B-30-4    Basic - Sugar stored in dry storage area not covered. Operator covered sugar. **Corrected On-Site**
12B-02-4    Basic - Sushi chef eating in a food preparation or other restricted area. Chef removed food. **Corrected On-Site**
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. Soup in walk in cooler 111°F at 1:15 Soup in walk in cooler 89°F at 2:15 Operator placed soup in smaller containers and in walk in freezer for quick cooling. **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 72°F on the cook line, for less than 2 hours. Operator placed sprouts in reach in cooler. **Corrective Action Taken**
08A-01-4    High Priority - Raw chicken stored over cooked Sauces at cook line. Chef moved chicken to bottom shelf. **Corrected On-Site**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in walk in cooler 111°F at 1:15 Soup in walk in cooler 89°F at 2:15 Operator placed soup in smaller containers and in walk in freezer for quick cooling. **Corrective Action Taken**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395