THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: THAI THAI HOUSE License Number: SEA1506204
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 215 PALM BAY RD NE STE 169
MELBOURNE, FL 32904

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/06/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 4 11
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
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Hood greasy **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. To go cup in rice vinegar **Corrected On-Site** **Repeat Violation** **Warning**
35A-03-4    Basic - Dead roaches on premises. 2 dead roaches on floor under prep table, 5 dead on floor by upright freezer **Repeat Violation** **Admin Complaint**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.. One cup n prep table amd one drink on clean plate shelf above cook line **Corrected On-Site** **Warning**
14-11-4    Basic - Equipment in poor repair. Compressor in walk in dripping condensate into a bucket **Warning**
36-11-4    Basic - Floors not maintained smooth and durable.. stick on tiles peeling up in kitchen **Repeat Violation** **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
29-07-5    Basic - Plumbing system improperly installed or repaired. Handle on prep sink **Warning**
21-44-1    Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor **Warning**
08B-54-4    Basic - Uncovered food in walk in. Cut cabbage, squid, chicken **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Sugar snap peas over cut carrotts in walk in **Warning**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm cl. New bucket added **Corrected On-Site**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 47f, cut cabbage 64f, cut napa 62f, tofu 46, bean sprouts 50f in large upright cooler. Cut lettuce 53f shredded lettuce 45f in small prep box. Krab 50f, cream cheese 48f, roe54f. Sushi cooler. All items put in sushi cooler at 10am **Repeat Violation** **Admin Complaint**
03F-02-4    High Priority - Potentially hazardous (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. Batter 82f **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale **Admin Complaint**
13-06-4    Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Long long fake nails on server **Warning**
05-07-4    Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. One off by 8 degrees
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Rinsing bowl **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Preparea **Corrected On-Site** **Repeat Violation** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.