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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
Complaint Full
01/31/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
3
7
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.
Basic - - From initial inspection : Basic - Heavy build-up of grease/dust/debris on hood filters. **Warning** - From follow-up inspection 2019-01-31: **Time Extended**
Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment. Hand sinks at sushi bar **Warning** - From follow-up inspection 2019-01-31: **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All sushi grade fish temping at 47° to 50°
Tuna 50° escolar 47° salmon 48° yellow tail 48° sushi display cooler 2 smoked eel 489 Karbala sticks 49° cream cheese 48° sushi chef states turned unit on at 10:30 and placed product in at 11:00.recommended to rapid chill. Rechecked all items at 1:00 found at 38° 37° **Corrected On-Site** **Warning** - From follow-up inspection 2019-01-31: **Time Extended**
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter where green hose is attached **Warning** - From follow-up inspection 2019-01-31: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Display cooler on the left is plus 10° the display cooler on the right is broken. **Warning** - From follow-up inspection 2019-01-31: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Encrusted material on can opener blade. **Warning** - From follow-up inspection 2019-01-31: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California Roll, Daimyo maki, contains raw roe **Warning** - From follow-up inspection 2019-01-31: **Time Extended**
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.
