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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
Routine - Food 09/24/2019 Met Inspection Standards
During This Visit
More information about inspections.
8 7 12
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.- door edges
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.- dusty in dish area
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.- pulled pans apart
14-69-4    Basic - Ice buildup in reach-in freezer.- cooler by office
21-06-4    Basic - Paper towel used as liner for food container.- sushi fish wrapped in paper towel and sitting on paper towel
24-18-4    Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
36-30-4    Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.paint not smooth
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.- 0 ppm, corrected to 100 ppm **Corrected On-Site**
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting.
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.- 0 ppm- added chemical, reprised and retested 100 plm **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. **Corrected On-Site**
12A-20-4    High Priority - Employee washed hands with no soap. **Corrected On-Site**
08B-56-4    High Priority - Food stored in ice used for drinks. See stop sale.- open water bottle in ice
01B-19-4    High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.- past discard time of 2 pm
03F-04-4    High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.- sushi rice dated for 2, not discarded at required time, manager discarded
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food.- raw fish over sauces in sushi cooler and raw fish over water in cooler in server area **Corrected On-Site**
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product.- ice
31A-13-4    Intermediate - Employee used handwash sink as a dump sink.-ice in hand wash sink
22-22-4    Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- standing water in cookline cooler and one door cooler across from coffee machine
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- California roll and daimyo maki have raw roe, not marked on menu **Corrected On-Site**
53A-05-6    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/hotels-restaurants/food-lodging/food-manager/- owner- Watinee Rojpanich with manager certification -National Registry 9/15/2015- came to establishment during inspection
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.-kitchen **Corrected On-Site**
31B-03-4    Intermediate - No soap provided at handwash sink.- kitchen **Corrected On-Site**
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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.