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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
07/21/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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3
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.
Basic - Dead roaches on premises.
-5 dead roaches behind rice containers
- 5 dead roaches behind three door reach-in-cooler in servers area.
- 3 dead roaches in front corner of dry storage area
- 5 dead roaches behind table in servers area
- 1 dead roach under ice machine
- 3 dead roaches on shelves with old printer **Warning**
Basic - Floor soiled/has accumulation of debris.
- under and between dry storage shelves
- excessive grease on floor behind and under cookline
- walk-in-cooler under shelves **Warning**
Basic - Floor tiles missing and/or in disrepair and/or in disrepair.
- tiles missing in front servers area
- tiles missing in cookline floor
- under warewashing area three compartment sink and warewashing machine **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Gaskets with slimy/mold-like build-up, in prep area and cookline
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cold holding sushi reach-in-cooler- tuna 50°, salmon 49°, yellowtail 47°, escolar 47° (operator indicates sushi fish has being in cooler since 11:00am, 3 hrs). Advised operator to remove all items from sushi reach-in-cooler until unit is repair or replace. Unit must maintain foods at 41° or below. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- Time plan was emailed to operator during last inspection. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- all sushi fish **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
- Cold holding sushi fish under counter cooler- tuna, salmon, escolar, yellowtail **Warning**
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.