ABSOLUTE THAI CAFE AND NOODLE
139 N JOHN SIMS PKWY, Valparaiso FL 32580
Last inspected Oct 27, 2025 · 9 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
JAN 24
SEP 24
NOV 24
OCT 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5-6 small flying insects observed at rear kitchen hall adjacent to back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2024054127 | Sep 4, 2024 | Feb 26, 2025 | $400 |
Inspection history
9 visits, newest first
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SafeStaff 6/25 expired.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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 x3 attempts
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Hall reach in freezer. Repackaged raw chicken over beef and wantons. Raw chicken moved during the inspection
Food-contact surface stained with mold-like substance. White preparation cutting board in use at time of the inspection. Cutting board changed and cleaned during the inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on cook line Standing water 78F Removed during the inspection
Sep 6, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. 6/1/24
Sep 4, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate8 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook returned to make line from outside kitchen area and did not wash hands prior to putting on gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5-6 small flying insects observed at rear kitchen hall adjacent to back door.
Operating with an expired Division of Hotels and Restaurants license. 6/1/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - cooked mushrooms 54, cooked chicken 53/49, cooked beef 55, cut cabbage 51, shell eggs 50+ ambient. Per kitchen staff and operator all less than 4 hrs. Operator advised to move TCS food to secondary cold hold unit to facilitate rapid cooling.
Tracking powder pesticide used inside establishment. White tracking powder observed in multiple locations of the establishment as follows : Kitchen, storage and restroom floors behind equipment.
Bathroom facility not clean. Employee unisex restroom
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line make bar Not maintaining TCS food at 41F
Dead roaches on premises. Approximately 102 dead roaches observed in the following locations: Employee restroom - Employee Restroom cabinet 6 dead roaches observed Restroom floor - 24 dead roaches observed Kitchen / Ware-wash / Dishwasher- 5 dead roaches observed on top of dishwasher 6 dead roaches observed on top chemical buckets Kitchen / Dry storage shelves 3 dead roaches observed on dry storage shelf. Make line - Approximately 40 dead roaches observed on floor under cardboard 1 dead roach observed on top of cook-line make bar Kitchen / Storage area 3 dead roaches observed under ice bin on floor. 13 dead roaches observed on floor behind upright freezers. 1 dead roach on wall behind upright reach in freezer.
Floor soiled/has accumulation of grease and debris. Kitchen Cook line floors and floor under and behind fryer and cook top.
Food stored on floor. Bagged cabbage and onions stored on floor in kitchen hall adjacent to empty restroom
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line rice scoops in standing water 76F
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line make bar Bottom section soiled with food debris and fluid.
Wall soiled with accumulated grease, food debris, and dark mold like substance. Side wall at triple sink
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw repackaged chicken stored over frozen cooked chicken. All frozen solid - no cross contamination observed at time of the inspection. Raw chicken relocated below other food during the inspection.
Carbon dioxide/helium tanks not adequately secured. Rear hallway
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights in kitchen
Unisex restroom located inside establishment enclosed with door that is not self-closing.
Wall behind cook line equipment soiled with accumulated grease, food splash.
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to retrieve food from storage area upright coolers and returned to food preparation on cook line without washing hands and changing gloves.
Single-use gloves not changed as needed after changing tasks. Food Handlers observed moving from ware-wash and storage areas to cook-line without glove change.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen make bar - raw chicken in bag 52F held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make bar - peas 51, cooked beef 51, cooked chicken 51, chicken 48F ( per operator and cook less than 1 hr.) Operator Iced Items to facilitate rapid cooling. / Raw chicken in bag 52F overnight. ( see stop sale)
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide tanks not adequately secured. Storage area
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen make bar Ambient above 50F
Kitchen floor underneath equipment and tables observed soiled with an accumulation of debris and heavy grease buildup.
Nonfood-contact surface soiled with grease, food debris, slime. Cook line shelving and tables.
Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen make bar
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.