BAAN THAI
430 MARY ESTHER CUT OFF NW, Fort Walton Beach FL 32548 · 850-200-4764
Last inspected May 26, 2026 · 7 visits since August 2023
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Two live Flies found at back door, owner fixed the issue, no flies on food.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Live, small flying insects found. Two live Flies found at back door, owner fixed the issue, no flies on food.
Nothing was found. The inspector recorded no violations at all.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Upon inspection observed peppers stored in retail bags in back of kitchen upright black fridge.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ ServSafe Manager certification Thanyamai Sae-Ung expired 11/5/24.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. Upon inspection observed ceiling right side of cookline and in back dishwashing area by back door with apparent water damage.
Floor area(s) covered with standing water. By back door inside ware washing area.
Water leaking from ceiling in kitchen and back ware washing area. Observed no food or food contact surface affected by water dripping.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 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. No reading on inspector test strips. Operator switched to sanitizing in three compartment sink with chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in Cooler at Cook Line: Sliced Tomato 55F Raw Beef 48F, Raw Chicken 49F, Raw Pork 52F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler at Cook Line: Sliced Tomato 55F Raw Beef 48F, Raw Chicken 49F, Raw Pork 52F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black debris buildup on ice machine ice shield.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink by back door to kitchen.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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. Dish Machine chlorine line damaged. Operator repaired line during inspection.
Handwash sink used for purposes other than handwashing. Pan with sponge and water stored in sink by rear kitchen entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance buildup on ice shield in ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust buildup on top of fridge next to kitchen entryway.
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Ice stored in large trash bags in reach in freezer by back door.
Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023.
Carbon dioxide/helium tanks not adequately secured. Tank next to reach in cooler closest to cook line.
Floor soiled/has accumulation of debris. Debris buildup on floors under equipment and near wall baseboards throughout kitchen.
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.