EIM THAI
213 NW 10 AVE, Gainesville FL 32601 · 352 260 4458
Last inspected Jan 24, 2026 · 8 visits since September 2023
JAN 24
SEP 24
JAN 25
AUG 25
JAN 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (118F - Hot Holding); tofu (113F - Hot Holding) employee placed items in coolers or rapidly drop temperature to below 41F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (57F - Cold Holding) noodles (55F - Cold Holding) items in reach in cooler by Three compartment sink, operator moved items to ice cooler.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach in cooler reads 97F the cooler is colder than 97F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler, employee moved below.
Show the remaining 1 finding ▾
Single-service articles not stored inverted or protected from contamination. Togo containers on table not inverted, operator flipped.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Basil directly in a target shopping bag, operator removed basil and placed in ziploc bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (47F - Cold Holding) item in reach in cooler by back door, operator stated almost all produce in cooler was cut and prepped today then placed in cooler over rice, cooler running at 42F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 2 days ago.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer. Side of fryer. Hood filter above fryer.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on top of noodles in reach in cooler, operator moved eggs.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water running at 41F.
Equipment in poor repair. One containers lid is cracked in reach in cooler.
Food stored on floor. Soy sauce on floor, operator placed on counter.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher on the wall in the recharge zone.
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. All employees stepped out of food truck for inspection, when they stepped back in no one washed hands but started to cooks foods.
Nonfood-grade bags used in direct contact with food. Used directly with bean sprouts.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Only certificates for managers are expired.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water was off at beginning of inspection, operator turned on.
Food stored on floor. Container of oil on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 74F.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table near doorway not sealed.
Jan 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (48F - Cold Holding) in top part of cooler. tofu (44F - Cold Holding) item in cooler that is constantly opened and closed. Operator placed bags of ice on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (118F - Hot Holding); tofu (113F - Hot Holding) employee placed items in coolers or rapidly drop temperature to below 41F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager expired 4/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage in cooler on top shelf.
Employee personal food not properly identified and segregated from food to be served to the public. Pack of employee doughnuts on top of reach in cooler by Three compartment sink.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Malee Van Arnam 4/20/2023
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee expired and 1 on cash register.
Equipment in poor repair. Plastic drawer inside stand up reach in cooler.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece under stand up reach in cooler. Wooden piece by rice maker and Three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The latch that holds the rice hot holding unit shut.
Single-service articles not stored inverted or protected from contamination. Brown Togo boxes.
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.