KRUA THAI
3283 SE FEDERAL HWY, Stuart FL 34997 · 772.600.8114
Last inspected Aug 7, 2026 · 12 visits since August 2023
DEC 24
MAY 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef using barehands to plate ready to eat onions Advised chef to put gloves on
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009683 | Dec 9, 2024 | Feb 26, 2025 | $400 |
| 2--2023014759 | Feb 27, 2023 | Apr 5, 2023 | $400 |
| 2--2022046525 | Aug 4, 2022 | Oct 20, 2022 | $200 |
Inspection history
12 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Container of medicine improperly stored. At cookline container of medication stored over prep counter - operator removed.
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by dish kart- operator removed.
Handwash sink used for purposes other than handwashing. Metal spoon in handwash sink by kitchen area- operator removed.
Spray bottle containing toxic substance not labeled. Purple chemicals spray bottle not labeled- operator labeled.
Show the remaining 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over prep counter - operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water of 75F
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. At flip top cooler cut oranges and lemons in direct contact with non food grade paper towels - operator removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline counter - Raw shell eggs 58-60F- cold holding - food not prepared or portioned today- food left out for 15 minutes- operator placed in reach in cooler to quick chill.
Toxic substance/chemical improperly stored. At cookline counter - glue and cigarettes stored over flip top cooler and prep counter- operator removed.
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. At flip top cooler potstoes prepared two days ago, pulled from freezer without properly tracking dates - operator date marked.
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw shell eggs stored above curry sauce. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, rehydrated noodles (54F - Cold Holding), not prepared or portioned today. Operator states item held out of temperature approximately 1 1/2 hr. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill.
Manager or person in charge lacking proof of food manager certification. Person in charge-Nirun Tuedic
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/
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.
Working containers of food removed from original container not identified by common name. At dry storage, sugar removed from original packaging and stored in bin, not labeled.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef using barehands to plate ready to eat onions Advised chef to put gloves on
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Two door cooler vents dusty end of cook line
In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line Removed
Reach-in cooler shelves with rust that has pitted the surface. Two door cooler end of cook line
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024. Advised operator to renew license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked duck (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked duck (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Toxic substance/chemical improperly stored. At kitchen, stainless steel cleaner stored on shelf with cooked rice. Advised operator of proper chemical storage. Operator removed cleaner.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener visibly soiled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 75F. Operator removed utensils.
Jul 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel lining containers with cut limes, cut oranges and green onions. Operator removed paper towel from containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over broccoli at reach in cooler in kitchen. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from white reach in freezer: cooked noodles (48F - Cold Holding); tofu (46F - Cold Holding); cooked chicken (45F - Cold Holding); Pork (46F - Cold Holding); Beef (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portions in half and added ice bags to products.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb on back dock.
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. Observed Imitation crab mix with cream cheese and imitation crab stuffed wontons at reach in freezer frozen not date tracked. Educated operator on proper date tracking procedures for house made products frozen for later use. Per operator, both products prepared 7/8.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Paper towel covering cooked vegetables reach in cooler at cook line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground beef over cooked shrimp reach in cooler cook line, raw squid over soy beans not in commercial packaging reach in freezer cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter in kitchen: raw shell eggs (74F - Cold Holding) Per operator not prepared or portioned today. Per operator out of temperature for approximately 30 minutes. Operator returned to cooler.; on counter in kitchen: cooked noodles (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.75 hours. Time control procedure sent to operator.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cart in kitchen.
Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle no label at triple sink.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over cooked noodles at reach in cooler on cook line. Operator stored properly.
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. Observed Raw chicken over raw beef at reach in freezer by cook line, all products not in commercial packaging. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee Handling raw beef, rinsed hands under water without soap, then began wiping down surfaces with wiping cloth without hand washing. Educated employee on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop (47F - Cold Holding); calamari (49F - Cold Holding); pork (45F - Cold Holding) cooked rice (69 F - Cold Holding) - Per operator not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator placed ice bags to quick chill.
Toxic substance/chemical improperly stored. Observed Axe Antiperspirant/deodorant stored over peanuts at dry storage. Operator removed antiperspirant/deodorant from dry storage.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line reach in: cooked shrimp (49F - Cooling) at 1:25 since 10:30 - 48F at 2:00; Stainless Tall reach in: cooked shrimp (58F - Cooling) at 1:40 since 10:30 - 58F at 2:10; cooked chicken (58-65F - Cooling) at 1:40 since 10:30 - 58- 65F at 2:10 At current rate of cooling product will not reach 41F within 6 hours. Operator placed in reach in freezer to quick chill.
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.