KRUA THAI IN DOWN TOWN
7 SE OSCEOLA ST, Stuart FL 34994 · 772-256-3455
Last inspected Jul 24, 2026 · 13 visits since November 2023
JUN 25
NOV 25
NOV 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At kitchen/dishwashing area- 1 live roach crawling on shelving with clean knife and equipment above triple sink - operator killed and removed.
★ 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 |
|---|---|---|---|
| 2--2018029983 | Jun 2, 2018 | Jun 28, 2018 | $400 |
Inspection history
13 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 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. Dishwasher (Chlorine 0ppm) corrected to 100ppm
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee picked container off from floor then proceeded to prepare food without washing their hands- educated operator - employee washed their hands.
Roach activity present as evidenced by live roaches found. At kitchen/dishwashing area- 1 live roach crawling on shelving with clean knife and equipment above triple sink - operator killed and removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler - raw shell eggs 84F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time asa Publix health control for remaining time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter - Masago 63F- cold holding, oil in garlic 78F-cold holding, food not prepared or portioned today- food out of temperature for 2.5 hours- operator time marked for remaining time.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for sushi rice - operator time marked for remaining 1.5 hours.
Handwash sink not accessible for employee use at all times. At cookline area- handwashing sink blocked by prep kart- operator removed.
Spray bottle containing toxic substance not labeled. Pink chemical spray bottle not labeled - operator labeled.
Employee with no hair restraint while engaging in food preparation.
Food stored in a prohibited area. Bottles of alcohol stored in bathroom.
In-use knife/knives stored in cracks between pieces of equipment. Knife store in between reach in cooler and prep counter - operator removed.
Raw fruits/vegetables not washed prior to preparation. At sushi station by cookline -in use avocados with stickers still attached a¿¿ educated operator a¿¿ employee removed and washed properly.
Apr 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 10 ppm Operator primed machine to 50 ppm at time of inspection
Employee switched from working with raw fish to clean food equipment without washing hands. Operator washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi slide top reach in cooler at front counter seaweed (45F - Cold Holding); cream cheese (45F cold holding); imitation Krab (47-50F - Cold Holding) Per operator food not prepared or portioned today and left out of temperature for approximately 2 hours, operator began to move foods into different cooling unit to quick chill to 41F within 2 hours
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
Wiping cloth solution exceeding the maximum concentration 200+ ppm allowed stored on food prep table- could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator made new solution to 100ppm
No soap provided at handwash sink. Operator provided soap at time of inspection
Nov 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Observed Raw shells eggs stored over/not properly separated from ready to eat sauces at reach in cooler. Operator stored properly
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Handwash sink blacked by food storage equipment not accessible for employee use at all times. Operator removed
Observed Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Observed box of cooking oil stored on floor Operator removed.
Jul 1, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 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. Dishwasher (Chlorine 0ppm) Operator unable to prime.
No probe thermometer provided to measure temperature of food products.
No handwashing sign provided at a hand sink used by food employees.
Apr 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked chicken (75F- cooling at 1:50 since 11:00) per operator, items cooked at 11:00 this morning and placed in reach in cooler, at current rate of cooling, items did not reach 70F within 2 hours of cooling. Operator placed in back of reach in cooler to quick chill.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over lemons, packaged cream cheese at stainless reach in cooler at cook line. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hydrated noodles in container inside prep sink at 75F-cold holding, per operator, items placed at 11am and left out of temperature for approximately 2.75 hours. Operator placed on ice bath to quick chill (Observed bean spouts sitting on prep counter at 57F- cold holding). Per operator, items not prepared or portioned today, items taken out of reach in cooler and placed on counter since 11 for approximately 3 hours. Operator placed inside reach in cooler on ice to quick chill. 39F at 2:30
Handwash sink used for purposes other than handwashing. Observed metal pan and spatula stored inside hand wash sink.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard board used to line dry storage shelves at back kitchen.
Employee beverage container in ice machine/ice bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use food prep utensils at cook line in standing water at 89F. Operator discarded
Time/temperature control for safety food thawed in an improper manner. Observed raw beef left on prep counter to thaw not under refrigeration under 41F or in running water 70F or under.
Uncovered food stored near sink exposed to splash. Observed und covered of sugar located directly next to hand wash sink on prep cart exposed to splash.
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed broccoli in stainless reach in cooler on cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Noodles hydrating in water on counter at 55F for approximately 2 hours. Per operator, food out of temperature for 2 hours. Operator put on ice to quick chill.
Handwash sink not accessible for employee use at all times. Observed trash can and prep cart blocking hand wash sink at frontline. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice on time as a public health control. Document sent to operator.
In-use utensil stored in standing water degrees Fahrenheit. Observed in use utensils in standing water at 85F. Operator discarded.
Wall soiled with accumulated grease in main kitchen area.
Apr 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed Squid stored in thank you to go bags chest freezer by restrooms. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cooked noodles chest freezer by back door. Both products not in commercial packaging. Raw beef over ready to eat broccoli and bok choy stainless reach in cooler. Operator stored all products properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Sushi rice no time mark. Per operator, out of temperature for approximately 30 minutes. Operator placed time mark for remaining 3.5 hours.
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. Health reporting form sent to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance interior of ice machine.
Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by back door, cook line area.
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. On sushi prep table
In-use tongs stored on equipment door handle between uses. On oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Sides of fryers
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 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. Tested several times even after operator changed sanitizer reading 00ppm
Raw animal food stored over/not properly separated from ready-to-eat food. In Prep reach in cooler in kitchen, raw shrimp over cut vegetables
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 62F in prep reach in cooler in kitchen 3hours per operator Eggs out on prep table 3hrs per operator. Advised operator to put on ice and move to a different cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu items As well as diced tuna for the salad.
Cutting board has cut marks and is no longer cleanable. On sushi prep table
Floor soiled/has accumulation of debris. Under all equipment in warewashing and kitchen area
Food stored in a prohibited area. In the gender neutral restroom there are two metal cabinets that no one has a key for. Per operator the cabinets contain beer and wine.
In-use tongs stored on equipment door handle between uses. On oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Sides of fryers
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind all cooking equipment and warewashing area
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.