LANNA THAI RESTAURANT
1605 CR 220 STE 180, Fleming Island FL 32003 · 904-375-1868
Last inspected Mar 25, 2026 · 6 visits since December 2023
MAY 24
NOV 24
MAY 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil mixture on cart by stove at 74F. Operator states placed on cart approximately 1.5 hours prior. Mixture moved to walk in cooler and another temperature taken approximately 15 minutes later at 67F.
★ 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 |
|---|---|---|---|
| 5--2023030039 | Mar 9, 2023 | Jul 13, 2023 | $400 |
Inspection history
6 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut lettuce on time controls. No written procedures available. Operator had blank form and completed form during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and surrounding ceiling tiles in the kitchen have dust/debris.
Missing drain plug at dumpster. Drain plug missing on dumpster.
Show the remaining 3 findings ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler. Operator removed beverage.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on the floor by wok station. Operator elevated solution.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of debris inside warewashing machine. Interior of dishmachine has accumulation of debris.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice bin. Operator removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board of flip top reach in cooler in kitchen. Operator removed beverage.
Hood filter missing/disrepair from automatic fire suppression/exhaust system. Multiple hood filters are in disrepair creating gaps in the hood filter system.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in warmer of standing water at 124F. Operator replaced water and temperature is 134F.
No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 and operator posted sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Seafood reach in freezer gasket is soiled.
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Floor/ceiling/vent/wall soiled/has accumulation of debris. Multiple ceiling tiles and vent above make line are soiled. Wall to right of handwash sink in kitchen is soiled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 82F. Manager moved spoon to heated water container. Also, bowl used as scoop in bulk rice. Operator removed bowl.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler and seafood reach in cooler gaskets are soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in the kitchen. Operator elevated bucket to shelving.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 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. Dishmachine tested at 0ppm chlorine. Operator found chemical empty and replenished. Dish machine retested at 100ppm chlorine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above make line and surrounding ceiling tile have dust.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rust on shelving.
May 6, 2024Administrative 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 ▾
Non-food grade paper/paper towel used as liner for food container. Shell eggs and rangoons in flip top reach in cooler in kitchen are lined with paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned containers of raw chicken stored above portioned containers of raw pork in stand up reach in freezer in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil mixture on cart by stove at 74F. Operator states placed on cart approximately 1.5 hours prior. Mixture moved to walk in cooler and another temperature taken approximately 15 minutes later at 67F.
Records/documents for required employee training do not contain all of the required information. Two employee food handler certificates missing date of birth. Operator completed both during inspection.
Ceiling/ceiling tiles/vents/floor soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook make line and surrounding ceiling tile is soiled. Floor at back exit is soiled.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towel dispenser in kitchen installed over prep table above container of clean utensils. Operator moved utensils from under towel dispenser.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen with clean utensils/knives. Operator removed beverage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in standing water at 79F. Operator removed water.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in flip top reach in cooler. Operator replaced with new thermometer.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing utensils with soap, rinsed and set aside to dry. No sanitizer was used. Operator spoke with employee to set up the three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomatoes in reach in cooler in kitchen held in container above chill line of cooler at 51F. Operator states tomatoes were cut 4.5 hours prior. Also, cut tomato in walk in cooler at 61F. Per operator, tomatoes placed on shelf in kitchen with ice around 11:00 and returned to the walk in cooler around 3:00. Inspector gave alternative option using time as a public health control and explained procedures.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall above three compartment sink is soiled. Multiple ceiling tiles in kitchen are soiled. Light shield above reach in cooler in kitchen is soiled.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Hand wash sink directly next to prep table with clean utensils and cooking equipment has the paper towels dispenser directly over the prep table and over the clean stored utensils. Drips from hands noted as inspector dried hands.
Dead roaches on premises. One dead roach under front counter at far left side. Operator removed and discarded dead roach.
Duct tape/tape used to repair nonfood-contact surface. Knife handle wrapped with tape in storage container on prep table. Gasket on far left door of reach in cooler in kitchen is torn at the bottom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has debris build up. Gasket on far left reach in freezer at back wall is soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
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.