LIM ROS THAI CUISINE
933 S ORLANDO AVE, Maitland FL 32751 · 503-851-9752
Last inspected Apr 8, 2026 · 5 visits since October 2023
OCT 23
SEP 24
FEB 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 118°, moved to stove top to reheat to 165
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020055059 | Oct 22, 2020 | Jan 13, 2021 | $200 |
Inspection history
5 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked white rice sitting on cooks line 52f, less than 4 hours, operator moved to cooler for immediate temperature recovery
Toxic substance/chemical improperly stored. Cans of butane fuel stored over and with clean dishes
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl in sprouts Bowl in rice
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of ramekins on cooks line
Food storage container/container lid cracked or broken. Lid to container was cut for spoon to fit, operator discarded
Food stored on floor. Case of cooking oil on floor
Towel used under cutting board.
Wiping cloth sanitizing solution stored on the floor at the bar
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used on fresh cut vegetables, operator stated they are not food grade, he removed from vegetables, advised to use wax paper or coffee filters are acceptable, if non food grade paper towels are not available
Toxic substance/chemical improperly stored. 6 chemical bottle on shelf next to cooking oil
Carbon dioxide/helium tanks not adequately secured.
Food not stored at least 6 inches off of the floor. Box sodas on floor in dry storage
Food stored on floor. Container of cooking oil on Floor in kitchen
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Old labels stuck to food containers after cleaning.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
In-use utensil stored in water at or above 135 degrees Fahrenheit. Rice scoop stored in ice container. Advised to keep in water if 135F or dry container and wash every 4hrs
Non-food grade paper/paper towel used as liner for food container. Greens in prep cooler covered in paper towels. Unable to determine if they are food grade. Operator immediately removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw shrimp in prep cooler. Operator immediately moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork rib (33-48F - Cold Holding); in prep cooler. Above fill line in container. Advised to not keep items above fill line. Operator immediately moved to bottom cooler for temperature recovery
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. Operator has fresh garlic in oil out at room temperature less than 4hrs per operator. Advised to keep on time plan and discard every 4hrs
Bowl or other container with no handle used to dispense food. In rice container. Immediately removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on prep tables. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch. Operator immediately removed
Sep 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pancake mix
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 118°, moved to stove top to reheat to 165
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had plan on the wall but was not filled out, filled out with operator
Cutting board has cut marks and is no longer cleanable to board on line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Door handles missing off glass cooler by office
Food storage container/container lid cracked or broken. Lid to flour bin broken/cracked
Food stored on floor. Cases of food on floor in Walk-in-freezer
Hole in or other damage to wall. Outlet cover off wall at entrance to kitchen by office door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water 102°, operator turned up heat, until it reaches proper temp, removed from water
Unnecessary items/unused equipment on the premises. Unused reach in at front bar
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Spices in bins not labeled
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.