MALAKOR THAI ISAAN
90 MIRACLE MILE, Coral Gables FL 33134 · 786.612.5384
Last inspected Jan 13, 2026 · 6 visits since November 2023
APR 24
OCT 24
MAR 25
SEP 25
JAN 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
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. Form provided while conducting the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at cook line employees changing gloves without previously washing hands.
Cutting board has cut marks and is no longer cleanable.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Poultry at kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop's handle in contact with TCS food in kitchen.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line must wash hand frequently.
Nonfood-grade bags used in direct contact with food.
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 soap provided at handwash sink. Front counter by sushi station.
Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
Cardboard used to line food-contact shelves. Reach in cooler and storage area.
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface. Used for covering handles at back cooling units.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed at reach in cooler a container with raw chicken attached to unwashed vegetables.
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. Employee placed label on cooked rice with less than two hours cooked.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Operator add water to the bucket to balance it out.
Spray bottle containing toxic substance not labeled.
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees. Cookline.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Backflow preventer not inspected and serviced according to manufacturer's recommendations.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler observed food from previous day not labeled. Employee placed labels.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Apr 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook placed utensil on stove.
Single-service articles improperly stored. Observed a box with disposable lids on floor.
Working containers of food removed from original container not identified by common name. Containers with sugar, salt and other spices not labeled.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food.
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. Form provided while conducting the inspection.
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. Form provided while conducting the inspection.
Cardboard used to line food-contact shelves. Kitchen.
Duct tape used to repair nonfood-contact surface. Reach in cool in the back by pr 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.