NJOY THAI FOOD
217 PAGE BACON RD UNIT 8, Mary Esther FL 32569 · 850-781-9529
Last inspected May 7, 2026 · 8 visits since December 2023
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pad Thai sauce in non-functioning walk-in cooler at 71f since yesterday.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pad Thai sauce in non-functioning walk-in cooler at 71f since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pad Thai sauce in non-functioning walk-in cooler at 71f since yesterday. See Stop sale.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only food handler Nisa, training expired 11/12/24.
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in walk-in cooler at ambient temperature of 63f since previous day. Per operator, cooler is turned off during slow seasons. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs in walk-in cooler at ambient temperature of 63f since previous day. Cooked noodles in reach-in cooler at 56f since previous night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles in reach-in cooler at 56f since previous night. Upon observation, noodles were held in bowl above cold-holding area. See stop sale.
Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink used to store items. Operator removed items during inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only food handler Nisa, training expired 11/12/24.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Left side make line reach cooler - Repackaged raw chicken over bean sprouts contained in closed containers. No cross contamination observed at time of the inspection. Chicken relocated below bean sprouts during the inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over unpasteurized shell eggs.
Handwash sink not accessible for employee use at all times. Kitchen area hand-wash sink blocked. Y prep / storage cart. Sink cleared during the inspection. Discussion conducted with operator reference importance of keeping hand wash sinks fully accessible at all times.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over or with unwashed produce: Bin with raw pork and bin with raw chicken on shelf over unwashed vegetables in makeline reach-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food: Bin of raw beef on shelf over container of prepared noodles. Raw shelled eggs on shelf in walk-in cooler over bag of broccoli.
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.