NUM THAI RESTAURANT
103200 OVERSEAS HWY STE 3, Key Largo FL 33037 · 305.451.5955
Last inspected Apr 8, 2026 · 8 visits since September 2023
MAY 24
OCT 24
FEB 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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 form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked shrimp in unit at cook line, employee stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding) at cook line, as per employee than 1 hour, employee moved rice to reach in cooler. Also observed at sushi station raw tuna (46F - Cold Holding) as per employee less than 1 hour, employee moved to freezer.
No soap provided at handwash sink. Observed at hand wash sink at kitchen area, employee provided soap during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp prepared onsite and held more than 24 hours not properly date marked inside reach in cooler at cook line.
Show the remaining 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed on broth container at walk in cooler, employee removed during inspection.
Food stored on floor. Observed sauce container stored on floor at kitchen area, employee stored properly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in standing water at 113°F by expo area, employee increased temperature.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Feb 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine was relocated at kitchen area. Also observed wall was removed at front counter at sushi station without new plan submitted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing at 93 F next to rice warmer by expo area. Operator removed during inspection.
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken inside reach in cooler across fryer at kitchen area, operator stored properly during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP packages on shelves at walk in cooler. Operator segregated food to discard.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm); operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Observed plastic cups and a lime container inside hand wash sink at kitchen area, operator removed during inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher machine was relocated at kitchen area. Also observed wall was removed at front counter at sushi station without new plan submitted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still on ROP packages on shelves at walk in cooler. Operator segregated food to discard.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed rice noodles container stored on kitchen floor, operator stored properly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing at 93° F next to rice warmer by expo area. Operator removed during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at sushi station.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw ground pork stored above cooked chicken on reach in cooler at cook line, employee stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe masago (58F - Cold Holding) on preparation table at sushi station, as per employee approximately 40 minutes, employee moved masago to reach in cooler interior. also observed cooked rice (67F - Cold Holding) at cook line, as per employee less than 3 hours, employee moved rice to walk in cooler during inspection. second temperature masago (44F - Cold Holding); cooked rice (51F - Cold Holding) at 1:33 pm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken and cooked duck not date marked on reach in cooler at cook line, as per employee over 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observe on both bathrooms.
Food stored on floor. Observe rice noodles container stored on kitchen floor. Employee stored properly during inspection.
In-use ice scoop stored on soiled surface between uses. Observe soiled scoop interior holder, next to ice bucket at front counter, operator moved to dishwasher area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensil in standing water at 126° F next to soup warmer, operator increases temperature.
No handwashing sign provided at a hand sink used by food employees. Observe on HWS at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe at cook line, also at sushi station.
Oct 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Metal stem-type thermometer soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (58F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee discarded during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (125F - Hot Holding) next to fryer, as per employee less than 1 hour. Employee moved cooked duck to reach in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at sushi station. Sanitizer Bucket (Chlorine 100ppm)
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink not accessible for employee use at all times. Observed cart blocking access at kitchen area.
Handwash sink used for purposes other than handwashing. Observed unwashed vegetables inside HWS at kitchen area.
No soap provided at handwash sink. Observed at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice,fish skin and cooked chicken not date marked, as per employee over 24 hours at walk in cooler.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on women bathroom.
Food stored on floor. Observed hydrated rice noodles container on floor at kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 87°F next to soup and rice warmers by expo area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit next to wok.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked chicken breast inside reach in cooler at kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (54F - Cold Holding) in reach in cooler at kitchen area, as per employee less than 2 hours. Employee moved food to walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed in flour container near walk in cooler entrance.
Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles damage at kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to dishwasher machine.
Food stored on floor. Observed bean sprouts container stored on walk in cooler floor.
Open dumpster lid.
Stored food not covered. Observed cooked chicken container not covered inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked chicken, employee stored properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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 form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board in kitchen area.
Handwash sink not accessible for employee use at all times. Observed a table placed on top of HWS in kitchen area, employee removed during 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. Provided form during inspection.
Bowl or other container with no handle used to dispense food. Observed in rice container, employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table, employee removed during inspection.
Food stored on floor. Observed panko bag stored on floor at dry storage m employee stored properly.
In-use knife/knives stored in cracks between pieces of equipment. Employee removed at their time of the inspection.
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open soda can in cooler at sushi area. Employee discarded.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler next to stove.
Standing water in bottom of reach-in-cooler. Observed in unit next to stove.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm. Employee discarded and replaced with a new solution.
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.