PAYATHAI RESTAURANT
5879 S CONGRESS AVE, Atlantis FL 33462 · 561.967.0333
Last inspected Feb 23, 2026 · 7 visits since November 2023
FEB 24
JUL 24
JAN 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup (119F - Hot Holding) on stove.stove not turned on for Less than 1 hour. Operator reheated to 170F for further hot holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026028423 | Feb 23, 2026 | May 19, 2026 | $600 |
| 2--2024048468 | Jul 23, 2024 | Sep 4, 2024 | $400 |
| 2--2023065455 | Nov 2, 2023 | Dec 18, 2023 | $200 |
Inspection history
7 visits, newest first
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towel stored and in direct contact with sliced cucumbers at walk in cooler. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fully cooked duck at small white reach in freezer at cook line. Both products not in commercial packaging. Raw salmon over sauces at sushi low boy cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (48F - Cold Holding) Observed overstocked above rim of pan at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and put remainder in lower portion of cooler.
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 for cut cabbage and red curry sauce. Per operator, out of temperature for 2.5 hours. Operator placed time marking for remaining 1.5 hours.
Show the remaining 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133-134F - Hot Holding) Observed in soup Bain on stove with no flame. Per operator, out of temperature for approximately 45 minutes. Operator turned on stove to reheat to 165+F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection with hose attached in the corner between walk in cooler and hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris observed on can opener blade. Operator removed to be washed and sanitized.
Food stored on floor. Buckets of soy sauce stored on floor by server side station.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Non-food grade paper towel used as liner for fried chicken container in fryer station. And shredded carrots at sushi bar. Operator removed.
Sushi chef began working with food, handling clean equipment or utensils at sushi bar without first washing hands. Sushi chef entered the establishment through the back door and went to sushi bar to prepare sushi, without washing his hands and changing gloves. Sushi chef went to wash his hands and changed gloves.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Rice noodles stored on floor in walk in cooler.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw shell eggs stored over/not properly separated from ready-to-eat garlic sauce in walk in cooler. Operator removed the eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup (119F - Hot Holding) on stove.stove not turned on for Less than 1 hour. Operator reheated to 170F for further hot holding.
Chicken stored on floor in walk in cooler. Operator moved to a shelf.
Employee coffee cup on a food preparation table at cook line. Cook removed.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Utilizing Chicopee white cleaning clothes in direct contact with sushi rice - operator removed towel.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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. Sushi rice not time marked (not logged since 07/16).
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. Sushi rice not time marked (not logged since 07/16).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed thermostat from prep table.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cloth cleaning towel used to cover sushi rice - operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Hot line hand sink - employee filling sanitizing bucket - instructed operator on proper hand sink policies.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on clean side of dish area - employee removed.
Time/temperature control for safety food thawed in an improper manner. Sushi station - frozen tuna and krab stick sitting out at room temperature- operator moved to walk in cooler.
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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. Dishwasher (Chlorine 0ppm) operator primed system Dishwasher (Chlorine 100ppm
Pesticide/insecticide labeled for household use only present in establishment. Operator removed cans of raid and hot shot sprays can from establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wok make table left side too unit - cut tofu (42F-58F - Cold Holding) overfilled container under 2 hours - operator split and moved to reach in cooler. Marinated beef (50F - Cold Holding); shrimp (53F - Cold Holding); chicken strips (46F - Cold Holding) - operator states not portioned or prepared today held in overfilled containers under 2 hours - operator moved to shallow containers and moved to chest freezer for quick chill. Reviewed proper cold storage for make table unit with operator.
Handwash sink used for purposes other than handwashing. Hot line - kitchen utensils removed.
No probe thermometer provided to measure temperature of food products.
Food not stored at least 6 inches off of the floor. Walk in cooler - tubs of sauces and container of chicken on floor - operator moved to shelves.
No handwashing sign provided at a hand sink used by food employees. Missing from hot line hand sink - operator posted.
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.