ROYAL THAI RESTAURANT
5011 HILLSBOROUGH AVE STE A, Tampa FL 33634 · 323 405 5743
Last inspected Aug 7, 2026 · 11 visits since November 2023
OCT 24
MAY 25
MAR 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placed strawberries and blueberries on cooked pancakes with no gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024006925 | Jan 5, 2024 | Mar 25, 2024 | $440 |
Inspection history
11 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen seafood stored over ready to eat frozen tea mix inside large reach in chest freezer located outside of kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw marinated chicken stored over raw pork inside reach and cooler located next to back kitchen hand washing sink. Employees relocate all raw chicken to an approved location at time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees and no certified food manager present. 2 waitstaff and 4 cooks/prep cooks, and 1 dishwasher.
Accumulation of black mold-like substance in the interior of the ice machine.
May 7, 2026Inspection 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 ▾
Raw animal food stored over or with unwashed produce.raw shell eggs over potatoes reach in glass cooler back by exit sign
Handwash sink not accessible for employee use at all times. Sheet tray on-top of hand washing sink kitchen. Employee removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees no food manager manager showed at time of inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over ready to eat pork reach in cooler close to hand washing sink.
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels for drying hands used throughout establishment as a cover and liquid absorbing paper throughout establishment. Paper towel towels used to absorb cut tomatoes in front line cook in cooler. Paper towels use as a cover for bell peppers in region cooler adjacent to handwashing sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored with raw ground pork in front line reach in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple employees in line cook, not washing their hands as needed or when changing task. Observed one employee handling food after washing wok at front line cook. Observed employee wiping gloved hands with a wet wiping cloth at front line cook. Discussed with employees, proper hand washing after every change of task.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seasoned vegetable and pork broth 132°F at 3:17 PM left on stove top at 12 PM reheated to 145°F at 3:23 PM.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soil.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Seven employees currently working inside establishment, no CFM available.
No paper towels or mechanical hand drying device provided at handwash sink. Located at three compartment sink employee provided paper at time of inspection.
No soap provided at handwash sink. Located next to the three compartment sink. Employee provided soap at time of inspection.
Accumulation of black mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Four bottles of employee personal beverage stored on top of kitchen prep table. Employee removed all personal beverages at time of inspection.
Employee eating in a food preparation or other restricted area. Employee eating food in back kitchen area next to food preparation. Employee removed food at the time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses, cell phone, and chewing mint stored on top of meat grinder machine. Employee removed all personal items at time of inspection.
Stored food not covered. Cut bell peppers and cooked pork belly not covered inside kitchen reach, and cooler next to hand washing sink. Employee covered all items at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over washed green vegetables in front line reach in cooler. Box of unwashed cucumbers stored over prepared bell peppers and cooked pork belly inside kitchen reach in cooler next to handwashing sink. Employee relocated, all unwashed produce to an appropriate location at time of inspection.
Jul 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
May 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. First aid kit, pain killers and other medicines stored with multiple boxes of ziplock bags on reach-in cooler in kitchen. Operator relocated medicines at time of inspection.
Raw animal food stored in same container as ready-to-eat food. A small bag of raw ground pork stored in the same container with commercially packaged sausage and meatball in reach-in cooler at cook line. Operator segregated raw pork at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cut tomato 45 F and raw shrimp 44 F stored on reach-in cooler at cook line. Operator placed items in reach-in cooler. Temped cut tomato 41F, raw shrimp 39 F at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of beef broth (115F - Hot Holding) stored on stove top. Operator reheated to 187F at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and fried pork belly in reach-in coolers at kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rice bowls and saucers not stored inverted with overhead protection at front service counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Oct 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Apr 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pulled pork. Operator rearranged items. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steaks. Operator rearranged items.
No running water at mop sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, pulled pork and various food items in large reach-in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above front service counter and throughout the kitchen. Per approved proviso on 04/22/2024, Client agrees to render the ceiling tiles over the front counter and kitchen smooth, easily cleanable, and non-absorbent.
Ripped/worn tin foil used as shelf cover. In press grill at front service counter.
Jan 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 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/. New kitchen entry with swing door built on wall, restroom relocated and blocked the hallway and original kitchen entry, mop sink removed, no water heater observed and the operator unable to locate it, front service counter rebuilt and relocated ice machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black bean, cooked rice and various food in reach-in cooler at kitchen.
Hole in or other damage to wall. At the corner of cook line and three compartment sink at kitchen.
No mop sink or curbed cleaning facility provided at establishment.
Nov 16, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority6 Intermediate4 Basic
Show 10 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands with cold water. Observed employee washed hands in three compartment sink with cold water at 74 F and no soap, then then dried hands with soiled apron.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sandwich prep cooler and counter top at front service area.
No hot running water at three-compartment sink. No hot running water at mop sink. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water in all sinks in the entire establishment, temped 73-74 F. No water heater observed and operator unable to located.
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/. New kitchen entry with swing door built on wall, restroom relocated and blocked the hallway and original kitchen entry, mop sink removed, no water heater observed and the operator unable to locate it, front service counter rebuilt and relocated ice machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food employee hired more than 60 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black bean, cooked rice and various food in reach-in cooler at kitchen.
Food stored on floor. Cooking oil on floor at kitchen.
Hole in or other damage to wall. At the corner of cook line and three compartment sink at kitchen.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of dust and grease.
Nov 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority8 Intermediate5 Basic
Show 13 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands with cold water. Observed employee washed hands in three compartment sink with cold water at 74 F and no soap, then then dried hands with soiled apron.
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 by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sandwich prep cooler and counter top at front service area.
No hot running water at three-compartment sink. No hot running water at mop sink. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water in all sinks in the entire establishment, temped 73-74 F. No water heater observed and operator unable to located.
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/. New kitchen entry with swing door built on wall, restroom relocated and blocked the hallway and original kitchen entry, mop sink removed, no water heater observed and the operator unable to locate it, front service counter rebuilt and relocated ice machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food employee hired more than 60 days.
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 by email.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black bean, cooked rice and various food in reach-in cooler at kitchen.
Food stored on floor. Cooking oil on floor at kitchen.
Hole in or other damage to wall. At the corner of cook line and three compartment sink at kitchen.
No handwashing sign provided at a hand sink used by food employees. At front service counter.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of dust and grease.
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority10 Intermediate7 Basic
Show 19 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placed strawberries and blueberries on cooked pancakes with no gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked potato (122F - Hot Holding) stored on prep table on cook line.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands with cold water. Observed employee washed hands in three compartment sink with cold water at 74 F and no soap, then then dried hands with soiled apron.
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 by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sandwich prep cooler and counter top at front service area.
Handwash sink used for purposes other than handwashing. Plate stored in handwash sink at front counter. Employee removed.
No hot running water at three-compartment sink. No hot running water at mop sink. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water in all sinks in the entire establishment, temped 73-74 F. No water heater observed and operator unable to located.
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/. New kitchen entry with swing door built on wall, restroom relocated and blocked the hallway and original kitchen entry, mop sink removed, no water heater observed and the operator unable to locate it, front service counter rebuilt and relocated ice machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food employee hired more than 60 days.
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 by email.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black bean, cooked rice and various food in reach-in cooler at kitchen.
Whole fruit displayed for self-service not wrapped and no utensils provided. Green apples. Employee rewashed apples and wrapped.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating while preparing food. Observed employee eating while placing food in take out food container at cook line.
Food stored on floor. Cooking oil on floor at kitchen.
Hole in or other damage to wall. At the corner of cook line and three compartment sink at kitchen.
No handwashing sign provided at a hand sink used by food employees. At front service counter.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of dust and grease.
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.