THAI BAYSIDE
1850 ELDRON BLVD SE STE 8, Palm Bay FL 32909 · 321-725-1881
Last inspected Aug 7, 2026 · 9 visits since July 2023
AUG 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 10 flying insects near dish washing machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015008550 | Jan 21, 2015 | Apr 10, 2015 | $400 |
Inspection history
9 visits, newest first
Aug 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority5 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Moved to wash.
Handwash sink not accessible for employee use at all times. Hand wash sink on server area blocked by tray with water pitchers.
Handwash sink used for purposes other than handwashing. Hand wash sink in front being used to thaw ginger.
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. Shaniyah started three days ago but had not signed.
Show the remaining 10 findings ▾
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. All expired on August 1, 2026.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with dust and food debris at edges doors cover.
Bowl or other container with no handle used to dispense food. Plastic cups used to scoop sushi rice and long grain rice.
Cardboard used to line food-contact shelves. Lining shelf in reach in freezer, removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored in reach in cooler near restaurant food, educated operator to designate area with bin labeled employee food.
Equipment in poor repair. Small make table gasket torn. Large make table left and center doors torn gaskets. Sushi bar center door torn gasket.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooping spoon in water at 75f, operator discarded water.
Single-service articles improperly stored. Trays not inverted on prep table.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris near sink and dish machine.
Wet wiping cloth not stored in sanitizing solution between uses. On rice prep table, moved to soiled laundry.
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 6lbs of pineapple chunks. One can coconut milk 98 FL OZ. Cans dented.
Displayed food not properly protected from contamination. Four pitcher of drinking water stored in splash zone up against hand wash sink in front of kitchen. Operator moved water.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over unwashed produce in three door reach in cooler. Operator moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large make table: large make table; raw shrimp (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding); cut melon (45F - Cold Holding) all moved to rapid chill, prepared at 11:00.
Handwash sink not accessible for employee use at all times. Front of kitchen hand wash sink blocked by garbage can and tray with four pitchers of drinking water in front of it. Operator moved water.
Bowl or other container with no handle used to dispense food. Cups used as scoops in sugar and uncooked rice.
Cold holding ( large make table) equipment overstocked with ambient temperature of 45f cold holding. Operator moved all over temp proteins to rapid chill. Re-temp of top items raw chicken, raw steak, raw pork, and sliced tomatoes 41f cold holding after 20 minutes. Discussed overstocking unit with operator. Ambient thermometers now at 39f cold holding.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in water at 74f, operator corrected and plugged crock pot back in.
Three half gallons of half and half stored in the interior of the ice machine/bin. Educated operator, she moved half and half and discarded affected ice.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate15 Basic
Show 26 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer present only soap. Used chlorine to 50ppm.
Live, small flying insects found 10 flying insects near dish washing machine.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over soft shell crab in upright freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rices cooked at 90f reheated to 167f.
Toxic substance/chemical improperly stored. Cleaners stored near rice on same shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu prepared Saturday with no date marked.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Suphattra has expired training, expired Aug. 2025
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
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/ no manager on site with 4 employees or more. Arrived during inspection but card is expired.
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. Somyot, Krisltino, and Marcus not given agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared pasta made Saturday with no date marking.
Accumulation of debris inside warewashing machine. Requires cleaning.
Accumulation of debris on exterior of warewashing machine. Top of machine soiled, requires cleaning.
Bowl or other container with no handle used to dispense food. For bulk items in bulk containers.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in two door reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Cleaned plastic food containers and cups at the server station.
Floor drains has accumulation of debris. Requires cleaning.
Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. No sanitizer present only soap connected. Flushed all lines and properly connected to the correct chemicals.
In-use knife/knives stored in cracks between pieces of equipment. Found in front of kitchen near make table.
No Heimlich maneuver/choking sign posted. No poster posted.
Old labels stuck to food containers after cleaning. Old tea labels on drink containers in clean dish rack.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted.
Strainer cracked or broken and mended with cloth string.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above ready to eat sauces in two door reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall near cleaned dishes soiled.
Water leaking from pipe at dish machine.
Feb 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris inside and exterior of the warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over beef in the reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All time temperature control foods in cooler. Sushi cooler; escolar (48F - Cold Holding); raw salmon (48F - Cold Holding); cream cheese (49F - Cold Holding); tuna (48F - Cold Holding); imitation crab (48F - Cold Holding); yellow tail (48F - Cold Holding) etc
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 time mark on the sushi rice. Rice made this morning time placed on rice by staff
Accumulation of debris inside and exterior of the warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Hood filters soiled.
Ice scoop handle in contact with ice.
No conspicuously located ambient air temperature thermometer in holding unit. Sushi reach in cooler.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Unwashed fruits/vegetables stored with ready-to-eat food. Sushi reach in cooler and 3 door glass cooler.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Presence of insects, rodents, or other pests. Small black ants next to hand washing sink and on side of coffee maker approximately 10 ants
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 50 F - cold holding; operator rapid chilled.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade manager had canoper cleaned
Handwash sink not accessible for employee use at all times. Blocked by cart sushi station
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Beef steak. Educated operator and sent ROP information
Bowl or other container with no handle used to dispense food. Cup used to scoop rice
Employee personal food not properly identified and segregated from food to be served to the public. Half and half
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on dry storage rack
Employee with no hair restraint while engaging in food preparation. Pony tail. On cook
Equipment and utensils not properly air-dried - wet nesting. Cups by ice machine
Food stored in undrained ice. Milk product in ice machine moved by manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood fan
Single-service articles not stored inverted or protected from contamination. To go containers
Working containers of food removed from original container not identified by common name. Flour and sugar
Dec 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing, utensils being run under water upon arrival.
No paper towels or mechanical hand drying device provided at handwash sink next to sushi bar
Accumulation of black mold-like substance in the interior of the ice machine.
Cutting boards have cut marks and is no longer cleanable on cookline
Equipment in poor repair: gaskets torn on reach-in cooler in sushi bar and on cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit- Temperature was 110 F, placed right before inspectors arrival, retemped at 140
Unwashed vegetables stored over prepped vegetables.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over fish, raw beef over raw shrimp.
Spray hose at dish sink lower than flood rim of sink at mop sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (48F - Cold Holding), suggested rapid chill. Retemp at 38 F. noodles (51F - Cold Holding), suggested rapid chill.
Food-contact surface soiled with food debris. Can opener had food debris
No soap provided at handwash sink. At sink by entrance
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cut vegetables not labeled.
Accumulation of black build up interior of ice machine.
Cardboard used to line nonfood-contact shelves.
Equipment in poor repair hood filters have holes. Torn gaskets on cookline coolers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice.
No handwashing sign provided at a hand sink used by food employees.
Silverware/utensils stored upright with the food-contact surface up.
Single-service articles not stored inverted or protected from contamination.
Standing water in bottom of reach-in-cooler. Operator utilizing towels for condensed water control.
Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature. Operator turned on water.
Working containers of food removed from original container not identified by common name. No label on sugar and flour.
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.