THAI BAYSIDE II
709 US HWY 1, Sebastian FL 32958 · 7725715973
Last inspected Aug 11, 2026 · 10 visits since September 2023
AUG 24
JAN 25
JUL 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pooled egg 52F recommend to rapid chill. Rechecked egg 41F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Pakamas started two weeks ago and has not signed reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected on site.
Bowl or other container with no handle used to dispense food. Cups used to scoop rice and flour, removed.
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. See stop sale. Tuna four once thawed without removing from vacuum sealed packaging. Two yellowtail approximately 8 ounces thawed without removing from vacuum sealed packages.
Show the remaining 8 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employ fruit and drinks stored in reach in cooler front of establishment without being separated from restaurant food. Placed in a bin lower shelf of reach in cooler.
Food stored on floor. Bucket with miso soup on floor in walk in cooler.
Ice scoop handle in contact with ice. In ice machine, moved to wash. Discarded top ice.
In-use tongs stored on equipment door handle between uses. Tongs hanging on shelf on cook line, at knee level, operator moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior chest freezer gasket soiled with mold like substance. Walk in cooler gasket soiled with mold like substance.
Old labels stuck to food containers after cleaning. Clean bins on drying rack with old labels, moved to wash.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor in kitchen, operator moved to shelf.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter.
May 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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. Owner is waiting for books to give employees test
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.
Exterior door has a gap at the threshold that opens to the outside. Back door
Self-closing device on bathroom door disconnected/broken. Both bathroom doors
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority5 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and salmon over cut carrots and sauces
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and eggs over raw beef and pork. Walk in cooler
Handwash sink used for purposes other than handwashing. Noodles in bottom of sink. Educated operator
No paper towels or mechanical hand drying device provided at handwash sink. Sink in prep area
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. Owner is waiting for books to give employees test
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Helped operator fill out form
Bowl or other container with no handle used to dispense food. Cups used to scoop several items
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Carrots walk in cooler
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No suitable facilities provided to store employee clothing and other possessions. Purse and phone on prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Old labels stuck to food containers after cleaning.
Self-closing device on bathroom door disconnected/broken. Both bathroom doors
Single-service articles improperly stored. To go containers not inverted
Stored food not covered. Shrimp and krab Rangoon reach in freezer
Unnecessary items/unused equipment on the premises. Old equipment out back
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pooled egg 52F recommend to rapid chill. Rechecked egg 41F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open half n half
No paper towels or mechanical hand drying device or hand soap provided at handwash sink. Cook line
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent operator copy
Bowl or other container with no handle used to dispense food. Bowls used to scoop rice, corn starch
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table
Gaskets soiled on the cook line cooler. Ceiling fan in prep area heavily soiled with dust.
Mop sink or curbed cleaning facility provided at establishment pipe broken.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw steaks
Unnecessary items/unused equipment on the premises. Old equipment suck as stove, sushi case cooler etc outside back area.
Working containers of food removed from original container not identified by common name. Bulk food storage containers.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces. Walk in cooler
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Pan noodles in sink
Accumulation of debris on exterior of warewashing machine.
In-use tongs stored on equipment door handle between uses.
Stored food not covered. Calimari walk in cooler
Time/temperature control for safety food thawed in an improper manner. Thawing frozen seafood at room temperature. Educated. Still frozen
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
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. Operator put date instead of time. Educated
Handwash sink used for purposes other than handwashing. To go containers in sink in back room
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. Sent copy
Accumulation of debris on exterior of warewashing machine.
Exterior door has a gap at the threshold that opens to the outside. Bottom
Food stored on floor. Frying oil
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.gaskets small reach in cooler at sushi bar
Unnecessary items/unused equipment on the premises.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 20, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Company emailed letter over to operator and she printed.
Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used to store food.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken, provided written plan
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu items: poke bowl,sushi platters,sushi platters do not specify raw on men. Operator will call company before printing menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice not on time plan
Spray bottle containing toxic substance not labeled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and lady's restrooms
Bowl or other container with no handle used to dispense food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
In-use wet wiping cloth/towel used under cutting board. 2. Wet wiping cloth not stored in sanitizer bucket between uses.
No mop sink or curbed cleaning facility provided at establishment. Installed during inspection
Outer openings not protected with self-closing doors. Back door
Unnecessary items/unused equipment on the premises. Old coolers, sink, and other equipment stored outside.
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.