THAI BISTRO
5042 SE FEDERAL HWY, Stuart FL 34997 · 772.781.2809
Last inspected Mar 4, 2026 · 6 visits since November 2023
APR 24
OCT 24
FEB 25
DEC 25
MAR 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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. Procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030616 | Feb 25, 2025 | May 13, 2025 | $400 |
| 2--2023030426 | May 17, 2023 | Aug 16, 2023 | $400 |
| 2--2016026482 | May 26, 2016 | Jun 20, 2016 | $200 |
Inspection history
6 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face than proceeded to handle clean utensils and equipment without washing their hands- educated operator- employee washed hands properly.
Nonfood-grade bags used in direct contact with food. At tall reach in cooler- non food grade paper towels used in direct contact with lemons.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cookline area- employee picked up paper towel from floor- than proceeded handling clean equipment without changing gloves or washing their hands- educated operator- employee washed hands properly.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At flip top cooler- cooked curry prepared 02/28 not tracked from frozen after thaw- operator date marked properly.
Show the remaining 1 finding ▾
Spray bottle containing toxic substance not labeled. At dishwashing area- purple spray bottle not labeled- operator labeled.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dry wiping cloth then proceeded to touch clean plates without washing hands. Advised operator of proper hand washing. Employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled refrigerator door handle then proceeded to engage in food preparation without washing hands. Advised operator of proper hand washing.
Records/documents for required employee training appear to be falsified. One employee training certificate appears to be altered/falsified.
Buildup of food debris/soil residue on equipment door handles. At kitchen cookline reach in cooler with raw product, door soiled with food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, employee backpack stored on shelf with onions.
Ice buildup in reach-in freezer and/or walk-in freezer. At kitchen white reach in freezer, heavy ice buildup.
Single-service articles not stored inverted or protected from contamination. At kitchen over chest freezer, single service items stored not inverted.
Soiled dry wiping cloth in use. At cookline, soiled dry wiping cloth used by chef.
Feb 25, 2025Administrative 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer, raw shell eggs stored over cut lettuce. Advised operator of proper storage.
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. At reach in cooler, rehydrated noodles (47F - Cold Holding); vegetable broth (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, rehydrated noodles (47F - Cold Holding); vegetable broth (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over night. See stop sale.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. At kitchen, 1 12oz. Can of coconut milk stored on shelf. See stop sale.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler, Raw chicken stored over ready to eat at make table. Advised operator of proper storage. Operator moved raw chicken to cooler.
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. At reach in cooler, chicken stock (54F - Cold Holding). Operator stated item held over 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, chicken stock (54F - Cold Holding). Operator stated item held over 6 hours. See stop sale.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed knife.
Old labels stuck to food containers after cleaning. At reach in freezer, old labels on containers being used for storage of food. Operator removed old labels.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Metal stem-type thermometer soiled. Saturated with sticky oil like residue. Operator cleaned and sanitized thermometer.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked brown rice dated 4/4 at tall stainless reach in cooler in kitchen. Operator discarded rice.
Toxic substance/chemical improperly stored. Observed Rubbing alcohol and lidocaine spray over prep counter in kitchen. Operator stored properly.
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. Procedure sent to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles throughout kitchen, paint pealing and or cracked.
Clean utensils or equipment stored in dirty drawer or rack. Pots and pans stored on shelf saturated in food and oil like residue in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall saturated with food splatter and oil like residue on cook line.
Nov 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over cooked rice noodles at reach in cooler by dish machine. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked Rice dated 11/7 at reach in cooler by large hand washing sink. Operator discarded. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked Rice dated 11/7 at reach in cooler by large hand washing sink. Operator discarded. 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. No time stamp for cooked rice noodles with chicken (soup pre sets) observed on counter by cook line. Operator placed time stamp.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced beef (48F - Cooling) at 1:05 since 12:00 - 48F 1:20 Observed at reach in cooler by dish machine. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for cooked rice noodles with chicken (soup pre sets), observed on counter by cook,line. No time control procedure at time of inspection. Time control procedure sent to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked rice With no date mark at reach in cooler by large hand wash sink. Per operator, made 11/14. Operator dated properly.
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.