THAI BY THAI
250 PALM COAST PKWY NE UNIT 300, Palm Coast FL 32137 · 386-302-0710
Last inspected May 12, 2026 · 13 visits since July 2023
JUL 24
FEB 25
OCT 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 21 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 12 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 15 rodent droppings on floor in dry storage closet.
★ 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 |
|---|---|---|---|
| 5--2026033379 | Mar 2, 2026 | Jun 10, 2026 | $400 |
Inspection history
13 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Hand sink has pot inside. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled with dark mold like substance. Operator cleaned during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container drink on prep table. Operator removed.
Floor soiled/has accumulation of debris. Walk in cooler floor soiled with old food debris.
Show the remaining 5 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife store between counter and cooking equipment. Operator removed.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at front counter has dark mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cookline soiled with old food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Mar 4, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 21 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 12 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 15 rodent droppings on floor in dry storage closet.
Dead roaches on premises. Observed 1 dead roach in drain pan of hot water tank under dish machine.
Mar 3, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 21 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 12 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 15 rodent droppings on floor in dry storage closet.
Dead roaches on premises. Observed 1 dead roach in drain pan of hot water tank under dish machine.
Mar 2, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Container of medicine improperly stored. Observed burn gel stored under Togo containers above flip-top cooler filled with food.
Nonfood-grade containers used for food storage - direct contact with food. Observed washed vegetables stored in Walmart and grocery bags on cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler. Discussed with person in charge.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked beef with date mark 2/18/26 Observed rendered fat and broth in unmarked container and person in charge does not know date made.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 21 rodent droppings on kitchen floor under deli slicer and prep sink. Observed approximately 12 rodent droppings on kitchen floor under dish machine and in drain pan of hot water tank Observed approximately 15 rodent droppings on floor in dry storage closet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed streamed noodle (67F - Cold Holding) on prep table for approximately 2 hours per person in charge. Person in charge placed in walk-in cooler.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed two hand washing stations in kitchen no dispensing paper towels. Person in charge attempted to change batteries but still was not able to get tower dispenser working. Person in charge placed roll of tower at hand washing station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rendered fat and broth in unmarked container and person in charge does not know date made. See stop sale.
Dead roaches on premises. Observed 1 dead roach in drain pan of hot water tank under dish machine.
Employee personal food not properly identified and segregated from food to be served to the public. Observed approximately 21 containers and pots of assorted cooked animal and vegetable products in walk-in cooler not date marked or marked personal. All items are claimed personal by person in charge. Person in charge marked all containers staff.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers and walk-in cooler soiled black/green mold like substance.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; Beef wrapped in plastic over ready to eat vegetables. Person in charge moved beef to bottom shelf.
Handwash sink not accessible for employee use at all times. By tubs inside it. Person in charge removed tubs.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance inside of ice plate.
Carbon dioxide/helium tanks not adequately secured. Tanks unsecured at sushi.
Hole in or other damage to wall. Wall has a missing board in front of it. Person in charge stated the ansul people took board off and they haven't had a chance to put it back.
Single-service articles improperly stored. On floor in sushi. Person in charge picked up.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate10 Basic
Show 12 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. In reach in freezer raw chicken over lamb.
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. Missing on eggs. Person in charge time stamped.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine has black/mold like debris on it. Person in charge wiped clean.
Bowl or other container with no handle used to dispense food. Bowls used as scoop in food items on make top. Cup used to scoop rice. Person in charge removed all.
Cloth used as a food-contact surface. Spring rolls lined with cloth.
Dead roaches on premises. Observed 1 dead reach under 3 compartment sink. Person in charge swept up and disposed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothes above rice flour in dry storage.
Floor not cleaned when the least amount of food is exposed. Behind cookline: floor is soiled.
In-use knife/knives/scissors stored in cracks between pieces of equipment. Scissors in between equipment. 2 reach in cooler on cookline.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven doors. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer is soiled. Food debris on bottom shelf.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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. Establishment does not have form. Emailed to operator.
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. Establishment does not have forms signed off on.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not done any training since 2023
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Sugar scoop is soiled. Gaskets on all reach in coolers are soiled. Cookline gaskets, sushi gaskets are all soiled.
Jul 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed person playing with phone then begging to prep vegetables.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer touch phone with hands the go directly to prepping vegetables. Addressed and came back and he was touching phone then ear buds with out washing hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed person prep vegetables after touching his phone without washing hands 1st.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment does not have proof of parasite destruction.
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. Establishment does not have form. Emailed to operator.
Handwash sink not accessible for employee use at all times. On sushi line; hand washing sink blocked by butane on rack. Person in charge removed butane and rack.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at back hand washing sink. Person in charge replaced paper towels.
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. Establishment does not have forms signed off on.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has not done any training since 2023
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment does not have anything date marked; rice, chicken, etc. cream at sushi not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine is grimy. Has black like mold on it.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in broccoli and cabbage. To go container used as a scoop in rice. Person in charge removed both.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean glasses stored on cloth in walk in cooler. Person in charge removed all glasses.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottled water under back prep area. Person in charge removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At sushi; notes, towels, pens stored on top of rice. In storage closet; back pack on corn starch.
In-use knife/knives stored in cracks between pieces of equipment. A pair of scissors in between reach in cooler on cook line.
In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice; rice spoon in standing water.
In-use wiping cloth/towel used under cutting board. Person in charge removed.
No conspicuously located ambient air temperature thermometer in holding unit. Establishment is missing ambient thermometers in both reach in coolers on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Sugar scoop is soiled. Gaskets on all reach in coolers are soiled. Cookline gaskets, sushi gaskets are all soiled.
Working containers of food removed from original container not identified by common name. Rice not labeled.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 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. Missing on sushi rice. Also on cookline; shell eggs, rice noodles, and tofu. Re-emailed time and documented items/times.
Handwash sink used for purposes other than handwashing. Cleaning supplies on hand washing sink at sushi. Person in charge cleaned off.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine when 1st run is 160F. After several runs reached 180F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black/mold like substance inside.
Cutting board has cut marks and is no longer cleanable. Green cutting board is broken in middle. Person in charge discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep table. Person in charge removed phone.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
Raw fruits/vegetables not washed prior to preparation. Avacados at sushi still have stickers on them. Person in charge took and washed avacados.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 2 high priority.
2 High priority6 Intermediate12 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat vegetable broth in reach in freezer. Person in charge moved chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu 44F; ( - Cold Holding) pork 51F; ( - Cold Holding) both items placed into ric. Repeat ViolationCorrective Action TakenRepeat ViolationAdmin Complaint**
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
Handwash sink used for purposes other than handwashing. At one hand washing sink; bucket in hand washing sink. At hand washing sink; pasta thawing on sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sinks. Person in charge got paper towels.
No soap provided at handwash sink. No soap at hand washing sinks. One hand washing sink had soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck and cooked pork in reach in cooler not dated. Foods in walk in cooler not dated. Person in charge dated duck and pork.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 2 out of 3 hand washing sinks in kitchen have no hot water. 1 hand washing sink at front has no hot water, 1 does.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold inside. Person in charge wiped clean.
Bowl or other container with no handle used to dispense food. Bowl used as scoop on front line. Person in charge removed.
Cardboard used to line nonfood-contact shelves. Several shelves have cardboard lining them with pots on top.
Cove molding at floor/wall juncture broken/missing. Cove molding is pulling away from was in right corner of kitchen.
Employee eating in a food preparation or other restricted area. Observed employee personal food on multiple tables in kitchen. Addressed immediately and person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on back line by dish washer is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and rice containers are soiled. Hoods are soiled.
Plumbing system in disrepair. Hand washing sink at front of house leaks and hand washing sink on cook-line leaks.
Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers on cookline are soiled.
Time/temperature control for safety food thawed in an improper manner. Pasta sitting on hand washing sink thawing. Person in charge placed pasta in reach in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in both walk in cooler and walk in freezer are rusted.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several dirty rags in use throughout kitchen.
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.