THAI CAFE MODERN
18431 N US HWY 41, Lutz FL 33549 · 8133885680
Last inspected May 4, 2026 · 6 visits since December 2023
APR 24
JAN 25
JUN 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in main prep cooler on cooks line. Cold holding: raw beef 45 f raw chicken 45 f employee moved to freezer 2nd temp Cooked chicken 47 f moved to freezer. 2nd temp
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine solution in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened half and half no date marked over 24 hours in reach in cooler in bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler soiled and black mold like substance buildup
Show the remaining 3 findings ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened bottle water in reach in cooler. Operator removed it
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed eggplant and cucumber above soup.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use in kitchen
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked noodle in reach in cooler. Operator removed chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); raw pork (47F - Cold Holding); operator stated that those two items took out from freezer two hours ago. Operator removed them back to freezer cool off.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for DM
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. Nhing, hired more than 60days, no proof of employee training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sauce not date marked stored in reach in cooler more the 24 hours.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple solid wet WC on top of prep table in use.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reuse of single-service or single-use articles. Cut the top off of gal jug and reusing for sauce container on cook line in reachin cooler.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 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. Sushi rice with no time mark, prepared at 11am, time mark added
Failure to maintain freezing records on nonexempt fish for 90 days. Business does not have most recent invoices for non-exempt fish onsite.
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface. Fryer baskets soiled.
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.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Deli cups in cornstarch, flour and sugar bins
Cardboard used to line nonfood-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
Floor soiled/has accumulation of debris. Under cook line
Food stored on floor. Bad of flour on floor in front of dry storage shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine in kitchen soiled. Cooler gaskets soiled. Accumulation of grease on equipment on cook line
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 200ppm, staff corrected to 100ppm
Apr 11, 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 ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Kunchit expired 01/19/2024
Accumulation of debris on exterior of warewashing machine. Observed on top area, employee cleaned exterior of dishwasher.
Cardboard used to line nonfood-contact shelves.
Floor soiled/has accumulation of debris. Observed under kitchen equipment.
In-use tongs stored on equipment door handle between uses. Observed on oven door handle, employee removed tong from door handle.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Dented cans present. See stop sale. Bamboo shoots vesin 1 can
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm sanitizer bucket was empty employee added new sanitizer. Rested to 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat dumplings reach in cooler. Raw chicken raw shelled eggs over ready to eat chicken reach in cooler on cooks line. Employee removed raw shelled eggs in one cooler to proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed gloves in hand washing sink. Discussed with employee the importance of removing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in main prep cooler on cooks line. Cold holding: raw beef 45 f raw chicken 45 f employee moved to freezer 2nd temp Cooked chicken 47 f moved to freezer. 2nd temp
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. Sushi rice on counter not time marked only written on four hour sheet. Employee determined time and place mark
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling chicken with plastic wrap covered
Handwash sink used for purposes other than handwashing. Stored sanitizer rag bucket in hand washing sink. Hand washing sink in the front counter cash out has a filter under faucet to get water.
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. Missing for 1 employee.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line nonfood-contact shelves. Stored on cooks line for cooking pots.
No handwashing sign provided at a hand sink used by food employees.front counter
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 50 ppm
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.