THAI CUISINE
513 GREENE ST, Key West FL 33040 · 305-440-2993
Last inspected Jun 3, 2026 · 8 visits since December 2023
MAY 24
APR 25
MAY 25
AUG 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in sushi making area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019005798 | Jan 7, 2019 | Mar 18, 2019 | $160 |
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in freezer raw chicken stored over cooked duck and raw lobster tails.
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. Observed pot of rice with out time mark. As per owner was made less than 4 hours ago. Operator placed time mark.
Handwash sink used for purposes other than handwashing. Observed prep are hand sink used to wash produce with evidence of shredded cabbage inside.
Bowl or other container with no handle used to dispense food. Observed in containers of rice, panko and flour throughout establishment.
Show the remaining 9 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.
Cutting board has cut marks and is no longer cleanable. Observed at cutting boards throughout.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door propped open.
Floors not maintained smooth and durable. Observed throughout establishment.
Food stored on floor. Observed gallons of cooking oil, bags of rice and flour stored on floor throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at all chest reach in freezers.
In-use tongs stored on equipment door handle between uses. Observed at cook line oven.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over batter at reach-in cooler unit kitchen line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding) at reach in cooler unit kitchen line, as per kitchen staff for less than four hour, staff placed ice bags to help cooling process.. Observed
Food-contact surface soiled with food debris, mold-like substance or slime. Observed several food equipment storage equipment racks soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at employees bathroom
No soap provided at handwash sink. Observed at employees bathroom
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice-bin front counter area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen and the establishment.
Cutting board has cut marks and is no longer cleanable. Observed bat several preparation tables in the kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation at not hair restraint.
Equipment in poor repair. Observed bat several chest freezer lid rusted/pitted in storage area.
Exterior door has a gap at the threshold that opens to the outside. Observed plastic lid at side exit door of the establishment.
Floor soiled/has accumulation of debris. Observed at walk-in all throughout the kitchen and ware washing area and inside reach-in cooler.
Floors not maintained smooth and durable. Observed bat several all throughout kitchen the kitchen and preparation area.
Food stored on floor. Observed a box bag of rice stored on the floor.
No handwashing sign provided at a hand sink used by food employees. Observed at employees bathroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk-in cooler unit.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen line.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Observed handwashing sink in the kitchen blocked by seasonings.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with groved mark.
Floor area(s) covered with standing water. In the walk in cooler.
Ice buildup in reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 tongs on the oven door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water by the sushi station. Operator discarded water.
Ripped/worn tin foil used as shelf cover. Observed tin foil on shelves ripped. Throughout the kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout the prep area.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F - Cold Holding) crab imitation (51° F - Cold Holding) as per employee food less than 3 hours. Employee was advised to move food to another equipment to bring temperature down.
No probe thermometer provided to measure temperature of food products.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Food inside this equipment was out of temperature. Operator was advised to discontinue the use of equipment and pl e food in another unit.
Employee eating in a food preparation or other restricted area. Observed an opened beverage stored on preparation table in the kitchen area.
Food stored on floor. Observed plastic containers with soy sauce stored on the floor.
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses. Observed stored on the oven door handle.
No conspicuously located ambient air temperature thermometer in holding unit.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind3 compartment sink with mold like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table.
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
Bowl or other container with no handle used to dispense food. Observed on sugar container.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
Food stored on floor. Observed sugar container stored on floor by dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Observed at employee bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all unit's at kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23
Raw sewage on ground of establishment. Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area.
Water draining onto floor surface. Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired.
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 9 high priority.
9 High priority9 Intermediate8 Basic
Show 26 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in sushi making area.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner and used to wrap multiple items at sushi making station (fish, vegetables), in reach-in cooler on cook line (herbs, and vegetables) and in walk-in-cooler(shrimp, vegetables, herbs)
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw salmon offered undercooked and establishment unable to provide proof of parasite destruction. Operator called vendor to have parasite destruction letter emailed to operator.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over squid in reach in freezer in prep area- not all products commercially packaged. Also, raw chicken not commercially packaged stored over raw beef and raw squid in reach in deep freezer in prep area. Operator removed raw beef and chicken to properly store.
Raw sewage on ground of establishment. Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg stored with other shelled eggs on shelf next to stove on cook line. Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (45F - Cold Holding)in glass door reach-in cooler on front service line. Employee stated the half and half was recently used and maybe left out. Employee will keep in cooler to chill. Also, ambient temperature of shelled eggs (55F - Cold Holding). On shelf on cook line next to stove. Employee stated the eggs have been out for about an hour. Employee placed shellled eggs in nearby reach-in cooler to chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from Four threaded hose bibbs at triple sink. Also, vacuum breaker missing from threaded hose bibb on cook line at prep sink.
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM for Arporn expired 4-25-23
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area and cutting board at flip top reach-in cooler on cook line soiled/ stained.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store tray of sauces. Also, hand wash sink in warewashing area used to prep.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line or at sushi making station. Also, no paper towels at hand wash sink in employee restroom. Also, no paper towels at hand wash sink in front service line area. Operator replenished 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Three employees on duty filled out health form during this inspection.
No soap provided at handwash sink. No soap at hand wash sink on cook line or at hand wash sink at sushi making station. Also, no soap at hand wash sink in employee restroom. Operator replenished soap at both hand wash sinks.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC used for sushi rice. Operator unable to provide proof of paperwork to use TPHC. Emailed operator paperwork to use TPHC
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored near cart of tubs at front service line. Operator labeled spray bottle of cleaner.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Portable ice bin at front service line soiled.
Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense rice in prep area. Operator removed bowl.
Equipment in poor repair. Gasket on walk-in-cooler torn/ in disrepair. Also, gaskets reach in freezers in prep area torn. Also, top of reach in deep freezer has hole on top/ in disrepair.
Hole in or other damage to wall. Hole in wall in sushi making station.
Self-closing device on bathroom door disconnected/broken. Self closure on women's restroom door is disconnected. Also, no self closure on door of employee restroom.
Single-service articles improperly stored. Multiple open boxes with wrapped sleeves of single use cups and souflee cups stored on floor in upstairs storage area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in-cooler.
Water draining onto floor surface. Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired.
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.