THAI ERAWAN RESTAURANT
219 E GRANADA BLVD, Ormond Beach FL 32176 · 386-677-0999
Last inspected Feb 24, 2026 · 6 visits since September 2023
FEB 24
OCT 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 45°f. Operator placed container further into ice bath.
Handwash sink not accessible for employee use at all times. -items stored in hand wash sink at cookline.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked rice in walk in cooler.
Accumulation of debris inside warewashing machine.
Show the remaining 2 findings ▾
Employee personal items stored in or above a food preparation area and dish washing area.
Food stored on floor. -case of tomatoes on floor in walk in cooler. -bus tub containing raw chicken stored on floor in walk in cooler.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -water in crockpot at 130°f. Operator turned up temperature.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato at 45°f in top area of reach in cooler. Advised operator to not double stack containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup at 128°f at cook line. Operator placed pan back on stove and began reheating process.
Carbon dioxide tanks not adequately secured.
Cardboard used to line food-contact shelves.
Clean bowls, plates at cook line not stored inverted or in a protected manner.
Cloth used as a food-contact surface.
Dead roaches on premises. -three dead roaches under reach in cooler.
Floor soiled/has accumulation of debris. -grease buildup under fryers.
Food not stored at least 6 inches off of the floor. -container of raw chicken stored on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris under microwave. -food debris on wire cart at cook line.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 15 findings ▾
Dented can of bamboo shoots. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu at cookline at 54°f. Out of cooler 1.5 hours. Operator moved to cooler.
Handwash sink not accessible for employee use at all times. -items stored in handwash sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
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.
Cardboard used to line food-contact shelves at cookline.
Cloth used as a food-contact surface. -cloth used in direct contact with washed, cut red peppers and cabbage.
Dead roaches on premises. -1 dead roach under dish machine. -1 dead roach under stove.
Floor soiled/has accumulation of debris under cooking equipment.
Food stored on floor. -bag of potatoes on floor in walk in cooler.
Nonfood-contact surface soiled. -shelf under microwaves soiled with food debris.
Marked exit/path to marked exit blocked. Hallway leading to exit has numerous boxes blocking hallway. For reporting purposes only.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 48°f in top area of reach in cooler. Advised operator to place below fill line.
In-use utensil stored in ice.
Marked exit/path to marked exit blocked. For reporting purposes only. Hallway leading to back door blocked by boxes.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in top area of reach in cooler held at 45°f. Advised operator to place below fill line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup held at 96°f at cookline. At cookline 1.5 hours. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
In-use utensil stored in container of ice.
Wet mop not stored in a manner to allow the mop to dry.
Marked exit/path to marked exit blocked. For reporting purposes only. -boxes stacked along wall in hallway leading to exit door.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw chicken stored with noodles in reach in freezer.
Establishment conducts non-continuous cooking of raw animal foods, shrimp and chicken, without written procedures approved by the division.
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.
Handwash sink used for purposes other than handwashing.
Spray bottle containing toxic substance not labeled.
Duct tape used to repair exterior of dish machine.
Floor soiled/has accumulation of debris under cooking equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease: hood filters.
Wiping cloth sanitizing solution stored on the floor.
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.