THAI HOUSE
2117 E COLONIAL DR, Orlando FL 32803 · 8980820
Last inspected Apr 15, 2026 · 9 visits since November 2023
APR 24
SEP 24
JAN 25
JUL 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Provided operator with form
★ 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 |
|---|---|---|---|
| 4--2026028017 | Feb 12, 2026 | May 19, 2026 | $400 |
Inspection history
9 visits, newest first
Apr 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
In-use tongs stored on equipment door handle between uses.
Working containers of food removed from original container not identified by common name. Multiple containers at dry storage
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Snow peas and basil in nonfood-grade bags
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut lettuce in reach in cooler. Operator removed
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on menu. Operator has on site whole Lane snapper
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
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/ 2 front of house and 4 back of house employees. Manager came during inspection
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection
Food stored on floor. Bag of carrots.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water. Operator moved to cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine. Operator added more bleach. 50ppm chlorine
Working containers of food removed from original container not identified by common name. Multiple containers at dry storage
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles 73f cooling in reach in cooler since 10 am per op.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 lbs of fish thawed in ROP bag in reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles cooling over 3 hrs in reach in cooler per operator 73F
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. New employees hired less than 60 days. Provided copies of form operator had employees acknowledge and sign.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in reach in coolers not date marked held over 24 hours per operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Togo plastic bowl used to scoop rice. Employee removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 lbs of fish in reach in cooler thawed in ROP bag.
Food stored on floor. 3 cases of oil stored on the floor by dry storage.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
Single-service articles not stored inverted or protected from contamination. Front service counter Togo containers. Operator inverted containers.
Working containers of food removed from original container not identified by common name. MSG, flour, sugar and salt in dry storage area. Operator had employees label containers.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over shelled eggs in make table Operator moved pork
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Advised to use hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for ware wash and dish machine
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. New employees have not read and sign form. Operator had née employees read and sign form during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items held in cooler and freezer no date marking
Spray bottle containing toxic substance not labeled. Spray bottle at front counter with chemicals no label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
Food stored on floor. Case plastic bottle water stored on floor behind front counter
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop front counter 110° water. Operator removed water
No handwashing sign provided at a hand sink used by food employees. Front no hand wash sign
Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of coke in glass cooler by back exit Operator removed drink
Time/temperature control for safety food thawed in an improper manner. Operator thawing items on counter. Advised to thaw needed to be under running water, in cooler or part of cooking process. Operator moved to cooler
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 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. Provided operator with form
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for 3 compartment sink and dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in kitchen no date mark
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled
Employee preparing food in customer section of dining area. Snow peas being prepped in dining room. Operator moved snow peas to kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front rice cooker in standing 88° water. Operator removed
No Heimlich maneuver/choking sign posted. No choking poster in establishment. Provided operator with sign and he posted sign
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink over noodles on storage shelf
Food stored on floor. Boxed Soy bean oil on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine Fan cover in clear door cooler
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in kitchen chlorine reading 00ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Pork over corn and cut cabbage in clear door reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Clear door cooler: Cut cabbage, shrimp, chicken, pork, beef, squid, cream cheese, American cheese, milk,; All items less than 4hrs per operator 45-55F - Cold Holding). Operator immediately moved to different cooler for temperature recovery
Bowl or other container with no handle used to dispense food. In multiple containers of seasoning, rice,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink over noodles on storage shelf
Food stored on floor. Boxed Soy bean oil on floor
Ice scoop handle in contact with ice. At bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in room temperature water. Operator added to time plan at time of inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine Fan cover in clear door cooler
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent over prep table. And air vent over walkway to warewash area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave around door paint/seal is chipping
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 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. Raw chicken removed from original packaging over raw beef in white reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, and Raw chicken thawed overnight in another cooler then moved to make table cooler at apx 10:30am temperature range is 44F-49F. All in make table cooler less than 4 hours per operator. Advised operator to put items on ice. For immediate temperature recovery
Bowl or other container with no handle used to dispense food. Several rice containers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent over prep table. And air vent over walkway to warewash area
Food stored on floor. 1 box of soy bean oil and 1 box of oil on floor at end of cookline by dry storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave around door paint/seal is chipping
Working containers of food removed from original container not identified by common name. Flour container
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.