THAI HOUSE II RESTAURANT
2250 NE 163RD ST, Miami FL 33160 · 3059406075
Last inspected Apr 20, 2026 · 7 visits since July 2023
NOV 23
JUL 24
DEC 24
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Discussed and emailed form to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate15 Basic
What the inspector wrote — 16 findingsThe state's own report →
Observed Non-food grade paper/paper towel used as liner for container of cut vegetables and raw fish.
Cardboard used to line food-contact shelves.
Duct tape used to repair reach in freezer.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Show the remaining 12 findings ▾
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Observed Raw avocado not washed prior to preparation.
Observed accumulation of black buildup substance in the interior of the ice machine/bin.
Observed hand washing sink in disrepair and blocked by aluminum foil to prevent usage. Advised manager that all sinks must be fully functional and accessible.
Observed raw duck stored on floor in kitchen area and various food on floor in walk in cooler.
Observed raw duck thaw in standing water.
Observed the Storage of maintenance equipment/tools stored over food in dry storage area. Maintenance equipment must be stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles
Reach-in cooler interior/shelves have accumulation of soil residues.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of foods.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna being stored over ready to eat vegetables in sushi area reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked salmon held at 69F - Cold Holding. Salmon was being stored on prep table in sushi area. Advised manager and she instructed employee to put in reach in cooler.
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. Observed sushi rice with no time marking. As per chef sushi rice had only been out for about 2 hours. Manager added time.
Handwash sink not accessible for employee use at all times. Observed plastic containers being stored in hand washing sink in sushi area and metal pan stored in hand washing sink in kitchen area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in warewash are water shut off. As per manager they are awaiting maintenance to repair. Additional handwashing sink less than 5ft.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Floors not constructed to be easily cleanable. Located in walk in cooler.
Food stored on floor. Observed various containers of food on floor in sushi area and in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker and in sushi area.
Observed Water from ice maker draining onto floor surface.
Reach-in cooler shelves with rust that has pitted the surface.
Reach-in freezer interior/shelves have accumulation of soil residues.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed bucket stored on hand washing sink. Located in sushi station. Chef removed.
Cardboard used to line food-contact shelves.
Floor in disrepair. Located in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area next to walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temperature. Located in sushi station.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various trays of raw fish and cut vegetables.
Cardboard used to line food-contact shelves. Located in reach in cooler.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Floor in disrepair. Located in walk in cooler.
Food stored on floor. Observed various containers of food being stored on floor throughout kitchen area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.
Jul 1, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish. Located in sushi area reach in cooler. Chef removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored on top of cut vegetables. Located in sushi area reach in cooler. Chef rearranged.
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. Observed sushi rice being stored in rice container at 63F, but without time marking. As per manager rice is kept on time for 4 hours and had only been out for about an hour. Manager added time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice being stored in rice container at 63F, but without time marking. As per manager rice is kept on time for 4 hours and had only been out for about an hour. Manager added time marking.
Handwash sink used for purposes other than handwashing. Observed Ice in hand washing sink. Located in sushi area. Manager cleaned sink.
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. Discussed and emailed form to operator.
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. Observed all employees through Florida Restaurant and Lodging Association (SafeStaff) however all certificates provided expired on 4/24/22.
Cardboard used to line food-contact shelves and prep tables in kitchen area.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed buckets of ginger and a case of raw chicken being stored on floor in kitchen area. Manager moved to shelf.
Ice buildup in reach-in freezer.
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.
Reach-in freezer interior/shelves have accumulation of soil residues.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Nov 29, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish. Located in sushi area reach in cooler. Chef removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored on top of cut vegetables. Located in sushi area reach in cooler. Chef rearranged.
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. Observed sushi rice being stored in rice container at 63°F, but without time marking. As per manager rice is kept on time for 4 hours and had only been out for about an hour. Manager added time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice being stored in rice container at 63°F, but without time marking. As per manager rice is kept on time for 4 hours and had only been out for about an hour. Manager added time marking.
Handwash sink used for purposes other than handwashing. Observed Ice in hand washing sink. Located in sushi area. Manager cleaned sink.
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. Discussed and emailed form to operator.
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. Observed all employees through Florida Restaurant and Lodging Association (SafeStaff) however all certificates provided expired on 4/24/22.
Cardboard used to line food-contact shelves and prep tables in kitchen area.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed buckets of ginger and a case of raw chicken being stored on floor in kitchen area. Manager moved to shelf.
Ice buildup in reach-in freezer.
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.
Reach-in freezer interior/shelves have accumulation of soil residues.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of tempura flakes.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top various ready to eat foods in walk in cooler.
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. Discussed and emailed form 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. Discussed and emailed form to operator.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line nonfood-contact shelves.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed cases of ginger being stored on floor in sushi station.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Located on prep table in kitchen.
Single-service articles improperly stored. Observed cases of spring roll wraps stored on floor in dry storage area.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temperature. Located under counter in sushi station.
Water draining onto floor surface from ice machine.
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.