THAI ISLAND
210 E DAVIS BLVD, Tampa FL 33606 · 813-258-3286
Last inspected Aug 25, 2026 · 9 visits since October 2023
SEP 24
FEB 25
NOV 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 49 points better than where it started.
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. Kaewyajai Phoon Kigin Phatcharat Fabiana Lindia Penn Mcelmurray Ervin perez Diego Sales
★ 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 |
|---|---|---|---|
| 3--2022012537 | Feb 22, 2022 | Apr 20, 2022 | $400 |
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
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. No proof of training for one front line cook and one prep cook.
Spray bottle containing toxic substance not labeled. To unlabeled chemical spray bottle stored on shelf over two compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored on kitchen prep table next to kitchen entrance. Manager removed bottle water at time of inspection.
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over whole pineapples in walk in cooler at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared foods not labeled at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened bottle of water stored on shelf with clean mixing bowls at time of inspection.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Stored by dish machine in kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at front service station.
Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor at dry food storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiled with dust and debris in walk-in cooler.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from washing dishes with gloves on to cooking food without changing gloves or washing hands. Had a discussion about proper handwashing techniques. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored overtop canned drinks inside walk 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. Tofu held on tima as a public health control has no time markings.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walk in cooler has no date markings.
Wiping cloth sanitizing solution stored on the floor. Wash cloth solution stored in floor on cooks line.
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 78F. Chef discarded water and placed utensils at dishwasher.
Nonfood-grade containers used for food storage - direct contact with food. Broccoli and cauliflower held inside non-food grade containers inside walk in cooler.
Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it. Chef removed dirty dish and placed at dish washer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and top of door frame inside walk in cooler have dust buildup.
Equipment in poor repair. Gaskets are torn inside reach in cooler on cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside white reach in freezer by back door.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rust.
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
Food with mold-like growth. See stop sale. Mold growing on 2 eggplants,pork.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 78F. Chef discarded water and placed utensils at dishwasher.
Nonfood-grade containers used for food storage - direct contact with food. Broccoli and cauliflower held inside non-food grade containers inside walk in cooler.
Raw animal food stored over or with unwashed produce. Raw chicken stored overtop unwashed vegetables inside reach in cooler on cooks line. Chef removed and properly stored chicken.
Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it. Chef removed dirty dish and placed at dish washer.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw chicken held longer then 24 hours has no date markings inside walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and top of door frame inside walk in cooler have dust buildup.
Equipment in poor repair. Gaskets are torn inside reach in cooler on cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside white reach in freezer by back door.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Back door is open with screen not completely closed.
Outer openings not protected with self-closing doors. Exterior door not self closing leading to back of restaurant.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rust.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Chef removed bucket and properly stored it.
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 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. Emailed operator body fluid sign.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any food inside walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 78F.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Black door open during hours of operation. Owner closed door.
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority4 Intermediate8 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. Cooked chicken Cooked rice Cooked eggs All held on time has no time markers. Employee added proper time markings to items.
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. Emailed operator body fluid sign.
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. Emailed operator employee reporting agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any food inside walk in cooler.
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. Kaewyajai Phoon Kigin Phatcharat Fabiana Lindia Penn Mcelmurray Ervin perez Diego Sales
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink without a lid stored on food preparation table.
Food stored on floor. Raw chicken stored on floor inside walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 78F.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Black door open during hours of operation. Owner closed door.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor underneath dishwasher.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 84F.
Non-food grade paper/paper towel used as liner for food container. Non-food grease papers towels used line Rangoon inside walk in cooler.
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any food prepared onsite inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has dust buildup overtop door inside walk in cooler.
Floor tiles missing and/or in disrepair. Floor tiles missing on cooks line.
Food stored on floor. Fry oil stored on floor by back door.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on food preparation table.
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.