THAI ON THE BEACH
901 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954-565-0015
Last inspected Feb 13, 2026 · 9 visits since March 2024
APR 24
DEC 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Emailed poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025065347 | Aug 6, 2025 | Nov 3, 2025 | $200 |
Inspection history
9 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink used for purposes other than handwashing. The front line hand wash sink was used to wash spoons.
No paper towels or mechanical hand drying device provided at handwash sink. At the triple sink. Paper towels were provided
Bowl or other container with no handle used to dispense food. Inside the bucket of rice, a pint sized container was stored inside and used to dispense the food. The item was removed
Food stored on floor. Buckets of rice stored on the floor in the prep area. The buckets were moved.
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep room // reach in cooler, Cooked rice (47F - 51 F Cooling) per operator, item was prepared yesterday and held in unit overnight. Item not prepped or portioned today. See Stop Sale.
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee washing dishes at triple sink dipping items in chlorine sanitizer for less than 7 seconds. Reviewed proper procedures. Operator kept items in sanitizer for over 7 seconds.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in reach in 2 door cooler in kitchen. Operator rearranged.
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 not commercially packaged stored on shelf over raw beef not commercially packaged. Operator rearranged for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep room // reach in cooler, Cooked rice (47F - 51 F Cooling) per operator, item was prepared yesterday and held in unit overnight. Item not prepped or portioned today. See Stop Sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back prep room / In reach in cooler, butter (54F - Cold Holding). Foods not prepped or portioned today. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back prep room / In reach in cooler, butter (54F - Cold Holding). Foods not prepped or portioned today. See Stop Sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution stored in bucket in kitchen at over 200 ppm. Employee corrected to 100 ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo -Open gallon of milk, held more than 24 hours ago Employee date marked.
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 poster to operator.
Ice scoop handle in contact with ice - expo counter top. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container with water 70 F. Operator removed.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. -non food grade paper towel in container of cut cabbage in reach in 2 door at wait station. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over containers of washed ready to eat bell peppers, edamame, broccoli in 2door reach in cooler at wait station. Operator stored properly.
Bowl or other container with no handle used to dispense food. -Dry storage; half quart container stored in bulk containers of rice. Operator removed.
Food stored on floor. -Dry storage; bulk containers of rice stored on floor. Operator stored properly.
Wet wiping cloths stored in detergent and chlorine sanitizer mixed together. Operator remade solution. Sanitizer Bucket (Chlorine 100ppm)
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink at Cookline - faucet broke off. Faucet must be repaired/replaced.
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.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon. Reviewed the necessity for parasite destruction.
Raw shell eggs stored over ready-to-eat sauces in Cookline flip top. Raw fish stored over ready-to-eat French fries in storage area freezer - not all products commercially packaged. Operator stored all items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Small igloo on countertop for sushi rice - rice (74F). Per operator item prepared 5.5 hours ago. Reviewed Time as a Public Health Control, as an option. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Small igloo on countertop for sushi rice - rice (74F). Per operator item prepared 5.5 hours ago. Reviewed Time as a Public Health Control, as an option. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
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 handout to operator.
Handwash sink at Cookline - faucet broke off. Faucet must be repaired/replaced.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed triple sink washing/sanitizing.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in approved hand sink.
In-use ice scoop stored in visibly soiled container between uses. Operator cleaned during inspection.
Self-closing device on bathroom door disconnected/broken.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Black reach in cooler - raw beef stored over ready to eat cooked shrimp. Cookline - flip top - raw shell eggs and raw shrimp stored over sauces. Operator stored all items properly.
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 handout 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided Time as a Public Health Control Form to operator. Operator filled out during inspection.
Food stored in a location that is exposed to splash/dust. Vegetables stored under paper towel dispenser in prep room. Operator removed.
Self-closing device on bathroom door disconnected/broken.
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.