THAI RAMA 9
17807 GULF BLVD, Redington Shores FL 33708
Last inspected Sep 10, 2024 · 4 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
FEB 24
SEP 24
▼ IMPROVING
3 inspections trending up, 34 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw shrimp over dumplings in reach-in freezer
Handwash sink not accessible for employee use at all times. Metal bowl in hand sink next to dish machine, removed
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Show the remaining 8 findings ▾
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer.
In-use wet wiping cloth/towel used under cutting board. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Exterior of reachin freezers soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature, discussed proper thawing methods with staff
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and onions over washed baby corn and and prepped onions in reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to walk-in cooler
Bowl or other container with no handle used to dispense food. Plastic bowl in sugar and rice bins
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used to line food-contact shelves. Shelves in walk-in cooler
Floor soiled/has accumulation of debris. Under cook line
Ice buildup in reach-in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 77F
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled
Unclean building components, attachments or fixtures. Fan covers in walk-in cooler soiled
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate9 Basic
Show 14 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan to operator during inspection
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Stuffed pastries in reach in freezer
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. One valid certificate provided during inspection
Records/documents for required employee training do not contain all of the required information. One employee certificate on wall in kitchen missing name and date of birth
Bowl or other container with no handle used to dispense food. Plastic bowl in peanuts bin in walk-in cooler
Buildup of food debris/soil residue on equipment door handles. Toaster handle at sushi bar soiled. Cooler on cook line
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under fryers on cook line
Cardboard used to line food-contact shelves. In walk-in cooler
Floor soiled/has accumulation of debris. Food debris on floor of walk in cooler
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryer at sushi bar. Cooler gaskets soiled. Accumulation of grease on top of hood system on cook line
Reach-in cooler shelves with rust that has pitted the surface. Glass reach in cooler
Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top deep fryer behind sushi bar with no hood system
Oct 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 2 high priority.
2 High priority6 Intermediate16 Basic
Show 25 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chemical bucket empty, chlorine 0ppm, operator set up triple sink chlorine 100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried tofu (50F - Cold Holding)
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/ 4 employees present with no valid CFM
No soap provided at handwash sink. Hand sink in kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan to operator during inspection
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Stuffed pastries in reach in freezer
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. One valid certificate provided during inspection
Records/documents for required employee training do not contain all of the required information. One employee certificate on wall in kitchen missing name and date of birth
Bowl or other container with no handle used to dispense food. Plastic bowl in peanuts bin in walk-in cooler
Buildup of food debris/soil residue on equipment door handles. Toaster handle at sushi bar soiled. Cooler on cook line
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under fryers on cook line
Cardboard used to line food-contact shelves. In walk-in cooler
Employee eating in a food preparation or other restricted area. Employee fried chicken on prep table next to cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over rice bins on dry storage shelf
Employee with no hair restraint while engaging in food preparation. Male employee on cook line and behind sushi bar with no hair restraints
Floor soiled/has accumulation of debris. Food debris on floor of walk in cooler
Ice buildup in reach-in freezer.
Ice scoop handle in contact with ice. Cooler with ice near water heater
In-use wet wiping cloth/towel used under cutting board. Cook line
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryer at sushi bar. Cooler gaskets soiled. Accumulation of grease on top of hood system on cook line
Reach-in cooler shelves with rust that has pitted the surface. Glass reach in cooler
Time/temperature control for safety food thawed in an improper manner. Scallops, Krab, and shrimp thawing at room temperature, moved to cooler
Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top deep fryer behind sushi bar with no hood system
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.