THAI SUPER BOWL
3191 W COLONIAL DRIVE, Orlando FL 32808 · 407-443-1534
Last inspected Apr 17, 2026 · 6 visits since September 2023
JAN 24
JUL 24
JAN 25
JUL 25
APR 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. operator renewed license at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. -under fryers
Food stored on floor. -box of oil
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Reach in cooler less than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (73F - Cooling), less than 4 hours.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water next to rice pot.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch on shelf above cook line.
Food stored on floor. Cases of oil
Single-service articles not stored inverted or protected from contamination. Togo containers on cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Over triple sink.
Wet wiping cloth not stored in sanitizing solution between uses. On the counter next to stem table. Manager removed.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 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 pork over cooked noodles in freezer. Staff removed pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hydrated noodles (52F - Cold Holding), located on cook line.. Less than 4 hours on the line. Educated manager about time control or keeping item cold..
Handwash sink used for purposes other than handwashing. Drink dispensers attached.
Records/documents for required employee training do not contain all of the required information. Missing trainer number. Manager added.
Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in reach in cooler.
Equipment in poor repair. Gaskets torn on reach in cooler
Floor soiled/has accumulation of debris. Behind and under equipment on cook line.
Food stored on floor. Pork in a pot.manager lifted it off the floor. Oil on the floor. Staff picked up items.
Ice buildup in reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. In make table on cook line. Staff added thermometer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line. Gaskets on reach in cooler.
Single-service articles not stored inverted or protected from contamination. On cook line, bowls. Manager turned bowls over.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. operator renewed license at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bacon with fat (90F - Hot Holding). Manager placed in unit to cool.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch in reach in cooler. Manager placed in a pan and labeled.
Equipment in poor repair. Gaskets on make and up right reach in coolertable torn and soiled.
In-use tongs stored on equipment door handle between uses. On stove. Manager removed.
Light not functioning. Hood
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (48F - Cold Holding). Above cold line in make table. Manager moved to lower cooler.
Food stored on floor. Oil, bottled water, and sugar
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 75F less than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (64F - Cold Holding). Manager placed in cooler.
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. Employee signed at time of inspection.
Bowl or other container with no handle used to dispense food. Bowl in salt. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over reach in coolers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cupcake, drinking bottle, medicine. Manager removed.
Employee with no hair restraint while engaging in food preparation. Male cook in kitchen
Food stored on floor. Bottled drinks and oil Containers of raw beef.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in ingredients bin of rice. Manager stood up scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter on shelf over cook line holding single service items.
Single-service articles stored on a soiled surface. To go bowls over cook line.
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.