THAI THAI II
2324 N A1A, Indialantic FL 32903 · 321.773.6144
Last inspected Jan 5, 2026 · 10 visits since July 2023
JUL 24
JAN 25
SEP 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, 5 small flying insects found in dish pit area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025077761 | Oct 17, 2025 | Dec 10, 2025 | $400 |
| 4--2015014934 | Feb 24, 2015 | Apr 23, 2015 | $520 |
Inspection history
10 visits, newest first
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken volcano not date marked. Operator date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage by office
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over avocados. Operator removed fly strip,
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored in employee pants pocket, then used in pot of water on stove. Operator educated employee.
Oct 17, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Live, 5 small flying insects found in dish pit area
Rodent activity present as evidenced by rodent droppings found. 3 on floor under server station hand sink 2 on floor in dry storage room under shelf 2 droppings dry storage 2 droppings in dish pit area behind refrigerator 1 dropping in sushi bar storage 1 dropping where ginger is stored in cabinet sushi bar 11 total
Ceiling/ceiling tile shows damage or is in disrepair. In dish pit area dry storage room Sushi bar storage area 2 tiles 3 tiles by back door
Dead roaches on premises. 1 dead roach in dry storage room 1 dead roach by office
Floor soiled/has accumulation of debris. Build up of sauce under 5 gallon containers in dry storage room Food debris build up behind upright freezer
Hole in or other damage to wall. Wall has hole and water damage by reach in cooler by cook line
Stored food not covered. In dry store room, thai sauce
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above cooked duck in 3 door cooler. Operator moved fish.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Equipment in poor repair. Gasket torn on cooler on cook line.
Exterior door has a gap at the threshold that opens to the outside. Door by bathrooms have small gap on bottom
Food stored on floor. Pot of sauce stored on storage area floor
Objectionable odors in bathroom or other areas of the establishment.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over ready to eat tuna on walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall is dusty in dish pit area.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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 chicken over cooked shrimp
Covered waste receptacle not provided in women's bathroom. Employee bathroom for all employee no covered trash receptacle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 112F, found unit unplugged. Manager replaced water and turned unit on.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sushi reach in cooler is soiled with old food debris.
Jan 17, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees cooked tempura crab (51F - Cold Holding), operator stated the flip top was open during rush, suggested rapid chill, second temp 43
Handwash sink used for purposes other than handwashing, sink on the line with multiple sauces
Wiping towel used under cutting board.
Accumulation of black mold-like substance in the interior of the ice machine
Equipment in poor repair, multiple gaskets on stand up reach-in coolers torn
Food stored on floor, avocados stored on floor
Opened employee beverage container in a cold holding unit with food to be served to customers.
Pans by dish machine not properly air-dried - wet nesting.
Uncovered food stored near sink exposed to splash, diced green onions
Unwashed fruits/vegetables stored over prepped veggies in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over ready to eat items out of hermetically sealed items in reach in freezer cos Raw chicken over ready to eat in silver true reach in cooler cos
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu prepped yesterday operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in white true cooler tofu (47F - Cold Holding) cut yesterday half n half (47F - Cold Holding) suggest rapid chill had out for Thai teas
No soap provided at handwash sink. -No soap at hand sink sushi bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple undated prepped and cooked items in reach in true white cooler -Undated half n half opened
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on ceiling tiles over cookline
Equipment and utensils not properly air-dried - wet nesting. -Wet nesting on plastic bins in dish pit
Equipment in poor repair. --Grooved cutting boards by dish pit -Torn gasket on reach in cooler on cookline, torn gasket on reach in true cooler
Food stored on floor. -Bucket of Food on floor on cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle in rice wine vinegar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters accumulate grease
Reuse of single-service or single-use articles. -Soy sauce in sriracha bottles
Single-service articles not stored inverted or protected from contamination. -Togo containers on sushi bar not inverted
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sanitizer bucket at sushi bar at 25ppm for chlorine, asked operator to remake to meet requirements. Retested at 50ppm for chlorine
Aug 10, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. From MB Seafood, operator called company to request proof.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sushi grade fish over prepped vegetables in glass cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Several cooks on line handling unwashed produce and preparing food items to cook without changing gloves and washing hands. Cook took dirty dishes to dish area and returned to cook line touching clean equipment without removing gloves and washing hands. Manager had them remove gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi display cooler; escolar (46F - Cold Holding); wahoo (45F - Cold Holding); salmon (46F - Rechecked items 42F cooked chicken (44F - 45FCold Holding); Raw steak 44F
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. For new employee started a week ago.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer is three degrees high.
Ceiling tile missing. In dry storage area
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back patch on bags of rice
Raw fruits/vegetables not washed prior to preparation. Cutting broccoli without washing
Unwashed fruits/vegetables stored over ready-to-eat imitation crab, prepared sauces, cream cheese, cut vegetables in the walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on the sushi bar counter.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm changed out to quaternary sanitizer 200 ppm.
Jul 26, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over ready to eat items out of hermetically sealed items in reach in freezer cos Raw chicken over ready to eat in silver true reach in cooler cos
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu prepped yesterday operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in white true cooler tofu (47F - Cold Holding) cut yesterday half n half (47F - Cold Holding) suggest rapid chill had out for Thai teas
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sarawut munkong 7-28-2017 servsafe,
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/
No soap provided at handwash sink. -No soap at hand sink sushi bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple undated prepped and cooked items in reach in true white cooler -Undated half n half opened
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dust on ceiling tiles over cookline
Equipment and utensils not properly air-dried - wet nesting. -Wet nesting on plastic bins in dish pit
Equipment in poor repair. --Grooved cutting boards by dish pit -Torn gasket on reach in cooler on cookline, torn gasket on reach in true cooler
Food stored on floor. -Bucket of Food on floor on cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle in rice wine vinegar
Insect control device installed over food preparation area. -Bug zapper over sushi rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters accumulate grease
Reuse of single-service or single-use articles. -Soy sauce in sriracha bottles
Single-service articles not stored inverted or protected from contamination. -Togo containers on sushi bar not inverted
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sanitizer bucket at sushi bar at 25ppm for chlorine, asked operator to remake to meet requirements. Retested at 50ppm for chlorine
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.