THAI THAI RESTAURANT
2447 N WICKHAM RD STE 128, Melbourne FL 32935 · 2532353
Last inspected Jan 7, 2026 · 10 visits since September 2023
JUL 24
SEP 24
AUG 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
35A-04-4 Observed: Rodent activity present as evidenced by rodent droppings found. 4 droppings behind tempura mix in dry storage room. 2 on shelf next to tempura mix. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025078193 | Oct 21, 2025 | Feb 26, 2026 | $800 |
| 4--2025060592 | Aug 13, 2025 | Oct 13, 2025 | $400 |
| 4--2019063113 | Nov 15, 2019 | Jan 24, 2020 | $160 |
| 4--2017015557 | Feb 13, 2017 | Apr 12, 2017 | $400 |
Inspection history
10 visits, newest first
Jan 7, 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
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 2 days ago, server date marked.
Handwash sink used for purposes other than handwashing. Colander sitting in hand sink by cook line. Operator removed.
Buildup of food debris/soil residue on equipment. Gaskets and interior reach in cooler in sushi bar is heavily soiled food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Red microwave on cook line.
Oct 21, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
08B-52-4 Observed - From initial inspection : Basic - Food stored under dripping water line. Pan under condenser leaking in walk in cooler..
14-36-5 Observed - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket is soiled and torn on reach in cooler in sushi bar.
14-69-4 Observed - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
36-27-5 Observed - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of cook line is heavily soiled
36-34-5 Observed - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at end of cook line heavily soiled
36-64-5 Observed - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Mens bathroom has heavy objectionable odor
36-73-4 Observed - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under cook line grill is egregious. Floor under prep table is heavily soiled.
Oct 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
35A-04-4 Observed: Rodent activity present as evidenced by rodent droppings found. 4 droppings behind tempura mix in dry storage room. 2 on shelf next to tempura mix. Priority: High Priority
41-17-4 Observed: Spray bottle containing toxic substance not labeled. Spray bottle in sushi bar not labeled. Priority: Intermediate
08B-52-4 Observed: Food stored under dripping water line. Pan under condenser leaking in walk in cooler.. Priority: Basic
14-36-5 Observed: Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket is soiled and torn on reach in cooler in sushi bar. Priority: Basic
14-69-4 Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Priority: Basi
21-12-4 Observed: Wet wiping cloth not stored in sanitizing solution between uses. Operator put in sanitizer bucket. Priority: Basic
31B-04-4 Observed: No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink. Operator made sign and put up. Priority: Basic
35A-06-4 Observed: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 rat on glue trap under cook line grill, rodent was dead. Operator discarded. Priority: Basic
36-27-5 Observed: Wall soiled with accumulated grease, food debris, and/or dust. Wall at end of cook line is heavily soiled Priority: Basic
36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at end of cook line heavily soiled Priority: Basic
36-64-5 Observed: Objectionable odors in bathroom or other areas of the establishment. Mens bathroom has heavy objectionable odor **Repeat Violation** Priority: Basic
36-73-4 Observed: Floor soiled/has accumulation of debris. Floor under cook line grill is egregious. Floor under prep table is heavily soiled. Priority: Basic
Aug 14, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 7 findings ▾
03F-10-5 Observed - From initial inspection : Intermediate - 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
11-26-1 Observed - From initial inspection : Intermediate - 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. Provided for operator.
53B-02-5 Observed - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
10-07-4 Observed - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 106 F **Repeat Violation**
36-34-5 Observed - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen is heavily soiled.
36-64-5 Observed - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Men's restroom has strong odor **Repeat Violation**
36-01-4 Observed - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor under equipment on cookline has old grease build up with old cloth towels and debris
Aug 13, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. To go bags used for bean sprouts. Manager changed to food grade bag.
Rodent activity present as evidenced by rodent droppings found. 12 droppings on to of lid under counter in kitchen. 5 under rice cooker and shelf with plates. 5 behind cooler in kitchen. 6 droppings behind server area 10 droppings under/behind television at sushi bar 70 droppings in sushi bar under the shelf and in the corners. 16 in dry storage room
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. See stop sale.
Handwash sink used for purposes other than handwashing. Pans and scrub pad stored in hand washing violations sink in kitchen. Manager removed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided for operator.
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
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen is heavily soiled.
Floor not cleaned when the least amount of food is exposed. Floor under equipment on cookline has old grease build up with old cloth towels and debris
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 106 F
Objectionable odors in bathroom or other areas of the establishment. Men's restroom has strong odor
Wiping cloth sanitizing solution stored on the floor. In kitchen. Manager placed on bucket
Sep 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Folding in sliding glass door cooler. Cook states it was just prepared this morning. Located to freezer to rapid chiil
Cutting board has cut marks and is no longer cleanable. Cook line cooler has cutting board, cut marks
Equipment in poor repair. Gasket on reach in cook line cooler torn.
Floor tiles missing and/or in disrepair. Under dishwasher
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon ladle in 109F water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
Objectionable odors in bathroom or other areas of the establishment.
Sep 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. purchased salmon from direct seafood.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Folding in sliding glass door cooler. Cook states it was just prepared this morning. Located to freezer to rapid chiil
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen
Spray bottle containing toxic substance not labeled. Degreaser in spray bottle.
Cutting board has cut marks and is no longer cleanable. Cook line cooler has cutting board, cut marks
Employee with no hair restraint while engaging in food preparation. In kitchen
Equipment in poor repair. Gasket on reach in cook line cooler torn.
Floor tiles missing and/or in disrepair. Under dishwasher
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon ladle in 109F water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
Objectionable odors in bathroom or other areas of the establishment.
Working containers of food removed from original container not identified by common name. Sugar
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk-in freezer
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 110F water, manager turned the heat up.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in sushi bar refrigerator
Standing water in bottom of reach-in-cooler. Cookline cooler
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle containing toxic substance not labeled. Alcohol in simple green bottle.
Bowl or other container with no handle used to dispense food. Bowl in salt used to scoop salt
Food stored on floor. Case of oil stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen and dish area has dust build up.
Working containers of food removed from original container not identified by common name. Salt not labeled.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (50F - Cold Holding); raw tuna (50F - Cold Holding) manager put items that have been put out 1 hour ago on ice to rapid chill.
Handwash sink used for purposes other than handwashing. Empty pitcher and small cups in hand wash sink by ice bin in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen have heavy build up on them.
Equipment in poor repair. Reach in cooler on work line, door on far right fell off when I opened it. Held together with cardboard
Floor soiled/has accumulation of debris. Floor under wok station is soiled and equipment is rusted and hanging.
Food stored on floor. Walk in freezer has food stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on condenser coils in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen and wall behind dishwasher has dust build up on them.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cooks line not stored in sanitizer in between uses.
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.