THAIKYO ASIAN CUISINE
201 S OCEAN BLVD, Manalapan FL 33462 · 561.588.6777
Last inspected Mar 4, 2026 · 7 visits since February 2024
APR 24
JUL 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030779 | Mar 3, 2026 | May 27, 2026 | $400 |
| 2--2023001297 | Dec 12, 2022 | Feb 3, 2023 | $400 |
Inspection history
7 visits, newest first
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 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 raw beef both products not in commercial packaging at walk in freezer. Operator stored products properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. fried shrimp and crab stored in direct contact with Paper towel. Operator removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish eggs over fully cooked krab, raw fish over spicy mayonnaise at sushi reach in cooler, raw chicken over sliced papaya at reach in cooler on cook line. Operator stored all products properly.
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 raw beef both products not in commercial packaging at walk in freezer. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter: bean sprouts (58F - Cold Holding); bamboo shoots (62F - Cold Holding); cooked baby corn (59F - Cold Holding); cooked mushrooms (61F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter by fryer: tempura shrimp and crab (72-75F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 head hose connection splitter at mop sink, no vacuum breaker for splitter connections.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Non-food grade towel used as liner for shrimp container in walk in freezer. Cook removed.
Raw salmon, tuna and white fish stored over ready-to-eat cucumbers and sauces at sushi bar. Sushi chef separated.
Stop Sale issued due to food not being in a wholesome, sound condition. Shrimp thawing in an overfilled bucket inside soiled mop sink. When cook picked up the bucket 3 shrimp fell into the soiled mop sink. Cook placed shrimp back into bucket.
Food-contact surface soiled with food debris, inside oven.
Bowl with no handle used to dispense cornstarch at cook line. Cook removed bowl.
Cutting board has cut marks and is no longer cleanable on cook line.
Food contaminated by unsanitized equipment or utensil. Shrimp thawing in an overfilled bucket inside soiled mop sink. When cook picked up the bucket 3 shrimp fell into the soiled mop sink. Cook placed shrimp back into bucket. See stop sale.
Shrimp bucket stored in a mop sink to thaw. Cook removed bucket.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing inside a bucket in mop sink. Operator removed shrimp bucket.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cook line.
Working containers of cornstarch removed from original container not identified by common name on shelf at cook line.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 48F in walk in cooler in a deep bucket. Cooked yesterday.
Raw pooled eggs stored over and not properly separated from ready-to-eat vegetables on cook line. Cook placed eggs on bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi bar: rice 81F cooked yesterday not discarded after 4 hours,behind sushi bar.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi bar: rice 81F cooked yesterday not discarded after 4 hours, behind sushi bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef cleaned during inspection.
Raw chicken stored on floor under grill. Cook removed chicken.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in freezer - raw chicken over rib sauce - operator moved raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura shrimp (53F - Cold Holding); soft shell crab (53F - Cold Holding) not portioned or prepared today held under 4 hours at room temperature- operator moved to walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked spareribs prepared 3 days prior not date marked - operator date marked.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi station - operator removed.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm).
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/
Food stored on floor. Tub and cooler of ice on floor - operator moved to shelf.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Bleached paper towel under fresh tuna - operator removed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone then touched cutting board - employee removed gloves, removed cutting board and wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - chicken dumplings (44F-45F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in - chicken dumplings (44F-45F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours - see stop sale.
No probe thermometer provided to measure temperature of food products. No batteries for thermometer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage removed from sushi prep surface.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi station- operator moved to bucket.
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.