THAILICIOUS
470 W STATE ROAD 434, Longwood FL 32750 · 321-316-4882
Last inspected Mar 19, 2026 · 8 visits since December 2023
MAR 24
OCT 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 19, 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 debris on dish trays
Employee with no beard guard/restraint while engaging in food preparation. - employee handling clean dishes
Floor area(s) covered with standing water.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice scoop stored in ice bath used for half and half
Show the remaining 1 finding ▾
Open dumpster lid.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked soups at cookline
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. - wonton soup held overnight (48F - Cold Holding) - Portioned raw chicken held overnight (47f-50fF - Cold Holding)
Accumulation of debris on dish trays
Buildup of food debris/soil residue on equipment door handles. - cookline cooler flip top handle
Cleaned and sanitized equipment or utensils not properly stored. - clean cutting boards stored next to dish chemicals
Floor area(s) covered with standing water. - below cookline
Floor tiles missing and/or in disrepair. - at cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice scoop stored in ice bath used to hold Half and Half
No handwashing sign provided at a hand sink used by food employees. - hand wash sink at cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of debris on dish trays
Floor area(s) covered with standing water. - below hand wash sink at cookline
Floor tiles missing and/or in disrepair. - at cookline
Water draining onto floor surface. - below wok system
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef stored in same container with raw chicken at walk in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT:; - shrimp (48F - Cold Holding); - raw chicken (44F - Cold Holding) COOKLINE LEFT:; - summer rolls (45F - Cold Holding); - cooked chicken (45F - Cold Holding); - squid (45F - Cold Holding); - raw chicken (45F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - peanut sauce (130 - Hot Holding). Employee turned up the hot holding unit
Accumulation of debris on dish trays
Bowl or other container with no handle used to dispense food. - metal bowl no handle used to scoop tempura flour
Buildup of food debris/soil residue on equipment door handles. - cookline cooler top lid
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - red snapper
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. - below hand wash sink at cookline
Floor tiles missing and/or in disrepair. - at cookline
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - under side of dish drying rack dusty.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed onions over cooked shrimp at walk in cooler
Water draining onto floor surface. - below wok system
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles spiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceiling tiles soiled at ware wash station
Floor area(s) covered with standing water. - below cook line equipment
Floor tiles missing and/or in disrepair. - at cookline
Oct 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - shrimp (45F - Cold Holding); - raw beef (44F - Cold Holding); - raw chicken (45F - Cold Holding)
Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles spiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceiling tiles soiled at ware wash station
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - grouper filet
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. - below cook line equipment
Floor tiles missing and/or in disrepair. - at cookline
No conspicuously located ambient air temperature thermometer in holding unit. - COOKLINE cooler right
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - caulk line at triple sink
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the cooks line sink
In-use tongs stored on equipment door handle between uses.
Light not functioning. In the hood
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor area(s) covered with standing water.
Floors not constructed to be easily cleanable. Drain at the cooks line in disrepair
Food stored on floor. In the walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler racks soiled
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.