THAI KITCHEN BY SAOWANEE Inspection – December 10, 2025

High Priority 2

#7High Priority12A-12-4

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. -employee portioned raw chicken after handling container/lid scooped cooked rice from bulk container -employee

#8High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

Intermediate 1

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked, portioned brown rice inside walk in cooler

Basic 6

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent in back area near dishwasher

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -bracelet won by cook while preparing food

#3Basic14-11-5

Basic – Equipment in poor repair. -deteriorating particle board/wood shelving near dish machine

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -some grease build up on floor behind cookline equipment

#5Basic36-24-5

Basic – Hole in or other damage to wall. -hole on wall above handwashing sink in prep area

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lining for wire rack shelving across from wok

Florida Food Watch