THAI STREET FOOD BY CHEF EDDY Inspection – August 7, 2025

High Priority 3

#3High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over vegetables inside upright reach in cooler.

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coconut milk 70 held less than 4hrs.

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice 125/130/131f.

Intermediate 4

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Food items stored inside hand washing station.

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station in front kitchen.

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Hand washing station front kitchen.

#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. Multiple items inside upright reach in cooler.

Basic 2

#1Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#2Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Items thawing in container of water.

Florida Food Watch