THAI KITCHEN BY SAOWANEE Inspection – October 22, 2026

High Priority 2

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw shrimp inside the walk in cooler **Corrected On-Site**

Corrected On-Site

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -touching raw shrimp at the cookline while wearing gloves, prior to handling ready to eat food from topside of cooler during cooking. Employee switched from working with raw food to ready-to-eat food without washing hands.

Intermediate 2

#7Intermediate02C-03-5

Intermediate – 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 creamer out front

#8Intermediate02C-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 rice, cooked sauces without date marking showing

Basic 4

#1Basic36-73-4

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

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. -bag of rice, containers of fryer oil near back door connected to dining rea

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind cookline -side exterior of splash guard next to stove/wok -floor fan covers

Florida Food Watch