ALIN’S THAI STREET FOOD Inspection – August 20, 2026

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top if reach-in cooler on cook line dumplings (56F – Cold Holding); raw shelled eggs (52F – Cold Holding); raw chicken (52F – Cold Holding); raw shrimp (54F – Cold Holding) **Warning**

Warning

Intermediate 1

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Multiple sinks

Basic 8

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom

#2Basic32-12-6

Basic – Covered waste receptacle not provided in women's bathroom. Employee restroom

#3Basic08B-38-4

Basic – Food stored on floor. In walk-in cooler. Cases of chicken, eggs and a bag of onions on the floor

#4Basic33-36-4

Basic – High grass/weeds surrounding building. Rear dock

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of grease dripping from hood and suppression systems

#6Basic25-32-4

Basic – Reuse of single-service or single-use articles. Cardboard shipping boxes repurposed to store foods other than initially shipped products

#7Basic25-05-4

Basic – Single-service articles improperly stored. Multiple cases on the floor throughout areas

#8Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises. Old pallets, woods, planters, buckets in rear dock area

Florida Food Watch