THAI CUISINE
513 GREENE ST · KEY WEST · Monroe County · FL 33040
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 9
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in sushi making area.
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner and used to wrap multiple items at sushi making station (fish, vegetables), in reach-in cooler on cook line (herbs, and vegetables) and in walk-in-cooler(shrimp, vegetables, herbs)
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10-1-23 **Admin Complaint**
01D-08-5High Priority – Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw salmon offered undercooked and establishment unable to provide proof of parasite destruction. Operator called vendor to have parasite destruction letter emailed to operator. **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef stored over squid in reach in freezer in prep area- not all products commercially packaged. Also, raw chicken not commercially packaged stored over raw beef and raw squid in reach in deep freezer in prep area. Operator removed raw beef and chicken to properly store. **Corrected On-Site**
28-13-5High Priority – Raw sewage on ground of establishment. Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area. **Corrective Action Taken** **Warning**
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg stored with other shelled eggs on shelf next to stove on cook line. Stop Sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (45F – Cold Holding)in glass door reach-in cooler on front service line. Employee stated the half and half was recently used and maybe left out. Employee will keep in cooler to chill. Also, ambient temperature of shelled eggs (55F – Cold Holding). On shelf on cook line next to stove. Employee stated the eggs have been out for about an hour. Employee placed shellled eggs in nearby reach-in cooler to chill.
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from Four threaded hose bibbs at triple sink. Also, vacuum breaker missing from threaded hose bibb on cook line at prep sink.
Intermediate 9
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site** **Repeat Violation**
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM for Arporn expired 4-25-23
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area and cutting board at flip top reach-in cooler on cook line soiled/ stained.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store tray of sauces. Also, hand wash sink in warewashing area used to prep.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line or at sushi making station. Also, no paper towels at hand wash sink in employee restroom. Also, no paper towels at hand wash sink in front service line area. Operator replenished paper towels. **Corrected On-Site**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Three employees on duty filled out health form during this inspection. **Corrective Action Taken** **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. No soap at hand wash sink on cook line or at hand wash sink at sushi making station. Also, no soap at hand wash sink in employee restroom. Operator replenished soap at both hand wash sinks. **Corrected On-Site**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC used for sushi rice. Operator unable to provide proof of paperwork to use TPHC. Emailed operator paperwork to use TPHC **Corrective Action Taken**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored near cart of tubs at front service line. Operator labeled spray bottle of cleaner. **Corrected On-Site**
Basic 8
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Portable ice bin at front service line soiled.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense rice in prep area. Operator removed bowl. **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. Gasket on walk-in-cooler torn/ in disrepair. Also, gaskets reach in freezers in prep area torn. Also, top of reach in deep freezer has hole on top/ in disrepair.
36-24-5Basic – Hole in or other damage to wall. Hole in wall in sushi making station.
32-17-4Basic – Self-closing device on bathroom door disconnected/broken. Self closure on women's restroom door is disconnected. Also, no self closure on door of employee restroom.
25-05-4Basic – Single-service articles improperly stored. Multiple open boxes with wrapped sleeves of single use cups and souflee cups stored on floor in upstairs storage area.
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in-cooler.
29-03-4Basic – Water draining onto floor surface. Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired. **Warning**
Inspector observations synchronized from DBPR on October 17, 2026 11:12 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.