Inspection Report

Florida DBPR Inspection Report
Completed

THAI CUISINE

513 GREENE ST · KEY WEST · Monroe County · FL 33040

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Inspection Summary

Inspection dateApril 7, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3443183
Visit number1
Inspection Visit ID8732209
DBPR license5402017

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority1 Intermediate8 Basic0 Critical0 Non-Critical12 Total
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All DBPR Inspector Observations

12 full violation description(s) documented by the inspector during this visit.

High Priority 3

#9High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.

#10High Priority22-43-4

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.

#11High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F – Cold Holding) crab imitation (51° F – Cold Holding) as per employee food less than 3 hours. Employee was advised to move food to another equipment to bring temperature down.

Intermediate 1

#12Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

Basic 8

#1Basic14-74-7

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Food inside this equipment was out of temperature. Operator was advised to discontinue the use of equipment and pl e food in another unit.

#2Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Observed an opened beverage stored on preparation table in the kitchen area.

#3Basic08B-38-4

Basic – Food stored on floor. Observed plastic containers with soy sauce stored on the floor. **Repeat Violation**

Repeat Violation
#4Basic14-69-4

Basic – Ice buildup in reach-in freezer.

#5Basic10-20-4

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

#6Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind3 compartment sink with mold like substance.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. **Repeat Violation**

Repeat Violation

Inspector observations synchronized from DBPR on September 11, 2026 12:40 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 5 · Food and equipment thermometers
2 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
2 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
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.