Aloy Dee Thai Cuisine
Last inspected: Feb 19, 2026
47
Score
Inspectors have visited Aloy Dee Thai Cuisine nine times, with records going back to 2022. The most recent report on file is from Feb 19, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 11 violations before that.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up eight times.
Restaurants in Eustis average 82, so Aloy Dee Thai Cuisine trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw beef (51F - Cold Holding); White rice (50F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw beef (51F - Cold Holding); White rice (50F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage area. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish drying rack. **Repeat Violation**
24-05-4
Basic - Floor soiled/has accumulation of debris. Floor under equipment at cook line. Floor in kitchen area **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at prep area. Hood filter soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at prep area.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink.
29-11-4
47
Aug 8, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior Raw Chicken (57F - Cold Holding); ; Crab Rangoon (56F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior Raw Chicken (57F - Cold Holding); ; Crab Rangoon (56F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In sugar container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents behind the counter and ceiling tiles.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish rack.
24-05-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line soiled. Floor behind the counter
36-73-4
Basic - Floors not constructed to be easily cleanable. In back kitchen area. **Repeat Violation**
36-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer in back storage area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at prep area soiled. Exterior all reach in cooler at prep area. Hood filters. **Repeat Violation**
23-03-4
47
Apr 10, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. -2 spray bottles of yellow liquid stored at mop sink.
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -uni sex Restroom **Repeat Violation**
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board under microwave.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation**
35B-01-4
Basic - Floors not constructed to be easily cleanable. - back storage area.
36-12-4
Basic - Light not functioning. - 1 fixture in dining area.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters over grill. **Repeat Violation**
23-03-4
67
Sep 12, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. -Meds stored above food bags **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. - kitchen area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of fryers**Repeat Violation** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables stored over cut vegetables **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen area
36-27-5
52
Apr 23, 2024
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm Operator replace chlorine bucket new Reading 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked rice prepared day prior.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of fryers. - white cutting board on cooks line. **Repeat Violation**
22-02-4
Basic - Faucet/handle missing at plumbing fixture. - handle on mop sink.
29-09-4
Basic - Floor soiled/has accumulation of debris. -Under all equipment in kitchen area. **Repeat Violation**
36-73-4
Basic - Food stored on floor. -Case of red peppers **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls behind 3 compartment sink. -hood fliters - exterior of all cooking equipment in kitchen area. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Worn, torn and/or soiled floors/carpeting. - floors in kitchen area.
36-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -Backdoor open at the time of inspection **Repeat Violation**
35B-01-4
43
Jan 9, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped garlic 77°. Operator stated was chopped 60 minutes prior. Operator place in cooler for quick cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line. - interior of fryer and fry baskets
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - Sunkist drink stored with clean utensils.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door pat the time of inspection. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under all cooking equipment in kitchen area. **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. - floors throughout entire kitchen area. **Repeat Violation**
36-11-4
Basic - Food stored on floor. - bag of carrots on floor in prep area. **Repeat Violation**
08B-38-4
Basic - Ice buildup in Gibson reach-in freezer. **Repeat Violation**
14-69-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -Hand sink in kitchen area.
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters -Stove top. - exterior of all cooking equipment. **Repeat Violation**
23-03-4
52
Aug 24, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
47
Apr 10, 2023
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored next to food items. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside back door.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared 2 days prior.
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Tempra flour **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Chest freezer in back area
14-11-5
Basic - Floors not constructed to be easily cleanable. In kitchen area.
36-12-4
Basic - Food stored on floor. Cooking oil in kitchen area. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located on cooks line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to 3 compartment sink **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils stored on rack in kitchen area. **Corrected On-Site**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour **Corrected On-Site**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. Under the fryers
36-10-4
37
Nov 16, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over garlic. **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board by prep cooler. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, blocked by stools. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen.
31B-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Double door cooler gasket torn.
14-10-4
Basic - Floor soiled/has accumulation of debris. -Under fryers.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. **Repeat Violation**
23-03-4
50
Frequently Asked Questions
When was Aloy Dee Thai Cuisine last inspected?
The most recent health inspection at Aloy Dee Thai Cuisine on file is from Feb 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Aloy Dee Thai Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Aloy Dee Thai Cuisine.
How does Aloy Dee Thai Cuisine compare to other restaurants in Eustis?
Aloy Dee Thai Cuisine most recently scored 47 out of 100, which is lower than the Eustis average of 82.
Has Aloy Dee Thai Cuisine's inspection record improved over time?
Yes. Recent inspections at Aloy Dee Thai Cuisine have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Aloy Dee Thai Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aloy Dee Thai Cuisine inspected?
Based on the inspection history on file, Aloy Dee Thai Cuisine is inspected around three times per year on average.
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